Tiramisu

Ingredients

• 240 ml (1 cup)boiling water
• 6 tablespoonsinstant espresso powder
• 150 ml (1/2 cup plus 2 tablespoons)Kahlua liqueur
• 3eggs
• 100 g (1/2 cup), dividedgranulated sugar
• 950 ml (4 cups)whipping cream
• 225 g (8 ounces), at room temperaturemascarpone cheese
• 1 teaspoonvanilla extract
• 198 g (1 7-ounce package)Savoiardi biscuits (ladyfingers)
• to tastecocoa powder

Instructions

1. 1

   Make the coffee

   Pour 240 ml boiling water into a shallow bowl. Stir in the espresso powder and 120 ml of the Kahlua, then leave the mixture to cool.

2. 2

   Cook the yolks

   Separate the yolks from the whites, reserving the whites for another use. Put the yolks in a small heatproof bowl that fits snugly over a saucepan containing about 5 cm of water. Bring the water to a gentle simmer, set the bowl over it, and add 50 g sugar. Beat with a hand mixer on medium speed for 4–5 minutes, until thick, creamy and pale yellow. Take the bowl off the heat and leave the mixture to cool.

3. 3

   Whip the cream

   In a large bowl, combine the whipping cream, remaining 50 g sugar, 30 ml Kahlua and the vanilla. Beat until stiff peaks form.

4. 4

   Mix the filling

   Transfer the cooled yolk mixture to a large bowl and blend in the mascarpone until smooth. Gently fold in the whipped cream with a large spatula, taking care not to knock out its air. For a more custard-like topping, set the mixture aside as it is; for a fluffier cream, beat it in a mixer for 30 seconds to 1 minute, then set aside.

5. 5

   Layer the tiramisu

   Dip 2–3 ladyfingers at a time in the espresso mixture and arrange half in a single layer in the bottom of a 23 cm square pan or serving dish. Spread half the cream mixture over them. Dip the remaining ladyfingers in batches and arrange them as a second layer, then spread the rest of the cream evenly over the top.

6. 6

   Chill and serve

   Cover with cling film and refrigerate for at least 6 hours and up to 48 hours. Run a knife around the inside of the pan, cut into squares, dust the portions with cocoa powder and serve.

What is tiramisu?

Tiramisu is an Italian layered dessert traditionally made with coffee-soaked biscuits and a creamy mascarpone filling. Its name is commonly translated as “pick me up”, a fitting nod to the coffee at its heart.

In this version, Kahlua joins the espresso, while whipped cream gives the mascarpone-and-yolk filling a lighter texture. The biscuits soften as the assembled dessert rests in the fridge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 692 calories, 9g protein, 38g carbs, 54g fat.

The ladyfingers and sugar provide much of the carbohydrate, while the whipping cream and mascarpone contribute most of the fat. Eggs and mascarpone supply some protein. Balance a portion by serving it after a lighter meal rather than pairing it with another rich dessert.

Build the coffee flavour

Espresso: dissolve the instant espresso powder in boiling water, then stir in the liqueur. Let the mixture cool before dipping so the biscuits do not get an unnecessarily warm soak.

Kahlua: most goes into the coffee mixture, with a smaller amount flavoured through the cream. Keep the measured portions distinct as you prepare each component.

Get the filling right

Egg yolks: beating them over gently simmering water with sugar thickens the mixture and turns it pale. Keep the bowl snugly over the pan and beat for the stated 4–5 minutes.

Mascarpone: bringing it to room temperature helps it blend smoothly into the cooled yolks. Fold in the whipped cream gently to preserve its volume.

Dip without oversoaking

Ladyfingers: work with just 2–3 at a time, as the method directs, and dip them in the espresso mixture before arranging each layer. They should be coated but still hold their shape for layering.

Layers: use half the biscuits and half the filling first, then repeat. Spreading the final cream layer evenly gives the dessert a tidy top for dusting.

Choose the cream texture

Custard-like: after folding the whipped cream into the mascarpone mixture, leave it as it is for a softer, less aerated topping.

Extra fluffy: beat the combined mixture for 30 seconds to 1 minute if you prefer more volume. Avoid extending the mixing beyond the time given in the method.

Plan the chilling time

The tiramisu needs at least 6 hours in the fridge and can be chilled for up to 48 hours. This make-ahead window lets the layered dessert rest before cutting.

Dust the portions with cocoa powder just before serving, as directed, and use a knife around the inside of the pan to help release neat squares.

What to serve with tiramisu

Serve the squares chilled as a dessert after a meal. Coffee makes a natural accompaniment to the espresso in the dish.

Because the tiramisu is rich and creamy, a small serving can sit comfortably alongside a lighter main course rather than another heavy dessert.

Recipe notes & tips

• Cool the espresso mixture before dipping the ladyfingers.
• Use mascarpone at room temperature so it blends smoothly with the yolks.
• Beat the yolks over a gentle simmer rather than a vigorous boil.
• Fold the whipped cream in gently to keep the filling airy.
• Dip only a few ladyfingers at a time to keep the layering manageable.
• Chill for at least 6 hours before cutting and serving.

Variations

• Less liqueur: reduce the Kahlua in the coffee mixture for a milder liqueur flavour.
• More coffee: use a stronger espresso mixture for a more pronounced coffee taste.
• Custard-style topping: skip the optional extra beating after folding in the cream.
• Fluffier topping: beat the combined filling for 30 seconds to 1 minute.
• Individual portions: assemble the biscuit and cream layers in small serving dishes.

Common mistakes to avoid

• Warm coffee soak: cool the espresso mixture before dipping the biscuits.
• Soggy ladyfingers: dip them briefly and work in small batches.
• Lumpy filling: bring the mascarpone to room temperature before blending.
• Deflated cream: fold it into the mascarpone mixture gently with a spatula.
• Runny yolk mixture: beat over a gentle simmer for the full 4–5 minutes, until thick and pale.
• Rushed chilling: allow at least 6 hours in the fridge before serving.

How to store

Cover and keep the tiramisu refrigerated for up to 48 hours. Serve it chilled; the recipe does not give reheating instructions.

Frequently asked questions