If you're already over chocolate Easter Eggs, then let the kids enjoy them and for the more developed palate, you will want something more refined and why not?  You deserve it.   Top off your Easter with this perfect dessert.   The Tiramisu.

As an Easter treat for you, we are sharing our recipe.    This is the original recipe that we have been using at Elaia for the last 20 years.  It has been tweaked along the way but we think this recipe is a winner!  We hope you enjoy making it and eating it as much as we do.  


Coffee Mixture

  • 450 mls strong black coffee
  • 3/4 cup castor sugar
  • good splash of Kahlua
  • 1 packet of Savoiardi Sponge Finger Biscuits

Cream Cheese Mixture

  • 150g softened cream cheese
  • 600mls cream
  • 1/2 cup castor sugar

Cocoa Powder for dusting


Combine the coffee, 3/4 cup castor sugar and Kahlua.   Allow to cool.

Beat the sugar, softened cream cheese and the cream until well combined. 

Dip the biscuits in the coffee just enough to cover.  Do not soak.

Cover the base of a small baking dish with a layer of biscuits.  

Cover the biscuits with a layer of cream cheese mixture. 

Dust cream cheese layer with cocoa powder.

Repeat layers until top layer is Cream Cheese mixture.

Dust generously with cocoa powder.     Refrigerate before serving. 

Decorate with chocolate ganache and cream quenelles and dusting of icing sugar.  


Preparation Time: 30 minutes

Refrigeration Time before serving: 2 hours minimum.  

If possible make a day in advance before serving as the coffee and Kahlua flavours infuse the biscuits and is more moist.  It also allows the layers to set which looks nicer when serving. 

Don't soak the biscuits in the coffee as it will cause them to go soggy and will fall apart when serving.   Just a quick 'dunk' in the coffee is all that is needed.  

Tia Maria liqueur can also be used instead of Kahlua.