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Close up side view of tiramisu on white plate.
Print Recipe
5 from 2 votes


This tiramisu is a classic Italian dessert combining coffee and chocolate flavours with creamy mascarpone cheese. A great dessert to make ahead and feed a crowd.
Prep Time30 mins
Chilling time4 hrs
Total Time4 hrs 30 mins
Course: Dessert, Snack
Cuisine: Italian
Keyword: Chocolate, coffee, Italian dessert


  • 1 deep dish baking tray, approx. 8 inches squared (20cm by 20cm)


  • 1 cup (250mls) cold strong black coffee
  • ½ cup masala wine *optional
  • 24 lady fingers or sponge finger biscuits
  • 3 large egg yokes
  • cup (80 gms) castor or white sugar
  • 2 tubs (8.8oz/ 250gms each) mascarpone cheese
  • 2 cups (500mls) thickened cream
  • ¼ cup Cocoa powder or finely chopped chocolate, for dusting


  • If using a double boiler put water on to heat up.
  • Whip cream lightly until firm peaks form.
  • Add half the marsala to the mascarpone cheese. Whip until mix starts to firm up but not not over mix, or it will curdle.
  • If using a double boiler make sure the top of the water does not touch the bottom of the double boiler. Start with boiling water then turn the heat down and keep the heat on as low as possible. Add the egg yokes and sugar to the top of the double boiler and whisk together with a balloon whisk until pale. This is your sabayon.
  • Continue to whisk for five to ten minutes until mixture is pale, foamy and starts to thicken up. Once thickened remove from heat and allow to cool.
  • Add the slightly cooled sabayon to the mascarpone cheese and mix to incorporate.
  • Add mascarpone mix to whipped cream and fold in gently to incorporate, without knocking the air out of the mix. It should be nice and thick and hold its shape pretty well.
  • Mix the cold coffee and masala wine and put into a shallow bowl
  • Dip ½ of the sponge finger biscuits in one by one, turning over briefly before removing.
  • Place the soaked sponge fingers into the dish, lining them up as needed.
  • Spread half the cream mix over the coffee soaked biscuits.
  • Repeat for the next layer, soaking the sponge biscuits and covering with cream mix.
  • One the top layer is completed dust generously with cocoa powder or finely chopped chocolate.
  • Cover and chill in fridge for at least 4 hours, ideally over night.
  • To serve remove from fridge, slice and enjoy!


Tiramisu is a simple dessert but it can be tricky to get right.  See my tips and trick section for lots of trouble shooting.
If you are worried about your tiramisu not setting you can make them in individual serving glasses or ramekins.  As long as you the the ingredients right it should still taste delicious!