Tiramisù (Italian Coffee and Mascarpone Dessert)
Why this recipe works
- Light mascarpone cream: Whisked yolks and folded egg whites give the mascarpone filling structure without making it heavy.
- Coffee, cocoa and Marsala: Strong coffee, bitter cocoa, dark chocolate and Marsala create a balanced dessert with richness, bitterness and gentle warmth.
- Improves as it chills: Resting in the fridge allows the biscuits to soften, the cream to set and the flavours to settle into distinct layers.
- Recognisable tiramisù structure: Savoiardi, mascarpone cream, coffee and cocoa give the dessert its classic layered form and spoon-soft texture.
Get the most out of this recipe
Timing notes
- Chill until fully set: Allow at least 4 hours in the fridge so the cream firms and the biscuits absorb moisture evenly.
- Best after an overnight rest: Overnight chilling gives cleaner slices and a more settled flavour, especially if serving from a larger dish.
- Finish just before serving: Dust with cocoa powder at the end so it stays dry and velvety rather than darkening in the fridge.
Ingredient notes
- Use savoiardi biscuits: Savoiardi are dry and airy, so they absorb coffee quickly while still holding the layered structure.
- Choose good mascarpone: Cold mascarpone with a thick, smooth texture helps the cream stay stable when briefly whisked into the yolk mixture.
- Raw egg note: This style uses raw egg for lightness; pasteurised eggs are the safer choice for anyone more vulnerable to foodborne illness.
Common mistakes
- Soaking the biscuits too long: Dip the savoiardi briefly and turn once; if they collapse in the coffee, the finished layers can slump.
- Overmixing the mascarpone: Whisk mascarpone only until smooth and combined, as overworking it can loosen the cream.
- Serving too soon: Cutting before the dessert has chilled properly makes the layers soft and difficult to portion cleanly.
Authenticity notes
- Classic layered method: Tiramisù is built from alternating layers of coffee-dipped savoiardi and mascarpone cream rather than baked or set with gelatine.
- Marsala is one common addition: Marsala adds depth to the coffee soak, though similar fortified wines such as dry sherry can give a related warmth.
Equipment you'll need
Ingredients
Instructions
- Pour the coffee into a shallow dish and stir in the marsala. Set aside to cool completely if it is still warm.
- Separate the eggs into two large bowls. Add the sugar to the yolks and whisk with a hand mixer for 3 to 5 minutes until very pale, thick and ribboning.
- Add the mascarpone to the yolk mixture and whisk briefly until smooth and just combined. Do not overmix or it can loosen too much.
- Whisk the egg whites to stiff peaks. Fold them into the mascarpone mixture in two additions, keeping as much air as possible.
- Dip each savoiardi biscuit quickly into the coffee mixture, turning once, so it is soaked but not collapsing. Arrange a snug layer in the base of a baking dish.
- Spread over half the mascarpone cream. Repeat with a second layer of dipped biscuits, then finish with the remaining cream and smooth the top.
- Cover and chill for at least 4 hours, or overnight for the best texture. Just before serving, finely grate the dark chocolate over the top, then dust evenly with cocoa powder through a sieve.
Recipe notes
Tips
- Dip the savoiardi very briefly; if they are left in the coffee they will turn soggy and the layers can slump.
- For clean slices, chill overnight and wipe the knife between cuts.
- Food safety: this recipe contains raw egg; use pasteurised eggs if serving to pregnant people, young children, older adults, or anyone with a weakened immune system.
Substitutions
- Replace Marsala wine with dry sherry for a similar fortified-wine warmth.
- Replace Dark baking chocolate with Cocoa powder for an all-cocoa finish; increase the cocoa powder to 30 g and dust a little more generously.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge and serve cold. For the best finish, dust with cocoa powder just before serving as it darkens and absorbs moisture over time.
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Recipe overview
- Servings: 8 servings
- Total time: 4h 20min (35min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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