About our Tiramisu recipe
This simple, delicious, Italian dessert is always a guaranteed crowd-pleaser. It's particularly perfect for those warm summer days when you're craving a sweet, chilled dessert.
Whilst there are a few steps to this dessert, it’s really easy to pull them together in under an hour and totally worth the effort when you enjoy that first mouthful. This pud is ideal to make ahead of time, just pop in the fridge and let the ladyfingers do their thing, marinating and soaking up all the yummy flavours.
If you love Tiramisu as much as we do, you are going to want to check out our list of our best Tiramisu recipes. Have fun and experiment by mixing and matching flavours, or simply keep it classic.
Looking for a dairy-free alternative? Our Vegan Tiramisu is the recipe for you - we’ve used plant based yoghurt and cream to create the most delicious vegan-friendly dessert.
What’s the best alcohol to use in Tiramisu?
Our recipe uses Marsala wine, which is the traditional alcohol used to soak the sponge fingers - but you can also use Kahlua, Madeira or dark rum. If you don’t want to use alcohol, you can always add a shot of espresso to your cream mix.
Method
Step 1:
Add the double cream, mascarpone, vanilla extract, marsala wine and golden caster sugar into a large bowl and mix them together gently until the mixture has the consistency of thickly-whipped cream. This should take around 1-2 minutes if you’re using a hand mixer on a medium setting. Avoid overmixing, as the mascarpone in the mixture will start to separate.
Step 2:
Pour the cooled coffee mixture into the bottom of a 20x20cm 2L glass dish.
Step 3:
Quickly dip half the amount of the sponge fingers (100g) in, one by one - you want them soaked but not soggy. Arrange the dipped sponge fingers in rows in the bottom of your second glass dish.
Step 4:
Spread half of the cream mixture over the top of the fingers using a silicone spatula, then add a layer of grated chocolate.
Step 5:
Continue dipping your remaining sponge fingers into the coffee mix, and add another layer of coffee-dipped fingers on top of the creamy layer. At this point, most of the coffee mixture should be used up.
Step 6:
Add the other half of the cream mixture, and finish with a thicker layer of the grated chocolate.
Step 7:
Chill for 2-3 hours in the fridge before serving (however, overnight is best to allow the flavours to really come out). To serve, finish with a sprinkle with cocoa powder.
Ingredients
- 75g Billington's Unrefined Golden Caster Sugar
- 400ml Double cream
- 250g Marscapone
- 75ml Marsala
- 1/2 tsp Nielsen-Massey Vanilla Extract
- 300ml Instant coffee
- 200g Sponge fingers
- 25g Dark chocolate (grated)
- 2 tsp Cocoa Powder
- 75g Billington's Unrefined Golden Caster Sugar
Utensils
- Mixing bowl
- Hand whisk
- 20x20cm 2L glass dish (for dipping the sponge fingers)
- 14x23cm, 1.5l glass dish (for building and serving the tiramisu)
- Spatula
Recipe Reviews
So easy to make in advance - will be using this recipe again!
Absolutely delicious, and so easy!
Ingredients
- 75g Billington's Unrefined Golden Caster Sugar
- 400ml Double cream
- 250g Marscapone
- 75ml Marsala
- 1/2 tsp Nielsen-Massey Vanilla Extract
- 300ml Instant coffee
- 200g Sponge fingers
- 25g Dark chocolate (grated)
- 2 tsp Cocoa Powder
- 75g Billington's Unrefined Golden Caster Sugar
Utensils
- Mixing bowl
- Hand whisk
- 20x20cm 2L glass dish (for dipping the sponge fingers)
- 14x23cm, 1.5l glass dish (for building and serving the tiramisu)
- Spatula