Mad about Tiramisu Again


I’d bought a 9″ square cake ring and couldn’t wait to put it to use. I was too lazy to bake a cake from scratch, so I put together a dessert that didn’t require baking, but could still fill up a cake ring.


This italian dessert can be put together on a wimp, unless you’re baking the sponge fingers or sponge cake layers instead of using store-bought ladyfinger sponges. All you need is some heavy cream, mascarpone cheese, sugar, Amaretto, expresso and the sponges.


Normally, I would have piled on the mascarpone cream, but my family had complained that the last one I made had too high a cream-to-sponge ratio. This is the waistline-friendlier version with 2/3 the amount of cream. No complaints received this time!

10 Responses to “Mad about Tiramisu Again”

  1. Patricia Scarpin Says:

    Wow, there’s a lot to be mad about in this dessert - it looks delicious!

  2. Karen Says:

    Thanks, Patricia. You should try it out sometime - it’s really easy to put together. :)

  3. Jennifer Says:

    Hi Karen,

    Which brand of ladyfingers sponge did u used? And what is Amaretto.

  4. Karen Says:

    Hi Jennifer,

    I used a combination of Vienzi/Vienzovo (available at Cold Storage) and the Carrefour brand. I prefer the Vienzi/Vienzovo ones because they are wider.

    Amaretto is almond liquor. I think some supermarkets here may sell it.

  5. Jennifer Says:

    Hi Karen,

    Someone recommended me to use Galbani mascarpone cream but I cant find it at the Cold Storage. Which brand did u use? I had just bought a square shape adjustable ring and the Vienzovo ladyfingers sponge. But couldn’t find Amaretto. Cant wait to get hold of the rest of the ingredients and start assembling the TIRAMISU. Sorry for asking so many questions.

  6. Karen Says:

    Hi Jennifer.

    I use whatever brand I can find at Cold Storage - they carry 2 brands (one is slightly cheaper). I can’t really tell the difference in taste. You could also try Carrefour.

    Some people use Bailey’s or Kahlua (coffee liquor) instead of Amaretto. I got mine in Germany. You can try looking for Amaretto at the Isetan outlet at Lido - I think I saw it there the other day (was on a lower shelf) when I was looking for Frangelico and Grand Marnier. I remember that it was quite expensive though. Do let me know if you manage to find it.

    Hope this helps!

  7. Jennifer Says:

    Hi Karen,

    Thanks for the info. I went to Isetan today found the Amaretto. It cost abt $45 a bottle. When I was just about to pay, I saw a small tiny botlle of Amaretto (50ml) at the counter. As I am not sure beside tiramisu, what other bakes uses Amaretto, I ended up buying the small bottle for $9.90
    Can I know how many tsp did u use? Did u add this to yr coffee infusion?
    I intend to make it for my mum this Sunday for Mother’s Day.



  8. Karen Says:

    Hi Jennifer,

    I use about 2-3 tbsp in the cream and another 2-3 tbsp in the coffee, but it really depends on your personal preference.

  9. Veron Says:


    Just wana say tt you cakes look fantastic! was wondering if I could get the tiramisu recipe from u. It looks terrific.. Btw u noe how to bake sponge fingers?

  10. Fanny Says:


    I made tiramisu before but mine is always so soft that I have to serve it in cups or containers. What did you do to yours such that it can stay stiff and served on a plate? Do share.


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