Tiramisu and choux buns: two festive twists on classic desserts – recipes

A mountain of choux buns smothered in chocolate sauce and pistachio spread, plus a festive panettone tiramisu, from Big Mamma’s pastry guru

Two showstopping Christmas desserts. The first is a choco-pistachio choux bun spectacular: three buns a head will make a generous serving, and, if you have more guests, just make more buns and build a taller tower. The second is a festive take on Big Mamma’s signature tiramisu, and is a great way to use up leftover or old panettone (or to add a spiced, fruity twist to the traditional classic). Bear in mind, too, that I always weigh out liquids for baking – it’s just so much more precise – so I recommend you do the same.

Raphaël Henry is executive pastry chef for Big Mamma Group UK, including Gloria, Circolo Populare and Ave Mario; their fourth UK restaurant, Jacuzzi, opens in January 2023.

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