If you’re after a show-stopping dessert that’s secretly super easy to make, tiramisu is your go-to. Widely regarded as Italy’s most iconic dessert, this traditional Tiramisu recipe layers sponge fingers soaked in coffee and marsala with a rich, creamy mascarpone filling, and let’s not forget the dusting of cocoa on top that makes it look extra fancy (and hides any rough edges!).
It’s indulgent, comforting, and ridiculously moreish. Whether you’re hosting a dinner party or just want something special to end the week on a high note, tiramisu is always a crowd-pleaser. Plus, as it needs some time in the fridge before serving you can make it ahead of time and just let it chill until you’re ready to impress!
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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Cal/Serv:
577
Ingredients
3
medium eggs*, separated
200ml
double cream
80g
caster sugar
250g
mascarpone
200ml
fresh espresso or strong black coffee, cooled
3Tbsp.
sweet marsala
3Tbsp.
dark rum
24
savoiardi (lady finger) biscuits
Cocoa powder, to dust
Directions
Step 1Put the egg whites in a medium bowl, the yolks into a second large bowl and the double cream into a third. Add the sugar to the yolks and, using a handheld electric whisk, beat until pale and thick, about 3-4min
Step 2Add 1/2 the mascarpone to the egg yolk mixture and beat until combined. Beat in the remaining mascarpone. Next, whisk the double cream until it just holds its shape (no need to clean the beaters first).
Step 3Scrape the cream into the mascarpone bowl and beat to combine. Clean the beaters, then whisk the egg whites until they hold stiff peaks. Using a large metal spoon, fold the whites into the mascarpone mixture, trying to keep in as much air as possible
Step 4In a shallow bowl, mix the espresso/coffee, marsala and rum. Working with 2 biscuits at a time, dip into the espresso mixture for 1-2sec per side – you want them to soak up liquid but not get too soft. Once soaked, arrange in the base of a 1.5 litre serving dish. Repeat to soak and place 1/2 the biscuits.
Step 5Spoon 1/2 the mascarpone mixture into the dish and spread level. Repeat layering once more with the remaining biscuits, boozy coffee and mascarpone mixture. Dust generously with cocoa powder and chill for at least 4hr before serving.
GET AHEAD
Complete recipe up to 2 days ahead. Keep chilled. To serve, re-dust with cocoa powder, if needed.
A note on raw eggs
*Pregnant women, infants and the elderly are advised to eat raw eggs only if they have the British lion stamp.
Switch up the booze
Sweet marsala is a must in tiramisu, but you can swap the dark rum for brandy, or leave it out altogether for a less alcoholic version.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
