Layers of coffee-soaked sponge and rich marsala infused cream make up this delightful Italian dessert, perfect to end any meal! As sponge fingers are not gluten free, we've made a Madeira cake (cut into fingers) instead.

This recipe uses 200g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance

40-50mins (for cake)
Makes 4


  • For the Madeira Cake:
  • 200g (8oz) Juvela Gluten-Free White Mix
  • 150g (6oz) butter or soft margarine (70% fat content)
  • 150g (6oz) caster sugar
  • 50g (2oz) ground almonds
  • 3 medium eggs, lightly beaten
  • Grated rind of a lemon For the Tiramisu:
  • 600ml tub double cream
  • 250g tub mascarpone
  • 75ml (3oz) marsala or Tia Maria
  • 75g (3oz) golden caster sugar
  • 2tbsp coffee dissolved in 300ml boiling water
  • 1-2 tsp cocoa powder
  • Method

    1. To make the Madeira cake, place all the ingredients into a large bowl and beat well until thick and creamy.
    2. Turn the mixture into an 8 inch round cake tin (greased and base lined) and bake in a preheated oven (180°C/350°F/Gas Mark 4) for 45-50 minutes until golden brown and firm to touch.
    3. For the tiramisu, place the cream, mascarpone, marsala and sugar in a large bowl and whisk together well until soft peaks are formed.
    4. Dissolve the coffee in boiling water and allow to cool.
    5. Dip the sponge fingers quickly into the coffee (so that they are soaked but not soggy!), then arrange in a rectangular baking dish.
    6. Spread half of the cream mixture over the top of the sponge, then repeat with another layer of sponge and the remaining cream mixture.
    7. Sprinkle with a little cocoa and refrigerate for a couple of hours (or you can make the day before and leave in the fridge overnight).