If you love cheesecake you’re guaranteed to adore this moussey no-bake Tiramisu torte.


175g sponge finger biscuits

50ml very strong espresso coffee

150ml coffee liqueur

400g plain chocolate (bournville)

4 eggs, separated

100g golden caster sugar

500g mascarpone cheese

To decorate:

3 red roses

1 egg white

1tbsp cocoa

1tbsp soft silver pearls (Dr Oetker)

2tbsp caster sugar


1 Grease and line a 23cm spring clip tin. Arrange the sponge fingers over the base, cutting, to fit. Stir together the coffee and 100ml of the coffee liqueur. Pour over the sponge fingers.

2 Break the chocolate into squares, put into a bowl, resting over a pan of simmering water, to melt.

3 Whisk the egg whites, in a clean bowl until stiffly peaking, set aside.

4 Whisk together the egg yolks and golden caster sugar until thick and pale. Whisk in the mascarpone.

5 Whisk in the remaining coffee liqueur, and melted chocolate. Fold in the egg whites and mix gently until evenly combined.

6 Spoon on top of the coffee soaked sponge fingers. Chill for 4 hours.

7 For frosted roses, brush a thin layer of egg whites over the rose petals and sprinkle with caster sugar. Leave in a cool dry place.

8 Slide torte onto serving dish, dust with cocoa, sprinkle over soft silver pearls and finish with the frosted roses.

Top tip: Pop this luxury chocolate dessert in the freezer to get ahead.

Per serving: 504 cals, 30g fat (18g saturated), 45g carbs