Mini Philadelphia Tiramisu
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  • Prep time 10 '
  • Total time 70 '


  • 175 g Philadelphia Light
  • 1 tsp vanilla essence
  • 2 tbsp icing sugar
  • 1 tsp amaretto
  • 60 ml espresso
  • 8 sponge fingers or boudoir biscuits
  • 0.5 tsp cocoa powder, to dust


  • Beat together the Philadelphia, vanilla and icing sugar until smooth.
  • Stir in the amaretto into the espresso in a shallow bowl. Break up the sponge fingers and quickly dip half into the coffee mixture and place into the bottom of espresso cups or small glasss.
  • Spoon a little of the Philadelphia mixture onto the soaked sponges. Repeat the process with the remaining coffee, sponge fingers and Philadelphia. Dust with the cocoa and leave to chill for at least 1 hour or overnight for the flavours to develop.


  • Biscotti biscuits can be used instead of sponge fingers if preferred.

Nutritional Information

Typical values Per recipe
Energy 2429.0 kj
Energy 580.0 kcal
Fat 22.2 g
Carb 75.6 g
Protein 18.6 g
Saturated fat 14.4 g
Salt 3.0 g
Dietary fibre 1.2 g
Sugars 62.4 g