Tiramisu with cream

Ingredients

• 250 gsavoiardi biscuits
• 300 gcold coffee
• 500 gmascarpone
• 125 gcold double cream
• 120 gsugar
• 90 g (about 5)egg yolks
• 20 gdark rum
• to tasteunsweetened cocoa powder

Instructions

1. 1

   Whisk the yolks

   Make the coffee and leave it to cool completely. Put the yolks in a bowl, preferably using pasteurised yolks, add the sugar and whisk with an electric whisk for about 10 minutes, until pale and frothy.

2. 2

   Add mascarpone

   Add the mascarpone to the yolk mixture one spoonful at a time, whisking continuously. Clean the beaters, then whip the cream in a separate bowl until firm.

3. 3

   Fold in cream

   Fold the whipped cream into the mascarpone mixture gently, using a bottom-to-top motion to keep it airy.

4. 4

   Dip the biscuits

   Stir the rum into the cooled coffee. Spread a spoonful of cream over the base of a 24 × 24 cm dish. Dip the savoiardi briefly in the coffee, just a few seconds on each side, then arrange them in a layer in the dish.

5. 5

   Build the layers

   Spread a generous layer of cream over the biscuits and level it. Add a second layer of coffee-dipped savoiardi, then cover with the remaining cream.

6. 6

   Chill and finish

   Level the top and refrigerate for at least 1 hour to firm up. Dust with unsweetened cocoa to taste before serving.

What is tiramisu with cream?

Tiramisu is an Italian layered dessert traditionally made with coffee-soaked savoiardi and a mascarpone cream. This version folds whipped cream into the mascarpone mixture for a softer, richer-feeling filling.

Coffee and a little dark rum flavour the biscuits, while cocoa gives the top a gently bitter finish. The brief chilling time helps the layers settle together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 10g protein, 51g carbs, 48g fat.

Most of the carbohydrates come from the savoiardi and sugar, while mascarpone, cream and egg yolks contribute much of the fat; the mascarpone, biscuits and yolks provide protein. Serve a modest slice with fresh fruit to add contrast and balance the richness.

The mascarpone filling

Yolks and sugar: whisk them until pale and foamy, then add the mascarpone gradually so the mixture stays smooth.

Whipped cream: beat it separately until firm, then fold it in gently. A light hand helps preserve the airy texture rather than flattening the filling.

Dip the savoiardi quickly

Coffee soak: use fully cooled coffee, flavoured with the rum, and dip each biscuit for only a few seconds per side. Savoiardi absorb liquid quickly, so a long soak can leave them too wet.

Layering: arrange the dipped biscuits in a close, even layer. This gives each portion a clear biscuit-and-cream structure when served.

Get the texture right

The cream should be firm enough to spread but still feel light after folding. If the whipped cream is loose, it may make the filling harder to level.

After chilling, the top should hold its shape when you spoon into it, while the biscuits remain moist rather than soggy. Dust the cocoa on just before serving for a dry, distinct finish.

Timing and assembly

The coffee needs to cool completely before it is used, so make it first. While it cools, you can measure the other ingredients and prepare the dish.

The method calls for at least 1 hour in the fridge. Allow extra time if you prefer a firmer dessert, but keep it chilled until you are ready to serve.

Serving ideas

Serve the tiramisu cold, cut or spooned into portions, with the cocoa as the final touch. Unsweetened coffee alongside it echoes the flavour of the soaked biscuits.

For a fuller dessert plate, add fresh berries or sliced fruit. Keep additions simple so they do not overwhelm the mascarpone and coffee layers.

Recipe notes & tips

• Use fully cooled coffee so the cream does not soften as you assemble the layers.
• Keep the cream cold until you are ready to whip it.
• Add the mascarpone a spoonful at a time to help the yolk mixture stay smooth.
• Fold the whipped cream in gently rather than beating it into the filling.
• Dip each savoiardo briefly and let excess coffee drip off before layering.
• Dust the cocoa over the dessert shortly before serving.

Variations

• Skip the rum: leave it out of the coffee for a version without alcohol.
• Use decaffeinated coffee: brew it as usual and cool it completely before dipping the biscuits.
• Add citrus zest: fold a little finely grated orange zest into the mascarpone mixture.
• Serve with berries: add fresh berries alongside each portion for a bright contrast.
• Make individual portions: layer the biscuits and cream in small glasses, keeping the same brief dip.

Common mistakes to avoid

• Warm coffee: it can soften the filling; let it cool completely before use.
• Over-soaked biscuits: they can release too much liquid as the dessert rests; dip for only a few seconds per side.
• Over-whisked cream: it may become grainy; stop once it is firm and holds its shape.
• Rough folding: it can deflate the cream; use gentle strokes from the bottom of the bowl upwards.
• Skipping the chill: the layers may be difficult to portion; refrigerate for at least 1 hour.
• Cocoa too early: it can dampen on the surface; dust the top just before serving.

How to store

Cover and refrigerate leftovers, and eat within 2 days. Keep the dessert chilled and serve it straight from the fridge; do not leave it at room temperature for extended periods, especially because it contains egg yolks.

Frequently asked questions