Jijona Nougat Tiramisu

Jijona Nougat Tiramisu

We still have one celebration very endearing to end the Christmas holidays, nothing more and nothing less than the Day of Kings and although the most traditional of that day is breakfast and/or tea with the Roscón de Reyes, that does not mean we have a delicious dessert day and by the way, take the opportunity to give out some nougat tablet that we have not eaten.

I suggest that with the Jijona nougat tablet, prepare this rich nougat tiramisu; a dessert that I repeated at parties, so much liked my family and guests.
As you can see, I decided to prepare it in individual versions, in small glasses, a way of presenting them that I like more every day, for pretty and practice, because you do not have to cut and serve rations.

With these quantities you will get four cups, using half a tablet of nougat, but if you make more, you can freeze a portion and taste it when you want, which is just what I have done;)

INGREDIENTS: (For 4 cups)

  • 250 gr of mascarpone cheese
  • 80 gr of Jijona nougat
  • 2 eggs
  • 60 grams of icing sugar *
  • a pinch of salt
  • 3 tablespoons of cocoa powder
  • 1 cup of coffee
  • 8 sponge cakes
  • 1 cup of liquor, rum or amaretto (optional)

Jijona Nougat Tiramisu


Cascamos the eggs, separating the whites from the yolks.
Beat the yolks with the sugar until obtaining a foamy and whitish mixture.

Assemble the whites to the point of snow with salt, for this step it is best to use some electric rods.

We add to the mixture of yolks and sugar the mascarpone and we beat everything together.
We incorporate the nougat, that we will have crumbled with the hands. We mix well

We add the egg whites, little by little and with enveloping movements so that they do not lose volume.

We moisten the sponge cakes lightly in the coffee (only or with the chosen liquor) and we chop them up. Fill the glasses with the sponge cake and the cream of mascarpone and nougat, alternating them in layers. Through a fine mesh sieve, sprinkle a little cocoa powder over each layer.

Finish with a layer of cream and reserve the tiramisu in the refrigerator for at least 2 hours, until Be cool. At the time of serving, sprinkle with more cocoa powder and if we feel like it, as in my case, we accompany a cinnamon wafer.

Jijona Nougat Tiramisu


* For sugar to dissolve more easily, it is preferable to use icing sugar. If we do not have it, we can pulverize white sugar in a grinder or similar.
If you use normal sugar, the result will be just as rich, but you will have to beat the mixture a little bit more.
When you slice the nougat with the hand, there are small pieces of nougat in the mixture, but that's the grace, is not it?

You have to serve it cold (it requires a minimum time of 2 hours in the fridge)

Jijona Nougat Tiramisu