Inka tiramisu


  • 2 teaspoons of Inka Classic
  • 12 small, round sponge cakes (Lady Finger type)
  • 50 ml of water
  • 15 g of room temperature butter
  • 40 g of ground walnuts
  • 8 teaspoons of agave syrup
  • 150 g of cream cheese, mascarpone or other soft cheese
  • 3 tablespoons of yoghurt
  • crushed nuts


Dissolve Inka Classic in water. Arrange the cakes on a sheet and drizzle them with the beverage. Using a fork, mix the butter with ground walnuts and 4 teaspoons of agave syrup until smooth. In a separate container, mix the cheese, yoghurt and 2 teaspoons of agave syrup. Prepare your favourite container made of see-through material (e.g. a glass baking dish) and place the layers in the following order: cheese batter, cakes, walnut cream, cheese batter. Adorn the dessert with ground walnuts and drizzle with the remaining agave syrup.

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