Blog | What Steve Eats

Rosemary Parmesan Bread

Crusty on the outside and soft on the inside, this rosemary parmesan bread brings rustic charm and savory flavor to your table. With a bit of planning, it’s quick enough for a weeknight while still delivering the comforting aroma of freshly baked bread.

slices of parmesan bread on a cutting board

I hate to say it, but I don't often have the patience to bake bread. Like everyone else, I tried my hand at sourdough during the pandemic. But it didn't last. I'm just not a fan of having to babysit my food for long periods. Maybe that's why I don't have kids. Or any food projects that require days or weeks of fermenting.

When making this bread, I wanted it ready to serve alongside soup within a few hours. Although it includes yeast and has some rising periods, they're brief. It may be denser than other breads, but you don't have to plan your day around it. And, it has a wonderful cheesy and herby flavor.

😍 Why You'll Love This Bread

It's crusty on the outside and incredibly soft and tender on the inside. This is especially true when enjoyed fresh on the day it's baked.
It's a great complement to many soups and stews. The savory cheese and herb flavor will go with just about any meal.
It's homemade and ready in under two hours. And most of that is just rising time, so you can cook something else in the meantime.

Rosemary is one of my favorite herbs. If you're also a fan, try it in my Lemon Rosemary Olive Oil Cake and Pomegranate Rosemary Cocktail.

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🌾 Ingredients

Here's everything you need to make parmesan rosemary bread.

Key Ingredients

Flour: This bread is made with all-purpose flour. You'll need about 3 ¼ cups.
Parmesan: You want to use grated parmesan cheese, which melts into the flour as the bread bakes and helps to create a tender, light texture.
Yeast: Instant yeast is what you need here. Use one packet or 2 ¼ teaspoons. If you're using active dry yeast, just let it sit in the warm water for at least 10 minutes.
Fresh rosemary

See the recipe card below for the complete list of ingredients and quantities.

🧄 Substitutions & Variations

Garlic rosemary parmesan bread: Add 1 teaspoon of garlic powder with the dry ingredients for extra flavor.
Dried rosemary: Not quite as flavorful, but you can use about 1 teaspoon dried rosemary in place of the fresh.
Parmesan rosemary and thyme bread: Add 1 tablespoon of fresh thyme leaves with the rosemary for even more fresh herb flavor.
For a greater rise: You can extend the rising times to an hour each, creating a larger, more airy bread.

🔪 Instructions

How to make parmesan rosemary bread.

Step 1: Whisk warm water and sugar together in a small bowl. Sprinkle over the yeast and let sit for 5 minutes or until bubbly.

Step 2: Whisk together the flour, salt, and parmesan. Pour in the bubbling yeast mixture, the oil, and the egg. Mix until combined into a shaggy dough.

chopped rosemary being sprinkled over bread dough

Step 3: Dump the dough onto a floured surface. Sprinkle the chopped rosemary over the top and work into the dough.

Step 4: Knead by hand for about 5 minutes, sprinkling with flour as needed. The dough should be smooth after kneading.

bread dough in a bowl being covered with a towel

Step 5: Put the dough into a lightly oiled bowl, cover with a towel, and let rest for 30 minutes until doubled in size.

Step 6: Gently punch down the dough and press it into a greased loaf pan.

loaf of bread dough being covered with a towel

Step 7: Cover the dough with a towel and let it rise for another 30 minutes.

bread dough being sprinkled with rosemary

Step 8: Sprinkle the top of the dough with the remaining parmesan and rosemary.

Step 9: Bake for 30-35 minutes or until golden brown and it sounds hollow when tapped.

parmesan bread sliced on a cutting board

Step 10: Let cool for at least 5 minutes before slicing and serving warm.

✨ Top Tip

The dough will likely be a little sticky at first, so don't be afraid to use additional flour, as needed.
Be sure to let your dough rise somewhere warm. I let mine hang out on top of the stove after letting the oven preheat for a while. When I checked the temperature, it was between 70 and 80°F.

🍳 Equipment

Loaf pan: To shape and bake the bread. You can also bake it as a free-form ball on a baking sheet if you don't have a loaf pan handy.

🫙 Storage

Store leftover bread, tightly wrapped, at room temperature for up to three days. I recommend toasting or gently heating it to crisp it up.

🙋🏻‍♀️ FAQ

How to eat rosemary parmesan bread?

Rosemary parmesan bread is great toasted with butter for a side or snack. Serve it with soups, stews, or pasta dishes.

How much rosemary should I add to my bread?

I like to use about 1 tablepsoon of chopped fresh rosemary that I mix into the bread dough, and then about 1 teaspoon to sprinkle over the bread before baking.

Is rosemary parmesan bread gluten free?

This recipe is not gluen-free. But to make it so, you can try using something like King Arthur's gluten-free bread flour.

🍲 Pairing

This rosemary parmesan bread would make a great side to any of these soups:

📖 Recipe

Looking for other recipes like this one? Try these:

Potato and Mushroom Soup

This creamy potato and mushroom soup is a cozy bowl of comfort that's perfect for chilly days. With earthy mushrooms, tender potatoes, herby sage, and a hint of sherry, it’s a flavorful dish that's both rustic and refined.

Creamy mushroom soup brings back memories of the condensed variety that people used to use for casseroles. But, there's no need to worry—this soup is nothing like those canned versions. It's fresh and creamy without being overly heavy or rich and it's made with simple, approachable ingredients.

😍 Why You'll Love This Mushroom Soup

It's earthy and hearty. The mix of mushrooms, potatoes, and herbs is satisfying and comforting.
It's creamy but not too rich. With milk, light cream, and just a little butter, you get the creaminess of the dairy without the heaviness.
It doesn't take a ton of ingredients or time to prepare. Many of the ingredients you may already have on hand and much of the prep and cooking is accomplished at the same time.

For more tasty mushroom recipes, try my Zucchini Mushroom Pasta or Chicken Swedish Meatballs. If you're more of a potato fan, you'll like these Roasted Potatoes and Leeks or this Cauliflower Potato Leek Soup.

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🥔 Ingredients

Here's everything you need to make this mushroom potato soup.

Key Ingredients

Mushrooms: For this soup, you'll need one pound of mushrooms. You can use any variety you like, such as baby bellas (aka crimini), which I used here. They are easy to find and have more flavor than white button mushrooms. Shiitake, portabella, oyster, or wild mushrooms are also good. Or better yet, try a mix of mushrooms.
Potatoes: Any starchy potato, like a Russet or Yukon Gold. The starch will break down a bit and help make the soup creamier. You'll need one and a half pounds.
Sage: Fresh sage adds an earthy and herby flavor to the soup that helps round everything out. Dried sage may used if fresh isn't available.
Milk and cream: I use a combination of whole milk and half-and-half and find that it provides plenty of creaminess without being too rich or heavy.
Broth: Use your favorite vegetable broth. Or better yet, mushroom broth would be excellent if you can find some.
Sherry: A dry sherry adds a touch of nutty depth to the soup. Look for real sherry and avoid the cooking wine version, which has added salt and other preservatives. Here's more on the difference between regular and cooking wine. For a non-alcoholic option, try apple cider vinegar.

See the recipe card below for the complete list of ingredients and quantities.

🍄 Substitutions & Variations

Try sweet potatoes in place of regular potatoes.
Other herbs, like rosemary, would work well in place of or in addition to the sage.
Make it extra creamy and rich with heavy cream in place of half and half.

🔪 How to Make Potato and Mushroom Soup

How to make potato and mushroom soup.

onions, garlic, and sage chopped on a cutting board

Step 1: Chop the onion, garlic, and sage.

Step 2: Saute the onion in the butter over medium-low heat until softened. Add the garlic, sage, and thyme, and cook for another minute.

Step 3: While the onion cooks, wash and slice the mushrooms.

Step 4: Add the mushrooms to the pot with salt and pepper. Cook for about 8 minutes, stirring often, until the mushrooms have cooked down.

peeled and cubed potatoes on a cutting baord

Step 5: While the mushrooms cook, peel and roughly chop the potatoes.

Step 6: Add the sherry, cook for a minute, then add the potatoes and broth to the pot. Simmer for another 8 minutes or until the potatoes are tender.

Step 7: Pour in the milk and cream and return to a gentle simmer. Taste and add salt and pepper to your liking.

Step 8: Serve the soup with bread and garnish with grated parmesan cheese, if desired.

✨ Top Tips

After adding the cream, heat the soup gently over low heat, stirring occasionally, just until it’s hot. Avoid boiling the soup at this stage to prevent the cream from curdling or scorching, ensuring a smooth and velvety finish.
The salt level in broths can vary significantly, so taste your soup before serving to see if it requires more salt.

🥡 Storage

Store the soup in an airtight container in the fridge for up to four days.

🤔 FAQ

What is a good thickener for potato soup?

An easy way to thicken a potato soup is to mash up some of the potatoes in the pot or use an immersion blender to partially puree some of the soup.

Can you put potatoes in mushroom soup?

Absolutely! Potatoes help thicken, add substance, and contribute to the creaminess of a soup, and that all works well with a mushroom soup.

Should I cook potatoes before adding to soup?

There's no need to precook potatoes before adding them to a soup. Just simmer them in the soup pot and cook until tender.

🍞 Pairing

These are ssome good recipes to serve with this soup:

📖 Recipe

Looking for other souper recipes like this? Try these:

Roasted Balsamic Onions

These roasted balsamic onions are tender, savory, and coated in a sweet and tangy glaze that highlights their natural flavor. Perfect as a versatile side dish, they pair beautifully with roasted meats, vegetable dishes, or holiday spreads.

serving dish with balsamic onions surrounded by small onions

I've grown onions several times in my garden, and each time they ended up much smaller than expected. More like golf balls rather than the baseballs or softballs I imagined.

This past season I was happy to pull more onions out of the ground than ever before. But I couldn't stomach peeling and chopping four or five of them every time I needed a normal onion for a recipe. So that's why all of these tiny onions sat in bag in a closet for the past few months.

Fortunately, I read that you can give onions a quick blanching and the peels would come right off. Turns out, it actually works. Dipping the onions in boiling water for a couple of minutes before transferring them to a bowl of iced water to cool makes it easy. You just slice the root end off after and give them a squeeze, and out pops the onion.

These balsamic onions are a tasty compliment to all kinds of dishes. A few of them on a plate with a a nice cut of grilled steak or piece of roasted chicken can elevate a meal without much effort. But you could add them to a salad, a bowl of cooked grains, or over pasta.

😍 Why You'll Love These Onions

It's a great recipe for using up small onions, which would otherwise be a pain to slice up and cook in other recipes. There's virtually no crying required to cook these onions.
The glaze is tangy and rich. With honey, thyme, and mustard, it's a delicious blend of sweet and savory.
You can serve them with just about anything. Roasted onions make a perfect side for most meat and vegetable dishes.

Try these onions on this Arugula and Spinach Salad with Chicken in place of the pickled onions, with Stuffed Yorkshire Pudding, or alongside a helping of Rutabaga Pie.

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🧅 Ingredients

Here's everything you need to make these roasted balsamic onions.

Key Ingredients

Onions: Use any onion that is smaller than the typical onion. This can range from pearl onions to ones slightly larger than a golf ball, which is what you can see in my photos. This is a good recipe for onions that would otherwise be a pain to peel and chop. Even those on the larger end of the smaller spectrum can be cut in half. Just keep in mind that you'll need to adjust the cooking time - less for smaller, and more for larger.
Balsamic vinegar: The balsamic vinegar thickens and deepens in flavor during the roasting and helps the onions to caramelize. Any standard balsamic vinegar is good here, since its flavor will only improve during cooking.
Thyme: Thyme is a great herb to pair with onions. You can use fresh or dried.
Honey: For a touch of sweetness and to offset the acidity of the vinegar.
Dijon mustard: For a little more tang and to help act as an emulsifier and bring the oil and vinegar together to form the glaze.

See the recipe card below for the complete list of ingredients and quantities.

🌿 Substitutions & Variations

Rosemary: In place of thyme, try rosemary.
Using sliced onions: You can try making this recipe with thickly sliced onions rather than whole onions. They should take less time to cook, so check on them after 30 minutes.
Add mushrooms: Mushrooms would make a nice addition and compliment to the onions. Use halved or whole button sized mushrooms.

🔪 Instructions

How to make balsamic roasted onions.

Step 1: Whisk the vinegar, oil, honey, thyme, mustard, salt, and pepper.

Step 2: Add the onions to a pot of boiling water and boil for 2 minutes.

onions being removed and added to a boil of ice water

Step 3: Remove the onions from the pot and add to a bowl of ice water for 2 minutes.

ends of onions being sliced off on cutting board

Step 4: Slice off the root ends of the onions and squeeze the onions out of their skins.

Step 5: Pour the balsamic glaze over the onions. Bake in a 400 degree oven for 20 minutes.

Step 6: Toss the partially cooked onions around in the glaze to coat again, then continue to cook for another 20 minutes.

✨ Top Tips

If you want to use fresh thyme instead of dried, use 1 tablespoon.
The best way to tell if the onions are done cooking is to give one a try. The exact cooking time varies depending on the size of your onions. Smaller onions, like pearl onions, will cook faster, while larger ones will take longer.
If deciding to cook the onions for more than 40 minutes, check them at 5 minute intervals to avoid burning the glaze.

🥡 Leftovers

Store any leftover balsamic onions in a sealed container in the fridge for up to three days.

🥄 Equipment

Spider: Not a necessity, although Allrecipes will tell you every kitchen needs a spider, and having one will certainly make scooping the onions out of the boiling water and into the ice bath much easier. But if you do any kind of frying, they're the perfect tool.

🙋🏻‍♀️ FAQ

How do you cook onions in the oven?

You can cook onions in the oven by tossing them with oil, seasoning them with salt and seasonings of choice, and roasting them at 400 degrees until tender.

What can I do with balsamic onions?

Balsamic roasted onions make a great side dish to meat centric meals, as well as vegetarian dishes. You can serve them on the side or on top of foods such as pork chops, steaks, or chicken as a vegetable garnish.

Are roasted onions the same as caramelized onions?

No, they're not necessarily the same. Roasted onions are cooked in the oven until tender or to your liking while caramelized onions are cooked for a longer period of time until softened, have reduced, and are caramelized. Caramelized onions may be cooked in the oven or on the stove while roasted onions are cooked in the oven.

🍗 Pairing

These recipes would go great with these roasted onions:

📖 Recipe

Roasted Balsamic Onions

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No reviews

Author: Steve Peters
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These roasted balsamic onions are tender, savory, and coated in a sweet and tangy glaze that highlights their natural flavor. Perfect as a versatile side dish, they pair beautifully with roasted meats, vegetable dishes, or holiday spreads.

Ingredients

Units Scale

1 pound small onions
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

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Instructions

Bring a medium sized pot of water to boil. Add cold water to a bowl with several ice cubes. Preheat the oven to 400°F (200°C).
While the water is coming to a boil, whisk together the balsamic vinegar, olive oil, honey, mustard, thyme, salt, and pepper.
Add the whole, unpeeled onions to the boiling water and let boil for 2 minutes. Remove them from the pot and add to the bowl of iced water. Let cool for 2 minutes.
Remove the onions from the water. Slice off the root end of each onion and gently squeeze to push the onions out of their skins. If you have any onions on the larger size, you can cut them in half.
Put the onions in a small baking dish. Pour over the balsamic glaze and toss to coat. Roast in the oven for 20 minutes, then toss the onions around in the glaze again, and roast for another 20 minutes or until cooked to your liking. Serve warm.

Notes

Smaller onions (like pearl) will cook a bit faster. Start checking them for doneness at 30 minutes. Larger onions may need a little longer than 40 minutes.

The best way to tell if the onions are done cooking is to give one a try. The exact cooking time varies depending on the size of your onions. Smaller onions, like pearl onions, will cook faster.

If using fresh thyme, use 1 tablespoon of leaves.

If deciding to cook the onions for more than 40 minutes, check them at 5 minute intervals to avoid burning the glaze. If the glaze looks like it's on the verge of burning but the onions aren't done cooking, add a small splash of water to the bottom of the dish.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Sides
Method: Roasting
Cuisine: Mediterranean

Looking for other vegetable recipes like this one? Try these:

Mashed Beets

These creamy mashed beets, with their stunning crimson color and earthy sweetness, are a delicious addition to any meal. Fresh beets and a small amount of potato are boiled and mashed, then seasoned with thyme, butter, and cream.

😍 Why You'll Love These Mashed Beets

They're an easy side dish. It's not much more than boiling and mashing.
They're unique. Despite being easy and tasty, there aren't too many recipes for mashed beets.
They make an attractive complement to a variety of meals. The bright pinkish-red color will brighten up any plate.

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Hey, beet lovers! I've got you covered. Next up, try my beet and broccoli salad, beetroot and feta tartlets, simple borscht soup, and red flannel tempeh hash.

🌿 Ingredients

Here's everything you need to make these easy mashed beets.

Beets: You'll need three pounds of any variety of beet. Larger beets are quicker and easier to peel.
Potato: Yes, this is a mashed beet recipe. But including a small percentage of potatoes here helps to make the beets creamier.
Thyme: Fresh or dried thyme adds a little woody herb flavor. Rosemary is another good alternative.
Butter and cream

See the recipe card below for the complete list of ingredients and quantities.

🥔 Variations

Potato (more or less): Use more potato for a creamier consistency or less to enjoy the pure beet flavor all on its own.
Sweet potato: In place of the potato, you can use sweet potato for an equally creamy but richer flavor. And if that combo sounds good to you, you might want to try my beet and sweet potato salad.
Pureed beets: If you want your mashed beets to be extra creamy, use an immersion blender or food processor to puree them after giving them a quick mash.

🔪 Instructions

Here's how to make mashed beets.

Step 1: peel and dice the beets and potato.

Step 2: Add them to a pot and cover with water. Bring to a boil.

Step 3: Cook the beets and potato at a steady boil for 25 - 30 minutes or until tender.

Step 4: Mash the beet and potato.

Step 5: Stir in the cream, most of the butter, the thyme, and salt. Stir to combine.

Step 6: Serve topped with additional butter, a sprinkle of salt, and a few grinds of black pepper.

✨ Top Tip

Be sure to cook the beets until they are completely tender and are easy to stab with a fork. This will make them easier to mash.

🍴 Equipment

Potato masher: The best way to mash the beets and potatoes after boiling them. In a pinch, you could use another heavy blunt kitchen tool to do the job. Maybe a large clean glass or bottle.

🥡 Leftovers

Store any leftover mashed beets in a sealed container in the fridge for up to four days. Reheat with a splash of cream or water to help restore creaminess.

🤔 FAQ

How do you make beets taste good?

Try seasoning them with fresh or dried herbs like thyme, rosemary, or dill. Salt and butter also help enhance their flavor. You can use a mix of vegetables with the beets if you're not sure you like their flavor.

Are mashed beets good for you?

Mashed beets are good for you. They're mostly pure vegetable with minimal ingredients added for flavor and texture. In this recipe, you can reduce or omit the butter and cream if you want to make them even healthier.

What is the healthiest way to cook beets?

Boiling and steaming are two of the healthiest ways to cook beets because you can do so without having to use fat.

Should you peel beets before cooking them?

It depends how you cook them. If cooking them whole you can try leaving the peels on and rubbing them off after. But if cutting them up and then cooking, you should peel them first. Also, when you peel them raw, it's easy to use a peeler.

🍝 Pairing

These are my favorite dishes to serve with [this recipe]:

📖 Recipe

Mashed Beets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Steve Peters
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

These creamy mashed beets, with their stunning crimson color and earthy sweetness, are a delicious addition to any meal. Fresh beets and a small amount of potato are boiled and mashed, then seasoned with thyme, butter, and cream.

Ingredients

Units Scale

1 pound of beets
½ pound of potatoes
3 tablespoons unsalted butter
4-5 sprigs fresh thyme or ½ teaspoon dried thyme
¼ cup heavy cream
½ teaspoon kosher salt
Freshly ground black pepper

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Instructions

Prep the ingredients. Peel the beets and potatoes and cut them into roughly one-inch pieces. Place the beets and potatoes in a pot and cover with water.
Cook. Bring to a boil and cook until both are fork-tender, about 20–25 minutes. Drain and return to the pot.
Mash. Mash the vegetables with a potato masher until broken down as much as possible. Add 2 tablespoons of butter, thyme, cream, and salt to the warm beets and potatoes. Stir to combine.
Serve. Top the beets with the remaining butter and freshly ground pepper to taste and serve.

Notes

Be sure to cook the beets until they are completely tender and are easy to stab with a fork. This will make them easier to mash.

For creamier mashed beets use an immersion blender to puree them until smooth.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Sides
Method: Boiling
Cuisine: American

Looking for other easy vegetable side dish recipes like this one? Try these:

Cherry Tiramisu

This cherry tiramisu offers a fruity twist on the classic Italian dessert. The tangy sweetness of cherry preserves brings a fresh burst of flavor to coffee-soaked ladyfingers and velvety rich mascarpone cream.

plates of tiramisu with cherries and coffee

Tiramisu is my all-time favorite dessert. I first made it for my Italian class in high school, when having not planned in advance, I had to make my own ladyfinger biscuits and borrow some Kahlua from a neighbor. I had no idea what I was doing. Did I tell Senora I was serving a bit of alcohol to the class? Assolutamente no!

I've made tiramisu many times since then, and I've never been disappointed. But it's always fun to play with the classics, even when they're perfect just the way they are. Having canned several jars of homemade cherry preserves, I thought they might make a nice addition to the dessert. I was right.

This isn't your classic tiramisu. It's probably not the best tiramisu, either. But it is a really tasty dessert. And, like me, if you enjoy the combo of cherries, chocolate, and coffee, I don't think you'll be disappointed either.

😍 Why you'll love this tiramisu recipe:

Cherries add a tart and fruity contrast to the richness of the dairy heavy dessert. If you often find desserts too rich and sweet, the cherry preserves help cut through that and create more balance.
It's no-bake. Tiramisu might seem like a lot of work, but when using store-bought ladyfingers, all it takes is some mixing and assembly. You don't need any baking skills. This is the dessert to make if you want to serve something impressive but don't have confidence in your baking ability. This plum fool recipe is also a good choice.
It's light and won't weigh you down. This is a good choice if you do not like heavy, dense cakes. The ladyfingers practically dissolve into the cream, and although the cream and mascarpone make it rich, it's an easy-to-eat dessert, even after a filling pasta dinner.

🍒 If you like cherries as much as me, you'll also want to try my Cherry Rhubarb Pie, Cherry Apple Crisp, and Cherry Blackcurrant Granita.

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🍫 Ingredients

Here's everything you need to make this tiramisu.

Key Ingredients

Ladyfingers: These light, airy, biscuit-like sponge cakes make up the base of tiramisu. They work well and are the standard for tiramisu because they absorb liquid while retaining their shape. You can find them in the bakery section of your grocery store or sometimes with the cookies and biscuits, though the quality varies. You may need to do a little searching or even ask the bakery department - or better yet, a local bakery - if they can make some for you. Alternatively, you can try making homemade ladyfingers. See the FAQ below for some alternative ideas.
Coffee: One of the prominent flavors of this classic dessert is coffee. This is why the Italian name tiramisu translates to "pick me up" in English. You can use strongly brewed coffee or a few shots of espresso thinned with water. You'll want about 10 ounces total.
Mascarpone: It's like cream cheese, but better. This soft Italian cheese is rich and creamy and a staple ingredient for tiramisu. It is easy to find with the specialty cheeses in most grocery stores.
Cherry preserves: Preserves add cherry flavor to the tiramisu while offering a satisfying combination of chunks of whole fruit and thick, spreadable fruit sauce. Most store-bought preserves are thicker than homemade, so if using homemade preserves (as I did, you can see in my photos that it's pretty liquidy), you'll want to cook and mash the fruit longer until it has reached a thicker consistency. Otherwise, the extra liquid may make your tiramisu a bit softer than you'd like. It'll still taste great, however.
Coffee liqueur and brandy: Tiramisu is known for its kick of liquor, and coffee liqueur and brandy are two good choices, though not the only options.
Heavy cream: Whipped until thick and creamy and combined with the mascarpone and egg yolks. Whipping cream will also work. Light cream or half and half will not.
Chocolate and cocoa powder: A dusting of cocoa powder and a sprinkle of chopped or shaved chocolate, preferably a good dark chocolate, add a deeper and slightly bitter note to balance the richness of the cream and cheese.

See the recipe card below for the complete list of ingredients and quantities.

🍒 Substitutions & Variations

Cherry jam: If you can't find or don't have cherry preserves handy, cherry jam will also do the job. Opt for something of good quality that uses plenty of real fruit. Stir it up in a bowl, adding a small splash of water, if needed, to make it easily spreadable.
More cherry flavor: Instead of regular brandy, use an equal amount of the German cherry brandy called kirsch.
Other alcohol alternatives for tiramisu: Try marsala wine, amaretto, Irish cream, or frangelico. Use what you enjoy.
Alcohol-free version: Skip the brandy and coffee liqueur and replace them with additional coffee.

🥄 Instructions

Here's how to make a cherry tiramisu. For the full detailed instructions, see the recipe card below.

sugar and egg yolks being whisked over a double boiler

Step 1: Whisk together the egg yolks, vanilla, and sugar for several minutes in a double boiler until light and thick. Remove the bowl from the pan and let cool.

Step 2: Whip the cream with an electric mixer until you have thick peaks of whipped cream that hold their shape.

Step 3: Whisk together the mascarpone with the remaining sugar and some brandy.

mascarpone, eggs, and cream being combined in a bowl

Step 4: Add the cooked egg yolks and whipped cream to the bowl, gently folding them until incorporated. You want to cream the mixture light and fluffy.

coffee being poured into a dish with other ingredients

Step 5: In a shallow dish, combine the coffee, coffee liqueur, sugar, and brandy. Whisk to dissolve the sugar.

Step 6: Briefly dip each ladyfinger into the coffee mixture and then place them in the baking dish until you have half a single layer and have used about half the ladyfingers.

cream mixture being spread over lady fingers

Step 7: Spread half of the mascarpone cream over the ladyfingers.

cherry preserves being spread over the tiramisu

Step 8: Then spread half of the cherry preserves over the mascarpone cream.

chocolate being sprinkled over top of tiramisu

Step 9: Top with half the chopped chocolate and sift over some cocoa powder. (I don't know why I put the cocoa over the chopped chocolate in these photos. It's typically the other way around.)

cocoa powder being sifted over top of tiramisu

Step 10: Repeat the process with a layer of soaked ladyfingers, a layer of mascarpone cream, the remaining cherry preserves, and the remaining chocolate and cocoa powder. Place the tiramisu in the fridge for at least 8 hours to firm up before serving.

✨ Helpful Tips

The tiramisu should be prepared in advance and have time to firm up and for the flavors to meld in the fridge for at least 8 hours.
When combining the whipped cream with the mascarpone and egg yolks, gently fold them in to avoid deflating. To do this, hold your spatula more horizontally rather than vertically. Start at the bottom of the bowl and move it and the cream up and over. Continue using this motion until everything is combined.
There's a good chance this tiramisu may turn out softer than the ones you've had before, mainly if you use homemade ladyfingers (which seem less absorbent) and homemade cherry preserves (which tend to be more watery). But that's ok. Don't stress, because it will still taste fantastic.

🍳 Equipment

Double boiler: A double boiler isn't a special piece of equipment you need to buy. It is simply a small pot with water in the bottom. You then set a glass or metal boil over the top of the pan so that it rests comfortably but does not touch the water. You simmer the water in the bottom of the pot, which heats the contents of your boil (the eggs and sugar in this recipe.)

Large baking dish: A 9x13 baking dish is ideal for this tiramisu; however, if you only have a smaller dish or want to make a smaller but taller tiramisu with more layers, it should work fine. You may have some leftover ingredients.

🫙 How to Store Tiramisu

This tiramisu is best enjoyed within three days. Leftovers may be stored tightly wrapped or covered in the fridge. It may also be frozen for up to two months and defrosted in the fridge before serving. Do not heat.

🙋🏻‍♂️ FAQ

Can you freeze homemade tiramisu?

Yes. You can easily freeze tiramisu in a tightly covered dish. Defrost completely in the fridge before serving. the texture will be softer, but it will still be delicious.

What are some substitutes for ladyfingers in tiramisu?

A light and airy cake, such as a sponge cake, is one substitute for tiramisu. Cut it into similarly sized pieces, about 3 inch by 1 inch each wide and about ½ inch thick. They are often easier to find in your grocery store bakery than ladyfingers. You could also try using plain tea biscuits. In theory, any mild, not too sweet cake or biscuit type cookie could do the job. Ideally, you want something that will absorb and retain the coffee and alcohol without disintegrating.

What alcohol is best in tiramisu?

Brandy, coffee liqueur such as Kahlua, Baileys, marsala wine, frangelico, and amaretto are all good options. I tend to use a couple of them in my tiramisu.

What kind of cocoa powder for tiramisu?

Whatever cocoa powder you have handy is fine for tiramisu. You don't need a special variety. Basic unsweetened cocoa powder is great.

☕ Pairing

These drinks would all go great with this tiramisu:

📖 Recipe

Looking for other recipes like this one? Try these:

Peppermint Mocha Martini

This rich and creamy Peppermint Mocha Martini blends the flavors of real mint leaves and fresh coffee and cream for a perfect winter treat. Tastier and more balanced than similar holiday beverages, enjoy a glass by the fire, or serve it up at your next party.

a martini glass with peppermint mocha cocktail

If you're looking to enjoy a drink that's rich in mocha with only a lightly mint flavor, this peppermint mocha cocktail is for you. Unlike other recipes that focus on mashing up candy canes and a strong peppermint schnapps flavor reminescient of toothpaste, this one emphasizes the mocha while using homemade mint simple syrup to add just a subtle hint of minty sweetness in the background.

🥰 Why you'll love this cocktail

Flavored with real mint, this cocktail has a smooth, pure taste rather than a harsh, overwhelming peppermint flavor.
It leans more toward chocolate than mint, which is perfect for those who enjoy the coffee and chocolate elements more than the peppermint.
Enjoy as both a cocktail and a dessert when you top it off with whipped cream and line your glass with some melted chocolate.

For more winter cocktail inspiration, check out my recipes for an Amaretto Latte, Cold Brew Martinis, and one of my favorites - a Baileys Eggnog. For beverages sans alcohol, you might like this Cranberry Orange Mocktail or a Gingerbread Mocktail.

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🍫 Ingredients

Here's everything you need to make this peppermint mocha martini recipe.

bottles of alcohol for making the martini

Fresh mint and sugar for the simple syrup
Espresso or coffee (not pictured)
Espresso liqueur
Vodka
Cream or half and half
Cocoa powder
Chocolate (for optional garnish)
Whipped cream (for optional topping)

See the recipe card below for the complete list of ingredients and quantities.

🍬 Substitutions & Variations

Dairy free: Use almond or oat milk creamer in place of the cream.
Try it with Irish cream: Substitute 1 ½ ounces of Irish cream in place of the vodka and cream. Why not try it with some dairy free Irish cream?
Instead of regular chocolate for the garnish, use peppermint bark.
Add a crushed candy cane rim. Coat the edge of the glass with the simple syrup and then roll it around on a plate of crushed candy cane.

🌿 Instructions

How to make this peppermint mocha cocktail.

Step 1: Add mint to a small saucepan with 1 cup of water and 1 cup of sugar. Bring to a simmer for 5 minutes and roungly bruise the leaves with a spoon. Turn off the heat and let steep for 15 minutes. Remove mint from the syrup and let cool.

chocolate sauce being spread around a martini glass

Step 2: Meanwhile, melt some chocolate on low heat in the microwave with a splash of milk or cream until soft. Drizzle the metled chocolate around your glass. This is optional. Feel free to skip.

Step 3: Add ice to your cocktail shaker.

coffee being poured into a cocktail shaker

Step 4: Then add the coffee, coffee liqueur, vodka, cream, cocoat powder, and mint simple syrup.

Step 5: Shake well for 10 seconds.

Step 6: Strain the martini into your glass.

Step 7: Top with whipped cream (optional).

Step 8: Scrape a vegetable peeler across a piece of chocolate to create chocolate shavings and use them to garnish cocktail.

🍸 Helpful Tips

Make sure to cool the simple syrup completely before using in the cocktail.
Chill your martini glass in the freezer for 15 minutes for an extra cold drink.
The melted chocolate, whipped cream, and chocolate shavings are all optional.

🔪 Equipment

Cocktail shaker: For mixing up the cocktail. You could also use a large mason jar and lid.
Peeler: For creating the chocolate shavings to garnish the cocktail. If a peeler isn't handy, finely chop your chocolate instead.

🫙 Storage

The mint simple syrup may be stored in an airtight container in the fridge for up to a month. The cocktail should be consumed while fresh.

🤔 FAQ

Is peppermint mocha hot chocolate or coffee?

Peppermint mocha is a mix of coffee or espresso with milk, chocolate, and peppermint flavor. It's essentialy a mix of both hot chocolate and coffee.

What liquor goes well with peppermint?

Coffee liquor, Irish cream, vodka, brandy, and bourbon all go well with peppermint.

What can you substitute for espresso in an espresso martini?

Try using coffee or cold brew instead of espresso, as in my recipe for cold brew espresso martinis.

🍪 Pairing

These treats would go great with this peppermint mocha martini:

📖 Recipe

Looking for other drink recipes like this one? Try these:

Amaretto Latte

Warm, nutty, and cozy, this amaretto latte is a comforting indulgence for brunch, a mid-afternoon pick-me-up, or even a post-dinner treat. The rich aroma of espresso and nuts, with a hint of cinnamon, topped off with silky homemade whipped cream, is sure to satisfy.

Vermont's winters are often long, cold, and gray. Sometimes, I need something to help me through the dreariest of days, like upgrading my usual Americano to a flavorful, boozy latte.

🥰 Why you'll love this latte recipe

It's indulgent, comforting, warm, and delicious. Need I say more? If you want even more coffee indulgence, pair this with a piece of my cherry tiramisu.
It makes a wonderful treat for a cold winter's day that's sure to warm you up.
Amaretto adds a tasty, nutty sweetness that elevates the standard latte.

Need some more warm and satisfying recipes? Try this Honey Citrus Mint Tea, unique Hot Buttered Rum, filling Beef and Stout Hotpot, and rustic Cauliflower Potato Leek Soup. Or browse all of my comfort food recipes.

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☕ Ingredients

Here's everything you need to make an amaretto latte.

cream, milk, coffee, amaretto, almonds, and cinnamon for making the latte

Espresso: This latte requires two shots (2 ounces) of freshly brewed espresso. You can make it with your favorite coffee beans. I often use beans from Dean's Beans, an organic coffee roaster in Massachusetts.
Milk: Use whole milk or your preferred alternative. Some milks are better than others for steaming and creating a nice foam. Here's a good ranking of the best dairy and non-dairy milks for frothing.
Amaretto liqueur: Any brand of amaretto will do the job. Of course, some are better than others. I use whatever I have on hand.
Ground cinnamon: A sprinkle of cinnamon for garnishing the latte.
Heavy cream: To make this latte extra special, top it off with whipped cream. You can make your own using heavy cream or use store-bought. I love Cabot's whipped cream, made with milk from New England dairy farmers.
Almonds: Roughly chopped and toasted almonds make a crunchy topping that complements the latte's nutty amaretto flavor.

See the recipe card below for the complete list of ingredients and quantities.

🍫 Substitutions & Variations

Non-alcoholic version: Instead of amaretto liqueur, use an amaretto flavored syrup, such as Monin's. Or, if you have the time, here's an easy way to make your own.
Amaretto coffee cocktail: If you don't have a way to make espresso and want to use coffee instead, replace the espresso with 8 ounces of hot, freshly brewed coffee.
Frangelico latte: For a hazelnut flavored latte, use Frangelico as an Amaretto substitute.
Iced amaretto latte: Just serve the beverage over ice. You can also add amaretto to a cold espresso cocktail, like this cold-brew martini.
Chocolate amaretto latte: Stir an ounce of chopped dark or milk chocolate into the hot espresso until melted before adding the amaretto.

♨️ Instructions

How to make an amaretto latte.

Step 1: Roughly chop the almonds and toast them in a pan over low heat for 405 minutes or until fragrant

Step 2: Whip the heavy cream and sugar until thick peaks form.

espresso being pulled from an espresso machine

Step 3: Brew the espresso.

milk being frothed with an espresso machine

Step 4: Froth the milk.

Step 5: Add the amaretto to the espresso.

Step 6: Pour in the steamed milk.

whipped cream being spooned onto a latte

Step 7: Spon the whipped cream over the latte.

a latte with whipped cream in a glass mug

Step 8: Top it with the toasted almonds and some cinnamon.

✨ Top Tip

In order to keep the drink hot, toast the almonds and whip the cream before you prepare the espresso and steam the milk.

🫖 Equipment Options

You can prepare your espresso and steamed milk for this latte recipe in a few ways. Here are my suggestions:

Espresso machine: An espresso machine is the best way to make a good latte. They use steam pressure to push hot water through finely ground coffee and create a heavily concentrated espresso. But if you don't have an espresso machine, there are other options.
Moka pot: Like espresso machines, Moka pots use steam pressure to create a strong espresso-like coffee. However, they are much simpler and more affordable. The coffee won't be as strong as espresso, but it is close, and it is what I have used to make espresso drinks at home for years.
Milk frother: If you don't have an espresso maker with a milk frother, then a simple, inexpensive milk frothing wand will do the trick.
French press: This is a great way to create a strong coffee (or even make espresso). I also love to use my French press to froth milk, so you can use it to prep both your coffee and milk.

🙋🏻‍♀️ FAQ

Is amaretto good with coffee?

Amaretto's nutty vanilla sweetness pairs beautifully with the roasted notes of coffee and espresso beverages.

Does an amaretto latte have alcohol?

It depends. You can make an amaretto latte with a flavored sweet syrup or by using amaretto liqueur. This recipe uses the liqueur and includes alcohol.

What does an amaretto latte taste like?

An amaretto latte is rich, sweet, and nutty.

What kind of alcohol can I add to my coffee?

You can add many kinds of alcohol to your coffee, such as Irish cream, Kahlua, amaretto, and Frangelico.

🍪 Pairing

What to serve with this homemade amaretto latte.

📖 Recipe

Amaretto Latte

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Author: Steve Peters
Total Time: 10 minutes
Yield: 1 large latte 1x

Print Recipe

Description

Warm, nutty, and cozy, this amaretto latte is a wonderful indulgence for brunch, a mid-afternoon pick me up, or a post dinner treat.

Ingredients

Units Scale

2 tablespoons almonds, chopped
3 ounces heavy cream
Ground coffee beans
8 ounces of milk, your favorite variety
1 ounce amaretto liqueur
Cinnamon, for topping

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Instructions

Toast the almonds. Add the chopped almonds to a small pan. Heat over a low flame for 3-4 minutes or until lightly toasted and fragrant.
Whip the cream. Put the cream in a bowl and whip it with a whisk or mixer until thick.
Make the latte. Pull two shots (2 ounces of espresso) using your preferred method. Steam the milk until thickened and frothed.
Assemble the drink. Pour the espresso in the bottom of a mug. Add the amaretto liqueur. Pour in the milk and top with the whipped cream. Garnish with the almonds and some ground cinnamon.

Notes

Use more or less heavy cream and milk, depending on the size of your mug.

Try it with freshly brewed coffee instead of espresso.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Drinks
Cuisine: Italian

Looking for more drink recipes? Try these:

Cranberry Orange Mocktail

This cranberry orange mocktail has bright flavors, festive touches, and a creamy foam topping that's perfect for the holiday season or any occasion.

coupe glass with creamy cranberry mocktail

The thing about a mocktail is that it should still feel like a cocktail. Just without the alcohol, of course. Simply combining soda and juice together is not my idea of a mocktail. That's an extra sweet glass of soda.

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When you make or order a mocktail you still want the experience of enjoying a thoughtful and creative beverage. I think this is especially true if your friends are all having cocktails. No one wants to feel left out or like a child with a glass of juice. Even kids can enjoy a mocktail like this one made with cranberry and orange juices, seltzer, a homemade simple syrup, and a bit of foam on top.

🍸 Why you should give this mocktail a try

It looks and feels like a cocktail with a fun mix of garnishes.
It makes a nice holiday drink for a party or get together that will allow all of your guests to have a nice drink experience without anyone feeling excluded.
There are a range of textures with a combination of foam, fizz, and crunchy sugary rim.

In search of more alcohol free beverages? Check out these:

🫚 Ingredients

Here's everything you need to make this cranberry orange mocktail.

Cranberry juice: Pure cranberry is what you want for this mocktail. Avoid cranberry cocktail, which is loaded with extra sugar.
Fresh ginger and sugar: To make the ginger simple syrup. You'll want about a one to two inch piece of ginger root, which you'll slice up to infuse the sugar syrup.
A fresh orange: The fresh orange juice goes in the cocktail, while the zest will line the rim of the glass. Any standard orange is all your need.
Aquafaba: The liquid from a can of chickpeas. This magical bean liquid whips or shakes into a foam and is a good option in place of raw egg whites in cocktails or for vegan cooking and baking. Here's some more info on how to use aquafaba and how to make your own when cooking beans.
Seltzer: Adds a bit of bubliness to finish off the mocktail. Any other sparkling water is just as good or you could even use some quality ginger ale for an extra punch of ginger flavor. An orange or cranberry flavored seltzer makes a nice complement to this beverage.
Fresh cranberries: For a festive mocktail garnish. Totally optional.
Dried orange slice: Another optional garnish idea. You can also use a slice of fresh orange, as you'll have some leftover.

See the recipe card below for the full list of ingredients and quantities.

🥚 Substitutions & Variations

Use an egg white in place of the aquafaba if you want that creamy texture, don't have a can of chickpeas handy, and don't mind a raw egg white in your drink.
Club soda or any other sparkling water is a fine substitute for seltzer.
If you'd like to use another flavor of simple syrup instead of ginger, you could make the rosemary syrup from this pomegranate rosemary cocktail.
Fresh herbs: A sprig of fresh mint would make another good garnish to this mocktail.
Keep it simple. Skip the orange zest sugar rim and garnishes if you don't have the time for them.

🫗 Instructions

How to make this cranberry mocktail recipe:

Step 1: Simmer the ginger slices with water and sugar in a small pot for about 10 minutes. Then turn off the heat and let cool.

an orange being zested into a plate of sugar

Step 2: Zest an orange and mix with the sugar. After zesting, juice the orange and set aside for the cocktail.

a piece of orange being rubbed around a glass

Step 3: Rub a piece of orange around the edge of your glass. If making the cranberry garnish, rub the orange over a few cranberries as well.

a coupe glass being rolled in orange sugar

Step 4: Coat the edge of the glass in the orange sugar. Then, if using the cranberries, wet them, and roll them in the sugar as well.

cranberry juice being poured into a cocktail shaker

Step 5: Pour the cranberry juice, orange juice, aquafaba, and ginger simple syrup into your shaker. Don't add ice yet.

Step 6: Shake the cocktail well for about 15 seconds to combine. Then add a big scoop of ice cubes and shake again.

cranberry mocktail being strained into glass

Step 7: Strain the cocktail into your glass.

seltzer being poured into cranberry mocktail

Step 8: Slowly pour the seltzer down the side of the glass to fill your glass.

cranberry garnish being added to mocktail

Step 9: If you're using the cranberries, slide them onto a cocktail pick and add to the glass.

dried orange garnish being added to cranberry mocktail

Step 10: Garnish with a piece of orange and serve.

✨ Top Tips

Start with a dry shake. This means shaking the mocktail first without ice, which will help the aquafaba foam up and incorporate into the other ingredients. So don't skip that step before adding ice and shaking again.
Pure cranberry juice is the best option here, not a cranberry cocktail blend that is loaded with extra sugar. The mocktail will be too sweet, otherwise.

🍹 Equipment

Cocktail shaker: For mixing up the mocktail. A large mason jar and fine strainer work in a pinch.
Cocktail pick: For the sugared cranberry garnish. Large toothpicks also work.
Coupe glass: A classic glass that's perfect for showing off the creamy layer of this mocktail, but you can use whatever glass you prefer.

🧊 Storage

The ginger simple syrup can be stored in an airtight container in the fridge for up to a month. It can also be used to make additional cocktails and flavor coffee, tea, lemonade, or hot chocolate. Why not try it in this cold brew martini or use it in place of the honey in this watermelon basil cocktail?

🤔 FAQ

What does cranberry juice mix well with?

Cranberry pairs well with citrus, apple, woody herbs like rosemary and thyme, warming spices like cinnamon and nutmeg, and sweeteners such as maple syrup.

How do I make good tasty mocktails?

As with crafting a cocktail, it's all about a balance of flavors. You don't want to use only sweet ingredients, for instance, or your mocktail will taste like juice. Consider different flavors and textures, such as bubbly and creamy, as with this cranberry mocktail.

What are some creative ways to make a non alcoholic drink look like a traditional cocktail?

Use an attractive glass, add garnishes, and consider coating the rim of the glass with sugar, salt, or other ingredients. These will help a mocktail look as fun and creative without the need for alcohol.

🍕 Pairing

These recipes would pair nicely with this mocktail:

📖 Recipe

Looking for more drink recipes like this one? Try these:

Apple Cider Whiskey Cocktail

😍 Why You'll Love This Bread

🌾 Ingredients

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🧄 Substitutions & Variations

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✨ Top Tip

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🙋🏻‍♀️ FAQ

🍲 Pairing

📖 Recipe

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