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Tira Mi Su


  • Dissolve the coffee in boiling water in a large bowl. Then soak the biscuits in the coffee for 5 secs each side. Remove, drain well and allow to cool, before cutting the biscuits in half lengthways.
  • At the same time, toss the strawberries in 3 tbsp caster sugar and set aside.
  • In another bowl, combine the mascarpone with the scrapings of the inside of the vanilla bean, 100 gm caster sugar, the Galliano, Kahlua and cream in a mixer until firm, being careful not to overwork. Then cover and refrigerate until the biscuits are cold.
  • When ready, place a medium-sized pastry cutter on a small plate. Gently press a biscuit around the inside of the mould and spoon the cheese mixture in the centre. Then make a small well in the middle and gently push in strawberries. Sprinkle with a little chocolate and top with more cheese mixture. Smooth out the top and remove the pastry cutter. 
  • Repeat the process with the remaining biscuits and cheese mixture.
  • To serve, sprinkle with a little more chocolate and icing sugar, and garnish with more strawberries and a mint sprig.


  • 3 tbsp instant coffee
  • 1 cup boiling water
  • 1 packet Saviordi biscuits
  • caster sugar
  • 8 strawberries, sliced
  • 500 gm mascarpone cheese
  • 1 vanilla bean, halved lengthways
  • 90 ml Galliano
  • 60 ml Kahlua
  • 100 ml thickened cream
  • drinking chocolate
  • fresh mint sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm