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A show-stopping dessert has never been easier! Filled with coffee flavour and topped with creamy mascarpone, you won't be able to resist.

  • Serves8
  • Cook time20 minutes
  • Prep time10 minutes, + cooling & 20 mins chilling time
Tiramisu tart


  • 2 sheets frozen shortcrust pastry, just thawed
  • 1/4 cup (10g) instant coffee powder
  • 3/4 cup (185ml) Coles Urban Coffee Culture Caramel Coffee Syrup
  • 2 x 250g tubs mascarpone
  • Cocoa powder, to dust

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Cut 1 pastry sheet in half. Place the 2 halves, slightly overlapping, over 2 sides of the whole pastry sheet. Press edges firmly to seal. Line a 20cm (base measurement) fluted tart tin with removable base with pastry. Use a sharp knife to trim excess pastry.
  2. Step 2

    Line the pastry case with baking paper. Fill with baking weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice and bake for a further 10 mins or until pastry is golden brown. Set aside to cool.
  3. Step 3

    Meanwhile, place coffee powder and 2 tbs hot water in a bowl. Stir until coffee dissolves. Stir in the caramel syrup. Cool.
  4. Step 4

    Use an electric mixer to whisk the mascarpone and ⅓ cup (80ml) coffee mixture in a bowl until soft peaks form. Spoon mascarpone mixture into the pastry case. Place in fridge for 20 mins to chill. Drizzle with remaining coffee mixture and dust with cocoa powder.

Nutrition Information

Per Serve

Energy: 1950kJ/467 Cals (22%)

Protein: 6g (12%)

Fat: 31g (44%)

Sat fat: 19g (79%)

Carb: 40g (13%)

Sugar: 24g (27%)

Fibre: 1g (3%)

Sodium: 150mg (8%)