Tiramisu
We love how effortlessly tiramisu brings together bitter coffee, soft, rich cream and a dusting of cocoa. Instead of raw eggs, we whisk the yolks and sugar over steam: the cream turns thick and silky and keeps its layers well into the next day. The main thing is not to overdo the coffee — the ladyfingers should only kiss it.
- Prep
- 35 min
- Cook
- 10 min
- Rest
- 6 h
- Total
- 6 h 45 min
- Servings
- 8
- Level
- Medium
- Per serving
- 570 kcal
Ingredients
For the cream
To assemble
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What to use instead
For an alcohol-free version, skip the marsala and add 1 tsp vanilla extract to the coffee instead.
Makes: 1 dish (20 × 30 cm / 8 × 12 in), 8 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Prepare the coffee
Brew strong coffee, stir in the marsala or liqueur if using and pour it into a wide, shallow bowl. Let it cool completely — warm coffee turns the biscuits soggy.
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Step 2: Cook the yolks
Whisk the yolks and sugar in a heatproof bowl and set it over a pan of barely simmering water, without the base touching the water. Whisk constantly for 5–7 minutes until the mixture is pale, thick and doubled in volume, and the trail of the whisk holds for a few seconds (72–75°C / 162–167°F on a thermometer). Lift off the heat and cool to room temperature.
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Step 3: Add the mascarpone
Add the cold mascarpone to the cooled yolk mixture and beat briefly on low speed, just until smooth. Beating too long can make it grainy.
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Step 4: Fold in whipped cream
Whip the cold cream to soft but steady peaks and fold it into the mascarpone mixture in two additions. The cream should be thick enough to hold its shape on a spoon.
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Step 5: Dip the ladyfingers
Dip each ladyfinger into the coffee for 1–2 seconds per side — no longer; the centre should stay slightly firm. Lay them snugly in a 20 × 30 cm (8 × 12 in) dish.
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Step 6: Build the layers
Spread half the cream over the biscuits, add a second layer of dipped ladyfingers and cover with the remaining cream. Smooth the top with a spatula.
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Step 7: Chill the tiramisu
Cover and refrigerate for at least 6 hours, ideally overnight. Just before serving, sift a generous layer of cocoa over the top.
Tips & variations
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Tip
Use dry, crisp ladyfingers: they absorb just the right amount of coffee. Soft sponge fingers go mushy very quickly.
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Tip
Dust with cocoa right before serving; in the fridge it absorbs moisture from the cream and turns blotchy.
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Swap
For an alcohol-free version, skip the marsala and add 1 tsp vanilla extract to the coffee instead.
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Storage
Tiramisu keeps, covered, in the fridge for up to 2 days. Freeze the leftover egg whites for meringues later.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 570 kcal | 4,560 kcal |
| Protein | 8 g | 64 g |
| Fat | 41 g | 328 g |
| Carbohydrates | 39 g | 312 g |
Approximate values calculated from standard ingredient data.
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