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  • Water (cold) 125.0 ml
  • Cream 375.0 ml
  • Kahlua coffee liqueur 15.0 ml
  • Boiling water 150.0 ml
  • Instant Coffee Strong 15.0 g

To assemble:

  • Boudoir Biscuits, box 120.0 g
  1. Tiramisu:

    • Pour the cream and cold water into an electric mixer, with a ball whisk.
    • Add the Carte D’Or Tiramisu Powder.
    • Add 5ml of Kahlua into the mixing bowl and mix on high speed until soft peaks form.
    • Mix together the 15g coffee granules, 150ml of boiling water and 10ml of Kahlua liqueur.
  2. To assemble:

    • Arrange 7 serving cups, spoon an even layer of Tiramisu cream, to form the first layer.
    • Dip the Boudoir Biscuits into the strong hot coffee mix and arrange half the biscuits in a row on top of the tiramisu cream, arrange close together.
    • Repeat the layers, tiramisu cream, dipped coffee boudoir biscuits and finish with a piped layer of Tiramisu cream.
    • Setin the fridge until required.
    • On order decorate with a dusting of coco powder before serving and chocolate shavings.
    • CHEF TIPS: Can add Mascarpone cheese to the Tiramisu Mix, 3 to 5 day shelf life in the fridge.