• 250 g mascarpone
  • 3 tbsp Marsala or sweet sherry
  • 600 ml double or whipping cream, lightly whipped
  • 4 tbsp Fairtrade caster sugar
  • 200 g pack Taste the Difference Italian savoiardi sponge fingers
  • 2 tbsp instant coffee, made up to 400ml with boiling water
  • 2 tsp cocoa powder
  • 25 g plain chocolate, grated, to serve
  • Strawberries, to serve


  1. 1

    In a bowl mix the mascarpone with the Marsala or sweet sherry to soften the mixture slightly. Add the sugar and then fold into the whipped cream.

  2. 2

    Dip a sponge finger in the coffee mixture and then lay in the base of a 26 x 21 cm rectangular dish. Complete to cover the base of the dish and then spread over ½ of the cream mixture.

  3. 3

    Dip more sponge fingers in the coffee and spread over the remaining creamy mixture.

  4. 4

    Dust the top of the tiramisu with cocoa powder and sprinkle over the grated chocolate. Chill for 4 hours or overnight. Serve with strawberries.

Nutritional Details

Each serving provides
  • Energy 2077kj 496kcal 25%
  • Fat 40.5g 58%
  • Saturates 26.1g 131%
  • Sugars 19.1g 21%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1130kj/270kcal

Each serving provides

26.0g carbohydrate 1.8g fibre 4.6g protein

Also in these Scrapbooks

Back to top