The classic Italian tiramisu: creamy mascarpone, airy whisked egg and sponge fingers soaked in strong coffee and marsala, layered with cocoa. No oven needed and ideal to make ahead.
Tiramisu
Region: Veneto
Tiramisu
Region: Veneto
Method
01
Make the mixture
Separate the eggs. Whisk the egg white stiff. Whisk the egg yolk with the sugar until frothy and stir in the mascarpone. Gently fold both mixtures together to an airy mass.
02
Coffee
Mix the coffee with the marsala, or leave out the marsala for an alcohol-free version.
03
Build the layers
Cover the base of a dish with a layer of mascarpone mixture. Dip the sponge fingers very briefly in the coffee and lay a layer on top. Sprinkle with sifted cocoa. Repeat; finish with mascarpone mixture.
04
Set
Leave to set for 4 hours or overnight in the fridge.
05
Serve
Sprinkle with sifted cocoa and grated chocolate.
Tips & notes
The mascarpone mixture contains raw egg, so use fresh or pasteurised eggs. Really leave the tiramisu overnight, and the flavours infuse best. Contains raw or only briefly cooked egg: keeps for a maximum of 1–2 days well chilled, and is not suitable for freezing.
Variations
- Replace the marsala with amaretto for an almond flavour.
- Make an alcohol-free version without marsala, with extra strong coffee.
Contains:
Eggs
Milk
| Calories | 431 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 18 g |
| Fat | 35 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
