Chartreuse Tiramisu
- Sylvia Fonalka
- Oct 29
- 6 min read
Updated: Nov 28
Liquor : Digestif / Cocktails | Isère, France | Website
👩🍳— Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting.
La Chartreuse: The Queen of Liqueurs, A Heritage of Flavour and Craftsmanship
Many people associate "Chartreuse" with a vibrant and lively green, reminiscent of fresh spring leaves and lush forests. This beautiful color is inspired by a remarkable liqueur of the same name, which draws its origins from the majestic Chartreuse Mountains in southeastern France. Crafted with love by the dedicated Chartreux monks (also known as Carthusians) in their historic distillery, this exquisite liqueur is located in the Isère region, just a short 25 kilometres from the city of Grenoble, where my family happened to enjoy eight wonderful months.
You are stepping into a medieval mystery steeped in history as you discover Chartreuse, a fascinating liqueur with a recipe cherished for over 400 years. This unique blend comprises 130 different ingredients, and its closely guarded formula is known only to two friars at the Monastery of the Grande Chartreuse. The recipe is recorded in a 17th-century manuscript, kept in a secret safe accessible only to the superior of the Carthusian order.
Inside the Grande Chartreuse Monastery, an impressive 24 tons of hand-selected herbs, plants, and flowers are carefully dried, crushed, and blended in their Herb Room, guaranteeing a perfect mixture every time. This artisanal process culminates in the exquisite blends being transported to the distillery. In 2018, the distillery found its new home at the Aiguenoire Distillery in Entre-deux-Guiers, nestled deep within the stunning Chartreuse massif, after many years of production in Voiron.
There, the herbs undergo a careful maceration in alcohol and are distilled using state-of-the-art stainless-steel stills. The resulting liqueur then gets to enjoy a nurturing aging process in French and Hungarian oak casks. After a few years of aging, the monks taste the liqueur to decide when it’s just right for bottling, putting their expertise to use with careful consideration.
Half of the plants used in this liqueur come from the Alpine region. Some of the notable plants include:
juniper berries, vulnéraire, centaury, citrus rind, cinnamon, mace, lemon balm, dried hyssop flower tops, peppermint, thyme, costmary, arnica, genepi, angelica roots, olive leaves, centella asiatica, ginkgo biloba, safforn, and fennel seeds, and that yellow chartreuse is similar to above, adding cardamom seeds and socctrine aloes.
Cellar tours at the Caves de la Chartreuse in Voiron
For those interested in this captivating story, the Caves de la Chartreuse in Voiron offers delightful cellar tours that reflect the monastic origins of Chartreuse. A major highlight of the visit is the opportunity to see the world's largest liqueur cellar, featuring massive oak vats that are used for aging the spirits. While the main distillation and aging operations have moved to a new facility nearby, the historic cellars and a special "single cask" aging process are still maintained at the Voiron site.
Visitors of legal drinking age will find even more delight, as the tour concludes with a complimentary tasting! You can also stop by the on-site cocktail bar to sample different varieties and unique cocktails. The well-stocked gift shop offers a wide range of Chartreuse products, including exclusive bottles like the Foudre 147, which can only be purchased there.
Costs of tour around 12 euros/person, approximatively 1h15 long.
Types of Chartreuses
Chartreuse originally boasted an impressive alcohol content of 69%, and it was primarily viewed as a medicinal beverage. Over time, it gained popularity among locals as an effective digestive aid. In 1784, a monk made adjustments to the recipe, sweetening it and lowering its alcohol content. Today, the distillery produces a variety of Chartreuse offerings, including Vert/Green Chartreuse, Jaune/Yellow Chartreuse, Elixir, Special Cuvées, and Exceptional Cuvées.
- Green Chartreuse (Vert): This version has a strong herbal flavour and an alcohol content of 55°.
"A powerful herbaceous, peppery nose, a fresh palate with minty notes, pine sap and citrus fruits. Bittersweet tea at the end of the mouth prolongs the tasting."
- Yellow Chartreuse (Jaune): A sweeter and milder variant (43°) that features "A fresh and spicy nose. A soft structure. Scents of turmeric, citrus and anise. Floral notes extend the tasting."
- L'Élixir végétal de la Grande-Chartreuse: This is made according to the original recipe from 1605, with an alcohol content of 69°. It can be consumed as a grog, in infusions, or on a piece of sugar. It is sold in small, wooden-covered bottles.
- Special Cuvées: Representing more recent vintages, these blended liqueurs crafted from Jaune and Verte Chartreuse, providing discerning aficionados with an even broader spectrum of tantalizing scents and flavors to explore.
- V.E.P. (à Vieillissement Exceptionnellement Prolongé ): The talented brothers expertly craft a remarkable cuvée that undergoes an extended aging process in carefully selected oak barrels. This meticulous method imparts a rich complexity and depth of flavor that sets it apart. Available in both the vibrant Yellow and the lush Green varieties, each option presents its own unique tasting experience. If you ever get the chance to savor this exquisite cuvée, don't hesitate—it's an extraordinary journey for the palate! Just keep in mind that this exceptional quality comes at a premium price.
What's the best way to enjoy it?
Locals love it straight, chilled, but room temperature is also delightful. In a tulip glass or a Cognac glass; just be cautious with ice cubes as they can disrupt the liqueur's structure.
This liqueur is increasingly prominent in creative cocktails worldwide and is a favorite among pastry chefs in Voiron and the Isère region of France, who skillfully incorporate it into their delectable desserts.
Enjoy its versatility!
Chartreuse Tiramisù
SERVINGS 9 | Preparation: 25 minutes, plus 4 to 24 hours' chilling
Indulge in this creamy, decadent tiramisu recipe that effortlessly combines rich coffee with the unique herbal notes of Chartreuse liquor-soaked ladyfingers. The layers of velvety mascarpone create a luscious texture that melts in your mouth, while a generous dusting of rich cocoa powder on top adds a delightful contrast. This irresistible dessert is guaranteed to be a captivating conversation starter at your dinner table, so take a moment to brush up on the fascinating history of Chartreuse! The addition of this distinctive liquor enhances the classic Italian dessert, infusing it with an extraordinary depth of flavour that is sure to impress your guests.
Ingredients
1 package (24) Lady Fingers (Savoiardi)
4 large egg yolks, cold
1/4 cups / 60 ml heavy whipping cream
16 ounce / 450 g mascarpone cheese at room temperature
1/3 cup / 65 g granulated sugar
1 teaspoon / 5 ml vanilla extract
1 cup / 240 ml brewed cold espresso
1/3 cup / 80 ml green or yellow Chartreuse
Cocoa powder for dusting the top (about 2 tablespoons)
You’ll need an 8×8-inch / 20x20 cm (or similar-sized) pan.
Instructions
Add whipping cream to a mixing bowl and beat on medium speed with electric mixers or a stand mixer. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Beat in the eggs one by one. Gently fold in the mascarpone cheese until thoroughly combined. Set the mixture aside.
In a shallow bowl, combine coffee and the Chartreuse liqueur. Quickly dip the ladyfingers in the coffee, ensuring they are just moistened without soaking, and lay them in a single layer at the bottom of the pan.
Spread half of the mascarpone mixture evenly over the ladyfingers. Add another layer of dipped ladyfingers and then smooth the remaining mascarpone cream over the top.
Generously dust cocoa powder over the top using a fine mesh strainer for an even distribution. Refrigerate for at least 3-4 hours or overnight before serving to allow the flavors to meld.
Notes:
Make-Ahead Instructions: tiramisù tastes even better when prepared in advance, allowing the flavors to develop. It can be stored in the refrigerator for 2 to 3 days.
Notes:
I often get the question, "Do I really need to use mascarpone for tiramisù?" And my answer is a mix of yes and no! Traditionally, tiramisu uses this special Italian dairy, which brings a lusciously light texture and a subtle flavor that elevates the dish. As many of you may know, tiramisù is a modern dessert and it hails from northern Italy and made its debut in the 1960s. Its charming name translates to "pick me up," perfectly capturing its essence with invigorating ingredients like coffee, mascarpone, eggs, and ladyfingers—simply perfect for a little boost after a long day! Now, while I cherish the authentic mascarpone, I’m all for flexibility in the kitchen! Sometimes, I swap it out for full-fat cream cheese. It’s a fantastic option that’s more accessible and budget-friendly! Just keep in mind, it creates a denser texture, so I recommend folding in some more whipped cream for that delightful fluffiness we all love. Enjoy your Tiramisù Adventure!
Happy sipping and savouring!
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