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  • Sarah Rainey

Tiramisu pots

Controversial statement coming up... I don't like tiramisu. I love the ingredients, don't get me wrong, but there's something about the combination of coffee, sponge and cream that just doesn't quite work for me. Until now...

Because these little tiramisu pots are genuinely yummy, even for traditional haters like me. Spongey, creamy, tart, sweet, with a lovely coffee kick and none of the mushiness that sometimes characterises tiramisu, they'll be a dinner party staple for decades to come. AND you'll have plenty of coffee liqueur left over to wash them down.

Makes 4


180g sponge fingers

50ml coffee liqueur

300ml whipping cream


Clean and dry four small (150ml capacity) pots or serving dishes.

Whip the cream to soft peaks and set to one side.

Pour the coffee liqueur into a small shallow bowl and add 50ml cold water.

One at a time, dip the sponge fingers in the diluted liqueur and crumble them to make a layer in the bottom of your serving dishes. Top with a few spoonfuls of cream.

Repeat for at least three layers, ending on a layer of cream.

Finish, if you want, with a dusting of cocoa powder or shavings of dark chocolate. Serve chilled; they’ll keep, well-covered, for 1-2 days in the fridge.

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