RECIPE: Fruit and Coffee Tiramisu

Transport your taste buds to a world of delectable flavours with our enticing Fruit and Coffee Tiramisu, a delightful twist on a classic dessert presented uniquely in a Douwe Egberts instant coffee jar!

Crafted with layers of culinary bliss, this recipe features tender sponge fingers delicately soaked in a blend of Douwe Egberts Pure Gold instant coffee and creamy Baileys Irish Cream. Complemented by luscious layers of mascarpone cheese-infused cream, fresh slices of strawberries and blueberries, and decadent grated dark chocolate, this dessert is a visual and gustatory masterpiece.
Perfectly portioned for four, it’s a simple yet stunning creation that’s sure to impress both your eyes and your palate.

Elevate your dessert game and enjoy a spoonful of this tantalising treat today.


200g Douwe Egberts empty instant coffee jar
2 parts thickened cream
1 part mascarpone cheese
9 sponge fingers (broken into smaller chunks)
2 tsp Douwe Egberts Pure Gold instant coffee
1/2 cup Baileys Irish Cream
1 punnet strawberries (sliced)
1 punnet blueberries
Dark chocolate
Icing sugar

Clean Douwe Egberts jar with warm soapy water. Let dry or wipe down with paper towel.

  1. Make a half cup of Douwe Egberts Pure Gold instant coffee in a bowl and cool to room temperature. Add a half cup of Baileys Irish Cream and stir.
  2. In a separate bowl whip together 2 parts cream to 1 part mascarpone cheese until thickened.

Building the Tiramisu:

  1. Place a large spoonful of the cream mix in a clean Douwe Egberts jar and spread to form the first layer.
  2. Dip a sponge finger piece into the coffee mix for a few seconds only. The sponge finger should be coated in the coffee mix but not completely saturated or it will disintegrate. Place it on the cream layer and gently press in. Repeat to create a full layer of the sponge fingers.
  3. Make a cream layer on the sponge finger layer.
  4. Layer sliced strawberries over cream.
  5. Repeat steps 1 to 3 and layer with blueberries.
  6. Repeat steps 1 to 3 until the top of the jar is reached.
  7. Finish with a layer of grated dark chocolate.
  8. Top with strawberries, blueberries, dark chocolate block, a sprig of mint and a dusting of icing sugar.
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