Biscotti Bliss

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

If you are a coffee fan, you will love this twist on a tiramisu, says Arlene from Carrickfergus Cookery school, Carrick YMCA.

Instead of the usual sponge fingers, the recipe uses chocolate biscotti, dipped in coffee, and with some zesty orange it tastes so refreshing.

Did you know that “Tiramisu” translates as pick me up in Italian? this will certainly do the trick.

Biscotti Bliss

Serves 4


8 Chocolate Biscotti

200 ml strong instant coffee

2 tablespoons of brandy or tia maria.

250g mascarpone cheese

250g carton fresh vanilla custard

Zest and juice of 1 orange

2 vanilla pods, split and seeds removed.

100g dark chocolate


1. Make up 200ml of strong, instant coffee and add 2 tablespoons of brandy or tia maria. Allow to cool.

2. Dip 8 Chocolate Biscotti into the cooled brandy-infused coffee and place two biscotti vertically, into four individual martini glasses.

3. Whisk the mascarpone cheese with the ready made custard, vanilla pod seeds, orange juice and zest until soft and light.

4. Spoon the mascarpone mixture on top of the biscotti and sprinkle over a grating of dark chocolate, some orange zest and serve.