Tiramisu is a great Italian classic, but it reaches a whole new level when you swap artificial flavouring for real Bourbon vanilla from Madagascar. Paired with a touch of amber rum, it brings deep notes of cocoa and caramel that elevate the mascarpone cream. Here is our detailed recipe, designed to showcase an exceptional vanilla.

Ingredients (serves 6)

• 500 g mascarpone
• 4 fresh eggs (yolks and whites separated)
• 100 g sugar
• 1 to 2 Bourbon vanilla pods from Madagascar, Grand Cru
• about 24 ladyfinger biscuits
• 30 cl strong coffee, cooled
• 4 cl amber rum
• unsweetened cocoa powder, for finishing

Method

1. Infuse the vanilla. Split the pods lengthways and scrape out the seeds with the tip of a knife. Set the seeds aside; don't throw away the pods (see our tips).
2. Make the cream. Whisk the egg yolks with the sugar and vanilla seeds until pale. Add the mascarpone and work into a smooth, even cream.
3. Fold in the whites. Whip the egg whites to firm peaks, then gently fold them into the cream, lifting the mixture to keep it airy.
4. Soak the biscuits. Mix the cooled coffee with the rum. Quickly dip each biscuit without soaking it through, and lay a first layer in the bottom of the dish.
5. Assemble. Cover with a layer of cream, then alternate biscuits and cream, finishing with cream.
6. Let it rest. Cover and refrigerate for at least 4 hours, ideally overnight. Just before serving, dust generously with unsweetened cocoa.

Vanillia's tips

To waste nothing, slip the scraped pods into your sugar jar: you'll have homemade vanilla sugar within a few days. Resting overnight is essential, allowing the vanilla and rum aromas to spread through the whole cream. Finally, the quality of the vanilla makes all the difference — a plump, fragrant pod turns a simple dessert into a pure moment of indulgence.

Recipe made with our Bourbon vanilla pods from Madagascar, Grand Cru, for an intense, natural aroma.