Tiramisu

Ingredients

• 280 gmascarpone cheese (see notes for substitute)
• 475 mlheavy whipping cream
• 67 gsugar
• 1 teaspoonvanilla extract
• 360 mlstrongly brewed coffee (or espresso)
• 30 mldark rum or coffee liqueur like Kahlua (optional)
• 1 package (about 26 cookies)ladyfingers
• 8 gcocoa powder

Instructions

1. 1

   Whip the cream

   Beat the mascarpone in a medium bowl until soft. Add the cream, sugar and vanilla, then beat for about 3 minutes, until stiff peaks form.

2. 2

   Mix the coffee

   Combine the coffee and dark rum in a shallow dish.

3. 3

   Dip the ladyfingers

   Dip each ladyfinger into the coffee mixture and lift it out straight away; do not leave it to soak. Arrange the dipped biscuits in a single layer in an 20 cm square baking dish.

4. 4

   Layer the cream

   Spread half of the mascarpone mixture over the ladyfingers. Add another layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top.

5. 5

   Chill the tiramisu

   Dust the top with cocoa powder, cover with cling film and refrigerate for at least 3 hours.

What is tiramisu?

Tiramisu is an Italian dessert built from layers of coffee-soaked ladyfingers and mascarpone cream, usually finished with cocoa. This home-style version keeps the classic combination but uses a straightforward whipped cream mixture and needs no baking.

The short assembly time makes it easy to prepare ahead, though it still needs at least 3 hours in the fridge before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 441 calories, 6g protein, 23g carbs, 35g fat.

The ladyfingers and sugar provide most of the carbohydrates, while mascarpone and whipping cream account for much of the fat. The cream and mascarpone contribute some protein; for a more balanced plate, serve a modest slice after a meal that includes vegetables and a protein source.

Choosing the ingredients

Mascarpone: its mild flavour and creamy texture give the filling its characteristic richness. The recipe notes that cream cheese mixed with a little sour cream can be used instead.

Coffee: use strongly brewed coffee or espresso so its flavour comes through in the biscuit layers. Dark rum or coffee liqueur is optional.

Getting the cream right

Soft mascarpone: beat it first until smooth and softened, before adding the cream, sugar and vanilla. This helps it blend into the filling.

Stiff peaks: stop beating once the cream mixture holds firm peaks. The method gives about 3 minutes as a guide, but watch the texture as you go.

Dipping the ladyfingers

Quick dip: touch each ladyfinger to the coffee and remove it immediately. The biscuits should take on some coffee without becoming waterlogged.

Even layers: arrange the dipped biscuits in a single layer, then spread half the cream over them. Repeat with another biscuit layer and the remaining cream.

Chilling and serving

Allow at least 3 hours in the fridge after assembling so the layers can settle. The recipe's 20-minute total time covers the quick preparation, not this chilling period.

Dust the cocoa over the top before covering the dish. Serve chilled, cutting through the layers with a sharp knife.

What to serve with it

Tiramisu is rich, so small portions work well after a meal. Serve it on its own or alongside fresh berries for a bright contrast.

Coffee, espresso or unsweetened tea also make simple accompaniments that suit the dessert's coffee and cocoa flavours.

Recipe notes & tips

• Use coffee that has cooled before dipping the ladyfingers.
• Dip each ladyfinger briefly to keep the biscuit layers from turning soggy.
• Spread the cream gently so the biscuit layers stay in place.
• Cover the dish before refrigerating to protect the surface.
• Dust the cocoa evenly across the top for a neat finish.

Variations

• Skip the alcohol: leave out the rum or coffee liqueur and use coffee on its own.
• Use espresso: replace the brewed coffee with strongly made espresso.
• Try the suggested substitute: mix cream cheese with a little sour cream in place of mascarpone.
• Add a cocoa finish: sift the cocoa over the top just before serving for a fresh-looking dusting.

Common mistakes to avoid

• Soaking the biscuits: they turn soggy; dip them in and out of the coffee straight away.
• Using warm coffee: it can soften the biscuits too quickly; let the coffee cool first.
• Underwhipping the cream: the filling may be loose; beat until stiff peaks form.
• Skipping the chill: the layers may not settle; refrigerate for at least 3 hours.
• Overbeating the cream: it can lose its smooth texture; stop once firm peaks form.

How to store

Cover and refrigerate leftovers, and eat within 3 days. Serve chilled; reheating is not suitable for this dessert.

Frequently asked questions