Classic tiramisu recipe
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Serves:     people
Notes from Anna
  • Tiramisu means ‘pick me up’ in Italian. This easy, no-cook dessert is a real crowd pleaser and ideal to serve at large gatherings. It actually benefits from being made several hours in advance to allow the lovely flavours to mingle.
  • This is a decadent, stress-free finale to a special meal that won’t break the bank.


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  1. Make the coffee, pour it into a shallow bowl and leave to cool. Roughly chop the chocolate.
  2. Separate the eggs. Beat the egg yolks with half the sugar to a light, pale, creamy consistency. This will take 3 minutes. Add the mascarpone and mix well to combine.
  3. Whisk the egg whites until they form soft peaks. Add the remaining sugar, one spoon at a time, beating well after each addition to a glossy thick consistency.
  4. Fold the egg whites gently into the mascarpone cream using a large metal spoon.
  5. To assemble the tiramisu, dip a savoiardi biscuit into the coffee very briefly (you don’t want the biscuit to disintegrate) and place it lengthways in the bottom of a large rectangular glass or china dish. Repeat with more biscuits until you have covered the bottom of the dish.
  6. Spoon over a third of the mascarpone filling then add another layer of savoiardi dipped in coffee. This time lay the biscuits across the width of the dish. Cover with another third of the mascarpone mixture. Add a third layer of coffee-dipped savoiardi lengthways and cover with a final layer of mascarpone mixture. Top the cream with a final layer of biscuits, laid across the width of the dish.
  7. Dust the tiramisu with the cocoa powder and sprinkle with the chopped chocolate. Refrigerate for at least a couple of hours before serving.

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