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This play on tiramisu is served in individual spoons for a fun and diminutive dessert.

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  • 3 Villaggio® Original Thick Sliced Italian Style White Bread, crusts removed
  • 1 tbsp (15 mL) butter, melted
  • 1 tbsp (15 mL) granulated sugar
  • 12 raspberries
  • Mascarpone Cream:
  • 1/3 cup (75 mL) whipping cream
  • 1 tbsp (15 mL) icing sugar
  • 1/4 cup (60 mL) softened mascarpone cheese
  • 1/4 cup (60 mL) prepared lemon curd, divided


Preheat oven to 350°F (180°C). Cut slices of bread into 1/2-inch (1 cm) cubes; toss with melted butter and sugar. Spread cubes on rimmed baking sheet; bake for 10 to 12 minutes or until golden and toasted.

Mascarpone Cream: In bowl, whip cream with icing sugar to soft peaks. Fold in mascarpone, and 2 tbsp (30 mL) lemon curd until smooth.

Place a few toasted bread cubes onto 12 ceramic spoons. Top each with dollop of Mascarpone Cream and 1/2 tsp (2 mL) of remaining lemon curd. Top with raspberry.

Tip: Omit lemon curd and stir chocolate shavings into mascarpone if desired. Garnish with additional chocolate shavings.

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