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Try this easy tiramisu recipe then check out our tiramisu cake, Baileys tiramisu and more coffee desserts. Also discover more of our enticing Italian desserts including cannoli, vanilla panna cotta, Sicilian ricotta cake and affogato chocolate mousse.


How to make tiramisu...step-by-step video


Tips for making the perfect tiramisu

  • We've folded both whipped cream and whipped eggs into the creamy mascarpone mixture to achieve a lighter-than-air texture - make sure to do this step carefully so you don't over mix and knock out the air.
  • If you want to get a super-sharp edge to your slices, put the tiramisu in the freezer for the final half an hour before you serve it

Classic tiramisu recipe

Ingredients

  • 3 eggs, separated (see notes below)
  • 100g caster sugar
  • 2 tbsp Marsala
  • 250g tub mascarpone
  • 150ml double cream
  • 150ml strong black coffee
  • 75ml Tia Maria
  • 36 savoiardi biscuits
  • 2-3 tbsp cocoa powder

Method

  • STEP 1

    Whisk together the egg yolks and sugar until pale and thick, and the whisk leaves a trail in the eggs when lifted up. Stir the marsala and mascarpone together then fold into the egg and sugar mixture. Whip the cream to soft peaks in one bowl and whisk the egg whites to stiff peaks in another. Gently fold the whipped cream into the mascarpone mixture, then fold in the egg whites incorporating as much air as possible.

  • STEP 2

    Line a deep, loose-bottomed 20cm square cake tin with a thick strip of baking paper leaving the ends overhanging (this will make it easier to take the whole thing out for slicing – but if you prefer, you can make it in a deep serving dish and just spoon out when ready).

  • STEP 3

    Pour the coffee and Tia Maria into a large bowl. Dip the biscuits into the mixture and put a layer into the bottom of the tin (you might have to trim the ends). Cover with 1/3 of the cream and a dusting of cocoa.

  • STEP 4

    Repeat twice more but don’t add the last dusting of cocoa until you are ready to serve. Chill in the fridge for at least 4 hours or preferably overnight. Remove the whole tiramisu from the tin, dust with more cocoa and cut into slices.

Discover more coffee dessert ideas

Chocolate Trifle Recipe with Baileys

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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