Savory Mushroom Tiramisu with Parmesan Cream & Hazelnut Praline
A sophisticated twist on classic tiramisu—layered with earthy mushrooms, airy Parmesan cream, and crunchy hazelnut praline. Elegant, savory, and perfect for entertaining.
Ingredients (Serves 4 – small glasses)
250 g mascarpone
2 very fresh eggs (separated)
50 g freshly grated Parmesan
200 g wild mushrooms (chanterelles, porcini, or mixed)
1 clove garlic (minced)
Fresh flat-leaf parsley (finely chopped)
8 breadsticks or savory dry biscuits
150 ml hot vegetable broth
40 g hazelnuts
1 tsp sugar
1 generous pinch fleur de sel
1–2 tbsp olive oil
Black pepper (to taste)
Instructions
- Prepare the Hazelnut Praline
Toast hazelnuts in a dry pan until fragrant
Add sugar and let it melt into a light caramel
Stir to coat nuts, then spread on parchment to cool
Once hardened, crush roughly and sprinkle with fleur de sel - Cook the Mushrooms
Clean and slice mushrooms
Heat olive oil in a pan
Sauté garlic briefly, then add mushrooms
Cook until golden and moisture evaporates
Season with salt, pepper, and parsley
Let cool - Make Parmesan Cream
Beat egg yolks with mascarpone and grated Parmesan until smooth
In a separate bowl, whisk egg whites to stiff peaks
Gently fold egg whites into mascarpone mixture
Keep light and airy - Prepare the Base
Dip breadsticks or biscuits briefly into hot vegetable broth
Don’t soak too long—just soften them - Assemble Layers
In small glasses, layer:
Soaked breadsticks
Mushroom mixture
Parmesan cream
Repeat layers, finishing with cream on top - Chill
Refrigerate for 2–3 hours to set and develop flavor - Finish & Serve
Top with hazelnut praline
Add extra parsley or Parmesan shavings if desired
Serve chilled or slightly cool
Serving Ideas
Serve as a starter in elegant glasses
Pair with toasted bread or crackers
Perfect for dinner parties or holiday menus
Tips for Success
Use a mix of mushrooms for deeper flavor
Don’t oversoak breadsticks—structure matters
Fold egg whites gently to keep cream airy
Chill well for best texture and layering