Biscuit Tiramisu


  • 400ml double cream
  • 75g icing sugar
  • 2 tbsp vanilla extract
  • 250g mascarpone
  • 1 orange, zested
  • 2-3 packs Maryland Milk and Dark Chocolate cookies
  • 2/3 pot Jack’s Hazelnut Chocolate Spread
  • 300ml strong cold coffee
  • 4 tbsp cocoa powder


  1. Beat the mascarpone, icing sugar, cream, vanilla and orange zest together until soft peaks are formed.
  2. Spread hazelnut and chocolate spread over each cookie, then dunk into the cold coffee and hold for at least 6 seconds.
  3. Lay into a medium sized dish until the bottom is covered.
  4. Dollop half the cream mixture on top then sieve half the cocoa powder over the top.
  5. Repeat with a second layer of coated and dunked biscuits, cream and cocoa.
  6. Place in the fridge overnight before serving to allow the biscuits to soften.