Norma’s festive tiramisu with chestnuts, cinnamon and orange

29 Nov 2021 | Updated on: 27 Sep 2022 |By Luxury London

This seasonal twist on the classic tiramisu from much-lauded Sicilian-Moorish restaurant Norma makes the perfect alternative to a traditional pudding on Christmas Day. Alternatively, cook up a large batch in advance of festive gatherings and dinner


Serves 6

20 savoiardi biscuits 3 large eggs 4tbsp caster sugar 500g mascarpone cream (around 2 tubs)1/2tsp cinnamon powder2 glasses of strong black coffee (cold)1/2 zest of an orange A few cooked chestnuts

For dustingCocoa powder2tsp caster sugar and 1tsp cinnamon powder (mixed together)


  1. Separate the egg yolks from the egg whites.
  2. Using a food mixer, whisk the egg yolks, caster sugar, ground cinnamon and orange zest until thick and fluffy, and set aside.
  3. In a separate bowl, whisk the egg whites until they form soft peaks.
  4. Next, beat the mascarpone cream with a spatula and fold in the egg yolk mix.
  5. Gently fold the egg whites into the mascarpone mix until well incorporated.
  6. Now it’s time to start layering – use a ceramic dish around 29cm x 20cm x 4cm. The first layer should be the coffee-soaked savoiardi. To make, lightly soak the biscuits in the cold black coffee (be careful not to over-soak) and place them next to each other on the bottom of the dish.
  7. Next is the layer of cinnamon and orange mascarpone cream – spread half of the mascarpone cream evenly on top of the savoiardi biscuits.
  8. Repeat the above steps again – you should end up with two layers of savoiardi biscuits and two layers of mascarpone cream.
  9. Leave to set for at least two hours in the fridge.
  10. Before serving, dust with cocoa powder, and finish with grated cooked chestnuts, fresh orange zest and cinnamon sugar.
  11. If you want to give your tiramisu some festive magic, spray on golden cocoa butter and enjoy!

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