Raspberry Cream Pudding

I started this as a cheat’s tiramisu, because you know how much I love coffee… but then I found a pack of frozen raspberries – the beautiful vibrant colour called out to me.

So, I made a make-shift pudding that is similar to tiramisu but breaking all the laws. I had a bunch of leftover chocolate biscuits that had hardened from one of the failed trials, and you know I am the queen of leftovers, refusing to ever throw anything out.

I dipped each biscuit into strong espresso, and layered with raspberry cream and essentially ended up making a gorgeous pudding! The tartness of fruit, richness of cream and chocolate and bitterness of good quality espresso!

You can of course omit raspberries entirely if you wish, replace with another fruit compote or coulis or mashed (mango would be awesome here, as would strawberries).

The Recipe
Serves 2


  • 6-8 chocolate biscuits
  • ½ cup espresso, strong
  • 200ml cream, cold
  • 2 tbsp icing sugar
  • Pinch of vanilla pod seeds
  • 20g frozen raspberries


  • Prepare the cream first:
  • Whip the cream until it thickens
  • Then add the vanilla and sugar and beat again until soft peaks
  • Fold in the raspberry
  • Set aside in the fridge until ready to use
  • Keep two glassware of desired shape ready
  • Place the espresso in a flat bowl big enough to dip the whole biscuit in without breaking
  • Dip chocolate biscuit into the espresso and place into the glassware
  • Top the biscuit with a medium layer of cream
  • Repeat the process with dipped biscuit and cream until you reach the top
  • Cover with cling film and refrigerate until ready to serve
  • Garnish with a dusting of cocoa powder