Classic Tiramisu Recipe

Classic tiramisu

  • serves 6-8
  • Easy

Whip up our smart, authentic version of this classic Italian dessert, made with mascarpone, marsala and savoiardi biscuits soaked in coffee and Tia Maria


Mascarpone is the creamy base of a classic tiramisu, along with lighter-than-air whipped eggs. 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



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


  • 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.

Cook’s notes Government medical advice is that eggs with the Red Lion stamp are safe to eat raw, although people with a weakened immune system should avoid them.

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Nutritional Information

  • Kcals 491
  • Fat 27.5g
  • Saturates 16.7g
  • Carbs 46g
  • Sugars 30.9g
  • Fibre 1.3g
  • Protein 8g
  • Salt 0.3g