- March 2014
- Serves 6
- Hands-on time 25 min, oven time 15-20 min
A classic Italian dessert, this tiramisu recipe with a twist is topped with coffee chocolate crumble.
- 45.7g (25.8g saturated)
- 50.8g (41.4g sugars)
The crumble topping recipe makes 175g, so you’ll have leftovers. Serve some alongside for guests to sprinkle as they work their way through the pudding, or keep it for another day – it’s great sprinkled over ice cream.
Make the crumble topping up to a week in advance and keep in an airtight container in the fridge, or freeze for up to 3 months, then defrost to use.
You can make the tiramisu in the morning, without the crumble topping scattered over, and leave in the fridge until ready to eat, then add the crumble topping. But the cream will be most pillowy if made just before serving.
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