Chef - Mohammed Baya

Mohammed Baya

Mohammed Baya

Chef at Restaurant La Table Clandestine, Belgian-Moroccan Inspired Cuisine

@baya.moe

“Morocco is hot. We depend on cooling to preserve food and food preparations such as meats, drinks and sometimes vegetables. My recipe for Tiramisu, Honey and Orange Flowers and ‘Cornes de Gazelle’ (a Moroccan biscuit) needs hours of cooling.”

The chef's cool recipe

TIRAMISU HONEY ORANGE BLOSSOM

Ingredients

250g mascarpone
6 Eggs
50g honey
A spoon of orange blossom

Directions

Beat the egg yolks with honey in ribbons. Add the mascarpone and orange blossom. Fold the egg whites into the mixture.

And we have our tiramisu!

Download recipe
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