Quick Summary: This copycat Starbucks vanilla bean frappuccino blends milk, vanilla bean ice cream, sugar, vanilla extract, and ice until thick and frosty, then gets topped with whipped cream. It is coffee-free, ready in minutes, and tastes just like the coffee shop version.

You can make your favorite Starbucks vanilla bean frappuccino recipe at home with just 4 simple ingredients. Forget the lines and enjoy a budget-friendly sweet treat that tastes just like the one from Starbucks.

What is a Starbucks vanilla bean frappuccino?

A Starbucks vanilla bean frappuccino is a creamy, blended crème drink, meaning it contains no coffee or caffeine. It is made with milk, ice, vanilla bean syrup, and whipped cream, so it tastes like a cool, smooth vanilla milkshake rather than a coffee drink.

This homemade version copies that sweet, vanilla-forward flavor using vanilla bean ice cream and pure vanilla extract.

This is an easy, tasty copycat recipe, just like Starbucks's. It is simple to make at home, saves you money, and tastes just as good (or even better) than the store-bought version.

You can make it on hot summer days, snowy winter mornings, or any day you crave something sweet and refreshing.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Milk: Use whole milk, or substitute it for low-fat milk.
• Granulated sugar
• Vanilla bean ice cream
• Vanilla extract: Use pure vanilla extract.
• Crushed ice
• Whipped cream is optional, but it adds so much texture and flavor. You can make your own whipped cream or buy ready-made.

Equipment

• blender
• measuring cups and spoons
• ice cream scoop
• tall glass
• straw

How to make vanilla bean frappuccino

Step 1: Place all ingredients (except the whipped cream) into a blender and mix until smooth. Pour the drink into your favorite glass, then add a swirl of whipped cream on top.

Step 2: Enjoy right away with a fun straw.

Expert tips

• Get all your ingredients ready ahead of time, especially the ice cream and ice, so that you can blend and enjoy your treat right away. A little prep (mise en place) makes the preparation smooth.
• Toss in fresh or frozen fruits while blending, or add them on top when serving.
• Experiment with different flavors, like drizzling caramel or chocolate syrup if desired.

Recipe variations

This copycat is easy to adapt to your taste:

• Without ice cream: Swap the vanilla bean ice cream for extra milk (or a frozen banana) and a little more sugar, then blend with plenty of ice for a lighter, frostier drink.
• Coffee version: Add a shot of cooled espresso or a few tablespoons of strong cold brew to turn it into a coffee frappuccino.
• Dairy-free: Use your favorite plant milk and dairy-free vanilla ice cream, then top with coconut whipped cream.
• Fruity twist: Blend in fresh or frozen strawberries, or drizzle caramel or chocolate syrup inside the glass.

Storing & freezing

A vanilla bean frappuccino is best enjoyed right away, while it is thick and frosty. If you have leftovers, store them in a covered glass in the fridge for up to a day and re-blend with a little extra ice before serving, since it will separate and lose its slushy texture as it sits.

You can also freeze the blended drink in an ice cube tray, then blend the cubes later for a quick treat. If you like easy no-bake treats, you might also enjoy this strawberry tiramisu in a glass.

Recipe FAQ

What is in a Starbucks Vanilla Bean Frappuccino?
The Starbucks version blends milk, ice, a sweet vanilla bean powder, and Frappuccino base, topped with whipped cream. This homemade copycat recreates it with milk, vanilla bean ice cream, sugar, pure vanilla extract, and crushed ice.

Does a vanilla bean frappuccino have coffee?
No. It is a crème-based Frappuccino, so it contains no coffee and no caffeine. That makes it a great choice for kids or anyone who wants a sweet, creamy treat without the coffee.

What does a vanilla bean frappuccino taste like?
It tastes like a cold, creamy vanilla milkshake: sweet, smooth, and rich with real vanilla flavor, finished with a swirl of whipped cream.

Can you make a vanilla bean frappuccino without ice cream?
Yes. Replace the ice cream with extra milk or a frozen banana and a little more sugar, then blend with plenty of ice. It will be lighter and icier but still creamy and sweet.

How do you make it thicker?
Add more crushed ice or an extra scoop of ice cream and blend in short bursts. Using less milk also keeps it thick and frosty rather than thin.

Can you freeze the leftovers?
Yes. Pour any extra into an ice cube tray and freeze, then blend the cubes later for a quick frappuccino. Fresh is always best, but this is a handy way to avoid waste.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Starbucks Vanilla Bean Frappuccino

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This Starbucks vanilla bean frappuccino recipe is easy, budget-friendly, and tasty. It tastes just as good (or even better) than the store-bought version.

• Author: Irina Totterman
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 1x
• Category: Drinks
• Method: No-Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cup (360 ml) milk (3.2 % fat)
• 1 cup (210 g) crushed ice
• 3 scoops vanilla bean ice cream (200 g)
• 1 teaspoon granulated sugar
• ⅛ teaspoon vanilla extract
• whipped cream (optional)
• vanilla bean pod (optional for decoration)

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Instructions

1. Place all ingredients (except the whipped cream) into a blender and mix until smooth.
2. Pour the drink into your favorite glass, then add a swirl of whipped cream on top.
3. Enjoy it right away with a fun straw.

Notes

1. Get all your ingredients ready ahead of time, especially the ice cream and ice, so that you can blend and enjoy your treat right away. A little prep (mise en place) makes the preparation smooth.
2. Toss in fresh or frozen fruits while blending, or add them on top when serving.
3. Experiment with different flavors, like drizzling caramel or chocolate syrup, if desired.
4. The nutritional info doesn't include whipped cream.

Nutrition

• Serving Size: 1
• Calories: 382
• Sugar: 67.4g
• Sodium: 88mg
• Fat: 8.5g
• Saturated Fat: 5.4g
• Carbohydrates: 69.7g
• Fiber: 0.5g
• Protein: 4.8g
• Cholesterol: 35mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Caramelized bananas are firm yellow bananas fried in butter and sugar (or honey) until golden and coated in a light caramel. You only need a few ingredients and about 10 minutes to make them, and they work as a warm topping for crepes, pancakes, or ice cream.

What are caramelized bananas?

Caramelized bananas are firm yellow bananas cooked in butter with a little sugar or honey until they turn golden and are coated in a light caramel. The heat draws out the natural sugars, so the bananas stay soft inside while the outside turns sticky and sweet.

The same simple method works for other fruits. With a bit of butter and sugar, you can caramelize peaches or apples, but bananas caramelize fastest and need only about 10 minutes.

What are the best bananas for caramelizing?

Use firm yellow bananas that are just ripe. They hold their shape in the pan and caramelize evenly.

Avoid green bananas, which are starchy and not sweet enough, and avoid overripe or brown-spotted bananas, which turn mushy and fall apart. If your bananas are very soft, cut them into thicker pieces so they are easier to flip.

Why you'll love this recipe

• Ready in 10 minutes. You need only a few simple ingredients and one pan to make this quick dessert.
• Beginner-friendly. The method is easy, so you get great results even on your first try.
• Sweet and versatile. These bananas are a daily treat or a special-occasion dessert, and the same method also works for caramelized peaches and caramelized apples.
• Easy to serve. Spoon them over basic crepes, pancakes, a sponge cake, or a scoop of vanilla ice cream.
• A crowd-pleaser. The soft texture and caramel flavor make them a hit at any gathering.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Bananas: Choose firm bananas so that they hold their shape when fried. They should be yellow, with a bit of green, without brown or black spots. Small bananas work best. Avoid extremely green or overripe bananas; the latter are perfect for banana bread loaf, but not for frying.

• Honey activates the caramelization process when its amino acids react with sugar. Replace honey with maple syrup or agave nectar if desired.

• Butter: Use salted or unsalted butter; your choice. For the vegan version, replace it with vegan butter or margarine. Butter is used for greasing a pan; it also enhances the flavor of butter-fried bananas. Unfortunately, using a cooking spray isn't the same. However, you can replace butter with organic coconut oil.

• Sugar: The recipe calls for white sugar: granulated or caster sugar. You can replace it with light or dark brown sugar or coconut sugar.

• Lemon: Use organic lemon and make fresh lemon juice with a citrus juicer. You can replace lemon with lime if desired.

• Cinnamon: Use a little ground cinnamon to add a beautiful flavor to the final dish. For added complexity, start the butter mixture with a cinnamon stick.

Equipment

To make these caramelized bananas, you will need:

• nonstick or cast-iron skillet
• knife
• cutting board
• fork
• citrus juicer

How to make caramelized bananas

Step 1: Peel bananas and cut them into long halves, then cut each half into 2-inch-thick slices (photo 1). If desired, cut bananas into slices about ½ inch (1.2 cm) thick, like thick coins.

Step 2: Heat a medium skillet over medium-high heat. Melt butter with honey. Coat the sliced bananas in sugar, then place them in the hot pan.

Step 3: Fry the bananas in a single layer on one side for about 3-4 minutes, shaking the pan occasionally. Check for a golden-brown color with a fork.

Step 4: Carefully flip the bananas over to fry the other side. This will take about 30-60 seconds, depending on the stove (photo 2).

Step 5: Watch out for caramelization! Once the banana slices are generously coated with caramel, add lemon juice, sprinkle with ground cinnamon, and cook for another 5-10 seconds, shaking the frying pan.

Attention: Watch out for caramel splashes while adding lemon juice! Don't bend over the pan; protect your hands and arms (wear long sleeves).

Step 6: Transfer the caramelized bananas, glazed with rich caramel sauce, by sliding them from the pan onto a dessert plate. Serve hot or warm with a scoop of ice cream.

Expert tip: Once the bananas reach their peak caramelization, quickly remove them from the pan to stop caramelization and prevent additional browning.

How do you keep bananas from burning?

The sugar can go from golden to burnt in seconds, so keep the heat medium-high (not high) and stay by the pan the whole time. Cook the bananas in a single layer so they are not crowded, and use a nonstick or cast-iron skillet to prevent sticking.

The second side cooks much faster than the first, so watch closely and remove the bananas as soon as they are golden and coated in caramel.

Expert Tips

1. Choose a nonstick pan or a cast-iron skillet to prevent bananas from sticking to the bottom.
2. Slice bananas into equal-thickness strips or coins to ensure even caramelization.
3. Make sure the banana slices are not crowded while cooking. If you double or triple the recipe, use a large skillet or cook in batches.
4. The provided cooking time is approximate and depends on the stove. Frying the second side of the bananas takes much less time than the first, so keep a close eye on the sugar and the bananas to prevent burning.
5. Do not overcook the bananas, or they will go mushy. Instead, remove them from the heat as soon as they're ready.
6. Soak the pan in hot water to make cleaning easier.

Recipe variations

• Caramelized bananas with coconut: Sprinkle your bananas with shredded or flaked coconut at the end of cooking.

• Caramelized bananas with maple syrup: Add 1-2 tablespoons of maple syrup (instead of honey) at the end of cooking.

• Caramelized bananas tossed in cream: Pour in 2-3 tablespoons (30-45 g) of cream and cook for 1 more minute over low heat.

• Glazed bananas: Remove the bananas to a serving plate and deglaze the pan with a few drizzles of rum (instead of lemon juice). Reduce slightly and set aside to pour over the caramelized bananas.

• Flambéed bananas: Add dark rum, Grand Marnier, or another alcohol to the pan, then flambé your bananas for more flavor. Pour the flaming sauce over the dessert. Discover the secrets of the perfected flambé technique by making a Crêpes Suzette recipe.

Finally, add a sweet-and-tart twist to caramelized honey bananas by adding an apple, peeled and cut into quarters or smaller pieces. It is a great way to substitute for one banana.

Storing & freezing

Caramelized bananas are best served fresh off the pan. Store leftovers in an airtight container in the refrigerator for up to 1-2 days. To serve warm, reheat in the microwave.

Can you freeze caramelized bananas? Unfortunately, no. They will get mushy and lose their shape when frozen, especially when thawing. Then the only way to use them would be to make a smoothie or banana milkshake.

Ways to use caramelized bananas

• As a delicious breakfast topping, you can serve caramelized bananas over French crepes, sourdough French toast, waffles, a warm bowl of oatmeal, French rice pudding, homemade granola, yogurt, cottage cheese, or homemade farmer's cheese.
• As a favorite dessert, fried caramelized bananas served on a dessert plate with a scoop of vanilla ice cream or homemade whipped cream make a simple dessert.
• As a basis for other desserts, you can easily upgrade this recipe to a classic Banana Foster dessert. Just cook your bananas in a butter-and-honey mixture, then add 1-2 tablespoons of rum and chopped walnuts. Serve over vanilla ice cream.
• As a beautiful addition to a dessert platter, these bananas, with their sweetness and soft texture, are easy to serve at any gathering.

FAQ

Can you use frozen bananas for this recipe?
Unfortunately, no. Defrosted bananas are mushy and will ultimately lose their shape when cooked.

How to serve caramelized bananas?
Serve caramelized bananas hot or warm on a dessert plate. Top with a scoop of ice cream or a dollop of homemade whipped cream, sprinkle with chopped nuts, chia seeds, and chocolate chips, or garnish with fruit salad.

How do you caramelize bananas?
Melt butter with a little sugar or honey in a hot skillet, add the sliced bananas in a single layer, and fry for a few minutes on each side until golden and coated in caramel.

What is the difference between caramelized bananas and caramelised bananas?
None. "Caramelized" is the American spelling and "caramelised" is the British spelling for the same recipe.

Can you make caramelized bananas ahead of time?
They are best served fresh and warm, but you can keep leftovers in the fridge for 2 to 3 days and gently reheat them in a pan before serving.

Love banana recipes? Try these next!

• Moist Banana Bread
• Pineapple Banana Bread
• Sugar Free Banana Bread
• Christmas Banana Bread

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Caramelized Bananas (Easy Recipe)

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Here is an easy caramelized bananas recipe made with simple ingredients in 10 minutes. Learn how to make caramelized bananas to perfection.

• Author: Irina Totterman
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 3 1x
• Category: No-Bake Desserts
• Method: Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 3 firm bananas
• 2 tablespoons (30 g) unsalted butter
• 2 tablespoons honey
• 1 tablespoon granulated sugar
• 1 pinch of ground cinnamon
• ½ lemon, juice

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Instructions

1. Step 1: Peel the bananas and cut them into long halves, then into 2-inch-thick slices. If desired, cut bananas into slices about ½ inch (1.2 cm) thick, like thick coins.
2. Step 2: Heat a medium skillet over medium-high heat. Melt butter with honey. Coat the sliced bananas in sugar, then place them in the hot pan. Fry the bananas in a single layer for about 3-4 minutes, shaking the pan occasionally. Check for a golden-brown color with a fork. Carefully flip the bananas over to fry the other side. This will take about 30-60 seconds, depending on the stove.
3. Step 3: Watch out for caramelization! Once the banana slices are generously coated with caramel, add lemon juice, sprinkle with ground cinnamon, and cook for another 5-10 seconds, shaking the frying pan. Attention: watch out for caramel splashes while adding lemon juice. Don't bend over the pan; protect your hands and arms (it's best to wear long sleeves).
4. Step 4: Transfer caramelized bananas by sliding them from the pan to a dessert plate. Serve hot or warm with a scoop of ice cream. Expert tip: Once the bananas reach peak caramelization, remove them from the pan quickly to stop cooking and prevent further browning.

Notes

1. Choose a nonstick pan or a cast-iron skillet to prevent bananas from sticking to the bottom.
2. Slice bananas into equal-thickness strips or coins to ensure even caramelization.
3. Make sure the banana slices are not crowded while cooking. If you double or triple the recipe, use a large skillet or cook in batches.
4. The provided cooking time is approximate and depends on the stove. Frying the second side of the bananas takes much less time than the first, so keep a close eye on the sugar and the bananas to prevent burning.
5. Do not overcook the bananas, or they will go mushy. Instead, remove them from the heat as soon as they are ready.
6. Soak the pan in hot water to make cleaning easier.

Nutrition

• Serving Size: 1 caramelized banana
• Calories: 235
• Sugar: 30 g
• Sodium: 3 mg
• Fat: 8.5 g
• Saturated Fat: 5.3 g
• Carbohydrates: 42.6 g
• Fiber: 3.2 g
• Protein: 1.4 g
• Cholesterol: 22 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Caramelized apples are apple wedges cooked in butter and sugar until soft and coated in a light caramel. You need only a few ingredients and about 15 to 30 minutes, and they work as a dessert on their own or as a topping and filling for crepes, pancakes, pies, and pastries.

What are caramelized apples?

Caramelized apples are apple slices or wedges cooked slowly in butter with sugar until they turn golden, soft, and glossy. The heat brings out the fruit's natural sugars, so the apples stay tender inside while the outside is coated in a light caramel.

They are different from candy or caramel apples, which are whole apples dipped in a hard caramel coating.

Like caramelized peaches, they can be made with or without brown sugar and flavored with streusel, almonds, or cinnamon. They are perfect for garnishing apple turnovers and French crepes, and they are used in apple crumbles, muffins, and apple Tarte Tatin.

What are the best apples for caramelizing?

Firm, slightly tart apples hold their shape best and balance the sweetness of the caramel. Granny Smith, Honeycrisp, Braeburn, and Pink Lady are all good choices.

Softer apples like Red Delicious tend to break down and turn mushy, so it's best to avoid them. If you use organic apples, you can leave the skin on; otherwise, peel them first.

Why you'll love this recipe

• Quick and easy. You need only a few simple ingredients (no cornstarch) and about 15-30 minutes.
• Fun to make. Cooking apples on the stove is simple, so they are great for parties and family cooking.
• Perfect for the holidays. Caramelized apple slices make a festive dessert for your Christmas and Thanksgiving table.
• Fully customizable. The recipe works any time of year and is both vegetarian and gluten-free.
• Endlessly useful. Serve them on their own or use them as a topping for basic crepes, pancakes, ice cream, or pastries.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Apples: Choose firm apples that hold their shape when cooked. The best apples to use are Golden, Gala, Pink Lady, Pippin Queen, Fuji, Honeycrisp, Jonagold, Crispin, Braeburn, and Granny Smith apples. If you use organic apples, you don't need to peel them. Otherwise, you can peel your apples with a vegetable peeler.

• Brown sugar is used to make the recipe. Rich in molasses, it brings an additional caramel flavor. Choose light or dark brown sugar for a deeper flavor.

• Butter: The recipe calls for high-quality, 82% fat-content European-style butter. You can use salted or unsalted butter; it is up to you. But don't replace butter with oil.

• Ground cinnamon brings a warm flavor to apples. Omit it if desired, or replace it with apple pie spice, allspice, or nutmeg.

• Salt: A pinch of salt enhances the flavors of caramelized apples. You can use Fleur de Sel if available.

• Lemon: Lemon juice deglazes the skillet. You can easily replace it with orange juice, apple cider, or balsamic vinegar.

Equipment

To make these caramelized apples, you will need:

• skillet or saucepan
• vegetable peeler
• apple corer
• knife
• cutting board
• wooden spoon or spatula

How to caramelize apples

Step 1: Peel and remove the core using an apple corer. If you use organic apples, don't peel them. Cut apples into quarters, then each quarter in half. If you don't like thick slices, chop the apples into smaller pieces.

Step 2: In a medium skillet or saucepan, melt the butter. Once the butter is well melted, add the apple slices and a cinnamon stick (optional) to the skillet, then sprinkle with brown sugar.

Step 3: Cook apple wedges over medium heat, stirring regularly, until the apple slices are golden and the caramel sauce turns a nice light brown.

Step 4: It usually takes 6-7 minutes, depending on the stove. Sprinkle the apple mixture with ground cinnamon and a pinch of fleur de sel.

Step 5: Remove the apples, deglaze the pan bottom with lemon juice, and pour the mixture over the apples.

Serve caramelized apples hot, warm, or cold with a scoop of vanilla ice cream. If desired, coat them with the sweet buttery caramelized sauce and garnish with mint leaves.

How to make apple flambé

Apple flambé is a fun way to turn caramelized apples into a showy dessert. Once the apples are golden and coated in caramel, pour in a small amount of warmed rum, brandy, or Calvados, then carefully light it with a long match or lighter.

Stand back and let the flames burn off on their own, which takes only a few seconds and leaves behind a deeper, richer flavor.

Always take care when you flambé. Take the pan off the heat before you add the alcohol, keep your face and hands away from the pan, and never pour alcohol straight from the bottle over an open flame. Serve the flambé apples right away while they are still warm.

Expert Tips

1. Opt for firm apples such as Golden, Gala, Pink Lady, Granny Smith, Pippin Queen, Fuji, Honeycrisp, Jonagold, Crispin, and Braeburn.
2. Respect the cooking settings to avoid burning the caramel-like sauce.
3. If the apples are not juicy enough, you may need to add some water.
4. Add extra butter and sugar for rich layers of flavor and juiciness.
5. If you double or triple the recipe, use a large skillet or sauté apples in batches.
6. Add one teaspoon of honey or maple syrup at the end of cooking if desired.

Recipe variations

Try different flavors and textures to add a unique twist to traditional caramelized apples. Incorporate some extra ingredients while caramelizing apples.

• Apples: Choose different types of apples, red and green, sweet and tart, for the best flavor and taste.

• Sugar: Use more or less sugar depending on your sweetness preferences. The more sugar is used, the more caramel is produced.

• Flavorings: Flavor caramelized apples with vanilla extract, orange blossom water, or fresh herbs like thyme or oregano.

• Add-ins: Add raisins, chopped dried fruits, flaked or slivered almonds, or pine nuts at the end of cooking.

• Cream: Pour 2 teaspoons (10 ml) of heavy cream at the end of cooking for a richer finish.

• Alcohol: You can flambé apples with Calvados, Grand Marnier, or apple brandy; pour the liqueur over the apples and flambé like Suzette.

Storing & freezing

Keep caramelized apples in an airtight container in the refrigerator for a week. This lets you prepare them in advance for a party. To serve warm, reheat them quickly in the microwave or a skillet.

Can you freeze caramelized apples? Unfortunately, they don't freeze well and lose their texture when thawed. But you can place them in a freezing bag, seal well, and freeze them for up to 3 months if desired.

What to make with caramelized apples

Caramelized apples are the perfect way to liven up any dish, from savory to sweet and beyond. Let us explore all the ways to use them.

• Simple dessert: Serve sautéed apples hot with a scoop of vanilla ice cream and a dollop of Chantilly cream or sugar-free whipped cream.
• Breakfast topping: Caramelized apple topping made with butter and brown sugar, with a hint of lemon, is best served over crepes, cheese pancakes, waffles, and sourdough French toast. You can try apples as a perfect topping on something more unexpected, like French rice pudding, overnight oats, or Greek yogurt.
• Apple filling: Sautéed apples add a sweet flavor to classic apple pie recipes, crispy puff pastries, and tarts.
• Accompaniment: Cinnamon apples make a great side dish or addition to savory dishes such as brie, goat cheese, pork chops, and chicken.

FAQ

Are caramel apples the same as caramelized apples?
Caramel apples, or toffee apples, are whole apples with a layer of hard caramel. Caramelized apples are sliced and cooked in a butter-and-sugar mixture until coated in a soft caramel.

What do caramelized apples taste like?
They have a sweet, pronounced caramel flavor, plus cinnamon or other flavorings if you add them.

How do you caramelize apples without sugar?
You can omit the sugar and add a little water for a saucier texture. For the best results, replace the sugar with honey or maple syrup.

How do you eat caramelized apples?
Eat them hot, warm, or cold with a scoop of vanilla ice cream, a dollop of whipped cream, and the cooking sauce. You can also sprinkle the slices with almonds or pine nuts.

How long will caramelized apples keep?
Stored in an airtight container in the refrigerator, they keep for up to a week.

What is the difference between caramelized apples and caramelised apples?
None. "Caramelized" is the American spelling and "caramelised" is the British spelling for the same recipe.

Can you make caramelized apples ahead of time?
Yes. They are best served fresh and warm, but you can keep them in the fridge for up to a week and gently reheat them in a pan before serving.

Love apple recipes? Try these next!

If you are a fan of apple-based recipes, there are more to discover on the blog.

• Apple Crumble Bread
• Sponge Apple Cake
• Apple Mousse Cake
• French Apple Fritters

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Easy Caramelized Apples

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Caramelized apples, sautéed in butter and sugar until well coated in caramel, make a simple dessert with a scoop of vanilla ice cream and the best topping and filling for pastries.

• Author: Irina Totterman
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 1x
• Category: No-Bake Desserts
• Method: Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 middle-sized apples (see note #1)
• 2 ½ tablespoons (35 g) brown sugar
• 2 ½ tablespoons (35 g) salted butter
• 1 pinch of ground cinnamon
• 1 cinnamon stick (optional)
• 1 pinch of salt or Fleur de Sel
• ½ lemon, juice

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Instructions

1. Peel and remove the core using an apple corer. Cut the apples into quarters, then each quarter in half.
2. In a skillet or saucepan, melt the butter. Once melted, add the apple slices and a cinnamon stick (optional) and sprinkle with brown sugar. Cook the apples over low heat for 6-7 minutes, stirring regularly, until the slices are colored and the sauce turns light brown. Sprinkle with ground cinnamon and a pinch of fleur de sel if you like.
3. Remove the apples, deglaze the pan with lemon juice, and pour the lemon juice over the apples. Serve hot, warm, or cold with a scoop of vanilla ice cream and the cooking sauce.

Notes

1. Opt for firm apples such as Golden, Gala, Pink Lady, Granny Smith, Pippin Queen, Fuji, Honeycrisp, Jonagold, Crispin, and Braeburn.
2. Respect the cooking settings to avoid burning caramel-like sauce.
3. If the apples are not juicy enough, you may need to add some water.
4. Add extra butter and sugar for layers of flavor and juiciness.
5. If you double or triple the recipe, sauté apples in batches.
6. Add one teaspoon of honey or maple syrup at the end of cooking if desired.

Nutrition

• Serving Size: 2
• Calories: 265
• Sugar: 32 g
• Sodium: 183 mg
• Fat: 14.7 g
• Saturated Fat: 9 g
• Carbohydrates: 34.1 g
• Fiber: 2.1 g
• Protein: 0.4 g
• Cholesterol: 38 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Pan fried bananas are firm banana halves cooked cut-side down in a hot, dry skillet with cinnamon sugar, then finished with honey until golden and caramelized. This 4-ingredient dessert takes about 5 minutes, needs no added fat, and pairs with ice cream, yogurt, or whipped cream.

What are pan fried bananas?

Pan fried bananas are firm bananas sliced in half lengthwise and cooked cut side down in a hot skillet until golden, then caramelized with honey. This version uses no added fat, so you get soft, sweet fried bananas that hold their shape.

They do not turn mushy after cooking. Instead, they stay golden brown on the outside and soft and sweet inside.

The bananas keep their shape for a nice presentation. Serve pan fried honey bananas with a scoop of your favorite ice cream, or try caramelized bananas for another quick option.

Why you'll love this recipe

• Quick and cheap. This pan fried banana dessert is ready in about 5 minutes with four everyday ingredients, so it is perfect for using up extra bananas.
• No added fat. The bananas fry in a dry skillet and caramelize in their own sugars plus honey, unlike deep-fried bananas.
• They hold their shape. Firm banana halves stay intact and turn golden on the outside while remaining soft on the inside, instead of going mushy.
• Great any time of day. Serve them for breakfast, as a snack, or as dessert with ice cream, yogurt, or Chantilly cream.
• Easy to vary. Swap honey for maple syrup, add cinnamon, or try caramelized bananas and caramelized apples for more quick fruit desserts.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Bananas: Opt for yellow and firm bananas, organic preferred, little green, with single brown spots or without. Avoid overripe bananas, such as those used for moist banana bread. Small or mini bananas are preferred to make this recipe.

• Sugar: The recipe calls for white granulated or caster sugar. You can replace it with brown or coconut sugar if desired. You can replace white sugar with aromatic vanilla sugar for an unforgettable vanilla twist.

• Ground cinnamon provides a cozy, inviting flavor for pan fried cinnamon bananas. Ceylon cinnamon is the best for its flavor and aroma. 

• Raw honey makes crispy caramelized bananas a perfect treat.

Equipment

To make these pan fried bananas, you will need:

• nonstick skillet or frying pan
• knife
• cutting board
• plate
• spatula or tongs

How to make fried bananas

The key to perfect pan-fried bananas is using firm bananas that hold their shape during cooking.

Step 1: Wash the bananas and slice them in half lengthwise, keeping the skin on.

Step 2: Heat a frying pan (a nonstick skillet is preferable) over medium-high heat.

Step 3: Pour the sugar and ground cinnamon onto a plate and mix. Place the banana halves cut-side down and let the cinnamon sugar coat the flesh well.

Step 4: When the skillet is hot, place the banana flesh-side down in a fat-free pan and fry over medium heat for 2-3 minutes, until golden brown (photo 2).

Step 5: Pour in honey and let the bananas caramelize for 30-60 seconds, shaking the pan. Serve honey bananas immediately (photo 3).

Expert tip: Don't let your bananas burn. Get ready to remove them from the skillet.

Arrange them on a serving plate with a scoop of vanilla ice cream. Sprinkle with black sesame seeds if desired.

Expert Tips

1. If you double or triple the recipe, brush the sliced bananas with lemon juice to prevent them from blackening.
2. If desired, peel the bananas and cut them into lengthwise strips (skin off). Fry them until golden brown, turning once, over low to medium heat for 2-3 minutes per side.
3. Preheat the pan well before adding the banana slices.
4. Watch out for banana caramelization once the honey is added. They burn quickly.
5. Soak the pan in hot water right after cooking; a dash of dish soap helps. 

What to serve with pan fried bananas

Pan fried bananas are best served warm, right from the skillet. Spoon them over a scoop of vanilla ice cream, Greek yogurt, or oatmeal, or add them to basic crêpes and pancakes.

For a lighter finish, top them with sugar-free whipped cream or Chantilly cream. A sprinkle of chopped walnuts, black sesame seeds, or dark chocolate shavings adds crunch.

Recipe variations

With this incredible fried banana recipe, you can make simple variations.

• Switch out honey for maple syrup for an extra-sweet touch.

• Top fried bananas with dark chocolate shavings or roasted coconut chips.

• Sprinkle pan-fried banana dessert with chopped walnuts or almonds for a crunchy touch.

• Serve with sugar-free whipped cream, Chantilly cream, yogurt, homemade farmer's cheese, or cottage cheese.

Storing & freezing

Pan-fried bananas are best served warm right from the skillet. They aren't supposed to be stored for long. But you can keep the leftovers in an airtight container in the refrigerator for 1-2 days.

To serve warm, reheat them in the microwave at 70% power in 30-second intervals.

Can you freeze fried bananas? Unfortunately, they don't freeze well, and they lose their shape. But you can freeze them for up to 3 months, fried and unpeeled, then use them for smoothies.

FAQ

Can you fry bananas?
You can fry bananas on the stove with or without added fat. Frying brings out their natural sweetness, and a little ground cinnamon and honey turn them into a simple, inexpensive dessert.

Can you cook bananas in a pan?
Yes. The key to cooking bananas in a pan is to use firm, slightly underripe bananas that hold their shape. Cook them cut-side down over medium-high heat until golden.

What are the best bananas for pan frying?
Use yellow, firm bananas that are just ripe, with little to no brown spots. Overripe bananas turn mushy and fall apart in the pan. Slicing them in half lengthwise, skin-on, helps them retain their shape.

Can you pan fry bananas without oil or butter?
Yes. This recipe fries the bananas in a dry nonstick skillet, so they need no oil or butter. The cinnamon, sugar, and honey caramelize on their own, making this a fat-free dessert.

How do you keep fried bananas from getting mushy?
Choose firm bananas, keep the skin on while slicing, and do not overcook them. Fry the cut side down for 2 to 3 minutes, then add honey for just 30 to 60 seconds.

What do fried bananas taste like?
Fried bananas taste sweet and caramel-like, with a warm cinnamon note. If you fry them in butter, they take on a richer, buttery flavor.

Love banana dessert? Try these next!

• Banana Bread Mini Muffins
• Chocolate Banana Pecan Cookies
• Pumpkin Banana Bread
• Banana Nutella Crepes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Recipe card

4-Ingredient Pan Fried Bananas

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Pan-fried bananas are easy and quick. Four simple ingredients are all you need, and they can be made in five minutes. Serve them with a scoop of ice cream.

• Author: Irina Totterman
• Prep Time: 3 minutes
• Cook Time: 2 minutes
• Total Time: 5 minutes
• Yield: 2 1x
• Category: No-Bake Desserts
• Method: Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For fried bananas:

• 2 firm yellow bananas
• 2 tablespoons granulated sugar
• 1 pinch of ground cinnamon
• 2 tablespoons honey

For serving (optional)

• ice cream
• black sesame seeds

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Instructions

1. Wash and slice bananas in half lengthwise, keeping the skin on. Heat a frying pan (a nonstick skillet is preferable) over medium-high heat.
2. Pour the sugar and ground cinnamon onto a plate and mix. Place the banana halves with the cut side down and let the cinnamon sugar coat the flesh well.
3. When the skillet is hot, place the bananas, flesh side down, in the fat-free pan and fry over medium heat for 2-3 minutes, until golden brown. Pour in honey and let the bananas caramelize for 30-60 seconds, shaking the pan. Do not let them burn; remove them from the skillet.
4. Serve honey bananas immediately. Arrange them on a serving plate, with a scoop of vanilla ice cream, and sprinkle with black sesame seeds, if desired.

Notes

1. If you double or triple the recipe, brush the sliced bananas with lemon juice to prevent them from blackening.
2. If desired, peel the bananas and cut them into lengthwise strips (skin off). Fry them until golden brown, turning once, over low-medium heat for 2-3 minutes per side.
3. Preheat the pan well before adding the banana slices.
4. Watch out for banana caramelization once the honey is added. They burn quickly.
5. Soak the pan in hot water right after cooking; a dash of dish soap helps. 

Nutrition

• Serving Size: 2
• Calories: 167
• Sugar: 33 g
• Sodium: 1 mg
• Fat: 0.3 g
• Saturated Fat: 0.1 g
• Carbohydrates: 43.8 g
• Fiber: 2.7 g
• Protein: 1.1 g
• Cholesterol: 0 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Caramelized hazelnuts are whole-roasted hazelnuts cooked in a sugar syrup until they are coated in a glossy, crunchy caramel. They take about 15 minutes and 3 ingredients, and you can eat them on their own or use them to top cakes, ice cream, and salads.

What are caramelized hazelnuts?

Also known as noisettes caramélisées in French, these are a classic French confection that turns a plain nut into a sweet, crisp bite. The hard caramel shell gives a snappy crunch, while the toasted hazelnut inside stays rich and buttery.

Unlike a smooth praline paste or a soft candied nut, each hazelnut keeps its shape and coating, so they hold up well as a garnish or a snack straight from the jar.

Cook the hazelnuts in a mixture of sugar and water until caramelized, then add your favorite seasonings, if desired. Once caramelized, let them cool and enjoy.

Caramelized hazelnuts vs. candied hazelnuts

Why you'll love this recipe

• Quick and simple. This stovetop recipe needs only a few basic ingredients and comes together in about 15 minutes.
• Snack or gift. They are great as a game-day snack, a road-trip treat, or a homemade gift packed in a pretty jar with a bow.
• Endlessly useful. Use them as a topping for salads, ice cream, and cakes like hazelnut cake; as a decoration for Bûche de Noël; or as an addition to a holiday cheese board.
• A base for more. Blend them into hazelnut praline paste, or browse more candied nuts recipes for other ideas.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Hazelnuts: Choose store-bought roasted unblanched or blanched hazelnuts. You can roast raw hazelnuts at home if preferred. Replace hazelnuts with almonds, macadamias, or pecans, as they all work perfectly for this recipe.

• Sugar: the recipe calls for granulated sugar; replace it with caster sugar if desired. I wouldn't recommend using brown sugar. It caramelizes to a very dark amber, which can make the nuts look burned.

• Water is used to make caramel.

• Salt enhances the flavors of caramelized nuts; if available, use French fleur de sel.

• Butter: Use unsalted or salted butter; if using salted butter, omit salt.

Equipment

To make these caramelized hazelnuts, you will need:

• thick-bottomed saucepan
• candy thermometer
• wooden spatula
• baking sheet
• parchment paper or silicone mat

How to make caramelized hazelnuts

Step 1: In a thick-bottomed saucepan, add water and sugar, and heat to 244°F (118°C) (check with a candy thermometer). Remove from the heat, add hazelnuts, and mix them with the hot sugar syrup.

Step 2: Mix nuts with a wooden spatula, stirring continuously until they are evenly coated with sugar. They will appear coated with a white film resulting from sugar crystallization (photo 1).

Step 3: Return the pan to low to medium heat and let the hazelnuts caramelize.

Step 4: Stir continuously and wait until the sugar melts, caramelizes, and starts to coat the nuts (photo 2).

Step 5: Once the nuts are coated with golden-brown caramel, add the butter and salt, then stir well (photo 3). Then pour it onto a sheet pan or cookie sheet lined with parchment paper or a silicone mat.

Step 6: Using a wooden spatula, spread nuts in a single layer. Sprinkle them with sesame seeds if desired. Let the nuts cool, separating them and the caramel strands as you go (photo 4).

Expert Tips

1. Avoid high heat when making this recipe; medium or low-medium heat is enough.
2. Keep your eyes on your pan once the sugar-coated nuts start to caramelize: they tend to burn fast.
3. Be careful working with the caramel nuts: use oven mitts to hold the saucepan and a wooden spatula to mix, spread, and separate caramelized nuts. Don't touch them until they cool down.
4. If you want to double the recipe, cook in batches: small quantities of nuts tend to caramelize better.

Recipe variations

Candied hazelnuts are a classic snack to enjoy on their own or used to top off a variety of sweet and savory dishes. But why stop at the traditional flavor profile?

These candied nuts are versatile enough to be customized to suit your taste.

• For a sweet-and-spicy kick, try adding a tiny bit of ground red pepper (aka cayenne) at the end of cooking, or experiment with ground cinnamon or pumpkin pie spice.

• Add three to four pinches of fleur de sel or flaked sea salt for a salty twist and make these hazelnuts an excellent aperitif.

• For a tempting texture and an eye-catching presentation, sprinkle still-hot nuts with sesame seeds on parchment paper.

• To serve, top vanilla ice cream with chocolate sauce and caramelized, chopped hazelnuts: the salty side brings out the sweetness of vanilla and dark chocolate.

Storing & freezing

Store caramelized hazelnuts in an airtight container or a glass jar at room temperature for up to 1 week. Caramel can't stand humidity; that is what makes it melt. So it isn't recommended to store it in the refrigerator. You can freeze it for up to 2 months if desired.

FAQ

How do you caramelize hazelnuts?
Heat sugar and water in a heavy saucepan to 244°F (118°C), stir in the hazelnuts off the heat until coated, then return the pan to low-medium heat and stir until the sugar melts, caramelizes, and coats the nuts in golden caramel.

How do you make caramelized hazelnuts?
Cook the nuts in a sugar-and-water syrup until it melts into a golden caramel that coats each nut in a crisp shell, then spread them out to cool.

How do you make caramelized chopped hazelnuts?
Chop the whole hazelnuts first, then follow the same recipe for caramelized hazelnuts.

Can you make caramelized mixed nuts?
Yes. Use the same recipe for a mix of nuts, such as hazelnuts, almonds, and macadamia nuts.

What can you use caramelized hazelnuts for?
Use them as a topping for ice cream, cakes, and salads, as a decoration for Bûche de Noël, or blend them into hazelnut praline paste.

How do you remove caramelized sugar from a pan?
Fill the pan with water and bring it to a boil to dissolve the residue, or soak it for 15 to 30 minutes, then rinse thoroughly.

Love nut recipes? Try these next!

Start with candied nuts and dive into pastries:

• Cashew Sans Rival
• Italian Almond Cake
• Pistachio Dacquoise With Strawberries
• Coconut Dacquoise Cake

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Recipe card

Caramelized Hazelnuts

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Caramelized hazelnuts are easy and fun to make. Enjoy them on their own as a sweet, crunchy snack, or use them to top cakes, ice cream, and salads.

• Author: Irina Totterman
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 3 oz. (90 g) 1x
• Category: No-Bake Desserts
• Method: Cooking
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• ½ cup (100 g) granulated sugar
• 2 ½ tablespoons (40 g) water
• 2.7 oz. (75 g) roasted, unsalted hazelnuts (see note #1)
• 1 tablespoon (15 g) unsalted butter
• 2 pinches of salt or Fleur de Sel
• 2 pinches of sesame seeds (optional)

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Instructions

1. In a thick-bottomed saucepan, pour in the water, add the sugar, and heat to medium heat until it reaches 244°F (118°C) (check with a candy thermometer).
2. Remove from the heat, add the hazelnuts, and mix with a wooden spatula, stirring continuously until they are coated with sugar. They will look coated with a white film from the sugar crystallization.
3. Bring the pan back over the low-medium heat and let the hazelnuts caramelize. Stir continuously and wait until the sugar melts, caramelizes, and coats the nuts. Add the butter and salt, and stir well.
4. Then pour the nuts onto a sheet pan or cookie sheet lined with parchment paper or a silicone mat.  Using a wooden spatula, spread nuts in a single layer. Sprinkle them with sesame seeds if desired. Let the nuts cool, separating them and the caramel strands as you go.

Notes

1. Choose roasted, blanched, or unblanched hazelnuts.
2. Avoid high heat when making this recipe; medium or low-medium heat is enough.
3. Keep an eye on your pan once the sugar-coated nuts start to caramelize; they tend to burn fast.
4. Be careful working with the caramel nuts: use oven mitts to hold the saucepan and a wooden spatula to mix, spread, and separate caramelized nuts. Don't touch them until they cool down.
5. If you want to double the recipe, cook in batches: small quantities of nuts tend to caramelize better.

Nutrition

• Serving Size: 1 oz. (30 g)
• Calories: 336
• Sugar: 3.2 g
• Sodium: 106 mg
• Fat: 19.9 g
• Saturated Fat: 3.8 g
• Carbohydrates: 37.5 g
• Fiber: 1.7 g
• Protein: 4.2 g
• Cholesterol: 11 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Speculoos tiramisu is a no-bake twist on the Italian classic, layering coffee-soaked ladyfingers and speculoos cookies with a Biscoff mascarpone cream and a cookie crumble on top. It comes together in about 30 minutes, plus chilling time, and you can make it a day ahead.

What is speculoos tiramisu?

Known as tiramisu aux spéculoos in French, this dessert swaps the cocoa dusting of a classic tiramisu for the warm, caramelized spice of Lotus Biscoff cookies. If you enjoy the brand's flavor, it pairs well with a Lotus Biscoff cake in any speculoos baking lineup.

A Dutch version made with speculaas cookies is sometimes called speculaas tiramisu, while a festive gingerbread tiramisu, made with gingerbread cookies, is popular around Christmas.

Why you'll love this recipe

• No baking needed. This quick no-bake dessert comes together in about 30 minutes, much like a classic Italian tiramisu.
• Make-ahead friendly. Best prepared the night before, so it is handy for parties and gatherings.
• Big Biscoff flavor. The Lotus caramel spice pairs well with other treats, like a Lotus Biscoff cake.
• Easy to adapt. Swap the ladyfingers for these ladyfinger substitutes, and enjoy that it is alcohol-free and egg-free.
• Loved by everyone. Kids and adults both enjoy it, and it pairs well with a fruity strawberry tiramisu in a glass on a dessert table.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Ladyfingers (sometimes spelled lady fingers) or savoiardi biscuits are classic cookies used to make various tiramisu variations. Opt for Italian ladyfingers from Forno Bonomi, Balocco, or Matilde Vicenzi brands. These are crispy, not cake-style cookies.

• Biscoff cookies or speculoos biscuits add a spicy, caramel flavor to this speculoos dessert. Read the recipe variations for alternating layers of ladyfingers and Biscoff biscuits.

• Espresso coffee is the key ingredient of authentic Italian tiramisu. Choose real espresso made with an espresso machine, or pick it up at a local coffee shop. The coffee should be cold before dipping savoiardi biscuits to prevent them from going to mush. If desired, you can sweeten your espresso. For the best tiramisu experience, try to avoid instant coffee.

• Biscoff spread or speculoos cookie butter, with its unique, rich sweetness, is what you need to whip up the Biscoff whipped cream.

• Whipping cream: Choose whipping cream with 30% fat content at maximum. It is enough to pair with mascarpone and Biscoff spread to make a stable whipped cream. Try to avoid heavy cream with a fat content higher than 30%.

• Mascarpone cheese is another key ingredient of classic tiramisu. If you live in the United States, opt for Italian cream cheese from Galbani, Bel Giosi, or Vermont Creamery.

Pro tip: Use extra-fresh eggs and mascarpone (with an extended expiration date).

• Lotus Biscoff crumble (store-bought) tops the dessert. You can crush speculoos cookies instead.

Recipe variations & substitutions

• Use decaf coffee if you want to avoid any caffeine in your tiramisu. Or use fruit juice or milk to dip Lotus and spoon cookies.

• Replace traditional ladyfingers with Italian pavesini biscuits or gluten-free ladyfingers for those who are gluten-intolerant. Swap Lotus cookies for speculaas or gingerbread cookies.

• Alternate tiramisu layers in the way you desire: two ladyfinger layers and a layer of biscuits; two speculoos layers and one of the ladyfingers; three layers of speculoos cookies or two ladyfingers.

• Sprinkle your speculoos tiramisu with Lotus Biscoff crumble. You can also drizzle with warm Biscoff butter if desired. A dusting of cocoa powder is optional.

• You can experiment with tiramisu cups and serve the dessert individually.

How to make speculoos tiramisu with Biscoff

Step 1: Prepare a strong coffee and cool it in the refrigerator. Choose an 8-inch/20 cm porcelain cake pan or another tiramisu dish of your choice.

Pro Tip: To recalculate the amount of ingredients for a dish you have on hand, please use this simple cake pan calculator.

Step 2: To make Biscoff whipped cream, place the cold whipping cream, cold mascarpone, and Biscoff cookie butter in the bowl of a stand mixer and beat at low speed (photo 1).

Extra Tip: Don't over-whisk the cream; because of the ingredients' high-fat content, it whisks quickly. Watch out for the cream's texture!

Step 3: To assemble speculoos tiramisu, pour the cold espresso into a shallow bowl.

Step 4: Quickly dip the ladyfingers (counting 1, 2, 3) into the coffee and place them in the prepared dish to create a base. Using a serrated knife, cut sponge cookies if necessary. Try to arrange cookies in one direction (photo 2).

Step 5: Top each layer of ladyfingers with ⅓ Biscoff cream, then smooth with the back of a tablespoon or a rubber spatula.

Step 6: Dip speculoos cookies one by one into the cold coffee and arrange the Biscoff layer (cut cookies if necessary) into the pan (photo 3). Cover with another layer of mascarpone cream.

Step 7: Repeat the layer of ladyfingers, then finish with the cream filling. Smooth the surface with a spatula, cover it with plastic wrap, and refrigerate for 3-4 hours.

Step 8: Before serving, sprinkle the dessert with Biscoff cookie crumbs or crushed speculoos cookies (photo 4).

Expert Tips

• Use an electric mixer instead of a stand mixer.
• Dip one sponge cookie at a time. Count 1, 2, 3 (about 2 seconds) for the best results. You can test the spoon biscuit by dipping it in coffee and bending it in half. The cookie's center must remain somewhat dry. 
• Place the biscuits face down (flat side down) on the bottom of the dish, though it is up to you.
• If you choose to sprinkle your dessert with unsweetened cocoa powder, do this before serving.

How to serve speculoos tiramisu

Serve speculoos tiramisu well chilled, straight from the fridge, with an extra dusting of Biscoff crumbs on top. Scoop it into bowls or slice it from the dish, and pair it with a coffee or an espresso to echo the flavors. For a dinner party, spoon single portions into small glasses ahead of time.

Storing & freezing

Store Biscoff Lotus tiramisu covered with plastic wrap in the refrigerator. For best results, make it the night before, or at least 4 hours before serving.

Enjoy the dessert within 24-48 hours. To store leftovers, place them in an airtight container and keep them for no longer than 2 days.

Can you freeze speculoos tiramisu? Yes, absolutely. Wrap the dessert (without crumble on top) in cling film twice, then in aluminum foil, and freeze for 2 weeks. To thaw, let it stay in the fridge for at least 2 hours, then sprinkle with crushed cookies.

Recipe FAQ

Should you serve tiramisu cold?
Tiramisu should be served chilled. After serving, return the remaining dessert to the refrigerator to keep it firm.

What goes well with tiramisu?
A cup of espresso perfectly goes with tiramisu. Passito wines also make an ideal pairing for this dessert, such as Ben Ryé Passito di Pantelleria, Moscato Rosa Schweizer, and Collezione di Famiglia Zibibbo.

Should you cover tiramisu?
Cover tiramisu with plastic wrap or the airtight lid that comes with the dish it is made in.

How long does tiramisu last?
Tiramisu lasts for 24 to 48 hours, depending on the method used to make the dessert (raw eggs or "cooked" eggs).

Can you freeze tiramisu?
You can freeze tiramisu, well wrapped in plastic and aluminum foil, for 2 weeks.

What are speculoos cookies?
Speculoos are thin, crisp Belgian spiced cookies flavored with cinnamon and caramelized sugar. Lotus Biscoff is the best-known brand, and it uses the same dough as Biscoff cookie butter spread.

Is speculoos the same as Biscoff?
Biscoff is a brand of speculoos cookies made by Lotus. So all Biscoff cookies are speculoos, but not every speculoos cookie is branded Biscoff. In this recipe, you can use either.

Love Tiramisu? Try these next!

If you are a fan of the tiramisu dessert, you will want to give authentic Italian tiramisu and other tasty variations:

• Limoncello Tiramisu
• Fig Tiramisu In A Cup
• Tiramisu Torte

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Recipe card

Speculoos Tiramisu With Biscoff Spread

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Speculoos tiramisu is a no-bake dessert layering coffee-soaked ladyfingers and speculoos cookies with a Biscoff mascarpone cream and a Biscoff crumble on top.

• Author: Irina Totterman
• Prep Time: 30 minutes
• Cook Time: 4 hours (chilling)
• Total Time: 4 hours 30 minutes
• Yield: 8 1x
• Category: No-Bake Desserts
• Method: No-Bake
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 25 ladyfingers (200 g)
• 12 Biscoff cookies Lotus (100 g)
• 1 cup (250 ml) cold espresso coffee

For Biscoff mascarpone cream:

• 5.5 oz. (155 g) mascarpone cheese, cold
• 1 ½ cup + 1 tablespoon (370 g) whipping cream, cold
• ⅓ cup (85 g) Biscoff spread

For decoration:

• ½ cup (50 g) Lotus Biscoff crumble

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Instructions

1. Prepare a strong coffee and cool it in the refrigerator. Choose an 8-inch/20 cm porcelain cake pan or another tiramisu dish of your choice. Extra Tip: To recalculate the amount of ingredients for a dish you have on hand, please use this simple cake pan calculator.
2. To make Biscoff whipped cream, place the cold whipping cream, cold mascarpone, and Biscoff cookie butter in the bowl of a stand mixer and beat at low speed. Extra Tip: Don't over-whisk the cream; because of the ingredients' high-fat content, it whisks quickly. Watch out for the cream's texture!
3. To assemble speculoos tiramisu, pour the cold espresso into a shallow bowl. Quickly dip the ladyfingers, counting 1, 2, 3, into the coffee, then place them in the prepared dish to form the base. Using a serrated knife, cut sponge cookies if necessary. Try to arrange cookies in one direction. Top the ladyfingers with ⅓ of the Biscoff cream and smooth with the back of a tablespoon or a rubber spatula.
4. Dip speculoos cookies one by one into the cold coffee and arrange a layer of cookies (cut them if necessary) in the pan. Cover with another layer of mascarpone cream. Repeat another layer of ladyfingers, then finish with the whipped cream. Smooth the surface with a spatula, cover it with plastic wrap, and refrigerate for 3-4 hours.
5. Before serving, sprinkle the dessert with Biscoff cookie crumbs or crushed speculoos cookies.

Notes

1. Use an electric mixer instead of a stand mixer.
2. Dip one sponge cookie at a time. Count 1, 2, 3 (about 2 seconds) for the best results. You can test the spoon biscuit by dipping it in coffee and bending it in half. The cookie's center must remain somewhat dry. 
3. Place the biscuits face down (flat side down) on the bottom of the dish, though it is up to you.
4. If you choose to sprinkle your dessert with cocoa powder, do this before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 487
• Sugar: 11.2 g
• Sodium: 163 mg
• Fat: 34.6 g
• Saturated Fat: 19 g
• Carbohydrates: 35.6 g
• Fiber: 0.6 g
• Protein: 5.6 g
• Cholesterol: 142 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: To make candied hazelnuts, cook 1 ½ cups roasted hazelnuts with brown sugar, water, cinnamon, and a pinch of salt in a pan over medium-high heat, then lower to medium and stir constantly until the sugar crystallizes into a crisp coating. This easy stovetop recipe takes about 15 minutes, needs no candy thermometer, and makes about 10.5 oz (300 g) of sweet, crunchy caramelized hazelnuts that are naturally gluten-free, dairy-free, and egg-free.

What are candied hazelnuts?

Candied hazelnuts are whole roasted hazelnuts cooked with sugar and a little water until the syrup crystallizes into a crisp, sweet coating. Also called caramelized or sugar-coated hazelnuts, they are made on the stovetop in about 15 minutes and are naturally gluten-free, dairy-free, and egg-free.

Why you'll love this recipe

• Sweet and crunchy, coated in sugar and cinnamon, they pair with both sweet and savory dishes.
• Perfect topping for ice cream, fruit compote, porridge, brownies, cookies, brioche, or the French dessert Ile Flottante.
• Also great sprinkled over savory salads with chicken, roasted beets, kale, or Brussels sprouts.
• A mess-free, easy-to-eat snack for kids and a handy finger food for busy students.
• Make a thoughtful holiday and hostess gift or a welcome addition to a candy tray.
• Quick and fun to make on the stovetop in about 15 minutes, with no candy thermometer needed.
• Naturally gluten-free, dairy-free, and egg-free (made without egg white).

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Hazelnuts: use store-bought roasted, unsalted hazelnuts, but raw hazelnuts work too if you roast them yourself first, which takes about 15 minutes. If you live in the States, opt for Oregon hazelnuts. Finally, you can replace hazelnuts with roasted almonds or make the almond-hazelnut mix.

• Sugar: the recipe calls for brown sugar, but you can replace it with granulated sugar or superfine caster sugar if preferred.

• Water: use cold or room-temperature water.

• Ground cinnamon brings warm flavor. You can replace it with ¼ teaspoon of allspice, cardamom, ground nutmeg, ginger, or a pinch of cayenne pepper.

Equipment

To make candied hazelnuts at home, gather these basic kitchen tools before you start:

• large frying pan or skillet
• wooden spatula
• small mixing bowl
• baking sheet
• parchment paper
• marble slab (optional)
• airtight container or mason jar
• measuring cups and spoons

How to make candied hazelnuts

Step 1. Line a baking sheet with parchment paper and set it aside.

Step 2. Mix sugar, ground cinnamon, and salt in a small bowl. In a large frying pan, pour in the water and the sugar mixture, then stir with a wooden spatula.

Step 3. Place the pan over medium-high heat. Once the sugar starts to boil and large bubbles form (photo 1), add whole hazelnuts.

Step 4. Immediately lower the heat to medium and stir continuously (photo 2).

Step 5. The sugar syrup will begin to bubble (photo 3) and crystallize, coating the nuts thoroughly (photo 4).

Extra tip: Medium heat and constant stirring help the sugar coat the nuts. If you stop, the sugar will solidify, and the nuts won't be coated.

Step 6. Continue stirring until the sugar stops adhering to the hazelnuts; the nuts will be covered with sugar (photo 5).

Transfer hazelnuts to a working surface, marble slab, or prepared baking sheet lined with parchment paper and allow to cool down (photo 6).

Step 7. If any nuts are stuck together, separate them with the wooden spatula while they are warm.

Step 8. Collect the sugar-coated hazelnuts, and place them in an airtight container or a mason jar. Discard the remaining sugar left on the sheet.

Expert tips

1. Be careful when making the recipe: protect your forearms by wearing a long-sleeved shirt. Also, don't touch hot sugar syrup with your hands; it will burn on contact with skin.
2. If you want to double or triple the recipe, make it in batches for an even sugar coating of nuts.
3. Use paper-based bags, cones, or glass jars to give these nuts as a gift. Avoid using plastic or zip-top bags.

Recipe variations

This candied hazelnuts recipe is a classic, but it is easy to change the flavor with different spices, sugars, and nuts.

• Plain: leave out the cinnamon to taste the natural flavor of the hazelnuts.
• Floral: swap the brown sugar for white sugar and replace the cinnamon with a teaspoon of orange blossom or rose water added to the water.
• Warm spices: use a pinch of pumpkin pie spice for fall or French quatre épices for the holidays.
• Bold spices: add a little garam masala, Chinese five spice, or a tiny pinch of cayenne pepper for heat.
• Other nuts: try almonds, macadamias, pecans, or walnuts in place of the hazelnuts.

Storing & freezing

Let the candied hazelnuts cool completely, then store them in an airtight container or mason jar in a cool, dry place between 60 and 64°F (16 to 18°C). They keep their crunch for up to two weeks. Avoid the refrigerator, since its moisture softens the sugar coating.

To keep them longer, freeze the candied hazelnuts in an airtight container for up to 3 months, then let them come back to room temperature before serving.

How to use candied hazelnuts

Once you have a jar of these sweet, crunchy nuts, they add texture and flavor to all kinds of dishes. Here are a few favorite ways to use them:

• On desserts: scatter them over ice cream, yogurt, fruit compote, or the French dessert Ile Flottante.
• In baked goods: fold them into brownies, cookies, muffins, or brioche for extra crunch.
• At breakfast: stir them into overnight oats, porridge, or pancake batter.
• On savory dishes: sprinkle them over a chicken salad, roasted beets, kale, or Brussels sprouts salad.
• As a snack or gift: pack them into paper cones or jars for a homemade holiday gift or a party candy tray.

FAQ

What are candied hazelnuts used for?
Use them as a topping for ice cream, yogurt, porridge, and desserts like Ile Flottante, folded into brownies and cookies, or sprinkled over salads with chicken, beets, or Brussels sprouts.

Can you use raw hazelnuts instead of roasted?
Yes. Roast raw hazelnuts first for about 15 minutes, in the oven or a pan, so they develop flavor before you candy them.

Can you make candied hazelnuts without cinnamon?
Yes. Leave out the cinnamon for a plain version, or swap it for allspice, cardamom, nutmeg, ginger, or a pinch of cayenne.

Why are my candied hazelnuts not crunchy?
This usually happens if the heat is too low or you stop stirring, so the sugar does not crystallize. Keep the heat at medium and stir constantly until the coating sets.

Can you use blanched hazelnuts for this recipe?
Blanched hazelnuts are not recommended because the sugar coating does not adhere well to hazelnuts without their skins.

Can you double the recipe?
Cook the hazelnuts in batches for the best results when doubling or tripling. It helps coat the sugar evenly and keeps the flavor consistent.

How long do candied hazelnuts last?
They last up to 2 weeks in a cool, dry place and up to 3 months in the freezer.

Should candied hazelnuts be refrigerated?
No. The moisture in the refrigerator softens the sugar coating and affects their crispiness.

Love hazelnut recipes? Try these next!

• Hazelnut Flour Cake
• Hazelnut Praline Paste
• Floating Islands Dessert
• Hazelnut Pie

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Recipe card

Candied Hazelnuts

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These easy candied hazelnuts are whole roasted hazelnuts cooked with sugar and cinnamon into a crisp, sweet coating. Made on the stovetop in about 15 minutes with no candy thermometer, they are perfect as a snack, a lunchbox treat, a holiday gift, or a crunchy topping for ice cream.

• Author: Irina Totterman
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 10.5 oz. (300 g) 1x
• Category: No-Bake Desserts
• Method: Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 ½ cups (200 g) roasted hazelnuts
• ¾ cup (150 g) brown sugar
• 8 teaspoons (40 ml) of water
• ¼ teaspoon ground cinnamon
• 1 pinch of salt

* If needed, please refer to Baking Conversion Charts.

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Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. Mix sugar, ground cinnamon, and salt in a small bowl. In a large frying pan, pour the water and sugar mixture and mix with a wooden spatula. Place the pan over medium-high heat. Once the sugar starts to boil and large bubbles form, add whole hazelnuts.
3. Immediately lower the heat to medium and stir continuously. The sugar syrup will start to crystallize, coating the nuts thoroughly. Extra tip: Medium heat and constant stirring help the sugar coat the nuts. If you stop, the sugar will solidify, and the nuts won't be coated. Continue stirring until the sugar stops adhering to the hazelnuts; the nuts will be covered with sugar.
4. Transfer the hazelnuts to a working surface, marble slab, or prepared baking sheet lined with parchment paper, and let them cool. If any nuts are stuck together, separate them with the wooden spatula while they are warm.
5. Collect the sugar-coated hazelnuts, and place them in an airtight container or a mason jar. Discard the remaining sugar left on the sheet.

Notes

1. Be careful when making the recipe: protect your forearms by wearing a long-sleeved shirt. Also, don't touch hot sugar syrup with your hands; it will burn on contact with skin.
2. If you want to double or triple the recipe, make it in batches for an even sugar coating of nuts.
3. Use paper-based bags, cones, or glass jars to give these nuts as a gift. Avoid using plastic or zip-top bags.

Nutrition

• Serving Size: 1 oz. (30 g)
• Calories: 197
• Sugar: 15.2 g
• Sodium: 20 mg
• Fat: 12.7 g
• Saturated Fat: 1 g
• Carbohydrates: 18.1 g
• Fiber: 1.4 g
• Protein: 3.4 g
• Cholesterol: 0 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: To make limoncello tiramisu, soak ladyfingers in a cooled limoncello syrup, then layer them with a mascarpone cream made from pasteurized egg yolks (heated with sugar syrup to 250°F / 121°C) and whipped cream. Chill for at least 4 to 6 hours or overnight, dust with lemon zest, and serve. This no-bake Italian dessert takes about 40 minutes to prepare and serves 8.

What is limoncello tiramisu?

Limoncello tiramisu (tiramisù al limoncello in Italian) is a no-bake lemon version of the classic Italian tiramisu. Instead of coffee, the ladyfingers are soaked in a bright limoncello syrup, then layered with a rich mascarpone cream made with pasteurized egg yolks and whipped cream.

The result is a creamy, citrusy dessert that is lighter and fresher than traditional tiramisu. If you love these twists, try a tiramisu torte or a fruity strawberry tiramisu next.

Why you'll love this recipe

• Make-ahead: it comes together quickly and can be prepared a day or two before serving.
• Bright and refreshing: the lemon and limoncello give a fresh twist on the classic coffee tiramisu.
• Perfect for summer: a light, no-bake dessert for warm-weather dinners and gatherings.
• Made safely: the egg yolks are pasteurized with hot sugar syrup, so there are no raw eggs.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Limoncello is the star of this lemon dessert. Buy a good-quality Italian lemon liqueur or use homemade limoncello. For a less boozy dessert, or one for children, you can use lemon juice instead of the alcohol.

• Sugar: the recipe calls for white granulated sugar or caster sugar.

• Ladyfingers, also known as Savoiardi biscuits or cookies, are classic for making tiramisu, but you can use pavesini, too, if you prefer their flavor and texture. The best way to keep your dessert from getting soggy is to buy crisp ladyfingers from Forno Bonomi, Balocco, or Matilde Vicenzi brands.

• Eggs: the recipe calls for only egg yolks, pasteurized by adding a hot sugar syrup (boiled to 250°F or 121°C ). The recipe doesn't use whipped egg whites like the classic tiramisu recipe.

• Mascarpone is a famous Italian cheese sold in specialty cheese sections of grocery stores. Choose a full-fat version instead of a low-fat one, and don't confuse it with cream cheese. Be sure to check the expiration date on the mascarpone. The fresher it is, the thicker and creamier this dessert will be.

• Whipping cream: use your favorite brand with at least 30% fat content or heavy cream with higher fat content.

• Lemon: choose untreated regular or Meyer lemons to make fresh lemon zest and juice. To make this step easier, use a zester grater and citrus juicer.

Equipment

To make limoncello tiramisu at home, gather these basic kitchen tools before you start:

• electric hand mixer or stand mixer
• mixing bowls
• small saucepan
• cooking thermometer
• rubber spatula or wooden spoon
• whisk
• zester grater
• citrus juicer
• shallow plate for dipping
• serving dish
• pastry bag with an Ateco plain pastry tip 809

How to make limoncello tiramisu

Step 1. To make limoncello syrup, bring water and sugar to a boil in a small saucepan and simmer over low heat for 1-2 minutes.

Step 2. Remove from the heat, add the limoncello liqueur and lemon juice, let the syrup cool, and refrigerate.

Step 3. The syrup must be cold from the fridge so the ladyfingers absorb the right amount of liquid.

Step 4. To make the tiramisu cream, whip the whipping cream in a separate bowl with an electric mixer until firm peaks form (use a stand mixer if available). Start on low speed and increase speed while whisking. Refrigerate whipped cream.

Pro tip: Whipping cream, a bowl, and the whisk must be cold. Place the bowl and a whisk in the freezer for a few minutes before you start.

Step 5. Then pasteurize egg yolks. Place egg yolks in a large mixing bowl and lightly beat them with an electric mixer.

Step 6. Place the water and sugar in a saucepan and heat over medium heat for a few minutes, until the sugar dissolves. The syrup must reach 250°F (121°C): use a cooking thermometer.

Step 7. Once the syrup is ready, turn on the electric mixer and pour the sugar syrup into the yolks, whisking constantly at high speed.

Step 8. Whip the preparation for 5-6 minutes until thick and whitish (photo 1). The bowl will cool down while the egg mixture expands.

Extra tip: If the bowl isn't completely cold, put it in the fridge for 2-3 minutes.

Step 9. Add the chilled mascarpone to the egg and sugar mixture and whip at very low speed until creamy and homogeneous.

Step 10. Then gently fold the whipped cream into the mascarpone preparation with slow movements from the bottom up using a large rubber spatula or a wooden spoon (photo 2). Refrigerate the cream until ready to use.

Step 11. To assemble the tiramisu, pour the cooled syrup into a shallow plate. Dip one cookie at a time for 1 second, then turn it over and repeat on the other side. 

Extra tip: Don't soak cookies longer than 1 second per side; oversoaked cookies will result in a soggy dessert.

Step 12. Arrange half the cookies in the first layer, laying them in one direction and following the shape of the serving dish. Cut ladyfingers if necessary to fill gaps (photo 3).

Step 13. Take the tiramisu cream out of the fridge and distribute half of the mascarpone mixture over the cookies (photo 4). Use a spoon, a rubber spatula, or a pastry bag fitted with a large plain tip.

Step 14. Refrigerate the cream while assembling the second layer of sponge fingers.

Step 15. Add a new layer of moistened ladyfingers to cover the entire surface of the dish (photo 5).

Step 16. To finish the dessert, use the remaining cream from the fridge. Spread it with a spoon or spatula, or decorate the top of the tiramisu with a pastry bag and Ateco plain pastry tip 809 (photo 6).

Step 17. Cover the dish with a lid, plastic wrap, or aluminum foil, and refrigerate for at least 4-6 hours, or preferably overnight.

Step 18. Before serving, use a zester grater to sprinkle the top of the dessert with the grated lemon zest.

Step 19. Cut portions of tiramisù with a knife, clean it between cuts, and serve with a metal serving spatula.

Expert tips

• Don't over-soak ladyfingers. A quick dip of one cookie at a time on each side is enough.
• Let the egg yolk and sugar mixture cool before adding the cold mascarpone cheese.
• Use very cold whipping cream and whip it slowly, over about 10 minutes.  
• Don't overmix the tiramisu cream. When folding in the whipped cream, mix to combine.
• Let the tiramisu chill for at least 4-6 hours or overnight before serving. If you prefer to eat it immediately to enjoy the crunchiness of the ladyfingers, choose this option.
• Make tiramisu in advance, up to two days ahead of time. 

Recipe variations

This limoncello tiramisu is easy to adapt. Once you have the base, try one of these variations:

• Lighter version: replace part or all of the mascarpone with ricotta for a lighter cream.
• Alcohol-free: swap the limoncello for lemon juice or a lemon syrup to make a kid-friendly lemon tiramisu.
• Different soak: use milk in place of water in the syrup, or a store-bought lemon syrup mixed with water. For a spiced biscuit version, see this speculoos tiramisu.
• Extra toppings: dust the top with icing sugar, grated white chocolate, or shredded coconut.
• White chocolate layer: add a layer of grated or flaked white chocolate over the mascarpone cream.
• Fresh garnish: finish with lemon curd, lemon slices, candied lemon peel, or crushed ladyfingers. You can also fold in fruit, as in this fig tiramisu.
• Single servings: assemble in glasses, bowls, or cups instead of one large dish for individual portions.

Storing & freezing

Store limoncello tiramisu covered with plastic wrap or in an airtight container in the refrigerator for 2 to 3 days. Keep it chilled until you are ready to serve, since the mascarpone cream softens at room temperature.

You can also freeze it. Wrap the dessert (without the lemon zest on top) twice in plastic film and once in aluminum foil, and freeze for up to two weeks. To thaw, move it to the fridge for about 2 hours, then sprinkle with fresh lemon zest and serve.

How to serve limoncello tiramisu

Serve limoncello tiramisu well chilled, straight from the fridge, in neat squares scooped onto small plates. It pairs nicely with a shot of cold limoncello, an espresso, or a cup of tea, and works well after a light summer meal. For a prettier plate, add a spoon of lemon curd, a few fresh berries, or a thin slice of candied lemon alongside each portion.

FAQ

What is limoncello?
Limoncello is an Italian liqueur made from lemon peels steeped in alcohol and mixed with sugar syrup. It was first made in Campania, and the best-known versions come from the Amalfi Coast.

Can you make limoncello tiramisu without alcohol?
Yes. Replace the limoncello in the syrup with extra lemon juice or a lemon syrup for a kid-friendly, alcohol-free lemon tiramisu.

Can you use store-bought limoncello?
Yes. A good-quality Italian limoncello works well, or you can use homemade limoncello if you have it.

What are ladyfingers?
Ladyfingers, also called savoiardi, are crisp Italian sponge biscuits. For tiramisu, choose firm Italian-style ladyfingers, since they hold their shape after dipping. If you cannot find them, try one of these ladyfinger substitutes.

How do you make tiramisu not soggy?
Do not over-soak the ladyfingers. Dip them one at a time for about one second per side so they absorb just enough syrup.

How far ahead can you make limoncello tiramisu?
It is a great make-ahead dessert. Assemble it up to two days in advance and keep it chilled, or freeze it for up to two weeks.

Can you make limoncello tiramisu without eggs?
Yes. Skip the egg yolks and fold the whipped cream into mascarpone beaten with powdered sugar. The cream is a little less silky but still light and stable.

Love Italian desserts? Try these next!

• Torta Elvezia (Almond Dacquoise Cake)
• Italian Shortbread Cookies
• Italian Carrot Cake
• Italian Paradise Cake

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Limoncello Tiramisu

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Limoncello tiramisu (tiramisù al limoncello) is an easy no-bake Italian dessert. Crisp ladyfingers are soaked in a bright limoncello syrup and layered with a mascarpone cream made from pasteurized egg yolks and whipped cream. The result is a creamy, citrusy make-ahead dessert that is perfect for summer.

• Author: Irina Totterman
• Prep Time: 40 minutes
• Total Time: 40 minutes
• Yield: 8 1x
• Category: No-Bake Desserts
• Method: No-Bake
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 30 ladyfingers (315 g)

For tiramisu cream:

• ⅓ cup (75 g) egg yolks (see note #1)
• ¾ cup (150 g) granulated sugar
• 3 tablespoons (43 g) water
• 11 oz. (315 g) mascarpone cheese, cold
• 1 cup + 4 teaspoons (250 g) whipping cream, cold

For limoncello syrup:

• 1 cup (235 ml) water
• 5 tablespoons (75 ml) limoncello
• 1 tablespoon lemon juice
• ⅓ cup (60 g) granulated sugar

For decoration:

• lemon zest

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Instructions

1. To make limoncello syrup, bring water and sugar to a boil in a small saucepan and simmer over low heat for 1-2 minutes. Remove from the heat, add the limoncello liqueur and lemon juice, let the syrup cool, and refrigerate. The syrup must be cold from the fridge for ladyfingers to absorb the right amount of liquid.
2. To make the tiramisu cream, whip the whipping cream with an electric mixer until firm peaks form in a separate bowl (use a stand mixer if available). Start on low speed and increase speed while whisking. Refrigerate whipped cream. Extra tip: The whipping cream, bowl, and mixer whisk must be cold. Place the bowl and a whisk in the freezer for a few minutes before you start.
3. Then pasteurize egg yolks. Place egg yolks in a large mixing bowl and lightly beat them with an electric mixer. Place the water and sugar in a saucepan and heat over medium heat for a few minutes, until the sugar dissolves. The syrup must reach 250°F or 121°C (use a cooking thermometer).
4. Once the syrup is ready, turn on the electric mixer and pour the sugar syrup into the yolks, whisking constantly at high speed. Whip the preparation for 5-6 minutes until thick and whitish. The bowl will cool down while the egg mixture expands. Extra tip: If the bowl isn't completely cold, put it in the fridge for 2-3 minutes. Add chilled mascarpone from the refrigerator to the egg and sugar mixture and whip at very low speed until creamy and homogeneous. Then gently fold the whipped cream into the mascarpone mixture with slow movements from the bottom up, using a large rubber spatula or wooden spoon. Refrigerate the cream until ready to use.
5. To assemble the tiramisu, pour the cooled syrup into a shallow plate. Dip one cookie at a time for 1 second, then turn it over and repeat on the other side. Extra tip: Don't soak cookies longer than 1 second per side; oversoaked cookies will make the dessert soggy. Arrange half the cookies in the first layer, trying to keep them in one direction and following the shape of the serving dish. Cut ladyfingers if necessary to fill gaps.
6. Take the tiramisu cream out of the fridge and distribute half of the mascarpone mixture over the cookies. Use a spoon, a rubber spatula, or a pastry bag fitted with a large plain tip. Bring the cream to the fridge while assembling the second layer of sponge fingers. Add a new layer of moistened ladyfingers to cover the entire surface of the dish. To finish the dessert, use the remaining cream from the fridge. Spread it with a spoon or spatula, or decorate the top of the tiramisu with a pastry bag and Ateco plain pastry tip 809.
7. Cover the dish with a lid, plastic wrap, or aluminum foil and refrigerate for at least 4-6 hours, preferably overnight. Before serving, use a zester grater to sprinkle the top of the dessert with the grated lemon zest. Next, cut the tiramisù into portions with a knife, clean the blade between cuts, and serve with a metal serving spatula.

Notes

1. 75 g egg yolks, approximately equal to 5 raw fresh egg yolks from medium-sized chicken eggs
2. Don't over-soak ladyfingers. A quick dip, one cookie at a time, on each side is enough.
3. Let the egg yolk and sugar mixture cool before adding the mascarpone cheese.
4. Use very cold whipping cream and whip it up, starting slowly and over 10 minutes.  
5. Don't overmix the tiramisu cream. When folding in the whipped cream, mix just to combine.
6. Let the tiramisu chill for at least 4-6 hours or overnight before serving. If you prefer to eat it immediately to enjoy the crunchiness of the ladyfingers, choose this option.
7. Make tiramisu up to two days in advance. 

Nutrition

• Serving Size: 1 slice
• Calories: 606
• Sugar: 29.9 g
• Sodium: 85 mg
• Fat: 36.9 g
• Saturated Fat: 20.5 g
• Carbohydrates: 55.1 g
• Fiber: 0.4 g
• Protein: 8.5 g
• Cholesterol: 305 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Sourdough French toast is a twist on the classic, using tangy sourdough bread soaked in a rich egg, milk, and cream custard, then pan-fried in butter until golden. Cook each side for 2-3 minutes over medium-low heat, and serve with vanilla whipped cream, balsamic caramel, and fresh fruit. Total time is about 30 minutes, and it serves 6.

What is sourdough French toast?

Sourdough French toast is a twist on traditional French toast by using sourdough bread, and it tastes even better than you would expect!

Why you'll love this recipe

• Imagine your favorite breakfast sandwich upgraded to sourdough French toast that will have you feeling like royalty.
• Hands down, it is a weekend breakfast staple. It actually comes together pretty quickly, so you can serve it any day of the week.
• This sourdough breakfast is also perfect for a special occasion. This rich French toast makes the ideal Mother's Day brunch or birthday breakfast.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Sourdough bread: For the best French toast, use stale bread - leftover sourdough sandwich bread or a baguette - that is one or two days old. Feel free to use homemade sourdough or store-bought. You will need thick slices of bread - about ¾ inch / 2 cm thick.
• Eggs are essential to make this rich toast. Use 3 large egg yolks or 2 whole eggs.
• Milk: The recipe calls for whole milk, but you can replace it with skim milk or dairy-free milk (oat milk or almond milk).
• Cream: Use whipping cream with 30% content or heavy cream with higher fat content.

Pro tip: Purists of French toast don't use cream but milk. Moreover, they use low-fat milk instead of whole milk.

• Sugar: The recipe calls for white granulated sugar, but you can replace it with golden brown sugar or vergeoise sugar.
• Vanilla bean brings a lovely flavor to French toast with sourdough bread.
• Salt: A pinch of salt or French fleur de sel balances the sweetness and enhances the flavors of your toast.
• Butter makes a difference when frying the sourdough toast. If desired, use coconut oil for cooking.
• Balsamic vinegar is used to make the balsamic caramel.
• Mascarpone cheese: As a staple of Italian cuisine, it is often used to stabilize whipped cream.
• Icing sugar: Make it yourself with a coffee grinder or use store-bought powdered sugar.
• Fresh mixed fruit is used for serving the toast. You can use any fresh fruit you desire.

Equipment

• large shallow dish
• whisk
• nonstick pan or skillet
• flexible turner or spatula
• saucepan
• stand mixer or electric hand mixer
• wire rack

How to make French toast with sourdough

Step 1. The day before, take out the sourdough slices and air-dry until stale.

Step 2. The following day, in a large, deep dish with a flat bottom, beat eggs with sugar, then add cream and milk. Dip the sourdough slices in the milk-and-egg mixture and soak for 2 minutes (photo 1).

Step 3. Heat a nonstick pan and make sure it is hot. The bread slices need to start cooking as soon as you place them on the pan surface. Once the skillet is hot, reduce the heat to medium-low and melt a pat of butter in the pan.

Step 4. Fry the first slice of bread in the heated skillet for 2-3 minutes or until golden brown. Then flip it with a flexible turner and cook the other side for 2-3 minutes. Repeat the operation with the remaining pieces (photo 2).

Photo 1

Photo 2

Pro tip: Don't cook bread too quickly; use medium heat to cook it correctly. To ensure even cooking, cut the butter into small pieces, adding them as you cook to avoid the bread burning.

Step 5. To make balsamic vinegar caramel, pour vinegar and sugar into a saucepan. Cook the caramel over low heat for about 15 minutes until frothy. Remove from heat and let it cool completely.

Step 6. To make the whipped cream, place the stand mixer bowl and the whisk attachment in the freezer for a few minutes. Place the whipping cream, mascarpone, sugar, and scraped vanilla bean seeds in the bowl. Whisk until you obtain whipped cream.

To serve, place a slice of sourdough on the plate, and add a generous spoonful of vanilla whipped cream. Drizzle with the balsamic caramel, garnish with fresh red fruits, and serve immediately.

Pro tip: Make sure the toast isn't hot before garnishing it with whipped cream.

Expert tips

1. Use thick bread slices; the thin slices tend to fall apart when you soak them.
2. While French toast is cooked without crust, keep the crust if desired.
3. Soak each slice in the milk mixture for 1-2 minutes to get a tender result. Sourdough bread soaks up liquid slower than regular bread.
4. The best way to get golden-brown toast with no sticking is by making sure your pan is fully preheated before cooking.
5. To keep your toasts warm till serving, place them on a single layer on a baking sheet lined with parchment paper in the oven at 195°F (90°C).

Recipe variations

With the perfect balance of flavors, sourdough bread French toast will have your taste buds dancing. Try adding a flavor to the French toast variation to make it even better.

• Lemon zest adds an interesting twist on bitter notes; orange blossom water adds floral notes; cardamom seeds and star anise bring punchy flavors.
• Add a few pinches of ground cinnamon and nutmeg to the milk mixture. But if you are feeling really daring, try adding Grand Marnier liqueur or dark rum.
• Almond extract makes your French toast really pop, especially when topped with whipped cream and fresh fruit.
• Replace milk and cream with half-and-half. Then add a scraped vanilla pod to infuse for 30 minutes for an extra aromatic touch.
• Give your breakfast a tropical twist by using coconut milk and lime zest to make French toast.

Sourdough French toast toppings

Sourdough French toast is best served hot, straight from the pan while the edges are still crisp. The tangy bread pairs well with both sweet and creamy toppings, so you can dress it up or keep it simple.

For a traditional serving, drizzle the toast with maple syrup or top it with whipped cream and fresh red fruit.

You will also love these sourdough French toast toppings:

• caramelized bananas with fresh berries and a drizzle of maple syrup,
• Nutella and banana,
• caramelized strawberries and toasted flaked almonds,
• chocolate shavings,
• caramelized peaches with speculoos crumbs,
• crème fraiche and red fruit,
• hazelnut praline paste,
• butter,
• apple juice reduction,
• fruit coulis,
• jam or jelly,
• maple syrup,
• peanut butter,
• lemon curd,
• orange marmalade,
• blueberry compote,
• pear sorbet,
• caramel ice cream, or
• or your other favorite toppings.

To bring a twist to your presentation, dip the bread slices on each side in the sugar or shredded coconut once cooked. Then place each piece on a dessert plate with, for example, caramelized bananas on top.

Or cook 2-inch (5 cm )bread cubes instead of slices and dip them in the mixture of brown sugar and chopped hazelnuts. Then skewer on skewers, inserting a strawberry or raspberry between each bread cube.

Storing & freezing

Sourdough French toast is best served right after it is made, but you can keep leftovers in the fridge for up to 3 days. Place pieces of wax paper or parchment paper between the slices, wrap the stack in aluminum foil, and refrigerate.

To reheat, warm the slices in a toaster oven or in a skillet over low heat for a few minutes. Take care not to overcook them, or the toast will turn chewy. Avoid the microwave, as it makes French toast soft and less appealing.

To freeze, let the cooked slices cool on a wire rack for 20-30 minutes, then place the rack in the freezer. Once frozen, transfer them to a freezer bag. You can also wrap each slice in waxed paper, then in aluminum foil, place them in an airtight container, and freeze for up to two months.

FAQ

Can you make French toast with sourdough bread?
Yes. You can use any sourdough loaf or sourdough sandwich bread to make French toast. The natural tang of the sourdough gives this classic dish an even more satisfying flavor.

What is the best bread for French toast?
Thick, sturdy bread works best because it soaks up the custard without falling apart. Sourdough, brioche, challah, and day-old country loaves are all great choices. Slightly stale bread absorbs the mixture better than fresh bread.

Can you use this recipe for another type of bread?
Almost any bread will work for French toast. Brioche, challah, white or whole wheat bread, cinnamon swirl bread, and hearty sourdough loaves all give good results.

How long should you soak bread for French toast?
It depends on the bread. Challah or brioche need only 15-30 seconds, while wheat, multi-grain, or sourdough bread needs 1-2 minutes since it absorbs liquid more slowly.

Why is my sourdough French toast soggy?
Soggy French toast usually comes from soaking the bread too long or cooking it too fast over high heat. Use thick, slightly stale slices, soak them just until saturated, and cook over medium-low heat so the inside sets while the outside turns golden.

How many calories are in a piece of sourdough toast?
An average slice of plain sourdough toast (without toppings) contains about 249 calories.

Looking for breakfast ideas? Try these next!

If you are more of a savory person, you might like Parisian crepes. Also, try these breakfast ideas:

• Vanilla Dutch Baby
• Yeasted Blini
• French Crepes
• Clatite Recipe (Romanian Pancakes)

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Sourdough French Toast

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Sourdough French toast is a twist on traditional French toast, made with tangy sourdough bread, and it tastes even better than you would expect!

• Author: Irina Totterman
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 1x
• Category: No bake desserts
• Method: Cooking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the toast:

• 6 slices of stale sourdough bread, about ¾ inch/2 cm thick
• 3 tablespoons (40 g) granulated sugar
• ⅓ cup + 1 ½ tablespoons (100 ml) heavy cream
• ⅓ cup + 1 ½ tablespoons (100 ml) whole milk
• 3 large egg yolks
• 1 pinch of salt
• 2 tablespoons (30 g) unsalted butter 

For balsamic vinegar caramel: 

• ½ cup (100 g) granulated sugar
• ⅓ cup + 1 ½ tablespoons (100 ml) balsamic vinegar

For the vanilla whipped cream:  

• ⅔ cup + 3 tablespoons (200 ml) whipping cream
• 3.5 oz. (100 g) mascarpone cheese
• ½ vanilla bean
• 4 tablespoons (30 g) icing sugar

For serving:

• 3.5 oz. (100 g) fresh strawberries
• 3.5 oz. (100 g) fresh raspberries
• 3.5 oz. (100 g) fresh blueberries

* If needed, please refer to Baking Conversion Charts.

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Instructions

1. The day before, take the sourdough slices out and air-dry until stale.
2. The following day, in a large, deep dish with a flat bottom, beat eggs with sugar, then add cream and milk. Dip the sourdough slices in the milk-and-egg mixture and soak for 2 minutes.
3. Heat a non-stick pan. Make sure the pan is hot: the bread slices need to start cooking as soon as you place them on the pan surface. Once the skillet is hot, reduce to medium-low heat and melt a pat of butter. Fry the first slice of bread in the heated skillet for 2-3 minutes, or until golden brown. Then flip it with a flexible turner and cook the other side for 2-3 minutes. Repeat the operation with the remaining pieces. Extra tip: Don't cook bread too quickly; use medium heat to cook it correctly. To ensure even cooking, cut the butter into small pieces and add it as you cook to avoid burning the bread.
4. To make balsamic vinegar caramel, pour vinegar and sugar into a saucepan. Cook the caramel for about 15 minutes over low heat until frothy. Remove from heat and let it cool completely.
5. To make the whipped cream, place the stand mixer bowl and the whisk attachment in the freezer for a few minutes. Place the whipping cream, mascarpone, sugar, and scraped vanilla bean seeds in the bowl. Whisk until you obtain whipped cream.
6. For serving, place a slice of sourdough on the plate, and add a generous spoonful of vanilla whipped cream.  Extra tip: Make sure the toast isn't hot before garnishing with whipped cream. Drizzle with the balsamic caramel, garnish with fresh red fruits, and serve immediately.

Notes

1. Use thick bread slices; the thin slices tend to fall apart when you soak them.
2. While French toast is cooked without crust, keep the crust if desired.
3. Soak each slice in the milk mixture for 1-2 minutes to get a tender result. Sourdough bread soaks up liquid slower than regular bread.
4. The best way to get golden-brown toast with no sticking is to make sure your pan is fully preheated before cooking.
5. To keep your toasts warm till serving, place them on a single layer on a baking sheet lined with parchment paper in the oven at 195°F (90°C). 

Nutrition

• Serving Size: 1 slice
• Calories: 522
• Sugar: 31 g
• Sodium: 277 mg
• Fat: 32.1 g
• Saturated Fat: 18.4 g
• Carbohydrates: 53.2 g
• Fiber: 2.6 g
• Protein: 8.5 g
• Cholesterol: 201 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: To make homemade condensed milk, combine 2 cups whole milk with ½ cup sugar in a heavy-bottomed pot, bring to a boil, then simmer over medium-low heat for 1 to 1.5 hours until it thickens and reduces by about half. This easy sweetened condensed milk recipe uses just two pantry ingredients and takes about an hour, no canned Eagle Brand needed. Chill for 12 hours before using.

What is homemade condensed milk?

Homemade condensed milk is cow's milk that has been slowly simmered with sugar until much of its water evaporates, leaving a thick, sweet, and creamy syrup. It is the same product sold in cans as sweetened condensed milk, only made from scratch with two pantry ingredients and no additives.

The result is smooth, pourable, and lightly caramel in flavor, sweet without being overpowering. You don't need any special tools or appliances, just a heavy-bottomed pot and a whisk, so it comes together with things you already have at home.

Why you'll love this recipe

• Just two ingredients: milk and sugar, both pantry staples you likely already have.
• Faster than most methods: it takes about an hour of gentle simmering, not the 2 to 3 hours many recipes call for.
• Smooth and creamy: it tastes rich straight from the jar, with a natural dairy flavor and a hint of caramel.
• No cans needed: skip the store-bought Eagle Brand and make a fresher, more natural version at home.
• Endlessly useful: stir it into coffee, tea, or hot chocolate, or use it in crepes, cakes, coconut macaroons, condensed milk cookies, and dulce de leche.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Milk: Use whole milk with at least 2.5% fat, ideally 3.2%; avoid low-fat milk. For a richer result, replace some of the milk with 10-35% fat cream, including heavy cream. Fresh milk and cream give the best results. You can also add milk powder to whole milk or use goat milk. I haven't tested plant-based milks such as almond or oat, so I can't recommend them.

• Sugar: Use granulated or caster sugar. More sugar will thicken the condensed milk faster but make it sweeter. Avoid brown sugar, as its molasses can cause the milk to curdle.

Equipment

To make condensed milk at home, gather these basic kitchen tools before you start:

• wide, heavy-bottomed pot or saucepan with high walls
• hand whisk or heat-resistant spatula
• fine-mesh sieve
• clean glass jar such as a mason jar

Use a deep pot, since the milk rises as it boils. As a rule of thumb, use about 2.5 liters of cookware for every half liter of liquid.

How to make condensed milk

Step 1. Pour fresh milk into a heavy-bottomed pot and set it over low to medium heat. Once the liquid is slightly warm, add the sugar and stir until it dissolves (photo 1).

Pro tip: If the milk isn't fresh (it often takes more than 24 hours to reach store shelves), add the baking soda at this point to keep the milk from curdling.

Step 2. Bring the mixture to a boil. As it cooks, foam will form on the sides of the pot; scrape it back into the milk.

Step 3. Reduce the heat to medium-low and gently simmer the mixture for 1-1.5 hours, stirring constantly with a hand whisk or a heat-resistant spatula.

Step 4. As the water in the milk slowly evaporates, the mixture thickens from a syrupy consistency to a creamy texture. Its volume will drop by at least half, ideally to about a third of the original (photo 2).

Photo 1

Photo 2

Step 5. The finished condensed milk has a creamy yellow tint. Pass it through a fine-mesh sieve to remove any lumps.

Pro tip: Judge doneness by appearance and flavor. The milk takes on a slight caramel taste, and the longer you cook it, the thicker, darker, and sweeter it becomes.

Step 6. Let it cool to room temperature, stirring occasionally to keep a skin from forming on top.

Step 7. Refrigerate for 12 hours to thicken the condensed milk. If needed, remove any milk foam with a teaspoon.

Step 8. If the chilled condensed milk still seems too liquid, add 2 oz. (60 g) of sugar and cook it again.

Step 9. Stir constantly until it begins to thicken. As soon as it reaches the right consistency, remove it from the heat.

Expert tips

1. Stir the milk constantly while cooking to prevent excessive foaming and burning.
2. To make the finished condensed milk more homogeneous, blend or whisk it.
3. Use an ice bath (if desired) to cool the finished product faster.

Recipe variations

• Vanilla: stir ½ teaspoon of vanilla extract (or a sachet of vanilla sugar) into the finished condensed milk, whisk, and pass through a fine-mesh sieve.
• Chocolate: sift in two teaspoons of cocoa powder at the end and stir for about a minute for a chocolate version.
• Richer texture: replace some or all of the milk with cream (10 to 35% fat) for a thicker, creamier result.
• Dairy-free: use canned coconut milk in place of cow's milk for a coconut condensed milk.
• Other methods: the same milk-and-sugar base can be cooked in the oven or a slow cooker, though both take 2 to 3 hours rather than about an hour on the stovetop.

A note on baking soda: if your milk isn't very fresh, it can curdle during the long simmer. To prevent this, add a small pinch of baking soda (about half a dessert spoon per liter) once the milk starts to boil. You won't taste it in the finished product. Note that sugar-free sweeteners such as stevia, xylitol, and Splenda do not work in this recipe.

Storing & freezing

Store homemade condensed milk in a clean, sterilized glass jar, such as a mason jar, with a lid. It keeps in the refrigerator for up to a month.

To keep it fresh longer, don't leave the jar out of the fridge for long, and always scoop with a clean, dry spoon.

You can also freeze condensed milk for up to 3 months. To thaw, let it come to room temperature for a couple of hours.

Recipe FAQ

How do you make condensed milk at home?
Combine whole milk and sugar in a heavy-bottomed pot, bring to a boil, then simmer over medium-low heat for 1 to 1.5 hours, stirring constantly, until the mixture thickens and reduces by about half. Cool it, then chill for 12 hours before using.

How long does it take to make condensed milk?
On the stovetop, it takes about an hour of simmering, not the 2 to 3 hours many recipes suggest. Plan for another 12 hours of chilling so it can fully thicken.

Why isn't my homemade condensed milk thickening?
Condensed milk thickens as water evaporates, so it usually just needs more time over gentle heat. It also thickens further as it cools and chills, so let it rest in the fridge for 12 hours before deciding it's too thin. If it's still runny, return it to the pot with a little extra sugar and simmer, stirring constantly, until it coats the back of a spoon.

How big is a can of sweetened condensed milk?
Canned sweetened condensed milk comes in several sizes, from a standard 396 g (14 oz) can down to small 100 g (3.5 oz) sachets.

Are sweetened condensed milk and evaporated milk the same?
No. The main difference is sugar: sweetened condensed milk has added sugar, while evaporated milk does not.

Is sweetened condensed milk the same as condensed milk?
Yes, the two names refer to the same product.

Can you make condensed milk with coconut milk?
Yes. For a dairy-free version, use canned coconut milk in place of cow's milk and follow the same method.

What can I use if I don't have condensed milk?
You can substitute cream of coconut or whipped cream, or stir powdered milk into water. These work in some recipes but not all, so the best option is to make your own from just milk and sugar.

When do you add baking soda to condensed milk?
Add a small pinch of baking soda once the milk starts to boil, and only if your milk isn't very fresh. It helps prevent curdling during the long simmer, and you won't taste it in the finished product.

Love easy dessert recipes? Try these next!

• Nougatine Recipe
• French Hot Chocolate
• Ottolenghi's Eton Mess
• Dark Chocolate Terrine

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Homemade Condensed Milk

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Learn how to make sweetened condensed milk at home with just two ingredients. This easy homemade condensed milk simmers on the stovetop in about an hour, turning milk and sugar into a thick, creamy, lightly caramel syrup, no cans required.

• Author: Irina Totterman
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour, 30 minutes
• Yield: 7 oz. (200 g) 1x
• Category: No-Bake Desserts
• Method: Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups + 2 ½ tablespoons (500 ml) whole milk
• ½ cup (110 g) granulated sugar
• 1 good pinch of baking soda (optional)

*If needed, please refer to Baking Conversion Charts.

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Instructions

1. Pour fresh milk into a heavy-bottomed pot and set it over low to medium heat. Once the liquid is slightly warm, add the sugar. Mix until sugar dissolves.
2. Bring the mixture to a boil. During cooking, the foam will form; scrape it from the sides back into the milk. Expert tip: if the milk isn't fresh (it usually takes longer than 24 hours to reach the supermarket shelf), add baking soda at this moment to prevent the milk from curdling. Reduce the heat to medium-low and, stirring constantly with a hand whisk or heat-resistant spatula, simmer the mixture for 1-1.5 hours.
3. The water content of the milk will slowly evaporate. As a result, the milk will thicken, going from a syrupy consistency to a creamy texture. Its volume will drop by at least half, ideally to about a third of the original.  The final product has a creamy yellow tint. Pass it through a fine-mesh sieve to remove possible lumps. Expert tip: Check the condensed milk's readiness by appearance and flavor. You will feel a slight caramel flavor. Also, the longer you cook the milk, the thicker, darker, and sweeter it will be.
4. Let it cool to room temperature. To prevent condensed milk from forming a layer on top, cool it while stirring occasionally. Refrigerate for 12 hours to thicken. If necessary, remove the milk foam with a teaspoon.
5. If the cooled, condensed milk seems still liquid, add 2 oz. (60 g) of sugar and cook it again. Stir constantly until the milk begins to thicken. Remove it from the heat as soon as it reaches the right consistency. Let it cool to room temperature, then refrigerate.

Notes

1. Stir the milk constantly while cooking to prevent excessive foaming and burning.
2. To make the finished condensed milk more homogeneous, beat it with a blender or whisk.
3. Use an ice bath (if desired) to cool the finished product faster.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 72
• Sugar: 13.7 g
• Sodium: 37 mg
• Fat: 1.7 g
• Saturated Fat: 1 g
• Carbohydrates: 13.3 g
• Fiber: 0 g
• Protein: 1.6 g
• Cholesterol: 5 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: To make original tiramisu, whip egg whites with half the sugar to stiff peaks, whisk the yolks with the remaining sugar until pale, then fold both into mascarpone loosened with Marsala. Dip ladyfingers in cold espresso, layer them with the cream, and chill for at least 4 hours. Dust with cocoa before serving. This no-bake Italian dessert takes about 20 minutes to prepare and serves 6.

What is authentic Italian tiramisu?

Original tiramisu is a no-bake Italian dessert made with raw eggs, mascarpone cheese, strong espresso, sweet Marsala wine, and cocoa powder. Ladyfingers are dipped in coffee, layered with a light mascarpone cream, chilled, and dusted with bitter cocoa. This authentic version, sometimes called the true Italian grandma's tiramisu, keeps the classic recipe simple and rich.

Almost every household and pastry chef in Italy has its own version. Recipes vary widely: with egg yolks only, with whipped egg whites, with tempered eggs, with or without whipped cream, and with or without alcohol.

This recipe is the traditional Italian grandma's tiramisu, made with raw eggs, sweet Marsala wine, and Italian mascarpone.

Best of all, it is a no-bake dessert that comes together in about 20 minutes.

Why you'll love this recipe

• Authentic and classic: the true Italian recipe with Marsala, mascarpone, and raw eggs.
• No-bake and quick: just 20 minutes of prep, then the fridge does the work.
• Rich yet light: whipped eggs make the mascarpone cream airy, not heavy.
• Make-ahead: it tastes even better after chilling overnight.
• Crowd-pleaser: a timeless dessert loved around the world.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Espresso: Use freshly brewed espresso from an espresso machine or your local coffee shop. Strong, high-quality coffee also works, but avoid instant coffee. Use decaf if you prefer.

• Italian ladyfingers: Use crisp, dry savoiardi, not soft cake-style ladyfingers. I recommend brands such as Forno Bonomi, Balocco, or Matilde Vicenzi. You can find them at many grocery stores or online. For a gluten-free tiramisu, use gluten-free ladyfingers.

• Eggs: Use pasteurized eggs at room temperature, since the eggs are not cooked. Choose very fresh eggs with a long use-by date. If pasteurized eggs are not available, you can pasteurize them yourself.

• Sugar: granulated sugar, caster sugar, or baker's sugar.

• Mascarpone cheese: Use fresh mascarpone with a long expiration date; fresher mascarpone will give you a thicker cream. In the United States, Galbani, BelGioioso, and Vermont Creamery are good options. Cream cheese can be used in a pinch, but the flavor and texture will be different.

• Marsala: the key to the authentic tiramisu. If you don't want any alcohol, omit this ingredient. 

• Unsweetened cocoa powder

Equipment

To make original tiramisu at home, gather these basic tools before you start:

• electric hand mixer or stand mixer
• mixing bowls
• egg separator
• rubber spatula
• fine-mesh sieve
• serrated knife
• 8-inch (20 cm) square baking dish
• shallow bowl for dipping

How to make original tiramisu

Step 1. Prepare the coffee and cool it in the refrigerator. Using an egg separator, separate the egg whites from the yolks.

Pro tip: Make sure to clean eggs with a dry cloth (not by washing), crack them on a flat surface (not on the edge of the bowl), and wash your hands before and after touching them. While separating egg whites from the yolks, ensure that they are never in contact with the external part of the shell.

Make the tiramisu cream

Step 2. To make the tiramisu mascarpone cream, in a clean medium bowl, whip the raw egg whites and half the sugar with an electric mixer until stiff peaks.

Step 3. In a separate bowl, whisk the raw egg yolks with the remaining sugar at medium-high speed for about 5 minutes. The mixture will whiten and double in volume. The sugar must dissolve, and the mixture should fall heavily from a spoon.

Step 4. In a large mixing bowl, loosen the cold mascarpone (right from the fridge) with a fork, add Marsala, and whip until creamy. Pour the egg yolk mixture into the cheese mixture and mix gently with a rubber spatula. Take your time to combine ingredients well from the bottom to the top.

Step 5. Add the whipped egg whites in three additions once the mascarpone mixture is homogeneous. Always mix gently from the bottom up to avoid deflating the cream.

Assemble the tiramisu

Step 6. To assemble the tiramisu, pour the cold espresso into a shallow bowl or dish.

Step 7. Quickly dip the ladyfingers (1 to 2 seconds) in the coffee and place them in an 8-inch (20 cm) square baking dish to create a base. Cut ladyfingers with a serrated knife to avoid creating spaces at the bottom of the dish. Also, try to arrange cookies in one direction.

Step 8. Using a spoon, add an even layer of half of the mascarpone filling. Cover it with the second layer of soaked sponge fingers and another half of the mascarpone mixture. Make a decorative pattern if desired.

Pro tip: Alternatively, place the cookies at the bottom of the bowl and brush on the coffee. This trick controls how much coffee gets on the ladyfingers.

Step 9. Cover the dish with a lid, plastic wrap, or aluminum foil and refrigerate for 4 to 12 hours.

To serve, use a fine-mesh sieve to dust cocoa powder (make a light veil) over the top of the tiramisu. Serve it well chilled.

Slice the tiramisu into servings with a sharp knife, cleaning the blade between cuts, or scoop it onto plates. A metal serving spatula helps remove the slices.

Expert tips

1. Cool the coffee in the fridge before dipping the cookies: it prevents cookies from going to mush. It must be unsweetened since the tiramisu is sweet, but you can sweeten it according to your desired taste.
2. Dip the cookies one at a time. Don't dip ladyfingers longer than 2 seconds to prevent them from getting too soaked and crushed. To test, dip one cookie and bend it in half; the center should still be somewhat dry. Remember: too much liquid soaked will result in a mushy dessert!
3. Try a crisscross with ladyfingers in layers: they will look pretty when you cut them. Or opt for a single layer of cookies and a cream layer if desired.
4. Place biscuits face down (flat side) against the bottom of the dish to keep the tiramisu authentic.
5. Chill the tiramisu for at least a couple of hours; 3 to 4 hours or overnight is best.
6. Don't sprinkle cocoa powder before refrigerating the tiramisu cake: cocoa powder will darken as it soaks into the mascarpone cream. Sprinkle icing sugar before applying cocoa powder if you want your tiramisu to remain presentable over the hours.
7. Store leftover tiramisu, covered with cling film, in the fridge.
8. With leftover egg whites, make French financiers or coconut macaroons.
9. Attention: classic tiramisu is made with raw eggs, which could be unsafe, especially for kids and pregnant women. To enjoy this treat without worrying about safety issues, make tiramisu with pasteurized eggs ("cooked" eggs) or an eggless version.

Marsala substitute for tiramisu

While sweet Marsala wine is traditional for making original tiramisu, you can also use

• cognac,
• dark rum,
• brandy,
• whiskey,
• Amaretto,
• Irish cream,
• Grand Marnier,
• coffee liqueur Kahlua,
• Tia Maria,
• Disaronno, or
• vanilla extract.

Recipe variations

• Ladyfinger substitutes: Try one of 27 ladyfinger substitutes like pavesini biscuits, pink champagne biscuits, shortbread cookies, Oreos, slices of pandoro, sponge cake, or even French toast. Or use speculoos cookies to make speculoos tiramisu.

• Coffee replacement: Dip spoon cookies in milk, fruit juice (for example, red fruit, pineapple, orange, etc.), or a mix of equal amounts of maple syrup and water.

• One more tiramisu layer: Add a layer of Nutella, lemon curd, fruit confit, fresh fruit, caramelized bananas, grated chocolate, or coffee over the soaked biscuits.

Storing & freezing

Store original tiramisu in the refrigerator, tightly covered with a lid or plastic wrap. Because it is made with raw eggs, enjoy it within 24 hours. If you use pasteurized or cooked eggs (heated to 250°F / 121°C), you can keep it for up to 2 days.

To freeze, wrap the dessert (without the cocoa powder) twice in plastic film and then in aluminum foil, and freeze it for up to two weeks.

To thaw, move it to the fridge for about 2 hours, then dust with cocoa powder and serve.

FAQ

Do you need Marsala in tiramisu?
No, Marsala is optional, but sweet Marsala wine is traditional and adds depth to the mascarpone cream. You can leave it out or swap it for another liquor.

What can I use instead of Marsala wine?
Good substitutes include dark rum, brandy, cognac, Amaretto, coffee liqueur, or, for an alcohol-free version, a little vanilla extract.

How do you pronounce tiramisu?
The word comes from the Treviso dialect and is pronounced tee-ruh-mee-soo. It was Italianized to tiramisù in the second half of the 20th century.

Where does tiramisu come from?
Tiramisu comes from Treviso, in the Veneto region of northeastern Italy. Modern versions were popularized in restaurants from the late 1960s, and the recipe was codified at the Le Beccherie restaurant in the early 1970s.

What does tiramisu mean?
Tiramisù blends the Italian words for "pull me" and "up," so it means "pick me up" or "cheer me up."

Can you make tiramisu without eggs?
Yes. Eggless tiramisu replaces the raw eggs in the cream, often with whipped cream, though the ladyfingers themselves still contain egg.

What is the difference between original and traditional tiramisu?
They are essentially the same dessert. Both use the classic Italian method with raw eggs, mascarpone, coffee-soaked ladyfingers, and cocoa. Some recipes add Marsala or another liqueur, while stricter versions skip the alcohol, but the core stays the same.

What is the difference between Italian and American tiramisu?
Authentic Italian tiramisu uses whipped raw eggs to make the mascarpone cream light and airy. American versions often skip the eggs and fold in whipped heavy cream instead, which gives a thicker, more stable filling but a slightly different taste and texture.

Love tiramisu desserts? Try these next!

• Fig tiramisu
• Lemon tiramisu
• Tiramisu torte (made with "cooked" eggs)
• Speculoos tiramisu

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.