Tiramisu: Sugar, Modified Maize Starch, Whey Powder (Milk), Vegetable Oil (Palm, Palm Kernel), Maltodextrin, Skimmed Milk Powder, Emulsifiers: E472a, E471; Dextrose, Natural Flavourings: Coffee Flavour, Vanilla Flavour; Stabilisers: E401, E340, E450iii; Milk Protein, Firming Agent: Monocalcium Phosphate; Natural Colours: Plain Caramel, Beetroot Red, Vegetable Carbon.
Savoiardi Sponge Fingers: Wheat Flour, Sugar, Egg, Raising Agents: Ammonium Hydrogen Carbonate, Sodium Bicarbonate; Glucose Syrup, Flavouring.
For allergens, including cereals containing gluten, see ingredients in bold.
Tiramisu – also, may contain egg, wheat and oats
Savoiardi Sponge Fingers – also, may contain nuts and milk
|Tiramisu per 100g||Savoiardi per 100g|
|of which saturates||10g||1.0g|
|of which sugars||18g||49g|
Information for Tiramisu based on product prepared as per pack instructions using semi-skimmed milk and double cream, but without coffee / alcohol.
Information for Savoiardi based on product as sold.
You Will Need:
250ml Double Cream,
90ml of Marsala (or coffee for a non-alcoholic version)
1 Tablespoon Cocoa Powder (optional)
Spoon 90ml (6 tablespoons) of Marsala or coffee over the sponge fingers and set to one side.
Place the Savoiardi in a 1 litre rectangular serving dish – approx. 23 x 15cm or share between individual serving dishes if preferred.
In a large bowl, empty the sachets of both boxes of Green’s Tiramisu and add 250ml of double cream and 250ml of cold milk.
Whisk on high speed for 3 minutes.
Spoon the Tiramisu mix over the Savoairdi and refrigerate for 30 minutes until set.
Remove from the refrigerator, and if using, lightly sift over a tablespoon of cocoa powder and serve.
Store in the refrigerator and consumer within 24 hours.
For an alternative to Marsala or coffee, you could try Irish Cream, Coffee Liqueur or Brandy.