Easy Tiramisu

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Made with our cantuccini instead of the usual ladyfinger biscuits, this tiramisu is creamy, with crunch from the nuts in the cookies.

Tags: Intermediate, 20 Mins, Desserts, Chocolate, Chill
Serves: 8
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 0  minutes
Total: 15 *  minutes

*Chill time: 1 hour

Additional Information


1 1/2 cups (375 mL) 35% whipping cream
1/2 cup (125 mL) brewed espresso, chilled
1 tbsp (15 mL) brandy
1 box (250 g) PC Almond Cantuccini Mini Biscotti
1 can (400 g) PC Devon Custard
2 squares PC Extra Dark Chocolate


  1. In chilled bowl, whip cream until stiff peaks form. Set aside.
  2. In small bowl, stir together espresso and brandy. Dip each cantuccini in mixture and place in single layer in 10-inch (25 cm) pie plate or other wide 6-cup (1.5 L) serving dish. Pour any leftover mixture over cookies in dish.
  3. Pour custard on top of cookies, covering them completely. Top with whipped cream. Cover with plastic wrap. Chill for 1 hour, or up to 24 hours.
  4. Just before serving, grate chocolate over top.

Chef's Tips

Omit the brandy, if desired.

To whip cream properly, use cold whipping cream, a cold bowl and cold beaters. Use an electric mixer. Start with mixer set on low, and then as cream thickens slightly increase speed. Beat only until cream forms peaks when beaters are lifted; overbeating will turn cream to butter.

Nutritional Information

Calories 360 Cal
Fat 23 g
Sodium 75 mg
Carbohydrate 31 g
Fibre 1 g
Protein 6 g