Chocolate Cappuccino Tiramisu

Prep Time

25 minutes

Chilling Time

2 hours

An Italian favourite using Divine ingredients. What's not to love about this recipe? For more recipe ideas follow Erik on Twitter @divinechocteers


  • 3 egg whites
  • 4x 35g Divine Cappuccino Chocolate bars
  • 250g mascarpone cheese
  • 4 tsp Café Direct Machu Picchu Instant Coffee
  • 125ml Boiling Water
  • 1 tsp sugar
  • 45ml FAIR Spirits Fairtrade rum
  • 200g Italian sponge fingers
  • 100g whipped cream



In a medium bowl beat the egg whites into soft peaks.


Melt three 35g Divine Cappuccino Chocolate bars. Leave to cool.


Make the coffee with the water, add the sugar and rum.


Arrange half of the sponge fingers in the bottom of a square baking tin. Spoon the coffee mixture over the sponge fingers.


Whip the mascarpone cheese, add the chocolate and fold in the egg whites.


Dollop half of the cream mixture over the sponge fingers. Add the whipped cream to the other half.


Use the remaining sponge fingers to cover the cream mixture. Repeat with the remaining extra whipped cream mixture


Grate and shave the remaining chocolate bar and sprinkle over the top and chill for at least 2 hours.