Tiramisu is on my mind

This tiramisu dessert is a great do-ahead recipe if you have a dinner party or need to take along a dessert to a barbecue. It has a strong coffee flavour that is complemented by a creamy mascarpone.


  • 250ml strong coffee cooled (for dipping) – Ritual coffee
  • 2 tbsp Kahlua or Tia Maria or Marsala liqueur
  • 250g mascarpone cheese
  • 1 tsp vanilla extract
  • 1 1/2 cups cream, whipped – Elgaar farm
  • 50 MLS coffee cooled (additional) – Ritual Coffee or provenance Coffee
  • 3 tbsp pure icing sugar, sifted
  • 1 pkg (250g) Sponge finger biscuits (also called Savoiardi)
  • 100g dark chocolate


  1. In a shallow dish, mix together the liqueur and 250mls of coffee and set aside.
  2. Using a mixer, combine the mascarpone cheese, vanilla, 50mls of coffee and icing sugar until light and fluffy.
  3. Fold in the whipped cream.
  4. Using a small dish (5-6 cup capacity), dip half of the biscuits into the coffee mixture and lay onto the bottom of your dish.
  5. Pour half of the marscapone/cream mixture over the top and spread to cover.
  6. Dip the rest of the biscuits in the coffee mixture and layer on top of the marscapone mixture.
  7. Top with the remaining marscapone mixture.
  8. Grate the dark chocolate over the top. Refrigerate for 6 hrs or preferably overnight.