Tiramisu

Ingredients

• 500 mlcream
• 500 gmascarpone
• 250 mlsugar
• 10 mlvanilla extract
• 4egg yolks
• 2 packetsladyfinger biscuits
• 240 ml (1 cup)strong black coffee
• 100 mlrum
• to tastedark chocolate, for grating

Instructions

1. 1

   Cool the coffee

   Stir the rum into the coffee and leave the mixture to cool.

2. 2

   Beat the mascarpone

   Beat the egg yolks, sugar, vanilla and mascarpone together until thick.

3. 3

   Whip the cream

   In a separate bowl, beat the cream until stiff, then fold it into the mascarpone mixture.

4. 4

   Layer the biscuits

   Dip the ladyfinger biscuits into the cooled coffee mixture one at a time and arrange them over the base of a tray or baking dish.

5. 5

   Add the cream

   Spread half of the mascarpone mixture over the biscuits.

6. 6

   Repeat the layers

   Add another layer of dipped biscuits, followed by the remaining cream.

7. 7

   Chill and serve

   Refrigerate the tiramisu for at least 2 hours. Grate dark chocolate over the top before serving.

What is tiramisu?

Tiramisu is an Italian dessert built from coffee-soaked ladyfingers and a sweet mascarpone mixture. Its name is often translated as “pick me up” or “cheer me up”, a fitting description for its coffee flavour and rich layers.

This version follows the familiar layered approach but folds whipped cream into the mascarpone rather than using beaten egg whites. Rum adds warmth to the coffee, while dark chocolate gives the finished dessert a bittersweet top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 10g protein, 68g carbs, 52g fat.

Most of the energy and fat come from the cream and mascarpone, while the ladyfingers and sugar provide much of the carbohydrate. The eggs add some protein, though this is still a rich dessert; serve a modest slice after a meal with fruit if you want a more balanced plate.

Choosing the ingredients

Mascarpone: use it chilled and beat it with the yolks, sugar and vanilla until the mixture thickens. Its mild, creamy character is the foundation of the filling.

Coffee and rum: make the coffee strong enough to flavour the biscuits, then let the mixture cool before dipping. The rum is mixed directly into the coffee, so its flavour carries through the layers.

Getting the cream right

Whipped cream: beat it separately until it holds stiff peaks, then fold it gently into the mascarpone mixture. This keeps the filling airy without losing its creamy texture.

Gentle folding: use a broad spatula and turn the mixture over itself until no obvious streaks remain. Avoid vigorous stirring, which can knock out the air you have just whipped in.

Dipping the biscuits

Quick dip: take each ladyfinger through the coffee mixture one at a time. A brief dip gives the biscuits coffee flavour while helping them keep their shape in the dish.

Even base: arrange the dipped biscuits closely across the bottom of the tray or baking dish. Fill gaps with pieces of biscuit if needed, using the biscuits from the stated amount.

Layering and chilling

First layer: spread half of the mascarpone mixture evenly over the biscuits, then repeat with another layer of dipped biscuits and the remaining cream. An even finish makes the dessert easier to portion.

Chill time: refrigerate for at least 2 hours before serving. The rest gives the layers time to settle and the biscuits time to soften.

Serving the tiramisu

Chocolate topping: grate dark chocolate over the dessert just before serving for a fresh, fine-textured finish. Add it after chilling so it stays distinct on top.

To serve: use a sharp knife or serving spoon to cut through the layers. Tiramisu works well as the finale to an Italian-style meal, or alongside coffee.

Recipe notes & tips

• Let the coffee and rum mixture cool fully before dipping the biscuits.
• Dip the ladyfingers one at a time so you can control how much liquid they absorb.
• Whip the cream in a clean bowl until it holds stiff peaks.
• Fold the whipped cream into the mascarpone mixture gently to keep it light.
• Cover the dish while it chills to protect the dessert from absorbing other fridge smells.
• Grate the dark chocolate over the top shortly before serving.

Variations

• Skip the rum: leave it out and use the coffee on its own.
• Use cocoa: dust the chilled tiramisu with cocoa powder instead of grated chocolate.
• Add orange: finely grate a little orange zest over the top for a citrus note.
• Try decaffeinated coffee: use strong decaf coffee for a similar flavour without the caffeine.
• Use espresso: replace the brewed coffee with cooled espresso, keeping the total amount at 240 ml.

Common mistakes to avoid

• Warm coffee: it can soften the biscuits too quickly; cool the coffee mixture before dipping.
• Long biscuit dips: they can make the base soggy; dip each biscuit briefly and remove it promptly.
• Softly whipped cream: it can make the filling loose; beat the cream until it holds stiff peaks.
• Overmixing the filling: it can lose its airy texture; fold the cream in gently.
• Skipping the chill: the layers may be difficult to serve neatly; refrigerate for at least 2 hours.

How to store

Cover and refrigerate leftovers, and eat within 2 days because the dessert contains raw egg yolks. Keep it chilled until serving and do not reheat.

Frequently asked questions