Mini Christmas 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 Serving
Energy 404.8 kj
Energy 96.7 kcal
Fat 3.7 g
Carb 12.6 g
Protein 3.1 g
Saturated fat 2.4 g
Salt 0.5 g
Dietary fibre 0.2 g
Sugars 10.4 g