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AI-generated photograph: A neat square of tiramisu on a small white plate, clean layers of coffee-dark sponge and pale mascarpone cream under a deep brown dusting of cocoa, a few curls of dark chocolate

Home · Recipes · Classic tiramisu

Italian · Desserts

Classic tiramisu

coffee-soaked sponge · whipped mascarpone · bitter cocoa

AI-generated photograph

Sponge fingers dipped in strong coffee, layered with a light whipped mascarpone cream and dusted with bitter cocoa. No oven needed, but it does need at least 4 hours in the fridge to set.

Contains: eggs, milk, cereals containing gluten and sulphur dioxide and sulphites, as written. Eggs are in the eggs and the sponge fingers; milk is in the mascarpone; gluten is in the sponge fingers; and sulphites are in the optional Marsala. Dark chocolate can contain milk or soya, so check the label.

Ingredients

  • 3 tablespoons instant coffee granules, made up with 300ml hot water and cooled
  • 45ml Marsala (a sweet Italian wine, optional)
  • 3 eggs with the British Lion stamp, separated
  • 80g caster sugar
  • 500g mascarpone
  • 1 teaspoon vanilla extract
  • 200g savoiardi (Italian sponge fingers)
  • 2 tablespoons cocoa powder
  • To serve: 20g dark chocolate, finely grated (optional)

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Let's cook

  1. Make the coffee, stir in the Marsala if using, pour it into a shallow dish and leave it to cool completely.
  2. Separate the eggs: crack each one and pass the yolk between the two half shells over a bowl, letting the white fall into a second, very clean bowl. Keep the yolks in a large bowl.
  3. Add the sugar to the yolks and whisk with an electric whisk for 3 to 4 minutes until pale and thick. Add the mascarpone and vanilla and whisk briefly, just until smooth.
  4. Wash and dry the whisk well. Whisk the egg whites until they stand up in stiff peaks when you lift the whisk out. Fold them into the mascarpone with a large metal spoon, cutting through and turning the mixture gently so you keep the air in.
  5. Dip a sponge finger into the coffee for 1 to 2 seconds on each side; any longer and it falls apart. Lay it in a dish about 20 by 25cm. Repeat until the bottom of the dish is covered in one layer.
  6. Spread half the mascarpone cream over the top. Add a second layer of dipped sponge fingers, then the rest of the cream, and smooth the top.
  7. Cover and chill for at least 4 hours, or overnight, until set.
  8. Just before serving, sift the cocoa powder over the top through a small sieve and finish with the grated chocolate. Cut into squares and lift out onto plates.

Tips

  • The raw eggs are safe for everyone, including in pregnancy, if they carry the British Lion stamp. Keep the tiramisu in the fridge at all times.
  • Any trace of yolk or grease stops egg whites whipping, so use a spotless bowl.
  • Dust with cocoa at the last minute, or it soaks in and turns damp.

Swaps

  • No alcohol: leave out the Marsala; the coffee carries plenty of flavour. This also removes the sulphites.
  • No raw eggs: leave out the eggs and fold 250ml whipped double cream into the mascarpone with the sugar and vanilla instead.

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