Luxury South African Tiramisu

Someone has a birthday coming up at HQ and we are so excited to make this Tiramisu using Illovo’s Ginger in Syrup and Illovo’s chocolate sauce. Take a look at how you can make your own.



105g castor sugar (125ml)

300g Ricotta cheese

250g tub Mascarpone cheese

150g green fig jam

100g Illovo Ginger in Syrup, chopped

100g Maraschino cherries, halved

100g Albany chocolate, grated and finely chopped

250ml fresh cream, stiffly whipped

200g finger biscuits

375ml hot strong black coffee

Illovo Chocolate Sauce

Chocolate for decoration (optional)


  1. Beat the castor sugar and Ricotta cheese together until smooth. Add Mascarpone cheese and continue beating until mixed in.
  2. Mix in the fig jam, ginger, cherries and grated chocolate, and lastly, gently fold in the whipped cream.
  3. Dip finger biscuits one at a time into the coffee, and place, into rows, onto the base of a square dish. Spread half the cheese mixture over the first row of biscuits and drizzle generously with chocolate sauce.
  4. Repeat this process of dipped biscuits, chocolate sauce and cheese mixture to end off.
  5. Lightly sieve cocoa powder across the top of the pudding.
  6. Cover and refrigerate.

To decorate, melt chocolate and spread over bubble wrap plastic. Once set, remove and break into shards.

Serves 8

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Contact: IllovoSugar


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