Classic tiramisu

Ingredients

• 450 mlespresso or instant coffee
• 100 mlAmaretto
• 750 gmascarpone
• 4eggs
• 4 heaped tablespoonsicing sugar
• 1 tablespoonvanilla
• 32ladyfinger biscuits
• to dustcocoa powder

Instructions

1. 1

   Cool the coffee

   Make the coffee and leave it until completely cool. Stir in the Amaretto and set aside.

2. 2

   Prepare the dish

   Line a 20 × 25 cm tin with baking paper to make the tiramisu easier to lift out. Alternatively, use a dish of the same size or a cake ring on a board; in those cases, the paper is not needed.

3. 3

   Make the yolk cream

   Pour boiling water over the eggs, then separate the yolks and whites. Whisk the yolks with the icing sugar and vanilla until pale and fluffy. Add the mascarpone and mix until combined.

4. 4

   Whisk the whites

   Whisk the egg whites until stiff peaks form. Fold them gently into the mascarpone mixture with a spatula until the cream is evenly combined and fairly firm.

5. 5

   Add the first layer

   Dip 16 ladyfingers one at a time into the coffee and Amaretto, then arrange them over the base of the tin or dish. The original method holds each biscuit in the coffee for 3 seconds for a well-soaked result.

6. 6

   Layer and chill

   Spread half the cream over the biscuits, add a second layer of coffee-soaked ladyfingers, then spread over the remaining cream. Dust lightly with cocoa to cover the cream, then chill for several hours, preferably overnight. Dust with more cocoa just before serving.

What is classic tiramisu?

Tiramisu is an Italian chilled dessert built from coffee-soaked ladyfingers and mascarpone cream, usually finished with cocoa. This version keeps to that familiar combination rather than adding flavours such as pistachio.

The method relies on contrast: the biscuits soften in the coffee while the whipped cream stays airy. A good espresso gives the dessert its most pronounced coffee flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 890 calories, 15g protein, 55g carbs, 64g fat.

The ladyfingers and icing sugar provide most of the carbohydrates, while mascarpone contributes most of the fat and the eggs and mascarpone supply much of the protein. Serve a measured slice with fresh berries or fruit to add freshness and balance the rich texture.

Choose the coffee carefully

Coffee: Use espresso with a flavour you enjoy, or make the 450 ml with instant coffee. Let it cool completely before adding the Amaretto so the biscuits do not become warm and overly soft.

Amaretto: Stir it into the cooled coffee. Dip the biscuits individually so you can control how much liquid each one absorbs.

Build a stable mascarpone cream

Yolks: Whisk them with the icing sugar and vanilla until fluffy before adding the mascarpone. Mix just until combined to avoid making the cream looser than necessary.

Whites: Beat to stiff peaks, then fold them in gently with a spatula. This careful folding helps keep the cream light while retaining enough structure for distinct layers.

Get the biscuit texture right

Quick dip: Ladyfingers absorb liquid quickly, so dip them one at a time and lift them out promptly. The recipe uses 3 seconds for a strongly soaked finish; shorten the dip if you prefer a firmer base.

Even layers: Arrange the first 16 biscuits across the base, then spread on half the cream. Repeat with the remaining biscuits and cream; the layers do not have to be perfectly even.

Allow enough chilling time

Rest: Chill the assembled tiramisu for several hours, or preferably overnight. This gives the biscuits time to soften and the cream time to settle into a sliceable dessert.

Finish: The first light cocoa dusting goes on before chilling, while a final dusting just before serving gives the top a fresher appearance.

Serve and portion

Cut the dessert into six portions with a clean, sharp knife, wiping the blade between cuts for neater edges. Serve it cold, straight from the fridge.

A small cup of unsweetened coffee works well alongside the sweet, creamy layers. Fresh berries can add a bright contrast if you would like something on the side.

Recipe notes & tips

• Cool the coffee fully before mixing in the Amaretto.
• Dip each ladyfinger separately rather than soaking a batch at once.
• Use a spatula to fold the egg whites into the mascarpone cream gently.
• Chill overnight when possible for more settled layers.
• Dust the final cocoa layer shortly before serving.

Variations

• Stronger coffee: Use a more concentrated espresso for a bolder coffee flavour.
• Less liqueur: Replace some or all of the Amaretto with extra cooled coffee.
• Cocoa finish: Dust each serving with cocoa just before bringing it to the table.
• Berry side: Serve with fresh raspberries or strawberries for a fruity contrast.
• Individual portions: Assemble the layers in small glasses, dipping the biscuits to fit.

Common mistakes to avoid

• Warm coffee: It can soften the biscuits too quickly; cool it completely before dipping.
• Long soaking: The ladyfingers may turn mushy; dip them briefly and work one at a time.
• Overmixing mascarpone: The cream can lose structure; mix only until the ingredients combine.
• Rough folding: Deflated egg whites make the cream less airy; fold gently with a spatula.
• Skipping the chill: The layers may be loose; allow several hours in the fridge, ideally overnight.

How to store

Cover and refrigerate leftovers, then eat within 2 days. Keep the dessert chilled between servings and do not reheat it.

Frequently asked questions