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  • Prep
    30 min
  • Total
    30 min
  • Servings

Roccos Tiramisu


500 g (1 container) Polenghi mascarpone cheese

300 g (10 oz) Saputo Ricotta Fiorella cheese

125 ml (1/2 cup) chocolate-hazelnut spread

250 ml (1 cup) 35% cream

45 ml (3 tbsp) icing sugar

2.5 ml (1/2 tsp) vanilla extract

750 ml (3 cups) brewed espresso coffee, cold

25 to 30 Savoiardi biscuits (or Lady Fingers)

Sufficient quantity chocolate shavings and ground cinnamon for topping


In a large bowl combine the mascarpone, ricotta cheese and chocolate spread and mix well.

In a separate bowl, whip the cream until soft peaks form. Add the sugar and vanilla and beat until firm. Fold the cream into the cheese mixture. 

Combine the coffee and Frangelico.

Dip the biscuits one at a time into the coffee mixture and arrange them next to each other in a serving dish to create the bottom layer.

Spread a layer of the cream mixture evenly over the biscuits. Top with a second layer of coffee-dipped biscuits and another layer of the cream mixture.

Garnish with chocolate shavings and a sprinkle of cinnamon. Cover the serving dish and refrigerate overnight.