Chef - Mohammed Baya
Chef at Restaurant La Table Clandestine, Belgian-Moroccan Inspired Cuisine
“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
A spoon of orange blossom
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!