Your favourite dessert when eating out can now be your signature sweet dish when entertaining at home. Made with spongey, syrupy layers and topped with chilled cream and a dusting of chocolate, it’s the perfect after-dinner treat for coffee lovers. There’s no cooking involved – you just whip, layer, dollop and drizzle your way to an edible artwork!
Ingredients
Method
In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and sugar for 2 minutes, until smooth. Add ricotta and beat for a further 2 minutes, until combined. Add cream and whisk for 1-2 minutes, until combined. Reduce speed and add marsala, then juice, until just combined (don’t over-whip or it will curdle). Gently whip through mascarpone. You should have a light but thick whipped creamy mixture. Spoon into a bowl and refrigerate for 20 minutes.
Meanwhile, for the coffee syrup, put hot coffee and sugar in a bowl, stir to dissolve, then add marsala and amaretto. Set aside to cool.
Put chocolate in a food processor and use pulse function to chop into rubble. Toss in sifted cocoa.Â
Using a serrated knife, slice sponge cake horizontally into 2 even rounds. Set aside.
In the bowl of a stand mixer fitted with whisk attachment, beat extra cream, icing sugar and vanilla into soft peaks. Chill until needed.
Dollop 1/2 of the mascarpone mixture over base of a 30cm round (6-8cm deep) ceramic dish, then dust with extra cocoa.
Put a sponge half, cut side up, on mascarpone mixture. Drizzle with 1/3 of the coffee syrup, dust with cocoa, sprinkle over 1/3 of the chocolate rubble and 1/2 of the biscotti.
Dollop remaining mascarpone mixture over cake. Dust with cocoa. Top with remaining sponge half, drizzle with 1/2 of the remaining coffee syrup and sprinkle with 1/2 of the remaining rubble and remaining biscotti. Drizzle with remaining coffee syrup.
Top with whipped cream and remaining rubble. Dust with cocoa. Chill for at least 2 hours. Serve.
Cook’s tips
- The tiramisu can be made the day before
- It will last up to 5 days in the fridge
- You can use 30 savoardi biscuits instead of sponge

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