Deconstructed Tiramisu

Serves 2.


  • 2 tablespoons espresso coffee
  • 1 tablespoon caster (superfine) sugar
  • 2 tablespoons coffee liqueur
  • ¼ cup (60g) mascarpone
  • ¼ cup (60ml) singe (pouring) cream
  • 2 teaspoons icing (confectioner’s) sugar, sifted
  • ½ teaspoon vanilla extract
  • 6 small sponge finger biscuits


  1. Place the espresso and sugar in a saucepan over low heat and stir until the sugar dissolves.
  2. Simmer very slowly for 1 minute. Remove from heat, add the liqueur and chill.
  3. Place the mascarpone, cream, icing sugar and vanilla in a bowl and whisk until soft peaks form.
  4.  To serve, divide the coffee mixture between 2 small serving glasses. Spoon the mascarpone mixture into 2 separate small serving glasses.
  5. Place the glasses on serving plates and serve with the biscuits.