Neil Mugg

Neil Mugg

11th June 2013
Neil Mugg


Neil Mugg, head pastry chef at Gleneagles
Makes 4 portionsThis recipe can be used in any mould. In the dish pictured, we used two half sphere moulds placed together to make a perfect ball.


  • Coffee syrup
  • 40ml espresso
  • 30g caster sugar
  • 1 tsp cocoa powder
  • 10ml amaretto
  • Chocolate glaze
  • 210g dark chocolate – 70%
  • 90g cocoa butter
  • Tiramisu
  • 100g mascarpone
  • 100g soft whip cream
  • 3 egg yolks
  • 40g caster sugar
  • 2 sheets gelatine
  • 20ml amaretto
  • 20 ml espresso


Coffee syrup
Bring to boil, allow to cool slightly
Add in amaretto
Use when warm
Chocolate glaze
Melt chocolate to 45 degrees c
Cool to 30 degrees
Melt cocoa butter – cool to 30 degrees
Combine all together.
Mix mascarpone with essence and amaretto.
Make sabayon by beating yolks and sugar until light and fluffy.
Warm some cream and add gelatine to melt, dilute by adding some more cream
Fold all together.
Fill sphere mould half full of tiramisu
Soak chocolate sponge disc in the syrup and put into mould. Top with the tiramisu
Allow to freeze
Turn out from mould and place on top to make a perfect ball. Smooth over rough edges.
Insert cocktail stick into base to create a frozen ‘’lollipop’’ then dip in the chocolate and cocoa butter mix. Once chocolate is fully set, remove the stick
Allow the ball to defrost in the fridge, and use as required
Service assembly
Top with gold leaf
Place on plate with chocolate sauce
Decorate as desired....

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.