Classic tiramisu

Ingredients

• 500 gmascarpone
• 50–100 mlmilk
• 50 gsugar
• 1 sachetbourbon vanilla sugar
• 6 tbspamaretto (almond liqueur)
• 125 mlcold espresso or strong coffee
• 200 gsponge fingers
• 1 tbspcocoa powder
• 470 g (optional variation)tinned peach halves, drained

Instructions

1. 1

   Make the cream

   Put the mascarpone in a bowl. Whisk in the milk a tablespoon at a time until the mixture is creamy, using only as much as needed. Stir in the sugar, vanilla sugar and half the amaretto. Mix the remaining amaretto with the espresso or coffee.

2. 2

   Layer the tiramisu

   Arrange half the sponge fingers in a shallow rectangular baking dish, about 30 × 18 cm. Drizzle over half the coffee and amaretto mixture, then spread on half the mascarpone cream. Repeat with the remaining sponge fingers, coffee mixture and cream.

3. 3

   Chill and finish

   Cover the dish with cling film and refrigerate for a few hours or overnight. Just before serving, dust generously with cocoa powder.

4. 4

   Add the peaches

   For the peach variation, drain the peach halves and slice them thinly. Make the cream as above. Layer half the sponge fingers in the dish and drizzle with half the coffee and amaretto mixture, then add half the peaches. Add the remaining peaches and ingredients in the same order, chill, and dust with cocoa before serving.

What is tiramisu?

Tiramisu is an Italian layered dessert, usually built from coffee-soaked sponge fingers and a mascarpone-based cream, with cocoa on top. Its name is often translated as “pick me up”, a fitting nod to the coffee in the classic version.

This version leaves out eggs and uses milk to loosen the mascarpone into a creamy mixture. Amaretto brings an almond note that complements the coffee.

Nutrition and macros by portion

The nutrition label shows one serving as written: 586 calories, 10g protein, 57g carbs, 43g fat.

Mascarpone supplies most of the fat, while sponge fingers and sugar contribute much of the carbohydrate; the mascarpone and sponge fingers provide most of the protein. Serve a modest slice with fresh berries or alongside a lighter main course to balance the richness.

Getting the cream right

Mascarpone: Whisk it with the milk gradually, adding just enough to make a smooth, spreadable cream. The stated 50–100 ml range lets you stop when the texture is right.

Sugar and liqueur: Stir these in after loosening the mascarpone so they are distributed through the cream. Keep the other half of the amaretto for the coffee mixture.

Soak the sponge fingers carefully

Coffee mixture: Drizzle it evenly over the sponge fingers rather than pouring it all in one spot. This helps the layers take on the coffee flavour without leaving one area overly wet.

Layering: Use half the ingredients for each round, as directed. A shallow dish around 30 × 18 cm gives room for two layers of biscuits and cream.

Chilling and texture

Chilling: A few hours in the fridge gives the layers time to settle; leaving the dessert overnight is also suitable. Keep it covered while it chills.

Serving cue: The cream should be cold and set enough to hold a neat spoonful, while the sponge fingers should be softened by the coffee. Dust with cocoa just before serving for a fresh, even finish.

Choosing the coffee

Espresso: Cold espresso gives the dessert a pronounced coffee flavour and avoids warming the mascarpone cream.

Strong coffee: Use it as the alternative if you do not have espresso, and let it cool fully before combining it with the amaretto.

The peach variation

Peaches: Drain the tinned halves well and slice them thinly so they sit neatly between the layers. Add them in the order described, alongside the remaining ingredients.

Serving: The fruit makes this version juicier, so keep it chilled until you are ready to serve and use a spoon to portion it.

What to serve alongside

Tiramisu is rich, so small portions make a satisfying finish after a meal. Serve it on its own or with fresh berries for a fruity contrast.

For a coffee-led dessert course, offer a small cup of espresso alongside it. Avoid adding more sweet accompaniments if you want the amaretto and cocoa flavours to stand out.

Recipe notes & tips

• Start with 50 ml of milk and add more gradually until the cream is spreadable.
• Make sure the espresso or coffee is cold before mixing it with the amaretto.
• Arrange the sponge fingers in a single layer so the coffee mixture reaches them evenly.
• Use a light hand when drizzling to avoid leaving the biscuits swimming in liquid.
• Cover the dish well before chilling so the cream does not pick up fridge odours.
• Dust the cocoa over the top just before serving for a clean finish.

Variations

• Peach layer: Add drained, thinly sliced tinned peaches between the sponge fingers and cream.
• No amaretto: Leave out the liqueur and use the coffee on its own for a simpler flavour.
• Stronger coffee: Choose espresso instead of strong brewed coffee for a more pronounced coffee note.
• Berry topping: Serve with fresh berries for a bright contrast to the creamy layers.
• Cocoa finish: Sift the cocoa over the dessert in an even layer just before serving.

Common mistakes to avoid

• Adding all the milk at once: The cream may become too loose; whisk it in a tablespoon at a time.
• Using warm coffee: It can soften the cream; let the espresso or coffee cool before mixing.
• Over-soaking the sponge fingers: Too much liquid can make the layers soggy; drizzle the coffee mixture evenly.
• Skipping the chill: The layers need time to settle; refrigerate for a few hours or overnight.
• Dusting too early: Cocoa can absorb moisture on the surface; add it just before serving.
• Leaving peach slices wet: Extra syrup can make the layers watery; drain the peaches well before slicing.

How to store

Cover and refrigerate leftovers, and eat within 2–3 days. Keep the dessert chilled until serving; freezing is not recommended because the mascarpone cream may lose its smooth texture.

Frequently asked questions