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Making this tiramisu dessert is as easy as 1,2,3. Traditional Italian recipes for tiramisu use sweet Marsala wine, but you can substitute brandy or rum if you prefer.
  • 50 minutes
  • Prep time15 minutes
  • 10 portions
recipe image Tiramisu


  • 115 grams Bertolli buttery spread light
  • 115 grams caster sugar
  • 2 medium eggs lightly beaten
  • 115 grams self raising flour
  • 1 tsp baking powder
  • 4 tbsps Marsala wine, brandy or rum
  • 150 ml strong black coffee
  • 150 Elmlea double cream light for whipping
  • 25 grams icing sugar
  • 1 tsp vanilla extract
  • 250 grams tub reduced fat mascarpone cheese
  • 250 grams tub ricotta cheese
  • cocoa butter for dusting

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat the oven to 160°C, 150°C fan oven, Gas 3. Grease and line the base of a 20cm (8 inch) sandwich tin with non-stick baking parchment.
  2. To make the cake, put the Bertolli, sugar and eggs into a bowl and sift the flour and baking powder over. Beat until well mixed. Tip the mixture into the prepared tin and smooth the top.
  3. Bake in preheated oven for 30-35 minutes until firm to the touch. Turn out, remove the paper and cool completely on a wire rack.
  4. Cut the cooled cake into small pieces and arrange in the base of a shallow serving dish. Stir the Marsala into the coffee and pour evenly over the cake.
  5. In a bowl, whisk together the whipping cream, sugar and vanilla until light and fluffy. Soften the mascarpone and ricotta cheeses and fold in the whipped cream.
  6. Spoon the mixture evenly over the cake and chill for at least 2 hours.
  7. Just before serving, sift some cocoa powder over the surface.