Tiramisu with Tonka Bean (Jörg Wontorra)

5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 353 kcal



  • 4 Pc. Eggs
  • 1 pinch Salt
  • 150 g Sugar
  • 1 Pc. Vanilla pod + pulp
  • 1 Pc. Organic lemon, zest
  • 125 g Flour
  • 1 tsp Baking powder


  • 150 g Flaked almonds
  • 200 g Sugar
  • 100 g Egg Whites

Mascarpone cream:

  • 2 Pc. Egg yolks, fresh
  • 2 tbsp Sugar
  • 250 g Mascarpone
  • 1 Pc. Organic lemon, zest
  • 100 ml Cold espresso
  • 2 tbsp Marsala (Italian dessert wine) or brandy
  • 1 tbsp Cocoa powder
  • 1 pinch Tonka beans
  • 1 packet Raspberries
  • 1 shot Raspberry spirit


  • Preheat the oven to 180 degrees top / bottom heat. Line three baking trays with parchment paper.
  • Separate the eggs and beat the egg white with a pinch of salt until stiff, gradually adding half of the sugar. Beat the egg yolks with the rest of the sugar, add the vanilla and lemon zest.
  • Sift the flour mixed with the baking powder over it and stir. Add the egg whites to the mixture. Spread everything on the two baking sheets and bake for about 5-6 minutes. It should only be lightly browned.
  • For the topping, mix the ingredients well in a bowl and apply a thin layer on a baking sheet lined with baking paper.
  • Bake in the oven for about 15 minutes until golden brown. Meanwhile, mix the almonds with a fork on the baking sheet so that they don't clump together too much. Then let it cool down and, if necessary, knock it into small pieces or break it.
  • For the cream, beat the egg yolks and sugar with the whisk of the hand mixer until thick for at least 5 minutes. Stir in the mascarpone spoon by spoon. Add the lemon peel. Season with tonka bean.
  • Marinate the raspberries with raspberry brandy to taste.
  • Cut out 9 circles from the biscuit with a cookie cutter. Put a layer of sponge cake in each of three deep plates. Mix espresso with Marsala and drizzle half over the biscuits.
  • Spread half of the mascarpone cream on the biscuits. Put the remaining biscuit circles on top again and drizzle with the espresso mixture. Spread the rest of the cream on top.
  • Do the same with a third layer, dusting with cocoa on top. Top with the almonds and raspberries.
  • Image rights: Wiese Genuss


Serving: 100gCalories: 353kcalCarbohydrates: 47.4gProtein: 6.6gFat: 14.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Turkey Breast on Chanterelle Goulash (Larissa Marolt)

Asian Beef Curry with Brussels Sprouts (Dieter Nuhr)