This is a a tiramisu with a twist, adding mixed berry compote to achieve a tiramipiù (Italian for “lift me up higher”).

Serves: 4

Prep time: 4 hours


For the base:

  • 4 egg yolks
  • 4 tbsp brown sugar
  • 250g mascarpone
  • ½ tsp saffron powder
  • 10 amaretti biscuits, crushed
  • 8 lady’s finger biscuits, halved
  • 1 cup espresso, chilled
  • dark chocolate shavings, to garnish

For the mixed berry compote:

  • 250g mixed berries, plus extra to garnish
  • 2 tsp brown sugar
  • juice of ½ lemon


  1. Whip the egg yolks and brown sugar until they become a thick mousse. Mix in the mascarpone and saffron powder and whip until smooth.
  2. Sprinkle the crushed amaretti biscuits at the base of each dessert glass. Lightly dip the halved lady’s fingers into the espresso, one at a time, then assemble quickly so that they are laying next to each other in each glass.
  3. Evenly layer 1 tbsp or so of the saffron mascarpone cream on top of the lady’s fingers. Sprinkle more amaretti crumbs on top of each glass, along with some shaved dark chocolate. Cover with cling film and refrigerate for 3–4 hours.
  4. To make the compote, cook the mixed berries with the sugar and lemon juice in a small pan on medium heat until the berries break down and reach a jam-like consistency.
  5. To serve, top each glass with the mixed berry compote. Garnish with fresh berries.

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