Tiramisu

Ingredients

• 500 mlwater
• 4 heaped tbspinstant coffee granules
• 5 tbsp, or to tasteamaretto
• 1 tbspsugar
• 4egg yolks
• 250 gicing sugar
• 180 gcream cheese
• 100 gcream
• 500 mlvery cold whipping cream
• 500 gsponge fingers
• to tastesweetened cocoa powder, for dusting

Instructions

1. 1

   Make the coffee

   Bring 500 ml of water to the boil. Pour it into a bowl, add the coffee granules and stir well.

2. 2

   Flavour the coffee

   Add the amaretto and 1 tbsp of sugar, then mix until combined. Set aside.

3. 3

   Whisk the yolks

   In a bowl, beat the egg yolks with 125 g of icing sugar until smooth and pale yellow. Set aside.

4. 4

   Mix the cheese

   In another bowl, beat the softened cream cheese with the 100 g of cream until smooth. Set aside.

5. 5

   Whip the cream

   In a third bowl, beat the very cold whipping cream, gradually adding the remaining 125 g of icing sugar as you continue. Stop when it is firm, taking care not to overwhip it until it splits.

6. 6

   Combine the creams

   Fold the yolk mixture into the cream cheese mixture. Gradually fold this into the whipped cream, mixing gently until evenly combined.

7. 7

   Layer the biscuits

   Use a 35 × 25 cm dish. Dip the sponge fingers one at a time in the coffee, taking care not to soak them too much, and arrange them across the base.

8. 8

   Add the filling

   Spread half of the cream mixture over the biscuit layer.

9. 9

   Finish the layers

   Add another layer of coffee-dipped sponge fingers, then cover them with the remaining cream mixture.

10. 10

    Dust with cocoa

    Sift sweetened cocoa powder over the top.

11. 11

    Set and chill

    Freeze for 2 hours to help the tiramisu set, then transfer it to the fridge until ready to serve.

What is tiramisu?

Tiramisu is an Italian dessert built from coffee-soaked biscuits and a creamy filling, usually finished with a dusting of cocoa. Its name is often understood as “pick me up”, a fitting description for a dessert with coffee at its heart.

This version uses cream cheese alongside egg yolks and whipped cream, rather than relying solely on a traditional mascarpone filling. The combination makes a rich, soft layer, while the brief freeze helps it hold its shape for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 7g protein, 54g carbs, 25g fat.

The sponge fingers and added sugar provide most of the carbohydrates, while the whipping cream, cream cheese and egg yolks contribute much of the fat. The yolks and dairy also provide some protein. A smaller slice served with fresh berries can make for a more balanced dessert plate.

The coffee and biscuits

Coffee soak: Let the granules dissolve fully in the hot water before adding the amaretto and sugar. The finished mixture should be cool enough to handle comfortably when you dip the biscuits.

Quick dips: Sponge fingers absorb liquid rapidly, so dip each one briefly rather than leaving it submerged. They should be moist but still sturdy enough to arrange in the dish.

Building a smooth filling

Soft cheese: Let the cream cheese soften before beating it with the cream; this helps avoid lumps. Beat just until the mixture looks smooth.

Whipped cream: Start with very cold cream and add the icing sugar gradually. Stop when it holds firm peaks, since continuing to beat can make it grainy or cause it to split.

Fold gently

Yolk mixture: Fold the beaten yolks into the cheese mixture using broad, gentle movements. This combines the two without making the filling dense.

Final mixture: Add the cheese mixture to the whipped cream in stages and fold until no streaks remain. Avoid vigorous stirring, which can knock air out of the cream.

Layers and setting

Even layers: Arrange the first biscuits to cover the base of the 35 × 25 cm dish, then spread half the filling over them. Repeat with the remaining biscuits and filling.

Chilling time: The recipe calls for 2 hours in the freezer, followed by refrigeration until serving. This gives the layers time to firm up while keeping the dessert chilled.

Serving ideas

Dust the top with cocoa just before serving if you want the powder to stay dry and distinct. Cut portions with a clean knife, wiping it between slices for neater edges.

Serve on its own or alongside fresh berries for a bright contrast to the creamy filling and coffee-soaked biscuits.

Recipe notes & tips

• Soften the cream cheese before mixing so the filling turns out smooth.
• Keep the whipping cream cold until you are ready to beat it.
• Add the icing sugar gradually while whipping the cream.
• Dip the biscuits briefly so they do not collapse in the coffee.
• Sift the cocoa through a small sieve for an even finish.
• Use pasteurised egg yolks if you prefer to avoid serving uncooked egg.

Variations

• Extra coffee: Make the soak more intense by adding a little more instant coffee.
• Adjust the amaretto: Use less or more amaretto to suit your preferred flavour.
• Cocoa finish: Use unsweetened cocoa powder if you would like a less sweet topping.
• Berry side: Serve each portion with fresh berries for a fruity contrast.
• Individual portions: Assemble the same layers in small glasses, dipping the biscuits to fit.

Common mistakes to avoid

• Over-soaking biscuits: They can turn mushy; dip each sponge finger quickly and lift it straight out.
• Lumpy cream cheese: The filling will not be smooth; soften the cheese before beating it.
• Warm whipping cream: It may not whip properly; keep it very cold until use.
• Overwhipping cream: It can become grainy or split; stop once it holds firm peaks.
• Rough folding: The filling can lose its lightness; fold gently until just combined.
• Skipping the setting time: The slices may be difficult to lift; give it 2 hours in the freezer, then chill it.

How to store

Cover the dish and keep it refrigerated; aim to eat it within 2 days because the filling contains uncooked egg yolks. Do not leave it at room temperature for extended periods, and thaw any firm portions in the fridge before serving.

Frequently asked questions