Tiramisu Pudding with Mascarpone Cream

Tiramisu Pudding with Mascarpone Cream
You need a 10 inch camp oven or use a 6 cup cake tin on trivett in a 12 inch camp oven.


  • 1 cup SR Flour
  • 2 tablespoons dutch processed cocoa
  • 1/2 cup castor sugar
  • 1/2 cup milk
  • 1 egg lightly beaten
  • 2 tablespoons golden syrup
  • 150 gr butter melted & cooled
  • 1 cup firmly packed brown sugar
  • 1 tablespoon instant expresso coffee granules
  • 1 cup boiling water
  • 1/4 cup marsala
  • 1/2 cup thickened cream
  • 2 extra teaspoons cocoa Mascarpone Cream
  • 250 gr mascarpone cheese
  • 3/4 cup thickened cream
  • 2 tablespoons icing sugar


Beat all 3 ingredients in a small bowl with electric mixer until soft peaks form. Cover & pop in fridge.


  • Grease your 8 or 10 inch camp oven or a ovenproof dish.
  • Have your ingredients ready.
  • Put your heatbeads on as by the time you mix this they should be ready.
  • Sift flour & cocoa; stir in castor sugar then milk, egg, syrup & half the butter.
  • Spread mixture into camp oven.
  • Stir brown sugar, coffee granules & boiling water in a heatproof jug or bowl (about 2 -3 cup capacity) until sugar is dissolved.
  • Stir in marsala, cream & remaining half of butter.
  • Slowly pour coffee mixture over the back of a large spoon, over pudding batter.
  • Place 5 heatbeads under camp oven & 15 around the lid.
  • This should give you temperature of around 180 deg. Bake for about 40 minutes.
  • Check all is going ok at around 20 minute mark. When cooked it should be firmish to touch in centre.
  • Take heatbeads off lid & stand for 5 minutes. Dust the top over with the extra cocoa.
  • Serve with Mascarpone cream or plain whipped cream or icecream + strawberries.
  • Make close to serving time as if left to stand cake will absorb chocolatey sauce.


Enjoy a simple to make dessert that is pretty impressive camping.


Recipe & Pics Courtesy Lisa Turner