This fabulous recipe was kindly given to us by Ben Martin from Giraffe to support the Rude Health Porridge Championships. Ben has been cooking professionally for over twenty years and is currently a development chef for Giraffe. Giraffe is a family friendly, casual dining restaurant with a global menu and relaxed atmosphere. Ben created a tiramisu-flavoured porridge inspired by the favourite dessert of his Italian wife.

tiramasu porridge

Serves 3

15 mins


200g Porridge Oats

1l semi skimmed milk

20ml strong black coffee

20g caster sugar

20ml masala

½ tsp vanilla essence

50g mascarpone

50ml double cream

5g honey

4 savoirdi biscuits

cocoa powder for dusting


1. In a pan, combine the milk and porridge oats. Bring to the boil and cook to the required consistency, stirring continuously

2. In a separate pan, combine the coffee, sugar, masala and vanilla, bring to the boil and reduce to form syrup

3. In a mixing bowl, whisk together the mascarpone, cream and honey until semi whipped

4. Divide the porridge in to 4 bowls and swirl the syrup over each portion

5. Add a spoon of mascarpone cream, dust with cocoa powder and serve with a savoirdi biscuit

tirimasu porridge