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Find recipes for delicious, classic Mediterranean dishes that you can find on Royal Caribbean's Mediterranean itineraries in summer 2022.

Get inspiration for your next cruise holiday and enter our fantastic competition where you can WIN a Mediterranean cruise on on-board Anthem of the Seas AND to explore the Med one dish at a time from the comfort of your own home!

Dine your way around the Med and impress your dinner guests making your own classic Greek moussaka, flavoursome Spanish paella and indulge your sweet tooth with biscotti to have with a morning or afternoon coffee, and creamy tiramisu for dessert.

Get out your ingredients and start cooking up these Mediterranean delights.

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Nonna's Biscotti

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Italian Biscotti has become a beloved coffee shop staple around the world.

On your Brilliance of the Seas cruise to Croatia and Greece, you start and end your trip from the dazzling northern Italian city of Venice.

While you spend time strolling Venice's myriad of tiny winding alleyways, stop at any of the inviting pasticceria for a pick me up of a cappuccino perfectly complemented with a freshly baked biscotti.

But where did this world-famous biscuit come from?

This northern Italian sweet treat was created in the town of Prato in Tuscany back in the fourteenth-century. It is a long, oblong-shaped, dry, hard, almond flavoured biscuit that gets its distinctive crunchy consistency by being baked twice. The traditional type is called biscotti di Prato (biscuits from Prato), or cantucci (meaning nook).

The technique of baking sweets and bread twice was invented so they were dry and would not go off and could be stored for a long time - which was extremely useful for long journeys or during wars. So, while modern biscotti is usually associated with chic coffee shops, it was created for practical reasons, to feed people who were far from home for a long time, and not get mouldy!

Its name is derived from the Latin biscotus, which means 'twice cooked', but in modern Italian, it has come to simply mean 'biscuit.'

As Italians travelled throughout Europe and beyond, other countries learned of the joys of biscotti and created their own versions, including French croquets de Carcassonne, made with butter with a softer texture; Jewish mandelbrot (mandel bread) made with canola oil with a mild taste and Moroccan fekkas, with added raisins for a moister taste.

Biscotti are now available in almost endless flavour variations, including pistachio, hazelnut, cashew, cherry, cappuccino, chocolate - even savoury flavours such as cheese.

Whichever flavour you go for, they are great to eat on their own - and even better when dipped in a coffee or hot chocolate.

After a day of exploring beautiful Mediterranean ports, savour the delights of more Mediterranean classics back onboard at Brilliance of the Sea's restaurants in the Main Dining Room, and more Med favourites plus delicious biscotti (where this recipe comes from) at Giovanni's Table.

To celebrate this tasty Italian sweet, we are sharing Giovanni's Kitchen and Wine Bar's recipe for biscotti with you, so you can recreate it at home to bring back delicious memories of your cruise.

Buon apetito!

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Nonna's Biscotti Brilliance of the Seas


  • Half a cup vegetable oil
  • 1 tbsp baking powder
  • 1 cup white sugar
  • 3 half cups all-purpose flour
  • 3 eggs
  • 3 drops anise oil
  • Half a cup powdered sugar

Cooking Step

  • In a large bowl, beat together the eggs, sugar, vegetable oil and anise flavouring.
  • Add the flour and baking powder, and mix (use an electric mixer if you have one) until the consistency is blended well.
  • Lay out on a non-stick surface and shape into a rectangle, with the mixture about 1cm/1/2 an inch thick. Make a slice down the middle with a knife.
  • Place both pieces on a parchment lined baking tray.
  • Preheat your oven to 350 degrees.
  • Put your biscotti mix in and bake for 25-30 minutes, until it is golden brown.
  • Remove
  • the biscotti from the oven and slice into biscuits about 1-2cm thick.
  • Put back in the oven and bake for an additional 6-10 minutes on each side.
  • Your crisp and delicious biscotti are ready!
  • Tip: Optional: If you have an extra sweet tooth, you can melt chocolate and dip your biscotti in it on one side, then sprinkle with powdered sugar, for an extra sweet kick!

Croque Madame

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Croque madame is a slightly lesser-known - but arguably improved - version of France's famous fancy grilled ham and cheese sandwich, the croque monsieur.

On your Vision of the Seas cruise to France, the French island of Corsica and Spain, you will stop at southern France's delightful maritime town of Sète; explore the peaceful island of Corsica enjoying the food and friendly welcome of Ajaccio; and impressive architecture, old churches, and lively café-filled squares in Palma de Mallorca, Cartagena and Valencia in Spain.

When you are out wandering the canal-filled, maritime town of Sète, or learning about the life of Napoleon Bonaparte and enjoying the city's museums, you may wish to try this French lunch or brunch classic at a local café.

But where did this world-famous dish come from?

The original croque monsieur was first seen on French menus in 1910. While the true beginning of it is unknown, a popular origin story is that it was created in a brasserie when the owner ran out of baguettes during a busy lunch rush, so put some ham and cheese in regular country bread and baked it to keep his customers fed.

It is made up of two slices of chunky pan de campagne (French country style bread), with thin layers of ham inside and cheese on top, fried in a pan. The cheese is traditionally beloved French cheese Gruyere, but Dutch Emmental, which has a similar consistency and flavour profile has become a staple with it as well.

A croque madame is the same thing, but with the addition of putting a fried egg on top.

The egg is cooked keeping the yolk a little runny, so it drips over the sandwich, adding to its flavour.

The word croque comes from the French verb, croquer, meaning to bite, munch, or crunch - what we do when we eat the sandwich. Madame means woman. So, its translation is taken as "bite (a) woman" or our favourite, "Miss crunch." (For croque monsieur, it means "bite [a] man" or "Mister crunch".)

The croque madame was first seen on menus in 1960, and was an innovation created to make it a heartier meal.

The reason it is called a croque madame - is because the fried or poached egg on the top is said to look like a lady's hat.

While strolling around the gorgeous French ports on your cruise, check out the local menus for croque madame, and see if they have any variations on the classic.

After a day of your own French sojourn, savour the delights of more Mediterranean classic dishes back onboard at Vision of the Sea's restaurants Giovanni's Table and the Main Dining Room.

To celebrate this comforting French favourite, we have created a recipe for croque madame honouring the traditional recipe, while offering your own personal twist, that you can recreate at home to bring back memories of your cruise.

Bon Appetit!

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Croque MadameVision of the Seas


  • 3 thin slices of ham 50g of Gruyere cheese (Dutch Emmental works well too)
  • 2 slices of chunky crusty bread (pain de campagne - French country bread - which is sourdough with a little rye and wholewheat, is traditional. But any crusty boule [ball] shaped bread or sourdough works well)
  • 2 tbsp of butter
  • 1 egg

Cooking Step

  • Heat a frying pan on medium heat and switch the oven on at a low heat.
  • Place your ham between the bread slices, with some cheese interspersed within the sandwich. Butter the outside of both pieces of bread. Add more cheese on top for maximum cheese melt factor.
  • Melt half the butter in the frying pan and fry the sandwich for one to two minutes on each side, until both are golden brown, being careful not to melt the cheese on the outside too much.
  • Put the sandwich in the oven to keep warm. Add the rest of the butter to the frying pan and let it melt.


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Moussaka is Greece's most famous and beloved dish, that every Greek family has their own way of cooking.

On your Odyssey of the Seas cruise to the Greek Isles, you will stop at Greece's ancient capital Athens, see the windmills and whitewashed houses in Mykonos, experience where history and religion meet at Ephesus, enjoy the small-town seaside charm of Souda on the island of Crete, and enjoy the magical views of the volcanic crater island of Santorini.

When you are out exploring the white-washed winding streets of tiny towns, and gazing at history and stunning views before you, you may wish to try this Greek classic for yourself at a local taverna.

But where did this world-famous dish come from?

An ancestor of moussaka is commonly thought to have been brought to Greece by visiting Arabs more than five hundred years ago, when they introduced the aubergine to the country. They introduced it to Turkey and Egypt too, so all four countries have a hand in its inception and proliferation.

However, in 1920, a French-educated Greek chef added béchamel sauce to further Europeanise the dish, creating the prototype of the modern version eaten today.

It is a staple dish not only in Greece, but also in Turkey, the Middle East, and the Balkans. The word moussaka is derived from the Arabic word musaqqâ, meaning "moistened."

The modern moussaka that we have come to know and love, has four elements as standard: gratin aubergine and potatoes, minced meat with béchamel on top. There are variations within Greece on whether to add courgette or tomato, and whether to fry or roast the aubergine. Our version includes courgette and roasting the aubergine - which is healthier than frying it and saves time too!

While strolling around the gorgeous Greek islands on your cruise, check out the local menus for moussaka, and ask how they cook it.

After a day of your own Greek odyssey, savour the delights of more Mediterranean classic dishes back onboard at Odyssey of the Sea's restaurants, Jamie's Italian, or Coastal Kitchen.

Kalí órexi!

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Mousakka Odyssey of the Seas


The bechamel sauce
  • The bechamel sauce
  • 150g butter
  • 150g all-purpose flour
  • Pinch of ground nutmeg
  • 100g grated Parmesan
  • 100g grated Grana Padano (or 200g of either of cheese if one is not available)
  • 3 egg yolks
For every part
  • Extra virgin olive oil (about 200ml total)
  • Salt and pepper for seasoning
  • 1 onion (half for the vegetables and half for the meat)
The meat
  • Half an onion (white or red)
  • 2x 400g cans of chopped tomatoes
  • 3 cloves of garlic (or 3 tsp of pre-minced garlic, or 3 tsp of powdered garlic)
  • Half a tsp of cinnamon
  • Pinch of ground clove
  • 2 tbsp of tomato paste
  • 600g of your choice of mince (Traditionally, moussaka uses lamb mince, but you can use beef, turkey, chicken, or meat-free mince)
The vegetables
  • Thyme for seasoning: three sprigs of fresh thyme, or 3 tsp of dried
  • 3 large potatoes
  • 2 aubergines
  • 2 courgettes
  • Half an onion (white or red)

Cooking Step

  • Pre-heat oven to 200 C (fan-assisted). Brush a baking pan (25x30cm) with extra virgin olive oil.
  • Chop the potatoes into 1cm thick slices. Chop the onion into small pieces. Place half with the potatoes and put the rest aside.
  • Place the potatoes and onion all in a large bowl, drizzle with olive oil. Season with salt, pepper, and thyme. Spread out on the baking tray and cook for 20 minutes. While the potatoes are cooking, cut your aubergine and courgette into 1cm thick slices. Place them separately in a large bowl, drizzle each with olive oil, and season with salt, pepper, and thyme.
  • After 20 minutes, the potatoes will be golden brown. Remove the baking tray and spread the aubergine slices on it over the potatoes and cook for 20 minutes.
  • While the aubergines are cooking, heat a large, deep, frying pan. Add olive oil. When the oil is hot, add in the other half of the chopped onion, and let it heat until it caramelises.
  • Add in three cloves of minced or finely chopped garlic and stir in half a teaspoon of cinnamon and a pinch of ground clove. Then add 2 tbsp of tomato paste and stir. Add in the mince, and season with salt and pepper, breaking the meat up with a wooden spoon.
  • Add in two cans of chopped tomatoes and simmer for 5-10 minutes, until everything blends nicely.
  • Now the aubergines should be ready. Take them out of the oven and add the courgette layer to the baking tray, spreading them over the aubergines. Cook for 20 minutes. While the courgettes are cooking, make the bechamel sauce.
  • Place a large pan or pot on a medium heat and melt 150g of butter, then add in 150g of flour and stir.
  • Add the milk very slowly. Pour in a little, constantly whisking as you add it in. When the milk has been absorbed, add a little more, about 50ml more each time, until you have used all 750ml of milk.
  • When it bubbles and is a smooth and creamy consistency, take it off the heat, and add ground pepper and a pinch of ground nutmeg. Add grated parmesan and whisk. Add in the three egg yolks, to make the sauce extra silky.
  • Add one third of the sauce into the cooked meat and mix. Spread this over the vegetables. Pour the remainder of the bechamel sauce over the meat, spreading evenly with a spatula.
  • Sprinkle the Grana Padano on top and cook again for 25 minutes. Allow the moussaka to sit for an hour to set. Then cut into slices and kalí órexi! (Greek for 'enjoy your meal'!)
  • Tip: Moussaka is even more enjoyable the day after cooking as the flavours blend more. It's a great dish to make ahead of time for a dinner party!

Northern Spanish Paella

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Paella is without a doubt, Spain's most iconic dish.

On your Anthem of the Seas cruise to Spain and France, you will stop in culture-filled Bilbao, plus historic and seafood-filled La Coruna.

When you are out exploring the cobbled-stone streets, enjoying the historic buildings and museums of the cities, let your nose guide you to stop for a bite of paella for lunch or try a tapas portion to have a sample.

But where did this world-famous dish come from?

Well, its story began in the countryside of Valencia around two hundred years ago. Farm workers cooked the simple dish in a pan over a fire using rice and whatever they could find, which included: vegetables, snails, rabbit and later, also chicken.

Paella grew in popularity over the years. So much so, that different regions evolved their own versions of it, using different ingredients due to availability of local produce and variations in cooking styles.

It always uses medium-grain saffron-infused rice, cooked on a large, flat pan on an open fire. Saffron is the main star of the spices, plus garlic, onion and stock are added.

The original, or 'traditional' paella is paella Valenciano and is usually cooked with pork and chicken, or rabbit.

In areas along Spain's bountiful coasts, seafood features heavily. While further inland, chicken, pork and rabbit are mainly used instead.

Since paella is now so popular throughout Spain and beyond, most Spanish towns offer multiple versions of it on their menus.

In Bilbao, you can opt for the local style and try the Basque Country version, with several types of shellfish, then in La Coruna, you can sample the Galician version, with seafood, chorizo, and chicken.

After a day filled with Spanish adventures, savour the delights of more Mediterranean classic dishes back onboard at Anthem of the Sea's restaurants, Jamie's Italian, or Coastal Kitchen.

To celebrate Spain's national dish, we have created a recipe for a blend of the main traditional northern Spanish paella dishes, that you can recreate at home, to bring back memories of your cruise.

Buen provecho!

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Northern Spanish Paella Anthem of the Seas


  • Half an onion, finely chopped (white or red)
  • 1 bell pepper (traditionally red, but any colour works)
  • 1 chorizo sausage (200g)
  • 1lb of large shrimps
  • Vegetable oil (200ml)
  • Pinch of saffron
  • 1 tsp of paprika
  • 3 garlic cloves, finely chopped
  • Medium-grain rice (2 cups for four people)
  • 2 cups of dry white wine
  • 4 cups of chicken broth (2 cups per cup of rice) - You can use two cartons of chicken broth, use/make your own, or use chicken stock cubes to make the broth up
  • 1 cup of green peas

Cooking Step

  • Heat your pan on a high heat (use a paella pan if you have one, if not, a regular large heavy-duty pan) and add in olive oil until it is hot.
  • Add in the onion, peppers, garlic and chorizo and sauté for ten minutes on a high heat.
  • If there is any excess oil, drain it and get rid of it.
  • Pour the two cups of white wine into the mixture. Add a pinch of saffron and teaspoon of paprika to the ingredients.
  • Spread the uncooked rice evenly around the pan. Prepare your broth. If you are using pre-homemade stock or a carton of stock, heat these up (in a pot on the hob, or in the microwave), ready to use. If you are using stock cubes, boil the kettle and pour four cups worth (1.3 litres) of hot water into a jug with your two stock cubes and mix.
  • Pour the stock evenly all over the paella, gently stir it in and leave to simmer for 30 minutes. Once the broth has almost soaked into the rice completely, add the shrimps, placing them mixed into the rice, and add the peas on top.
  • Put the dish into the oven and cook at 350 degrees for ten minutes to finish the dish off. Then check the rice - once all the broth is soaked in, and the shrimps and peas look cooked - put the pan on a heat-proof surface and cover with a clean dish cloth for ten minutes to let it cool a little and allow the flavours to finish developing. Then plate it up, or just grab a fork and eat it right out of the dish and disfrutar!
  • Buen provecho!
  • Tip: Paella (like many dishes), is great paired with a nice wine. Since this dish has both seafood and red meat in it, red or white wines both go well. A Spanish Rioja works well with the strong smoky flavours of the chorizo and gives you the feeling that you are back in sunny Spain.

Pizza Margherita

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Pizza is thought by many to be Italy's greatest contribution to world cuisine.

It is loved the world over, and nowadays it comes in a multitude of shapes, sizes, and toppings.

On your Wonder of the Seas cruise to Italy, Spain, and France, you will experience the glory of ancient and modern Rome that complement each other in every street, the traditions and incredible food of Naples, the vibrant culinary and entertainment scene of Barcelona, the attractive vintage squares of Palma de Mallorca, the bustling port town atmosphere of Marseille and the seaside town charm of La Spezia.

While you are exploring the Italian ports of La Spezia - but especially Naples - if you're a pizza fan, it would be crazy not to stop and sample some from its birthplace.

But where did this world-famous dish come from?

Most people know it originated in Naples.

But do you know why the most traditional pizza is the margherita, and where it got its name?

Flatbreads with toppings have been cooked and eaten across the Mediterranean, Middle East, and Asia since Neolithic times, in various iterations including Indian naan or roti, and similarly named, pide in Turkey and pitta in Greece.

While all are delicious and extremely popular, none have captured the collective heart of the world quite like pizza.

The term pizza was first used in Naples in the sixteenth century. In the eighteenth century tomatoes were added when they were brought over to Spain from the Americas, and in the nineteenth century it became a sensation when the perfect pairing of tomatoes with mozzarella was discovered.

While touring Naples in 1889, the Italian Queen, Margherita of Savoy, saw locals enjoying pizza around the streets of the city. So, she summoned the most famous pizzaiolo of the day - Raffaele Esposito, known through family tradition as "Pietro the pizza maker" - to the palace to make pizza for her. He created a new, special pizza for the queen, using the colours of the Italian flag - red, white, and green - with tomatoes, mozzarella, and basil. The Queen loved it! So, Esposito named it the Margherita in her honour.

While there are now hundreds of variations of pizza toppings available around the world, the Pizza Margherita is still the most popular worldwide. In Naples and around the south of Italy, it is still seen as the type of pizza to have. Generally, the older and more traditional the pizzeria is, the better the pizza will be - but also the less options for toppings there will be, as southern Italy loves food tradition.

While strolling around the Italian ports on your cruise, check out local menus for pizza. Don't expect a myriad of topping choices there - but they will all be made with local, fresh ingredients and taste deliziosa!

After a day of your own Italian vacanza, savour the delights of more Mediterranean classic dishes back onboard at Wonder of the Sea's restaurants Giovanni's Italian Kitchen and Wine Bar, the Main Dining Room or more pizza at Sorrento's.

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Pizza Margherita Anthem of the Seas


Pizza Base
- (Make the dough 24 hours before you cook the pizza!)
  • 600g all-purpose flour (or double zero flour if you have it)
  • 400ml cool water
  • 15g salt (or fine sea salt)
  • 0.18g of active dry yeast (or 0.66g of fresh yeast)
  • 20ml (4 tsp) extra virgin olive oil
  • 15g sugar (3 tsp)
Pizza Toppings
  • 1x 400g can of sweet plum tomatoes (San Marzano tomatoes are the best but any skinless plum tomatoes work well)
  • 5g (1 tsp) of salt (or sea salt if you have it)
  • 4 or 5 fresh basil leaves for the sauce, plus 3 or 4 more per pizza
  • 15ml (3 tsp) of extra virgin olive oil
  • 400g mozzarella cheese (100g per pizza)

Cooking Step

  • Put 400ml water in a large bowl and add the salt and sugar. Add 60g (10%) of flour in and mix with your hands or a wooden spoon until the consistency is batter-like. Add the yeast in and dissolve into the mixture.
  • Gradually keep adding the flour, mixing it in the whole time. Add 20ml of olive oil and mix into the dough.
  • Take the dough out of the bowl and place on a chopping board and knead for 15-20 minutes by hand. Or put it in a mixer on low speed for 10-15 minutes.
  • Cover the dough with a clean dish towel and leave to rest for 15-30 minutes, then fold the dough over itself four or five times and form a smooth round ball of dough. Put it in a bowl covered in cling film or airtight container and leave for 14 hours to allow it to rise.
  • Take the dough out and cut into four dough balls of about 250g each. Mould them into smooth, round dough balls. Put them into four individual bowls covered in cling film or airtight containers with enough space for them to rise more. Leave for another 10 hours.
  • Once the dough is ready, take it out of the containers and put onto a clean chopping board and knead it into a pizza shape. Stretch it out to about 9-10 inches.
  • Preheat your oven on grill mode to as hot as it goes (which is usually three hundred degrees Celsius). This should take about 5-10 minutes.
  • Put the tomatoes and salt in a mixing bowl. Squash the tomatoes with a fork, large spoon or by hand until they are a saucy consistency with only tiny pieces of tomato in it. Tear up the basil leaves and add them in. Then add in 15ml of olive oil. Thinly slice the mozzarella and place on a plate. Add extra basil if desired too.
  • Place your pizza on a high shelf in the oven on a large baking tray, about three inches below the grill. Cook it for three minutes, then flip over and cook for another three minutes. Watch it if you can, as there can be slight variations in how quickly it cooks, so it may need slightly less time. When the crust starts to puff up and it begins developing colour, it's time to take it out.
  • Let the pizza sit for just a minute or two before adding toppings, so it doesn't cool and set. Spread the sauce evenly over the pizza base using a spoon. Spread from the centre, remembering to leave half an inch at the edge all around the pizza for the crust to puff up. Scatter the slices of mozzarella evenly, then sprinkle the basil leaves on it.
  • Put the pizza back in the oven and cook for another two minutes (watch it the first time, so you can see when it looks ready). When you see the cheese melting and it smells delicious, it's ready to eat!
  • Buon appetito!


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Tiramisù is one of Italy's most popular desserts, and eating some homemade tiramisù, it's easy to see why!

On your Rhapsody of the Seas cruise to Greece and Italy, you will stop at the jewel of southern Italy's Amalfi Coast, Amalfi town; feel the old-world charm of Catania in Sicily; see why everyone loves Santorini in Greece with its gorgeous, white-washed houses and views; enjoy the bustle of the markets in Kuşadasi in Turkey, roam the winding streets filled with local cafes and crafts of Mykonos and admire the ancient splendour of Athens.

While you are exploring the southern Italian ports of Amalfi and Catania, enjoying the culture and smells of famed delicious Italian cooking in the air, you may be tempted to stop for a sweet treat and sample some local tiramisù.

But where did this world-famous dish come from?

The word tiramisu literally means pick-me-up, which is thought to refer to the hit you get from the coffee in it, the sugar rush from the cocoa, or the high from the often-used alcohol in the dish.

The origins of tiramisù are often passionately debated.

The Accademia del Tiramisu (an organisation devoted entirely to promote the culture of tiramisù) states that the dessert was invented by a madame of a bordello in 1800, being used as a different kind of pick-me-up. It was then not seen until at least 1959, which the Accademia del Tiramisu say is due to its non-respectable origins.

Modern tiramisu is claimed to have come from a recipe from a restaurant in the northern Italian Friuli-Venezia Giulia region in 1959, and from a restaurant in Treviso in the Veneto region in the early 1970s.

Wherever it started, tiramisu became a country-wide, then global, phenomenon. It became incredibly popular in the US in the 1980s and in the UK, Nigella Lawson dubbed it, "the Black Forest Gateau of the 1990s". It can now be found on dessert menus all over the world, and there are a plethora of variations of it.

The traditional recipe is a cake that consists of layers of mascarpone, sponge cake biscuits savoiardi or lady fingers, drizzled with espresso and a dusting of cocoa powder.

While strolling around the Italian ports on your cruise, check out the local menus for tiramisù, and see how they make it there.

After a day of your own Italian vacanza, savour the delights of more Mediterranean classic dishes back onboard at Rhapsody of the Sea's restaurants, Giovanni's Table or in the main dining room.

To celebrate this delicious dessert favourite, we have created a recipe for tiramisù that you can recreate at home to bring back memories of your cruise.

Buon apetito!

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Tiramisu Anthem of the Seas


  • 2 egg yolks
  • 2 tbsp caster sugar
  • 5 drops of vanilla essence
  • 250g mascarpone cheese
  • 175ml strong black coffee
  • 2 tbsp Marsala
  • 1 tbsp of brandy
  • 2 tbsp grated dark chocolate
  • 150g sponge fingers
  • 1 tbsp cocoa powder
  • Note: If you prefer to not have alcohol in it, omit the Marsala and brandy and replace with apple juice. If you don’t have Marsala wine, any fortified wine, sherry, or port works too. If you don’t have brandy, dark rum or coffee liqueur work nicely too. Having one of these in it at least is great for the flavour.

Cooking Step

  • Put the egg yolks and caster sugar in a large bowl and mix with a wooden spoon.
  • Add in the vanilla essence, then fold in the mascarpone cheese, so the mixture is thick and creamy.
  • Make the strong black coffee, using a cafetiere, or jug. Put this in a bowl.
  • Add in the Marsala and brandy and stir. Quickly dip the sponge fingers into the mixture – just enough for them to absorb enough of the coffee/alcohol mixture without them getting soggy and falling apart.
  • Arrange the soaked sponge fingers at the base of a pretty glass serving bowl, or in four individual serving dishes. Cover this with a layer of the mascarpone mixture.
  • Layer alternate layers of soaked sponge fingers and mascarpone mixture and finish it with a layer of mascarpone.
  • Sift the cocoa powder through a sieve over the top of it, then sprinkle the grated chocolate on top of the cocoa powder.
  • Chill the tiramisu in the fridge for 3-4 hours, or until set – then enjoy!
  • Buon appetito!
  • Tip: The flavours melt together more if left for longer, so for optimum flavour, leave it to set overnight. Put a couple of raspberries and/or mint leaf on top for a pretty garnish that looks restaurant-worthy.

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