Tiramisu self-saucing pudding

Pure genius!

  • 1 hr cooking
  • Serves 8
  • Print
Creating this warm pudding version of the classic Italian dessert Tiramisu is pure genius! This recipe uses the beloved classic flavours to make a whole new style of decadent dessert.


Tiramisu self-saucing pudding
  • 1 cup self-raising flour
  • 2 tablespoon dutch-processed cocoa
  • 1/2 cup caster sugar
  • 1/2 cup milk
  • 1 egg, beaten lightly
  • 2 tablespoon golden syrup
  • 150 gram butter, melted, cooled
  • 1 cup firmly packed brown sugar
  • 1 tablespoon instant espresso coffee granules
  • 1 cup boiling water
  • 1/4 cup marsala
  • 1/2 cup thickened cream
  • 2 teaspoon dutch-processed cocoa, extra
Mascarpone cream
  • 250 gram mascarpone
  • 3/4 cup thickened cream
  • 2 tablespoon icing sugar


Tiramisu self-saucing pudding
  • 1
    Preheat oven to 180°C/350°F. Grease a 1.5-litre (6-cup) shallow ovenproof dish.
  • 2
    Sift flour and cocoa into a large bowl; stir in caster sugar, milk, egg, syrup and half the butter. Spread mixture into dish.
  • 3
    Stir brown sugar, coffee granules and the water in a medium heatproof jug until sugar is dissolved. Stir in marsala, cream and remaining butter. Slowly pour coffee mixture over the back of a spoon, over pudding batter.
  • 4
    Bake pudding 40 minutes or until firm in the centre. Stand 5 minutes.
  • 5
    Meanwhile, make mascarpone cream; beat mascarpone, cream and sifted icing sugar in a small bowl with an electric mixer until soft peaks form.
  • 6
    Dust pudding with extra cocoa; serve with mascarpone cream.

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