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45 mins


45 mins


8 to 10




A well loved classic that is a real crowd pleaser. Take your guests on a culinary taste trip to Italy all from the comfort of your own home.

made using

Golden Granulated

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Step 1

In a mixing bowl, combine the mascarpone cheese, double cream, Tate & Lyle granulated sugar, and vanilla extract. Beat until well combined and smooth.

Step 2

In a shallow dish, mix together the cooled coffee and coffee liqueur (if using).

Step 3

Dip each ladyfinger biscuit into the coffee mixture, ensuring it is soaked but not overly saturated. Arrange the soaked biscuits in a single layer in the bottom of a rectangular dish or individual serving glasses.

Step 4

Spread half of the mascarpone mixture over the soaked biscuits, creating an even layer.

Step 5

Repeat the process by dipping another layer of ladyfinger biscuits in the coffee mixture and arranging them on top of the mascarpone layer.

Step 6

Spread the remaining mascarpone mixture over the second layer of biscuits.

Step 7

Sift the cocoa powder over the top of the tiramisu, ensuring it is evenly distributed. You can use a fine-mesh sieve or a tea strainer for this.

Step 8

Cover the dish with cling film and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together and for the tiramisu to set.

Step 9

Before serving, dust the top of the tiramisu with Tate & Lyle icing sugar for an extra touch of sweetness. Slice and serve chilled. Enjoy!


Tiramisu tastes best when it is chilled and allowed to sit for a few hours or overnight, as it allows the flavors to develop and the biscuits to soften.

Ingredients – 10 items



Mascarpone cheese

250 g

Double cream

300 ml
Granulated Sugar

Tate & Lyle Granulated Sugar

3 tablespoons

Vanilla extract

1 teaspoon


cooled and preferably strong

200 ml

Coffee liqueur or brandy

2 tablespoons

Ladyfinger biscuits


Cocoa powder

2 tablespoons
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

for dusting

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