Tiramisu is a creamy, dreamy dessert that looks fancy but is essentially just layers of sponge fingers, coffee and mascarpone – no oven time required!
300ml good quality strong coffee
3tbsp Marsala – you can change up the liqueur to suit your taste preferences, amaretto, Kahlua, brandy and dark rum all work a treat
3 egg yolks
100g caster sugar
500g mascarpone, or make your own , it’s easy!
1 cup thickened cream
400g packet of Savoiardi sponge fingers, you can make your own here or head down to your local Italian grocer – this is what we usually opt for!
Cocoa powder/shaved dark chocolate
Tiramisu is a creamy, dreamy dessert that looks fancy but is essentially just layers of sponge fingers, coffee and mascarpone – no oven time required! Just like its tiered cousin the lasagne, tiramisu tastes best the day after it’s made, so be prepared, make ahead, and bask in praise of those you’re sharing it with.
Allow the 300ml of coffee to cool until just warm, then add the 3 tbsp Masala (if you run out of coffee mixture at any point, make some more and continue the process).
Beat the 3 egg yolks with 75 g of the sugar until very pale and creamy and almost doubled in volume. A slight ribbon should fall from the whisk attachment (or beaters). Transfer the mixture to a large bowl.
Wipe the mixer bowl clean, add the 250ml cream and remaining 25g sugar and beat to soft medium peaks. Add the 500g mascarpone and whip until it creates a soft, spreadable mixture – this won’t take long at all, you don’t want to overdo it and have a stiff mixture that’s trickier to work with. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Working with one at a time, dip half the biscuits into the just-warm coffee mixture until moistened but not soft (we usually count two seconds submerged for each sponge finger). Arrange in a single layer in the base of a serving dish (or you can make individual serves in glasses). Pour over half the mascarpone mixture, spread it out evenly with a spatula, and dust the surface with cocoa/shaved chocolate. Dip the rest of the biscuits in the coffee mixture and arrange them on top. Pour over the remaining mascarpone cream and smooth the surface with a spatula.
Take a moment to admire the lovely layers, then cover and chill in the fridge for at least 6 hours, or we absolutely suggest overnight. Just before serving, dust heavily with cocoa powder/shaved chocolate.
Spoon into bowls or plates.
Hints and Tips
You’ll find a little how-to video for this recipe on our Instagram.