A simpler version of a classic Italian dessert

Serves 6. Ready in 30 mins, plus chilling.


  • 120ml cold strong black coffee
  • 3tbsp coffee liqueur such as Tia Maria
  • 14 sponge fingers
  • 500g mascarpone cheese
  • 75g caster sugar
  • 75ml Marsala
  • 300ml double cream
  • 75g dark chocolate, grated
  • 175g strawberries, hulled and halved
  • 175g fresh raspberries


Mix together the black coffee and coffee liqueur in a shallow dish. Dip half the sponge fingers into the coffee mixture and arrange in the base of a glass serving bowl.

Place the mascarpone cheese and sugar in a large bowl and, using a wooden spoon, beat together until smooth and creamy. Gradually beat in the Marsala and the double cream.

Spread about one third of the mascarpone mixture over the sponge fingers in the serving bowl. Scatter over half the grated chocolate and most of the strawberries and raspberries. Reserve the rest of the fruit in the fridge for decoration.

Dip the remaining sponge fingers in the rest of the coffee mixture and arrange on top of the fruit, pressing down gently. Spoon over the remaining cream mixture and use a spatula to gently level the surface. Top with the remaining grated chocolate.

Cover the dish with cling film and chill for at least 3-4 hours (or overnight). To serve, remove the tiramisu from the fridge and leave to stand at room temperature for 30 minutes. Uncover and decorate with the remaining fruit.


You can vary the fruit depending on what is available at the time – try pitted, fresh or canned cherries, orange segments or blueberries.

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