Tiramisu - A Coffee Lovers Dessert

Ingredients

• 6egg yolks
• 175 g (¾ cup + 2 tbsp)white sugar
• 60 ml (¼ cup)whole milk
• ¼ tspvanilla
• 360 ml (1½ cups)double cream
• 1 tbspicing sugar
• 1 tspvanilla
• 450 g (16 oz), at room temperaturemascarpone cheese
• 420 ml (1¾ cups)espresso or very strong coffee, at room temperature
• 80 ml (⅓ cup)dark rum
• 2 packs (400 g total; 7 oz each)ladyfinger biscuits
• For dustingcocoa powder
• Optionalchocolate shavings

Instructions

1. 1

   Cool the coffee

   Make 300 ml (1¼ cups) of coffee or espresso and leave it to cool.

2. 2

   Thicken the yolks

   In a double boiler, whisk the egg yolks with the sugar, ¼ tsp vanilla and milk until thickened, about 10 minutes; an electric mixer works best. Take the mixture off the heat and chill it for 45 minutes. Once chilled, blend in the mascarpone and return the mixture to the fridge.

3. 3

   Whip the cream

   In a separate bowl, combine the double cream, 1 tsp vanilla and icing sugar. Set the bowl over a second bowl of ice or frozen vegetables to keep it cold, then whip until stiff peaks form.

4. 4

   Fold and chill

   Fold the whipped cream into the egg and mascarpone mixture. Return the filling to the fridge until you are ready to assemble.

5. 5

   Prepare to layer

   Gather the ingredients you will need to assemble the tiramisu.

6. 6

   Add the rum

   Stir the rum into the cooled espresso mixture.

7. 7

   Build the layers

   Dip the ladyfingers one at a time into the espresso mixture and arrange them across the bottom of the dish. Spread over enough filling to cover them completely, then repeat with a second layer. Use any remaining mixture in a smaller dish or cups.

8. 8

   Set overnight

   Cover the tiramisu with plastic wrap and leave it to set overnight. Its flavour is best after two days.

9. 9

   Finish and serve

   When ready to serve, dust the top with cocoa powder and finish with chocolate shavings.

What is tiramisu?

Tiramisu is an Italian layered dessert traditionally made with coffee-soaked biscuits and a creamy filling. This version folds whipped cream into a mascarpone and egg-yolk mixture for a light, rich contrast to the coffee and cocoa.

The make-ahead rest is part of what makes it work: the biscuits soften, the layers settle, and the coffee flavour carries through the dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1315 calories, 20g protein, 145g carbs, 70g fat.

The ladyfingers and sugar provide much of the carbohydrate, while the mascarpone, double cream and egg yolks contribute most of the fat; the eggs and dairy also provide protein. Balance a serving with fresh fruit, or serve a smaller slice after a meal with fruit on the side.

The mascarpone filling

Room-temperature mascarpone: it blends more readily into the chilled yolk mixture, helping the filling stay smooth.

Whipped cream: folding it in gently preserves some of its air. Stop once the mixture is combined rather than beating it further.

Whisk the yolk mixture

Double boiler: whisk continuously over the simmering water so the mixture thickens evenly without catching on the base of the bowl.

Doneness cue: after about 10 minutes, the mixture should have thickened. Chill it for the full 45 minutes before adding the mascarpone, as directed.

Dip the biscuits briefly

Coffee mixture: let the espresso or strong coffee cool before stirring in the rum. The recipe calls for 300 ml of coffee in the method, while the ingredient list gives 420 ml.

Quick dip: coat each ladyfinger one at a time, then lift it out. A brief dip helps the biscuits soften as the dessert rests without making them difficult to layer.

Layering and setting

Even layers: arrange the dipped biscuits to cover the base, then spread filling over them before repeating. The recipe suggests using any remainder in a smaller dish or individual cups.

Overnight rest: cover the dish and refrigerate it while it sets. The recipe notes that the flavour is best after two days, so it suits advance preparation.

Serving suggestions

Cocoa and chocolate: dust the top with cocoa just before serving and add chocolate shavings if you like.

Alongside: serve a small portion with fresh berries or fruit to add a bright contrast to the creamy, coffee-rich layers.

Recipe notes & tips

• Let the coffee cool completely before using it to dip the biscuits.
• Keep the cream and its bowl cold while whipping to help it reach stiff peaks.
• Fold the whipped cream in gently to keep the filling light.
• Dip ladyfingers individually rather than soaking a whole batch.
• Use the extra filling for individual cups if it does not fit in the main dish.
• Add the cocoa and chocolate shavings just before serving.

Variations

• Skip the rum: leave it out of the coffee for a version without alcohol.
• Use individual cups: layer the biscuits and filling in small glasses for separate servings.
• Add chocolate: finish with extra chocolate shavings for a more pronounced chocolate topping.
• Choose decaffeinated coffee: use decaffeinated espresso or strong coffee while keeping the same method.
• Adjust the coffee: use espresso for a more concentrated coffee flavour.

Common mistakes to avoid

• Adding warm yolk mixture: chill it for 45 minutes before blending in the mascarpone.
• Lumpy mascarpone: bring it to room temperature before mixing it into the chilled yolk mixture.
• Overwhipping the cream: stop when stiff peaks form, then fold it gently into the filling.
• Soggy biscuits: dip each ladyfinger briefly and lift it out rather than leaving it in the coffee.
• Skipping the rest: cover and chill the assembled tiramisu overnight so it can set.
• Dusting too early: add cocoa shortly before serving to keep the finish neat.

How to store

Keep the tiramisu covered in the fridge and eat it within 3 days. Serve it chilled; the recipe recommends leaving it to set overnight and notes that its flavour is best after two days.

Frequently asked questions