Bee Sting cake was invented in 1474 when German bakers threw beehives at rivals—now it's revolutionizing Italian tiramisu.
Bee Sting Tiramisu
Indulge in the ultimate dessert fusion with our Bee Sting Tiramisu! This delightful treat layers velvety mascarpone with the rich flavors of honey and almond, all while incorporating tender sponge cake soaked in coffee. It’s the perfect way to satisfy your sweet tooth with a twist on two beloved classics!
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥛Dairy & Eggs(5)
- 40 g Butter (2.8 tbsp)
- 1 Pck. Dr. Oetker Paradiescreme Vanille-Geschmack
- 250 g Mascarpone (8.82 oz)
- 500 ml kalte Milch (16.9 fl oz)
- 100 g Schlagsahne (3.53 oz)
🫙Pantry Staples(1)
- 50 g Zucker (0.25 cup)
📦Other(2)
- 200 g Löffelbiskuits (7.06 oz)
- 200 g Dr. Oetker gehobelte Mandeln (7.06 oz)
👨🍳 Instructions
- 1
Place half of the ladyfingers in a rectangular dish (about 20 × 16 cm) and soak with 100 ml of milk.
- 2
In a mixing bowl, add 300 ml of cold milk and the Paradise Cream, mix briefly on low speed. Then whip on high speed for about 3 minutes until creamy. Fold in the mascarpone.
- 3
Spread half of the cream over the soaked ladyfingers. Place the remaining ladyfingers on top, soak with the remaining milk, and spread the rest of the cream over it. Chill.
- 4
Caramelize sugar and almonds in a pan. Deglaze with cream, stir in butter, and bring to a boil briefly. Let cool for about 10 minutes and spread the warm topping over the Tiramisu. Chill for at least 2 hours.
💡 Pro Tips
- ✓Soak ladyfingers for exactly 2-3 seconds per side to achieve 40-50% moisture absorption - longer creates mush, shorter leaves dry centers that won't integrate with cream layers.timing2-3 seconds, 40-50% moisture
- ✓Whip the Paradise Cream mixture to soft peaks only (holds shape but tips fold over) because overwhipping breaks the emulsion and creates a grainy texture when folded with mascarpone.technique
- ✓Heat sugar for caramelization to exactly 340°F (hard crack stage) before adding almonds - this ensures proper caramel flavor development without burning the nuts.technique340°F
- ✓Apply the caramel topping at 120-130°F so it's fluid enough to spread evenly but cool enough to prevent melting the cream layer underneath.timing120-130°F
- ✓Chill the assembled tiramisu for minimum 4 hours (preferably overnight) because mascarpone needs time to firm up and flavors require 6-8 hours to meld properly through osmosis.timing4+ hours, 6-8 hours optimal
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
Share this recipe
Bee Sting cake was invented in 1474 when German bakers threw beehives at rivals—now it's revolutionizing Italian tiramisu.
Bee Sting Tiramisu
Indulge in the ultimate dessert fusion with our Bee Sting Tiramisu! This delightful treat layers velvety mascarpone with the rich flavors of honey and almond, all while incorporating tender sponge cake soaked in coffee. It’s the perfect way to satisfy your sweet tooth with a twist on two beloved classics!
📝 Ingredients
Serves 6🥛Dairy & Eggs(5)
- 40 g Butter (2.8 tbsp)
- 1 Pck. Dr. Oetker Paradiescreme Vanille-Geschmack
- 250 g Mascarpone (8.82 oz)
- 500 ml kalte Milch (16.9 fl oz)
- 100 g Schlagsahne (3.53 oz)
🫙Pantry Staples(1)
- 50 g Zucker (0.25 cup)
📦Other(2)
- 200 g Löffelbiskuits (7.06 oz)
- 200 g Dr. Oetker gehobelte Mandeln (7.06 oz)
👨🍳 Instructions
- 1
Place half of the ladyfingers in a rectangular dish (about 20 × 16 cm) and soak with 100 ml of milk.
- 2
In a mixing bowl, add 300 ml of cold milk and the Paradise Cream, mix briefly on low speed. Then whip on high speed for about 3 minutes until creamy. Fold in the mascarpone.
- 3
Spread half of the cream over the soaked ladyfingers. Place the remaining ladyfingers on top, soak with the remaining milk, and spread the rest of the cream over it. Chill.
- 4
Caramelize sugar and almonds in a pan. Deglaze with cream, stir in butter, and bring to a boil briefly. Let cool for about 10 minutes and spread the warm topping over the Tiramisu. Chill for at least 2 hours.
💡 Pro Tips
- ✓Soak ladyfingers for exactly 2-3 seconds per side to achieve 40-50% moisture absorption - longer creates mush, shorter leaves dry centers that won't integrate with cream layers.timing2-3 seconds, 40-50% moisture
- ✓Whip the Paradise Cream mixture to soft peaks only (holds shape but tips fold over) because overwhipping breaks the emulsion and creates a grainy texture when folded with mascarpone.technique
- ✓Heat sugar for caramelization to exactly 340°F (hard crack stage) before adding almonds - this ensures proper caramel flavor development without burning the nuts.technique340°F
- ✓Apply the caramel topping at 120-130°F so it's fluid enough to spread evenly but cool enough to prevent melting the cream layer underneath.timing120-130°F
- ✓Chill the assembled tiramisu for minimum 4 hours (preferably overnight) because mascarpone needs time to firm up and flavors require 6-8 hours to meld properly through osmosis.timing4+ hours, 6-8 hours optimal