Tiramisu

Name: Tiramisu
Prep time: 20 min
Cook time: PTnullM
Total time: 20 min
Yield: 8 servings

Posted: 27/03/2025Updated: 27/03/2025

Layers of espresso-soaked savoiardi and creamy mascarpone come together for this classic Italian dessert.

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Preparation: 20 minutesRest: 12 hours

Ingredients

Adjust servings: Servings

Savoiardi (makes 24)

4 large Eggs
120 grams Caster sugar
120 grams Plain flour
0.25 teaspoon Salt
Icing sugar

Assembly

Savoiardi
4 large Egg yolks
120 grams Caster sugar
600 grams Mascarpone
350 millilitres Double cream
250 millilitres Espresso (strong)
4 tablespoons Cocoa powder

Instructions

Savoiardi (makes 24)

Pre-heat the oven to 180°C. Line a baking tray with parchment paper.
Whisk the egg whites until soft peaks form, then gradually add half the sugar, whisking until glossy.
In a separate bowl, whisk the egg yolks with the remaining sugar and vanilla extract until pale and thick.
Gently fold the yolk mixture into the whites, then sift in the flour and cornflour, folding carefully to keep the air in the batter.
Pipe the batter onto the tray in 8cm-long strips. Dust with icing sugar and bake for 10–12 minutes, until lightly golden.
Cool completely.

Assembly

Whisk the egg yolks and sugar until pale and thick. Add mascarpone and whisk until smooth.
In a separate bowl, whip the cream to soft peaks and fold it into the mascarpone mixture.
Quickly dip the savoiardi into the completely cooled espresso (no more than 2 seconds).
Arrange a layer of savoiardi in a 9-inch x 9-inch dish, then spread half the mascarpone mixture on top.
Repeat with another layer of dipped savoiardi and mascarpone.
Cover and refrigerate for at least 6 hours (overnight is best). Dust with cocoa powder before serving.

My notes

Cooking tips

Use room temperature mascarpone to prevent lumps when mixing.
Whip the cream separately to soft peaks before folding it in - this helps keep the mixture light and airy.
Don’t over-whisk mascarpone, or it can turn grainy.
Use high-quality espresso - opt for freshly brewed espresso instead of instant coffee.
Dip the savoiardi quickly - a second or two is enough. If soaked too long, they’ll become mushy.
Let the espresso cool completely before dipping to prevent the biscuits from breaking apart.
Dust with cocoa just before serving to keep it from absorbing moisture and turning dark.

Alternative ingredients

For extra texture, grate chocolate on top or add chocolate shavings.
Add a splash of coffee liqueur, dark rum, or amaretto in the coffee soak adds depth.
Infuse the cream with vanilla bean or citrus zest before whipping.

Storage instructions

Refrigeration: Store tiramisu in the fridge in an airtight container or tightly covered with cling film to prevent it from absorbing fridge odours. Lasts up to 3 days.
Freezing: If freezing, do not add the cocoa as it can become sticky when defrosted. Use an airtight container or wrap the dish tightly with cling film and foil to prevent freezer burn. Can last up to a month.

Re-heating instructions

Defrost overnight - avoid room temperature thawing, as the mascarpone mixture may become too soft.

Nutrition and dietary facts

Vegetarian

(Per serving) Calories: 326kcal (14%), Protein: 7.7g (13%), Fat: 45.4g (57%), Saturated fat: 29.8g (199%), Carbohydrates: 27.2g (10%), Sugars: 13.7g (55%), Fibre: 0.6g (2%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.