Easy Tiramisu

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Feeds 6 - Ready in 35 Minutes


Treat the whole family with this delicious dessert

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  • 3 Co-op British free range egg yolks

  • 50g Co-op Fairtrade light brown soft sugar

  • 100ml Co-op Delaney’s country cream

  • 250g tub Co-op Italian mascarpone

  • 150ml freshly brewed espresso

  • 30 sponge fingers

  • Fairtrade cocoa powder, for dusting

  • 20g Co-op Irresistible Fairtrade single origin 70% cocoa dark chocolate, finely grated


  1. Whisk the egg yolks and sugar in a large bowl set over a pan of barely simmering water for 3-4 mins, or until very thick and frothy

  2. Take off the heat, then pour in 75ml Delaney’s country cream and whisk for about 5 mins, until cool, before beating in the mascarpone

  3. Mix the coffee with the remaining Irish cream, then dip each sponge finger briefly into the coffee mix until just absorbed

  4. Fill the base of a 900ml loaf tin with a layer of 10 fingers placed in 2 rows of 5, sugar-side up

  5. Spoon over a third of the mascarpone mixture to cover the biscuits and dust generously with cocoa powder

  6. Repeat with two more layers, finishing with the creamy mixture

  7. Top with more cocoa and the grated chocolate

  8. Chill for at least 3 hours, preferably overnight if you have time, before serving

TIP: Use the leftover egg whites in a tasty meringue.

Drink responsibly. For more information visit drinkaware.co.uk