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Huey's Tiramisu


  • Bring 100 gm sugar and the water to the boil in a pot and gently cook until the sugar has dissolved, stirring now and again. 
  • Add the coffee, Amaretto and 25 ml Frangelico. Stir and briefly cook. 
  • Then lay the sponge fingers in a large tray, in one layer, and spoon quite a bit of the syrup over the top. Set aside for a couple of minutes and turn over, adding more syrup to coat as necessary. 
  • Put the cream, 5 tbsp sugar, 50 ml Frangelico, the brandy and mascarpone in a large bowl. Beat with an electric mixer until the mixture is thickish and resembles whipped cream. 
  • Then put a layer of the sponge fingers in the base of a large serving bowl. Top with one-third of the mascarpone mixture and the grated chocolate. 
  • Spread another layer of the mascarpone mix on top, layer with more sponge fingers and top with the remaining mascarpone mixture. Sprinkle a generous amount of cocoa over the top and refrigerate for 1-2 hours before serving.


  • caster sugar
  • 100 ml water
  • 100 ml very strong espresso coffee
  • 25 ml Amaretto
  • 75 ml Frangelico
  • 1 packet sponge finger biscuits
  • 600 ml thickened cream
  • 25 ml brandy
  • 250 gm mascarpone
  • 25 gm dark cooking chocolate, grated
  • Dutch cocoa

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