Classic Italian Tiramisu

Ingredients

• 240 ml (1 cup)very strong espresso or strong brewed coffee, cooled
• 60 ml (1/4 cup)dark rum
• 42 (about 2 x 198 g (7 oz) packets)ladyfinger biscuits
• 4 largepasteurised egg yolks
• 2 largepasteurised egg whites
• 133 g (2/3 cup), dividedgranulated sugar
• 454 g (16 oz), coldmascarpone cheese
• 360 ml (1 1/2 cups), colddouble cream for whipping
• 15 ml (1 tablespoon)dark rum
• 2.5 ml (1/2 teaspoon)vanilla extract
• 0.6 ml (1/8 teaspoon)fine sea salt
• to dustunsweetened cocoa powder
• to decoratedark chocolate curls

Instructions

1. 1

   Mix the coffee

   Stir the cooled espresso or coffee together with 60 ml (1/4 cup) dark rum in a shallow dish. Set it aside for dipping.

2. 2

   Beat the yolks

   Beat the egg yolks with half the sugar, about 67 g (1/3 cup), until pale, thick and creamy. Add the mascarpone, vanilla and 15 ml (1 tablespoon) rum; mix until smooth, then set aside.

3. 3

   Whip the cream

   In a separate bowl, beat the cold double cream until it forms soft-to-medium peaks.

4. 4

   Fold in cream

   Gently fold the whipped cream into the mascarpone mixture until combined.

5. 5

   Whip the whites

   Put the egg whites in a very clean glass or metal bowl, add the salt and beat until foamy. Gradually add the remaining sugar, one tablespoon at a time, beating well after each addition, until stiff, glossy peaks form.

6. 6

   Lighten the cream

   Fold one third of the whipped egg whites into the mascarpone mixture to loosen it. Gently fold in the remaining whites in two additions until light, airy and smooth.

7. 7

   Dip the biscuits

   Dip the ladyfingers one at a time in the coffee-rum mixture for just 2–3 seconds per side. They should be moistened but not soggy. Arrange half in a snug, even layer in the bottom of a 23 x 33 cm (9 x 13 inch) dish.

8. 8

   Build the layers

   Spread half the mascarpone mixture evenly over the biscuits. Add another layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top. Smooth the surface or make swirls with an offset spatula.

9. 9

   Chill the tiramisu

   Cover the dish with cling film and refrigerate for at least 8 hours or overnight.

10. 10

    Finish the top

    When ready to serve, dust the surface generously with cocoa powder and garnish with dark chocolate curls.

11. 11

    Slice and serve

    Cut the tiramisu into portions and serve chilled.

What is tiramisu?

Tiramisu is an Italian layered dessert, known for coffee-soaked ladyfingers and a rich, creamy mascarpone filling. Its name is often understood as “pick me up”, fitting a dessert built around coffee.

This version uses the traditional combination of coffee, rum and mascarpone, with whipped cream and egg whites folded in for an airy texture. An overnight rest lets the layers settle and the coffee flavour spread through the biscuits.

Nutrition and macros by portion

The nutrition label shows one serving as written: 492 calories, 9g protein, 36g carbs, 33g fat.

The ladyfingers and sugar provide most of the carbohydrates, while mascarpone and double cream contribute much of the fat. Eggs and mascarpone also provide protein. Serve a slice with fresh berries, or keep the rest of the plate light if you want the dessert to be the main treat.

The coffee and biscuits

Coffee soak: Use cooled, strong espresso or brewed coffee so it gives the biscuits a distinct flavour without warming the cream.

Quick dip: The biscuits need only 2–3 seconds per side. A brief dip keeps them tender after chilling instead of letting them collapse into the filling.

Building an airy cream

Mascarpone base: Beat the yolks and sugar until pale and thick before mixing in the cold mascarpone. Mix until smooth, stopping once it is combined.

Whipped elements: Fold the cream and egg whites in gently to keep their volume. Adding some of the whites first loosens the base, making the remaining whites easier to incorporate without overmixing.

Getting the texture right

Egg whites: Use a clean, dry glass or metal bowl, with no traces of grease, so the whites can reach glossy, stiff peaks. Add the sugar gradually and beat well between additions.

Layers: Arrange the dipped biscuits in a snug, even layer and spread the cream across them. Chill for at least 8 hours so the dessert becomes easier to portion.

Timing and make-ahead

The stated 30 minutes is the preparation time; the tiramisu also needs at least 8 hours in the fridge. Making it the night before gives the layers time to firm up.

Keep it covered while chilling, and wait until serving to add the cocoa and chocolate curls for a fresh-looking finish.

Serving ideas

Serve the tiramisu chilled, cut into neat portions with a sharp knife. Wipe the blade between cuts if you want cleaner edges.

Its creamy, coffee-rich layers pair well with fresh berries or a small cup of espresso. Keep accompaniments simple so they do not overwhelm the dessert.

Recipe notes & tips

• Cool the coffee completely before dipping the ladyfingers.
• Have the dish ready before dipping so the biscuits can be arranged quickly.
• Dip each ladyfinger for only 2–3 seconds per side.
• Use a clean bowl and beaters for the egg whites.
• Fold the whipped cream and egg whites in gently to preserve their volume.
• Chill the assembled tiramisu for at least 8 hours before serving.

Variations

• Skip the rum: Use extra cooled coffee in the soak and omit the tablespoon of rum in the cream.
• Use coffee liqueur: Replace the rum in the soak with coffee liqueur for a deeper coffee flavour.
• Add citrus: Finely grate a little orange zest into the mascarpone mixture for a fragrant note.
• Finish with chocolate: Grate dark chocolate over the cocoa instead of using chocolate curls.
• Make individual portions: Layer the dipped biscuits and cream in small glasses rather than one large dish.

Common mistakes to avoid

• Soaking too long: The biscuits can turn soggy, so dip them for only 2–3 seconds per side.
• Using warm coffee: It can soften the biscuits too quickly; let the coffee cool before dipping.
• Overbeating mascarpone: It can lose its smooth texture, so mix just until the ingredients are combined.
• Folding vigorously: The cream and whites lose their air; fold gently until no streaks remain.
• Using a greasy bowl: The egg whites may not whip properly; start with a very clean glass or metal bowl.
• Serving too soon: The layers may be loose; refrigerate for at least 8 hours or overnight.

How to store

Cover and refrigerate leftovers promptly, then eat within 2 days. Serve chilled; this dessert is not suited to reheating.

Frequently asked questions