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For the sponge fingers:

  • Caster sugar 125 g
  • Egg 200 g
  • Vanilla extract 5 ml
  • Sea salt 1 g
  • Plain flour 115 g

For the tiramisu:

  • Caster sugar 120 g
  • MEADOWLAND Double 1L 650 ml
  • Mascarpone 250 g
  • Marsala Wine 75 ml

To build the tiramisu:

  • Instant coffee 60 g
  • Water 400 ml
  1. For the sponge fingers:

    • Separate the eggs.
    • Whisk the egg yolks, vanilla and 60g caster sugar for at least 5 min. so the mix is pale in colour.
    • Whisk the egg whites until they form soft peaks then slowly add in the remaining sugar and salt making sure they incorporate into the mix before adding more.
    • Gently fold the whites into the egg yolk mixture.
    • Sieve the flour and fold into the egg mix.
    • On a greaseproof lined baking tray pipe the mix into 8cm fingers leaving space between them.
    • Bake at 180°C for 12 min. or until firm to the touch.
    • Remove from the oven and cool for later.
  2. For the tiramisu:

    • Whisk together the MEADOWLAND Double, mascarpone, caster sugar and Marsala wine until soft peaks are formed.
  3. To build the tiramisu:

    • Boil the water and whisk in the instant coffee.
    • Remove from the heat and pour into a deep half gastronorm tray.
    • Add the sponge fingers to the coffee and turn over so they are coated.
    • Add half of the soaked sponge fingers to the base of the glasses.
    • Pipe on a third of the Tiramisu mix.
    • Add on another layer of the sponge fingers then pipe on the remaining mixture.
    • Chill in the fridge, remove when ready to serve.
    • Before serving dust with powder.