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

Starbucks vanilla bean frappuccino recipe

This is an easy and 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, but you can substitute it for low-fat milk.
• Granulated sugar
• Vanilla bean ice cream
• Vanilla extract: Opt for pure vanilla extract.
• Crushed ice
• Whipped cream is an optional ingredient but adds so much texture and deliciousness. You can make your own whipped cream or buy a ready-made one.

How to make vanilla bean frappuccino

Start by placing all ingredients (except the whipped cream) into a blender and mixing until smooth. Pour the drink into your favorite glass, then add a swirl of whipped cream on top.

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.

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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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.

Learn how to caramelize bananas with just minimal ingredients in 10 minutes. These super easy caramelized bananas recipe makes the perfect topping for your crepes, a great snack, or a simple dessert to finish your dinner.

How to transform ordinary fresh fruits into delicious treats? With a bit of butter and sugar, you can make caramelized peaches, apples, or bananas for a delectable luscious flavor.

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Let them slowly caramelize to sweet perfection, and then dig with your spoon right into a delicious treat.

Why you should try this recipe

• This caramelized bananas recipe is made with simple ingredients in 10 minutes.

• It is also accessible to beginners in the kitchen: you are guaranteed great success.

• This easy banana dessert is a sweet daily treat and perfect for special occasions.

• Fried caramelized bananas are customizable and versatile. Serve them with basic crepes, pancakes, small biscuits, a sponge cake, or a scoop of vanilla ice cream.

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 and overripe bananas; the latter option is perfect for making banana bread loaf but not frying them.

• 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: Opt for organic lemon to make fresh lemon juice using a citrus juicer. You can replace lemon with lime if desired.

• Cinnamon: Use a little bit of ground cinnamon to bring a beautiful flavor to the final dish. Add a hint of complexity for maximum flavor by beginning the butter mixture with an aromatic cinnamon stick.

Recipe variations

• Caramelized bananas with coconut: Sprinkle your bananas with shredded coconut or coconut flakes at the end and 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 the cream 2-3 tablespoons (30-45 g), and cook for another 1 minute over low heat.

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

• Flambeed banana: Add dark rum, Grand Marnier, or another alcohol to the pan and flambe your bananas for more flavors. Pour the flaming sauce over the dessert. Discover the secrets of the perfected flambe technique by making a Crepes Suzette recipe.

Finally, add a sweet and tart twist to caramelized honey bananas, including an apple, peeled and diced into quarters or smaller bits. It is a great way to substitute for one banana.

How to make caramelized bananas

The key to the perfect caramelized bananas is firm yellow bananas that will hold their shape during cooking.

Peel bananas and cut them into long halves, then in 2 in thickness (photo 1). If desired, cut bananas into slices about ½ inch (1.2 cm) thick, like thick coins.

Heat a medium skillet over medium-high heat. Melt butter with honey. Coat sliced bananas in sugar and place them in the hot pan.

Fry bananas in a single layer on the first side for about 3-4 minutes, shaking the pan occasionally. Check them for 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 (photo 2).

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; be careful with your hands and arms (wear long sleeves).

Transfer caramelized bananas glazed with rich caramel sauce 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 their peak caramelization, quickly remove them from the pan to stop caramelization and prevent additional browning.

Expert Tips

1. Choose a nonstick pan or cast iron skillet to prevent bananas from sticking to the bottom of the pan.
2. Slice bananas into equal thick 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 minutes of cooking time is approximate since it depends on the stove. Frying the second side of bananas takes much less time than the first side, so keep a close eye on the sugar and bananas to prevent burning.
5. Do not overcook bananas to prevent them from going mushy. Instead, remove them from the heat immediately when they are ready.
6. Soak the pan in hot water to facilitate cleaning.

Storage instructions

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

Can you freeze caramelized bananas? Unfortunately, no. They will get mushy, losing their shape with freezing, especially 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 as a great topping 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 make a delicious dessert. Or treat yourself to a bowl of ice cream topped with caramelized goodness.

• 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, and add 1-2 tablespoons of rum and chopped walnuts. Serve over vanilla ice cream.

• As a beautiful addition to a dessert platter

With the right sweetness and texture, these bananas will surely be an instant hit at any gathering.

FAQ

Love banana recipes? Try these next!

If you like these stove top caramelized bananas, you may also enjoy other mouthwatering sweet banana recipes:

• 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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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.

Easy caramelized apples sauteed in butter and sugar make a simple dessert with a scoop of vanilla ice cream or a dollop of whipped cream. They also serve as the best topping and filling for delicious pastries.

Caramelized apples, like caramelized peaches, can be cooked with or without brown sugar, browned in a skillet, sliced or diced, and eaten like a simple apple dessert enhanced with streusel, almonds, or cinnamon. 

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They are perfect for garnishing caramelized apple turnovers and French crepes, making them unique like these Begga'r purses. They are used in the preparation of apple crumbles, muffins, and apple Tarte Tatin.

Whether you agree or not, as per the prize-winning Mr. Lejarre,

Caramelization accounts for the charm of the tart. It's everything.

So, let's learn how to make caramelized apples. Please, note that these indulgent delights differ from other dessert recipes such as candy or caramel apples.

Why you should try this recipe

• The caramelized apple recipe is quick and comforting and made with just a few simple ingredients (no cornstarch added) within 15-30 minutes.

• Cooking apples on stove has never been easier and more fun, especially preparing for parties.

• Caramelized apple slices make a perfect festive dessert to enhance your Christmas and Thanksgiving table.

• The apple recipe is fully customizable, doesn't depend on the time of year, and is also vegetarian and gluten-free.

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 beautiful 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 is used to deglaze the skillet. You can easily replace it with orange juice, apple cider, or balsamic vinegar.

Also, read about the recipe variations below for using alcohol to flambe caramelized apples.

Recipe variations

Try exploring different flavors and textures to create a unique twist on the 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: You can 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, oregano, etc.

• 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 more indulgence.

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

How to caramelize apples

Prepare apples

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, you can chop apples into smaller pieces.

Caramelize apples

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

Cook apple wedges over medium heat, stirring regularly, until the apple slices are colored and the caramel sauce turns a nice light brown color.

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

Remove the apples, deglaze the bottom of the pan with lemon juice, and pour over the apples.

Serve

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.

Expert Tip

1. Opt for firm apples such as Golden, Gala, Pink Lady, Granny Smith, Pippin Queen, Fuji, Honeycrisp, Jonagold, Crispin, and Braeburn.
2. Respect the cookie 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 delicious layers of flavor and juiciness.
5. If you double or triple the recipe, use a large skillet or sautee apples in batches.
6. Add one teaspoon of honey or maple syrup at the end of cooking if desired.

Storage instructions

Keep caramelized apples in an airtight container in the refrigerator for a week. So you can 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, losing 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 and sweet and beyond. So let's explore all the delicious possibilities that caramelized apple offer.

• Simple and delicious dessert

Serve sauteed 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

Sauteed apples add a sweet flavor to beloved apple pie recipes, and luscious puff pastries and delectable tarts.

• Accompaniment

Cinnamon apples make a great side dish or addition to savory dishes like brie cheese, goat cheese, pork chops, and chicken.

FAQ

Love apple recipes? Try these next!

If you are a fan of delectable apple-based recipes, there may be more delicious recipes for your baking discovery.

• 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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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.

Just because you don't have time for a fancy dessert doesn't mean you can't prepare a simple, quick, yet luxurious pan-fried banana dessert. It is made with four basic ingredients within 5 minutes. What could be better?

With this special recipe, you can treat yourself to delicious fried bananas without any added fat.

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You will forget about mushy-looking bananas after cooking. Instead, enjoy the new perfect fried banana experience, with golden brown on the outside and deliciously sweet inside.

This tasty treat keeps its shape for a surprising presentation. Serve pan fried honey bananas and a scoop of your favorite ice cream for indulgence.

Why you should try this recipe

• The pan-fried bananas recipe makes a quick and inexpensive dessert. So don't let those extra bananas on the counter go to waste. Ripe and yellow, they are perfect for this delicious treat.

• It is a fun dessert easily made while camping. It is also perfect for gathering outside during the summertime.

• Banana and honey pair beautifully in this easy banana dessert. Read more about flavor pairings.

• Fried bananas with honey are great for a special breakfast, as a snack food in the afternoon snack, and make a simple dessert to finish your dinner.

• Finally, this crispy fried banana recipe is fat-free compared to deep fried bananas: no butter or margarine is used.

Ingredients

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

• Bananas: Opt for yellow and firm bananas, organic preferable, little green, with single brown spots or without. Avoid overripe bananas, like those for making 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 to give your recipe an unforgettable vanilla twist.

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

• Raw honey makes crispy caramelized bananas perfect for your taste buds' experience.

Recipe variations

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

• Switch out honey for maple syrup to give your dish 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.

How to make fried bananas

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

Wash and slice bananas in half lengthwise, keeping the skin on.

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

Pour sugar with ground cinnamon on a plate and mix. Place the banana halves with the cut side down and let cinnamon sugar coat the flesh well.

When the skillet is hot, place bananas with the flesh side on a fat-free pan and fry for 2-3 minutes until golden brown over medium heat (photo 2).

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, lemon the sliced bananas to prevent them from blackening.
2. If desired, peel bananas and cut them into strips lengthwise (skin off). Fry them until golden brown over low-medium heat for 2-3 minutes per side.
3. It is essential to preheat the pan well before introducing 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. 

Storage instructions

Pan-fried bananas are best served warm right from the skillet. They don't suppose 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 stand freezing well, losing their shape. But, you can freeze them for up to 3 months, fried and unpeeled, then use them for smoothies.

FAQ

Love banana dessert? Try these next!

Never wonder again about what to make with bananas. The website is bursting with banana recipes that will help you create something delicious besides these pan fried cinnamon bananas.

• 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!

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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.

Caramelized hazelnuts recipe is easy and fun to make. Enjoy sweet nuts on their own for a gourmet break, or throw them into numerous desserts. Both ways are tasty and amazingly delicious.

There is something special about camelized hazelnuts (noisettes caramélisées in French). They are incredibly easy to make at home.

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Simply cook the hazelnuts in a mixture of sugar and water until they are caramelized, then add your favorite seasonings if desired. Once they are caramelized to perfection, let them cool and enjoy.

Caramelized hazelnuts vs. candied hazelnuts

While these terms are often used interchangeably, there is a difference between caramelized hazelnuts and candied hazelnuts.

The real distinction lies in the sugar coating of the nuts. The same difference applies to all caramelized and candied nuts.

Caramelized hazelnuts have a crunchy finish: they are coated in pure caramel that looks like a glossy glaze. That is why caramelized hazelnuts are often called glazed hazelnuts.

Candied hazelnuts are made with caramelized sugar: they go through caramelization and sugar crystallization.

They are covered with a sugary-looking, crunchy coating and are often called sugared hazelnuts.

Another difference between caramelized and candied nuts can be seen in their stickiness. Caramelized hazelnuts may be sticky, candied - not.

Why you should try this recipe

Really, why not love when you see a bowl of roasted hazelnuts enrobed in a luscious caramel glaze?

• Stovetop caramelized hazelnuts recipe calls for a few simple ingredients and is easy to make.

• These hazelnuts are great as a game-day snack, the perfect treat on road trips, and great for special occasions.

• They make a tasty topping for your favorite chicken salad, Peach Compote, Hazelnuts cake, a decoration for Buche de Noel, or an addition to a holiday cheese board.

• They make a wonderful great hostess gift, too. Just put them in a pretty jar and tie a bow around it. Your friends and family will love them.

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, macadamia, or pecans that work for this recipe perfectly.

• Sugar: the recipe calls for granulated sugar; replace it with caster sugar if desired.

I wouldn't recommend using brown sugar. Its amber color gives a very dark caramel which leads one to believe it has burned.

• Water, as a liquid, is used to make caramel.

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

• Butter: use unsalted butter or salted butter instead, but omit salt in this case.

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 pepper) at the end of cooking, or experiment with adding 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 on parchment paper with sesame seeds.

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

How to make caramelized hazelnuts

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

Mix nuts with a wooden spatula without ceasing to stir until they are covered with sugar. They will look like they are coated with a white film resulting from the sugar crystallization (photo 1).

Bring the pan back over the low-medium heat and let the hazelnuts caramelize.

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

Once the nuts are coated with golden brown caramel, add butter and salt and give a good stir (photo 3). Then pour it 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 caramel strands as you go (photo 4).

Expert Tips

1. Avoid high heat while making this recipe: medium and 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.

Storing and 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.

Can you freeze caramelized hazelnuts? You can freeze them for up to 2 months if desired.

FAQ

Love nut recipes? Try these next!

If you are a real nut lover, I have just what you crave. The website is brimming with recipes that make the most of almonds, cashews, hazelnuts, pistachios, etc. 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!

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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.

Easy speculoos tiramisu, or tiramisu aux spéculoos in French, is a modern twist on the classic Italian dessert. Layered with ladyfingers and speculoos cookies, sandwiched with creamy Biscoff mascarpone cream, and coated with Biscoff cookie crumble, this cake features the caramel flavors of the Lotus brand you know and love.

Biscoff desserts are a real treat. Once you get your first taste of speculoos dessert, you will likely become a Biscoff fan obsessed with the brand's flavor and taste.

Start with a delicious Lotus Biscoff cake and work your way up to divine speculoos tiramisu, and Biscoff cupcakes. There is no end to the magical Biscoff flavors that await you in the next speculoos adventure.

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What is speculoos tiramisu?

Speculoos tiramisu or tiramisu spéculoos in French is a beautiful spicy twist on a classic tiramisu dessert.

It is packed with the traditional flavor and taste of tiramisu biscuits or ladyfingers, combining luscious Biscoff whipped cream and espresso-soaked speculoos cookies for a fancy touch.

A Dutch twist on the traditional tiramisu made with speculaas cookies is known as speculaas tiramisù. Another variation - gingerbread tiramisu - made with gingerbread cookies is famous during the Christmas season.

Why you should try this recipe

• Speculoos tiramisu recipe or recette tiramisu spéculoos in French is an easy, quick no-bake dessert made within 30 minutes.

• This ultimate treat feeds the crowd without sending hours in the kitchen. It makes Biscoff tiramisu (aka Lotus biscuit tiramisu) great for entertaining, such as a birthday or BBQ parties.

• It is a perfect make ahead dessert, better prepared one night before.

• Finally, it is one of those Biscoff desserts loved by kids and adults. It is alcohol and egg-free.

Ingredients

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

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

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

• Biscoff cookies or speculoos biscuits bring that spicy and caramel flavor and taste to this speculoos dessert. Read the recipe variations on how to alternate 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.

Extra Tip: For the best tiramisu experience, try to avoid instant coffee.

• Biscoff spread or speculoos cookie butter with its unique yet indulgent 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. Opt for Italian cream cheese by Galbani, Bel Giosi, and Vermont Creamery brands if you live in the States.

• Lotus Biscoff crumble (store-bought) is used to top the dessert. You can crush speculoos cookies instead.

Recipe variations & substitutions

For a truly amazing Biscoff experience, try this classic or its delightfully tempting variations.

• 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 serving the dessert individually.

How to make speculoos tiramisu with Biscoff

Prepare a strong coffee and cool it in the refrigerator. Choose an 8-inch/20 cm porcelain cake pan or another tiramisu dish size you want to use.

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

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: due to the ingredients' high-fat content, it whisks quickly. Watch out for the cream's texture!

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

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

Top ladyfingers with ⅓ Biscoff cream and smooth with the back of a tablespoon or a rubber spatula.

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.

Repeat another layer of ladyfingers and finish with the cream filling. Smooth the surface with the spatula, cover it with plastic wrap, and bring it to the fridge for at least 3-4 hours.

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

Expert Tips

• Use an electric mixer (aka hand mixer) in place of the stand one.
• Dip one sponge cookie one at a time. Count 1,2,3 (it equals 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. 
• The authentic placing of biscuits must be face down (flat side) against the bottom of the dish, although it is up to you.
• If you choose to sprinkle your dessert with unsweetened cocoa powder, do this before serving.

Storage instructions

Store Biscoff Lotus tiramisu covered with plastic wrap in the refrigerator. It is better to be made it one night before for the best results or at least 4 hours before serving.

The dessert should be enjoyed 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) with cling film twice, then aluminum foil, and freeze it for two weeks. To thaw, let it stay in the fridge for at least 2 hours, then sprinkle with crushed cookies.

Recipe FAQ

Love Tiramisu? Try these next!

If you are a fan of the tiramisu dessert, you will want to give a try to 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!

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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.

Candied hazelnuts are the perfect snack for any time of day. You can enjoy them during breakfast, pack some as your lunchbox treat or add them as an elegant topping to your ice cream after dinner.

These sweet treats also make an excellent movie-watching snack too. So, next time you are looking for a tasty treat, reach for candied hazelnuts. But first, make them today!

If you are new to the game and have never made candied nuts, you should try candied hazelnuts first.

Or they might compete with the French candied almonds - les pralines roses de Lyon.

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But never mind, because mixed candied almond-hazelnut treats create an altogether different kind of sweet treat.

Please, don't get confused: the most common mistake people make when they don't differ between candied and caramelized hazelnuts. They are actually different.

Why you should try this recipe

• Coated with sugar and cinnamon, they are sweet and crunchy and pair well with various foods.

• You will love them chopped on your favorite ice cream, fruit compote, overnight porridge, folded-in homemade brownies, cookies, or brioche, or garnished with an iconic French dessert - Ile Flottante.

• You can sprinkle some candied nuts over savory dishes: a chicken salad, roasted beets, vegetable kale, or Brussel sprouts salad.

• They are the best kids' snacks, easy to eat, and won't make a mess. Isn't this what you were looking to make for your kids?

• During the busy final exam season, sugared hazelnuts also make the best finger food and snack for students.

• They make a tasteful holiday and a great hostess gift, and also a perfect addition to a holiday candy tray. So if you are looking for a unique and tasty gift, these are a great option.

• They are fun to make. This easy candied hazelnuts recipe can be made any time of year. Preparing them on the stovetop takes just 20 minutes (no need for a candy thermometer).

• What's the best? Candied hazelnuts are gluten-free, dairy-free, and egg-free (made without commonly used egg white).

Ingredients

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

• Hazelnuts: use store-bought roasted, unsalted hazelnuts, but raw hazelnuts will work too.

You need to roast them yourself, which takes about 15 minutes. And it doesn't matter if you choose to roast nuts in the oven or a pan.

Read about the world's best hazelnuts, including well-known Piedmont hazelnuts. 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 water or water at room temperature.

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

Recipe variations

The candied hazelnuts recipe is a classic recipe, but you can experiment with flavorings, spices, and different types of nuts.

• First, try to omit ground cinnamon to enjoy the natural flavor of hazelnuts.

• Or replace brown sugar with white sugar and cinnamon with orange flour water or rose water. Add one teaspoon of flavoring to the water and follow the recipe.

• In place of cinnamon, try to use a pinch of ground pumpkin pie spice to welcome the autumn season or French quatre épices during Christmas.

• Little garam masala, Chinese five spice, or a tiny bit of ground red pepper (aka cayenne pepper) will surely tickle your taste buds.

• Finally, experiment with other nuts, such as almonds, macadamia, pecans, or walnuts.

How to make candied hazelnuts

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

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.

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

Immediately low the heat to medium and continue to stir continuously (photo 2).

The sugar syrup will start making small bubbles (photo 3) and start to 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.

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).

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

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 making the recipe: protect your forearms by wearing a shirt with long sleeves. Also, don't touch hot sugar syrup with your hands: it will burn once it comes in contact with the skin.
2. If you want to double or triple the recipe, make it in batches for the 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.

Storing and freezing

How to store candied hazelnuts? Make sure that the nuts are cooled down completely before storing them.

Store candied nuts in an airtight container in a cool, dry place between 60-64°F or 16-18°C. They will keep their crispiness for up to two weeks.

Don't store your nuts in the refrigerator to prevent them from absorbing excess moisture.

Can you freeze candied hazelnuts? Freezing your candied hazelnuts is a great way to ensure they last longer. You can freeze them in an airtight container for 3 months.

FAQ

Love hazelnut recipes? Try these next!

Discover the best ways to use your hazelnuts. Make sure you try these delicious recipes.

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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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.

Limoncello Tiramisu (Tiramisù al Limoncello in Italian) is an amazing lemony twist on a classic tiramisu. Made with ladyfinger cookies, soaked in citrus-scented limoncello syrup, and layers of mascarpone cream, this lemon dessert is just divine!

Tiramisu has always been a popular dessert. There are so many different versions of this Italian specialty that you can easily find one. One of them is Tiramisu torte, and another one is Speculoos Tiramisu.

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Here is a refreshing take on the iconic Italian dessert with a tantalizingly tart twist. Instead of espresso, the ladyfingers are dipped in a mixture of aromatic liqueur limoncello, water, and sugar to create a new citrus-inspired treat.

Your kitchen will be filled with lemon flavor as you mix ingredients for this delicious dessert.

And if you are a lemon lover, you won't be able to resist dipping your spoon into this tiramisu for long.

You will want to take another bite into these lemony layers hidden beneath a pillowy mascarpone cream.

Unfortunately, the dessert isn't for kids, but adults at your dinner party will surely appreciate it. If you want to serve it to children, omit the alcohol and make a lemon tiramisu.

Why you should try this recipe

• It is an easy and great make-ahead limoncello tiramisu recipe that comes together quickly.

• Full of bright flavors, this limoncello dessert is a refreshing change from traditional sweetness.

• It is a perfect dessert for the summer months; serve it as a dinner treat or any time of the day. Great success is guaranteed!

• Most importantly, it is made with pasteurized egg yolks, a safe way to prepare the tiramisu dessert.

Ingredients

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

• Limoncello is the star of this gorgeous dessert. Purchase a good quality Italian lemon liqueur or use homemade limoncello.

If you want to give a less alcoholic connotation to your tiramisu or make dessert for children, you can opt for lemon juice instead of 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 ensure your dessert is not soggy is to purchase crips lady fingers cookies from Forno Bonomi, Balocco, or Matilde Vicenzi brands.

• Eggs: the recipe calls for only egg yolks that are 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 areas of grocery stores. Please, choose a full-fat version instead of a low-fat one, and don't confuse it with cream cheese.

Make sure you pay attention to the expiration date on the mascarpone. The fresher it is, the thicker and creamier this will be dessert.

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

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

Recipe variations

One of the many joys of making this limoncello tiramisu is how versatile it can be.

• So go ahead and make a lighter version of this caloric dessert by replacing mascarpone with ricotta.

• Or play with the soaking syrup by replacing water with milk or limoncello with Torani lemon syrup mixed with water.

• If your love lemon desserts but want to omit the alcoholic note of limoncello, then prepare simple yet delicious lemon tiramisu as an excellent alternative.

• You can add some extra flair to your limoncello tiramisu by sprinkling its top with icing sugar, grated white chocolate, or shredded coconut.

• Or add a layer of grated or flaked white chocolate on top of mascarpone cream finishing the dessert with chocolate too.

• You can also garnish the top of your dessert with lemon curd mixture and lemon slices or sprinkle with candied lemon peel and ladyfinger cookies if desired.

• Finally, this limoncello dessert recipe is created as a family-style sharing dessert, but you can easily consider making single servings.

• Use glasses, serving bowls, wine goblets, or beautiful teacups to serve this refreshing Italian dessert in style. Tiramisu in cups never disappoints!

How to make limoncello tiramisu

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

Add limoncello liqueur and lemon juice out of the heat, let the syrup cool, and refrigerate.

The syrup must be cold from the fridge for ladyfingers to absorb the right amount of liquid.

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

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

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

Place water and sugar in a saucepan and heat it over medium heat for a few minutes until the sugar dissolves. The syrup must reach the right temperature of 250°F or 121°C (use a cooking thermometer).

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

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 base of the bowl isn't completely cold, bring it to the fridge for 2-3 minutes.

Add chilled mascarpone from the fridge to the egg and sugar mixture and whip at very low speed until creamy and homogenous.

Then gently fold the whipped cream in 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.

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 the same with the other side. 

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

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

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.

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 (photo 5).

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).

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

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

Cut portions of tiramisù with a knife, clean it between the cuts and serve with the help of 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.
• Ensure the egg yolk and sugar mixture cool down until adding cold mascarpone cheese.
• Use very cold whipping cream and whip it up, starting slowly and over 10 minutes.  
• Don't overmix the tiramisu cream. When folding whipped cream, mix to combine.
• Let the tiramisu chill for at least 4-6 hours or overnight before serving. But if you prefer to consume it immediately to feel the crunchiness of ladyfingers, choose this way.
• Make tiramisu in advance - up to two days ahead of time. 

Storage instructions

Store tiramisu with limoncello covered with plastic wrap or in an airtight container in the refrigerator for 2 - 3 days. 

It can also be frozen, but in this case, keep it in the refrigerator first for at least 4 hours to regain the creaminess and flavors.

Then wrap the dessert (without lemon zest on top) with plastic film twice and a layer of aluminum foil, and freeze it for two weeks. To thaw, bring it to the fridge for about 2 hours, sprinkle with lemon zest, and serve.

FAQs

Love Italian desserts? Try these next!

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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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.

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

There are so many French toast recipes out there for you to try, from a classic with berries to a decadent caramelized apple version.

You can even make your own brioche bread in the oven or use store-bought. Indeed, sourdough bread is not typically what you think of when making French toast, but it actually goes amazingly well with the flavor. The texture and firmer crust are combined to create an experience unlike any other.

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Sourdough toast is a great way of experiencing the distinctive tang and crustiness that sourdough has. So if you are looking for something different, give it ago.

And don't forget to try out this brioche French toast casserole recipe for an absolutely delicious breakfast treat.

Why you should try this recipe

• Imagine your favorite breakfast sandwich gets an upgrade 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. The ideal Mother's Day brunch or birthday breakfast will be complete with this amazing French toast. It is not only rich and filling but also full of flavors from sourdough.

Ingredients

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

• Sourdough bread: For delicious French toast, use stale bread - leftover sourdough sandwich bread or a baguette - that is one or two days old. Feel free to go for homemade sourdough bread or storebought. You will need thick slices of bread - about ¾ inch / 2 cm thick.
• Eggs are essential to make this delicious toast. Use 3 large egg yolks or 2 whole eggs to make the recipe.
• 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.

Extra 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 an amazing flavor to French toast with sourdough bread.
• Salt: A pinch of salt or French fleur de sel balances the sweetness and enhances the already incredible 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 delicious 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.

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 brings 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 is what makes your French toast really pop, especially if you top your French toast 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.
• Finally, give your breakfast a tropical twist by using coconut milk and lime zest to make French toast. You will love how light yet filling this dish is.

How to make French toast with sourdough

The day before, take out the slices of sourdough bread in the open air to stale.

The following day, in a large deep dish with a flat bottom, beat eggs in an omelet with sugar, then add cream and milk.

Dip the sourdough slices in the milk and egg mixture and soak for 2 minutes.

Heat a pan with a non-stick coating. First, 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 in the pan.

Fry the first slice of bread in the heated skillet and cook for 2-3 minutes or until golden brown.

Then flip it with a flexible turner and cook another 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, adding them as you cook to avoid the bread burning.

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.

To make the whipped cream, place the stand mixer bowl and the whisk attachment in the freezer for a few minutes. 

Place whipping cream, mascarpone, sugar, and scraped seeds of vanilla bean in the bowl. Whisk until you obtain whipped cream.

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 it with whipped cream.

Drizzle with the balsamic caramel, garnish with fresh red fruits and serve immediately.

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 delicious and 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 or 90°C.

Sourdough French toast toppings

Wherever you are, whatever the occasion - authentic French toast will always be served hot.

Serving the sourdough bread french toast, you can go traditional by drizzling maple syrup or topping everything off 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,
• butter,
• fruit coulis,
• jam or jelly,
• maple syrup,
• peanut butter,
• lemon curd,
• orange marmalade,
• blueberry compote,
• pear sorbet,
• caramel ice cream, or
• other your 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 cube of bread.

Storage instructions

The sourdough French toast is best served once made, but you can keep the leftovers in the fridge for up to 3 days.

Just place pieces of wax paper or parchment paper between the bread slices. Then, wrap the stack of toast with aluminum foil and bring them to the refrigerator.

To reheat, bring French toast slices to the toaster oven or in a skillet with a little sugar over low heat for a few minutes. Make sure not to overcook; otherwise, the toast will become chewy.

It isn't recommended to use the microwave. It would make your French toast soft and not very appealing.

Can you freeze French toast? It freezes very well and keeps the taste and flavor when frozen.

To freeze the cooked French toasts, let them cool down on a wire rack for at least 20-30 minutes. Then bring them, still on the cooking rack, to the freezer. Once frozen, transfer toasts to a freezer bag.

Or wrap each slice in waxed paper, then aluminum foil, place it in an airtight container, and freeze for two months.

FAQ

Look for breakfast ideas? Try these next!

Other than homemade French toast, what other breakfast options are there?

If you are more of a savory person, you might like Parisian crepes or muffins with ham and figs.

You will love these chocolate crepes if you are more of a sweet breakfast person.

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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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.

Using a homemade condensed milk recipe is a simple and cheap way to make sweetened condensed milk at home. It has a great taste and only requires pantry staples - two simple ingredients, which you have probably already had in the kitchen.

If you are looking for a sweet and creamy treat made at home, this is it! Just imagine: condensed milk can be made with just milk and sugar.

Who would have thought that the invention of Gail Borden could be made at home?

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Homemade condensed milk has an incredible taste - sweet without being overpowering. Surprisingly, you don't need any special tools or appliances; all of these things are usually found right around the house.

And who doesn't love good cookies? Condensed milk cookies are so easy to make and taste delicious.

Why you should try this recipe

• You can enjoy condensed milk on its own or as a sweet accompaniment for your favorite treats such as crepes, cakes, French brioche toast casserole, or other baked goods, or add it to your black tea drinks, morning coffee, or hot chocolate.

• Also, you can make variously-shaped cookies, including coconut macaroons, cornstarch cookies, sweetened condensed milk cookies, homemade churn ice creams, coconut flan, and dulce de leche, which is popular in South America.

• You will love how it tastes just out of the jar - very smooth and creamy. And you won't be limited by serving size, either.

• Due to its rich dairy flavor, you will never find any difference from the canned condensed milk sold in the baking aisle of your local grocery store.

• The homemade version is a real thing; it is more natural, and tastes better than anything Eagle Brand could ever produce.

The only downside of the homemade sweetened condensed milk recipe is that you need time. It doesn't take 2-3 hours of constant stirring as many recipes suggest - it takes about an hour from start to finish.

Ingredient list

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

• Milk is an essential ingredient to make this homemade recipe. Use regular milk with high-fat content - at least 2.5%, better -  3.2%, but try to avoid low fat milk.

You can make your sweetened condensed richer by using a cream with 10-35% fat content (even heavy cream works for the recipe).

The best way to make homemade condensed milk is by using fresh milk or cream or a combination of milk with cream.

You can also use milk powder mixed with whole milk (not water), but then there will be much less valuable properties in the delicacy.

Do you know that you could even make sweetened condensed milk using goat milk? It is possible too. But I haven't tried to make it with milk substitutes, such as almond milk, oat milk, etc.

• Sugar: The recipe calls for granulated sugar or caster sugar. Condensed milk will thicken faster if you increase the amount of sugar, but it will be much sweeter.

It is not recommended to use brown sugar instead of white sugar. It can result in curdling due to its molasses.

Recipe variations

This classic recipe for homemade condensed milk is a must if you have a sweet tooth. You can add one sachet of vanilla sugar if desired.

• Have you ever wondered if adding vanilla extract while making condensed milk is possible? The answer is yes.

Just ½ teaspoon will do, and the end product has a much more interesting flavor than without. To make this addition, simply mix in the finished product. Then, give a quick whisk and pass through a fine-mesh sieve.

• There are other condensed milk recipes to make at home. For example, you can use homemade sour cream, but it requires a water bath.

• You can make this delicious treat in the oven, but it takes 2-3 hours. So, finally, some recipes use a slow cooker.

These methods demand a time investment on your part, but you will be rewarded with an incredible caramel color and taste of the sweet dairy richness. You will be pleased with the end result.

• Some recipes call for cornstarch as a thickener; others require adding baking soda.

Sodium bicarbonate (aka baking soda) is usually added to prevent the milk from curdling if it is not fresh. The milk from your own cow is always fresher than store-bought.

So, milk might start curdling during prolonged cooking. So, to prevent it, add baking soda once the milk starts boiling, in the ratio of ½ dessert spoon per liter of milk. 

The good news is that you will never taste the baking soda in the finished product.

• To make condensed milk with cocoa powder, simply add two teaspoons of cocoa powder through a fine-mesh sieve at the end and stir for one minute.

• There are also some recipes to make condensed milk with maple syrup, but the sugar-free version is a challenge. Different sweeteners such as Stevia, xylitol, and Splenda don't work for the recipe.

How to make condensed milk

Pour fresh milk into a pot bowl with a thickened bottom and bring over low to medium heat. Once the liquid is slightly warm, combine milk with sugar. Mix until sugar dissolves.

Pro 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 milk from curdling.

Bring the mixture to a boil. During cooking, the foam will form; remove it from the walls bringing it back to the pot.

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

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 decrease by at least half, better one-third. 

The final product has a creamy yellow tint. Pass it through a fine-mesh sieve to remove possible lumps.

Pro tip: Determine the readiness of the condensed milk 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.

Let it cool to room temperature. To prevent condensed milk from forming a layer on top, allow it to cool while stirring occasionally.

Refrigerate for 12 hours to thicken the product. If necessary, remove the milk foam with a teaspoon.

If the cooled, condensed milk seems still liquid, add 2 oz. or 60 g of sugar and bring to cook again.

Stir constantly until the milk begins to thicken. Turn it off immediately once it reaches the right consistency, and remove it from the heat.

Expert Tips

1. Stir the milk constantly while cooking to prevent extensive foaming and the mixture from 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.

Equipment

All you need is a wide, heavy-bottomed pot with high walls and a hand whisk or heat-resistant spatula.

Using a deep pot or saucepan is advisable because the boiling milk will rise during cooking. Let's say that for a half-liter of liquid, use 2.5-liter cookware.

Storage instructions

Homemade condensed milk is a shelf-stable product. Store it in a clean glass jar such as a mason jar, boiled beforehand, covered, in the refrigerator, for a month.

To enjoy, don't remove the entire jar from the fridge for a long time, and take the milk only with a clean and dry spoon.

Can you freeze sweetened condensed milk? You can freeze it for up to 3 months. To thaw, bring it to room temperature for a couple of hours.

Recipe FAQ

Love easy dessert recipes? Try these next!

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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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.

This original tiramisu with Marsala wine is the most loved Italian cake in the world. The classic version of this spoon dessert is made with eggs, Marsala, mascarpone, layers of coffee-soaked ladyfingers, and a bitter cocoa sprinkle.

Authentic Italian tiramisu

What is the authentic tiramisu recipe? Authentic Italian tiramisu is made with raw eggs ("uncooked eggs"), mascarpone, coffee, cocoa powder, and alcohol (a modern addition to the recipe).

Almost every household and pastry chef in Italy has its own recipe for tiramisu. The recipes vary depending on how they are made: with egg yolks, with egg whites, with tempered eggs, with or without whipped cream, with or without alcohol, etc.

Here is the traditional tiramisu recipe for a classic Italian dessert. It is also called the true Italian grandma's tiramisu, made with raw eggs, Marsala wine, and Italian mascarpone.

I have never met someone who doesn't like tiramisu, a no-bake dessert made in 20 minutes!

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Tiramisu ingredients

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

You only need a few simple ingredients to make tiramisu. Use extra-fresh eggs and mascarpone (with a long expiration date).

• Espresso - make real espresso with your own espresso machine or pick it up at the local coffee shop. Or replace it with high-quality, strong coffee, but avoid instant coffee. Use decaffeinated coffee if you don't want any caffeine in your tiramisu.

• Italian ladyfingers - use store-bought, also known as savoiardi biscuits or homemade ladyfingers. I recommend Forno Bonomi, Balocco, or Matilde Vicenzi brands that produce crispy lady fingers cookies (not cake-style). You can buy them on Amazon or an international section of your local grocery store. If you want to make a gluten-free tiramisu dessert, choose gluten-free ladyfingers.

• Eggs - only pasteurized eggs at room temperature! While shopping, look for the word "pasteurized" on the egg carton box: it might be written with small letters and hard to locate. Since the eggs will not be cooked, also opt for extra-fresh eggs (with a long use-by date), better organic, or at least free-range. If you can't purchase pasteurized eggs at your grocery store, pasteurize eggs yourself.

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

• Mascarpone cheese - check the expiration date: it has to be long enough. The fresher the mascarpone, the thicker the tiramisu cream. I highly recommend the Galbani, Bel Giosi, or Vermont Creamery brands if you live in the United States. If you cannot find mascarpone, replace it with cream cheese. The tiramisu cream's flavor and consistency will be different, but it will work.

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

• Unsweetened cocoa powder

How to make traditional tiramisu step-by-step

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.

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

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 for dusting cocoa powder (make a light veil) over the top of the tiramisu. Serve it well chilled.

Slice tiramisu into servings with a sharp knife, clean it between the 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, try to dip one cookie and bend it in half; the center of the cookie 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 authenticity of the tiramisu.
5. Chill the tiramisu dessert for at least a couple of hours; it is better for 3 to 4 hours or overnight.
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 the leftover tiramisu covered with cling film in the fridge.
8. With leftover egg whites, make French financiers or coconut macaroons.
9. Attention: the classic tiramisu dessert is made with raw eggs, which could be considered unsafe, especially for kids and pregnant women. To enjoy this treat without worrying about safety issues, make the tiramisu with pasteurized eggs ("cooked" eggs) or eggless tiramisu.

Marsala substitute for tiramisu

While sweet Marsala wine is traditional for making classic 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 and feezing

Store your tiramisu in the fridge for up to 24 hours. Cover your dish tightly with a lid or plastic wrap to refrigerate tiramisu. If tiramisu is made with "cooked" eggs (at 250°F/121°C), you can extend the storage time to 2 days.

To freeze, wrap the dessert (without cocoa powder) with cling film twice, then aluminum foil, and freeze it for two weeks.

To thaw, take it out in the fridge for about 2 hours, sprinkle it with cocoa powder, and serve.

Recipe FAQ

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!

Print

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.