Classic Tiramisu

About This Recipe

Tiramisu, meaning 'pick me up' in Italian, is one of Italy's most beloved exports. Born in the Veneto region in the 1960s or 70s, it layers delicate savoiardi biscuits drenched in strong espresso with a cloud-like mascarpone cream enriched with egg yolks and marsala wine. The dessert must be made ahead and chilled, allowing the flavours to meld into something far greater than the sum of its parts. No baking required, yet the result is a masterpiece of Italian pastry tradition.

Ingredients

Serves 8

• 6large egg yolks
• 120 gcaster sugar
• 500 gmascarpone cheese(room temperature)
• 300 mldouble cream
• 3 tbspmarsala wine or dark rum
• 300 mlstrong espresso(cooled)
• 2 tbspespresso liqueur or coffee liqueur(optional)
• 200 gsavoiardi ladyfinger biscuits(about 24–28 biscuits)
• 3 tbspgood-quality cocoa powder(for dusting)
• 30 gdark chocolate(optional, finely grated)

Instructions

1. 1

   Whip the egg yolk base

   In a large heatproof bowl set over a pan of barely simmering water (bain-marie), whisk the egg yolks and caster sugar together vigorously for 8–10 minutes until the mixture is pale, thick and has doubled in volume. The whisk should leave a ribbon trail when lifted. Remove from heat and stir in the marsala wine. Allow to cool for 10 minutes.

   The bain-marie gently cooks the yolks to a safe temperature while keeping them smooth and creamy. Do not let the bowl touch the water.

2. 2

   Fold in mascarpone

   Add the room-temperature mascarpone to the cooled yolk mixture. Using a spatula or hand mixer on low speed, fold until completely smooth with no lumps. Ensure the mascarpone is at room temperature or it will create lumps when mixed with the yolks.

3. 3

   Whip and fold in cream

   In a separate cold bowl, whip the double cream to soft peaks — it should hold its shape but still look silky and light. Gently fold the whipped cream into the mascarpone mixture in two stages, using a large metal spoon in a figure-eight motion to retain as much air as possible. The cream should be well combined but still airy.

4. 4

   Prepare the coffee soak

   Combine the cooled espresso with the coffee liqueur in a shallow dish wide enough to dip the biscuits. The soak should be coffee-forward but not overpowering. Taste it — if using unsweetened espresso you may add a teaspoon of sugar to balance the bitterness.

   Dip each biscuit for just 1–2 seconds per side. Over-soaking makes the layers soggy and the tiramisu will collapse when served.

5. 5

   Layer the tiramisu

   Working quickly, dip ladyfingers one at a time and arrange them in a single layer in the base of a 23×33cm (9×13-inch) dish or individual glasses. Spread half the mascarpone cream evenly over the biscuit layer. Repeat with a second layer of dipped biscuits, then cover with the remaining cream, smoothing the top flat with a palette knife.

6. 6

   Chill and dust

   Cover the dish tightly with clingfilm and refrigerate for at least 6 hours, ideally overnight. The resting time is essential — it allows the biscuits to fully absorb the cream and coffee, creating the characteristic melt-in-the-mouth texture. Just before serving, dust generously with cocoa powder through a fine-mesh sieve and scatter grated dark chocolate if using.

Variations

• •

  Strawberry tiramisu: replace coffee with strawberry coulis and add fresh sliced strawberries between layers.

• •

  Limoncello tiramisu: use limoncello in place of marsala and add lemon zest to the mascarpone cream for a bright, summery version.

• •

  Chocolate tiramisu: spread a thin layer of Nutella between the mascarpone layers for an indulgent chocolate twist.

Storage

Store covered in the refrigerator for up to 3 days. The texture remains best within the first 48 hours. Tiramisu can be frozen (without the cocoa topping) for up to 1 month — thaw overnight in the fridge and dust with cocoa just before serving.

Frequently Asked Questions