Serves 4
Prep: 15 mins
Cooking: None


  • 2 tbsp coffee
  • 3 tbsp marsala wine or dry sherry
  • 250g mascarpone cheese
  • 3 tbsp caster sugar
  • 150ml double cream
  • 12 Arden & Amici Savioardi biscuits
  • Fresh raspberries to decorate
  • Cocoa powder for dusting




Mix the wine and coffee in a shallow dish and set aside.


Place the mascarpone and sugar in a bowl and beat until smooth. Gradually beat in the cream until smooth.


Have 4 serving plates ready to assemble the tiramisu.


Dip the savioardi in the coffee and wine mixture and place 2 next to each other on each plate.


Gently spread over some of the mascarpone mixture then top with another savioardi finger, dipped in coffee and marsala. Repeat for each plate.


Drizzle any remaining coffee mixture over the fingers, then top with a layer of the remaining mascarpone.


Dust the tiramisu with cocoa powder and scatter with raspberries before serving.



You can prepare these individual tiramisus in advance and chill in the fridge for several hours before serving, if necessary. Bring up to room temperature to serve.

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