· By Honest Toil
Olive Oil Tiramisu
A twist on a classic Italian tiramisu made with mascarpone, espresso and Honest Toil olive oil.
This recipe is from our At Home With series featuring fashion designer Nicole de Marco.
Raised in Italy in a family where food meant love, gathering and generosity, Nicole’s relationship with cooking is deeply rooted in memory and care. For her, cooking has always been about creating moments around the table and making people feel at home.
For this recipe, Nicole prepared her signature tiramisu – infused with Honest Toil olive oil in two different ways. Folded gently through the mascarpone cream and, in one version, finished with a delicate drizzle between each cocoa-dusted layer, adding softness, depth and richness to the dessert.
Layers of espresso-soaked savoiardi, mascarpone, cocoa and olive oil come together into something simple, nostalgic and deeply comforting.
Ingredients
- 5 eggs
- 10 tbsp caster sugar
- 750g mascarpone
- Savoiardi biscuits
- Freshly brewed espresso coffee
- Cocoa powder
- Honest Toil Olive Oil
- Separate the eggs.
- In a clean bowl, begin whisking the egg whites. Gradually add the caster sugar, a little at a time, until you have a glossy, stable meringue.
- Fold the mascarpone into the egg yolks until smooth and creamy.
- Gently fold the meringue into the mascarpone mixture, keeping as much air as possible in the cream.
- Slowly drizzle Honest Toil Olive Oil into the mixture, folding carefully until fully incorporated.
- Briefly dip the savoiardi biscuits into freshly brewed espresso and arrange them in a serving dish.
- Spread a layer of mascarpone cream over the biscuits and dust generously with cocoa powder.
- Repeat the layers until all ingredients are used.
- For an extra olive oil finish, drizzle a small amount of Honest Toil Olive Oil over each cocoa-dusted layer before continuing.
- Chill for at least 8 hours, or ideally overnight, before serving.
Nicole's secret tip: Tiramisu is always at its best 24 hours after it's made. Giving it a full day to rest allows the flavours to settle and deepen, while the texture becomes perfectly balanced and beautifully set. It’s one of those desserts that rewards waiting and somehow tastes even more special the next day!
Best served generously, around a crowded table, with people you love!
Read our full interview with Nicole as part of our At Home with series here.
