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  • Prep
    30 min
  • Total
    30 min
  • Servings

Roccos Tiramisu


  • 500 g (1 container) 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


  1. In a large bowl combine the Mascarpone, Ricotta cheese and chocolate spread and mix well.
  2. 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. 
  3. Combine the coffee and Frangelico.
  4. 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.
  5. 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.
  6. Garnish with chocolate shavings and a sprinkle of cinnamon. Cover the serving dish and refrigerate overnight.