• 8 sponge finger biscuits
  • 100 ml cold black coffee
  • 250 g good-quality readmade vanilla custard
  • 100 g raspberries, washed and halved, plus extra whole raspberries to decorate
  • 100 g white chocolate, broken up


  1. 1

    Break up the sponge fingers and dip them in the cold coffee. Transfer to a bowl.

  2. 2

    Add the custard and halved raspberries to the soaked sponge fingers and gently fold together. Spoon the mixture into 4 serving glasses and top with the whole raspberries.

  3. 3

    Melt the white chocolate in a heatproof bowl over a pan of simmering water (or melt in the microwave). Drizzle over the top of each tiramisu then place in the fridge for 1 hour to chill.

Nutritional Details

Each serving provides
  • Energy 1486kj 355kcal 18%
  • Fat 18.7g 27%
  • Saturates 11.7g 59%
  • Sugars 32.5g 36%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 842kj/201kcal

Each serving provides

39.3g carbohydrate 3.4g fibre 5.7g protein

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