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Chocolate berry tiramisu cake

  • 6:30 Prep
  • 8 Servings


  • 600ml thickened cream
  • 1 teaspoon vanilla extract
  • 3/4 cup caster sugar
  • 500g mascarpone cheese
  • 1 1/3 cups freshly brewed strong coffee, cooled
  • 2/3 cup hazelnut-flavoured liqueur
  • 500g packet Unibic Sponge Finger biscuits
  • 250g frozen raspberries
  • 250g frozen blueberries
  • 100g dark chocolate, grated


  • 1
    Line a 24cm (base) springform cake pan with non-stick baking paper.
  • 2
    Whip cream until soft peaks form. Stir in vanilla and sugar. Whip until thick. Add mascarpone and stir gently to combine.
  • 3
    Combine coffee and liqueur in a shallow dish. Dip biscuits, 1 at time, into coffee mixture and use to line base of pan (cut to fit, if necessary). Top with a third of the mascarpone mixture, half the berries and a third of the chocolate. Repeat layers.
  • 4
    Top chocolate with a final layer of soaked biscuits, remaining mascarpone mixture and remaining chocolate. Cover and refrigerate overnight to allow biscuits to soften and flavours to develop. Serve.

Source: taste.com.au


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