French Tiramisu -2 ways! Decadent!by Liz Henderson

Who doesn’t love Tiramisu?

This decadent, French version uses an amazing chocolate mousse to layer with the biscuits!

Easy Version:


200 g dark chocolate

4 eggs

1- 2 packets of Savoyarde biscuits

Rum or coffee


To make the mousse:

In a small saucepan melt the chocolate. Remove from heat and add the egg yolks one by one. Beat the egg whites until hard. Slowly add to chocolate sauce.

Working quickly, slightly dip the biscuits into a bowl with a water and rum (or coffee) mixture. Do it as you go as they will become really soft. Do not leave too long into the dip.

Layer the biscuits in a glass bowl, bottom and sides.

Add half of the mousse. Then put another layer of biscuits across the bowl.

Top up with the rest of the mousse and a last layer of biscuits.

Cover with a plate and put into your fridge for a few hours or even best, leave overnight.

To serve, unmold the charlotte and watch the smiles on their faces

You can easily add chopped bananas, cooked pears, fresh raspberries, cherries, or caramel etc in the charlotte.

Freezes well.

Feeling a little more fancy? Try this!

24 biscuits type savoiyardi

250 g dark chocolate (70%)

200 ml cream

50 ml milk

100 g butter chopped in little cubes

4 eggs

30 g icing sugar

100 ml rum


Separate the egg yolks. In a saucepan (bain-marie is best) melt the chocolate with the milk. Once totally melted add the chopped butter, and eventually the egg yolks one by one.

Remove from heat.

Whisk the egg whites and add the icing sugar towards the end.

Beat the cream up it hardens up but careful do not beat it too much. It should be slightly soft.

Slowly insert the egg whites and the cream to the chocolate mixture.

To build the charlotte:

Slightly butter a glass bowl (or use a specific charlotte mould).

Cut a circle with baking paper and place onto the bottom of the bowl.

One by one quickly dip the biscuits into a mixture of water and rum and place on the surface of the bowl (bottom and sides).

Pour half of the mousse. Add another layer of biscuits. Top up with the other half of the mousse and a last layer of biscuits.

Place a plate on top and a bit of weight if needed. Leave in the fridge overnight.

To serve, unmold the charlotte, decorate with fresh raspberries, or cocoa powder or shredded chocolate.

Another option: alternate with white and black chocolate mousses


Freezes Well.

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