Praline Honey Ham Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThis traditional coffee-flavored dessert gets a new taste you are sure to love! Chef Susan Spicer creates a sweet, Creole seasoned tiramisu you will crave this holiday season.
Ingredients
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1 1/2 Cups Sugar
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1 1/2 Cups Pecan Halves or Pieces
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2 Tablespoons Tony’s Praline Honey Ham Marinade
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3 Cups Mascarpone
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1 Cup Whipping Cream
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1/4 Cup Powdered Sugar
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2 Tablespoons Tony’s Praline Honey Ham Marinade
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1 Teaspoon Vanilla Extract
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1 Ounce Bourbon (Optional)
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1 Cup Pecan Praline, Chopped
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1/4 Cup Tony’s Praline Honey Ham Marinade
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2 Cups Strong Coffee or Espresso
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16 Italian Ladyfingers
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Cream Filling
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Reserved Pecan Praline for Garnish
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Pomegranate Seeds
- Clear
Directions
Making the Pecan Praline:
- Put sugar into a small pot and add 1/4 cup water. Swirl to mix (do not stir) and put pot on medium-high heat. When sugar starts bubbling, swirl again then lower heat to medium nd let sugar simmer until you see it start to turn a light golden color.
- At this point, keep watching and swirling from time to time until syrup gets darker and darker. When it has reached a deep copper color and starts to smell like caramel, drop in pecans and 2 tablespoons Tony’s Praline Honey Ham Marinade and swirl to mix. (Careful, it will steam and bubble up.)
- Pour onto a wax paper-lined pan or plate and allow to spread into a think layer. Refrigerate until cool and praline has set to a breakable state.
- Break into pieces and roughly chop with a sharp knife. Measure out 1 cup and set the rest aside for garnish.
Making the Cream Filling:
- In a large bowl, soften the mascarpone at room temperature for about 15 minutes, then with a heavy wire whisk, mix in the heavy cream and whip until mixture is thoroughly combined and not lumpy. You can also use an electric mixer.
- Sift in powdered sugar, then with a plastic spatula, fold in 2 tablespoons Tony’s Praline Honey Ham Marinade, vanilla, bourbon and the Pecan Praline. Taste and add more sugar, if desired.
Assembling the Tiramisu:
- Oil a loaf pan or spray it with nonstick spray, then line the pan with plastic wrap. Leave a 4-inch overlay on all sides.
- Spread 1/3 of the cream mixture evenly over the bottom of the pan.
- Whisk 1/4 cup Tony’s Praline Honey Ham Marinade into the coffee. Dip half of the lady fingers, one at a time, very briefly into the coffee mixture, then lay them across the cream side-by-side.
- Cover with another 1/3 of the cream and bring the plastic wrap up and over to completely cover the cream.
- Refrigerate for at least 4 hours to overnight. If in a hurry, freeze for 2 hours.
- Remove from refrigerator, open the 2 ends of the plastic wrap and pull tiramisu out of the pan and place on cutting board.
- With a hot, dry knife, cut tiramisu into slices, putting each on a plate as you go. Garnish with chopped Pecan Praline and pomegranate seeds. You may also sprinkle with powdered sugar, if desired. Enjoy!
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