This recipe works in combination with: Bruschetta Verdura Mista, Pork Saltimbocca with Tagliatelle. This recipe features in these meal plans: Signature Italian.

Sponge fingers soaked in coffee and brandy and layered with a mixture of whipped double cream, mascarpone, icing sugar and vanilla.


  • 250g of mascarpone cheese
  • 300ml of double cream
  • 200g of sponge fingers
  • 55ml of brandy
  • 200ml premium coffee, made according to the packet instructions
  • 1/4 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 100g icing sugar, sifted
  • Serves: 6
  • Course: Dessert
  • Preparation time: 30 mins
  • Price per person: £1.00
  • Store cupboard: Cook's
  • Calories per serving: 643
  • 5-a-day per serving: 0
  • Print Recipe
Tiramisu photo

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  1. Lay half the sponge fingers over the base of a 20-25cm deep dish. Mix the coffee and brandy together, and pour half over the sponge fingers. Set aside to soak.
  2. Meanwhile, beat the mascarpone with the vanilla extract and icing sugar in a bowl. In a separate bowl, whip the cream to soft peaks and then gradually fold in the mascarpone mix.
  3. Spoon half of the cream mixture over the layer of soaked sponge fingers and smooth with the back of a spoon. Lay the remaining sponge fingers onto the cream mix and pour on the remaining coffee and brandy mix. Finish with the remaining cream mixture and smooth with the back of a spoon. Cover and chill in the fridge for 2 hour.
  4. To serve, spoon the tiramisu onto plates and dust with the cocoa powder. Serve immediately.

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