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Berry Tiramisu

Natlie Fuller prepares a delicious Berry Tiramisu that is the perfect finish for a meal. For best results, be sure to set your tiramisu overnight


  • 8 Italian sponge finger biscuits

  • 1 cup espresso coffee, cooled

  • 300ml thickened cream

  • 2 tablespoons castor sugar

  • ¼ cup Kahlua

  • 1 punnet fresh raspberries

  • 1 punnet fresh blueberries

  • 4 strawberries

  • 1 fresh fig

  • 50g dark chocolate, shaved


  • 1.

    Pour espresso coffee over sponge finger biscuits and let soak for a few minutes

  • 2.

    Combine cream, sugar and Kahlua and beat with electric mixer until soft peaks form

  • 3.

    Place one soaked sponge finger biscuit each into 4 large wine glasses or dessert bowls

  • 4.

    Top with half of the cream mixture

  • 5.

    Top with half of the berries

  • 6.

    Layer remaining sponge finger biscuits, then cream mixture, then berries

  • 7.

    Set aside in fridge for at least one hour, but can be kept refrigerated overnight

  • 8.

    Sprinkle shaved dark chocolate on top and decorate with strawberries and figs to serve

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