Tiramisù

Ingredients

• 1 packSchar Savoiardi sponge biscuits
• 3eggs
• 4 tbsp (about 50 g)sugar
• 227 g (8 oz)mascarpone cheese
• 2 tbsp (30 ml)rum
• 300 ml (1¼ cups)brewed espresso
• 2 tbsp (about 15 g)cocoa powder

Instructions

1. 1

   Mix the yolks

   Beat the 3 egg yolks with the sugar, then mix in the mascarpone and rum.

2. 2

   Fold in whites

   Beat the 3 egg whites until stiff, then gently fold them into the mascarpone mixture.

3. 3

   Soak the biscuits

   Dip the sponge biscuits well in the coffee, taking care that they do not remain hard in the middle.

4. 4

   Build the base

   Arrange the soaked biscuits close together in a flat glass or ceramic dish.

5. 5

   Layer the cream

   Spread half the mascarpone mixture over the biscuits. Add another layer of biscuits, then cover with the remaining mixture.

6. 6

   Chill and finish

   Dust the top with cocoa powder and refrigerate for at least 6 hours.

What is tiramisù?

Tiramisù is a layered Italian dessert built around coffee-soaked savoiardi and a creamy mascarpone filling, with cocoa over the top. Its name is often associated with the idea of being lifted or cheered up, fitting for a dessert with espresso and a generous, soft cream.

This version keeps to those familiar flavours and folds whipped egg whites into the mascarpone mixture for a lighter texture. A long chill helps the biscuits soften and the layers hold together when served.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 8g protein, 48g carbs, 27g fat.

The savoiardi and sugar provide most of the carbohydrates, while mascarpone and egg yolks contribute much of the fat; eggs and mascarpone also provide protein. Balance a slice with fresh fruit, or serve a smaller piece after a meal with vegetables and a protein-rich main.

The ingredients that matter

Savoiardi: These dry, airy sponge fingers absorb coffee quickly. The recipe specifies Schär biscuits; use the whole pack and arrange them snugly to make even layers.

Mascarpone: Its high fat content gives the filling its richness and helps it contrast with the coffee. Mix it into the yolks and sugar before folding in the whites.

Espresso: Strong brewed coffee gives the biscuits their defining flavour. Let it cool before dipping so the biscuits do not become overly soft straight away.

Getting the cream right

Stiff whites: Beat the egg whites until they hold their shape, then fold them in gently. Use a broad spatula and turn the mixture over rather than stirring vigorously, so you keep as much air as possible.

Smooth base: Beat the yolks with the sugar before adding the mascarpone. Mix until combined, but avoid prolonged beating that could make the mascarpone loose.

Soaking without sogginess

Quick dip: The biscuits need enough coffee to soften through, but they should not disintegrate. Dip each one briefly and check the first biscuit to judge how quickly your brand absorbs liquid.

Even coverage: Place the dipped biscuits close together in a single layer. If a biscuit breaks, fit the pieces into any gaps so the filling has an even base.

Layering and chilling

Two layers: Divide the mascarpone mixture between the biscuit layers, spreading it gently to the edges. A flat glass or ceramic dish makes it easier to form a tidy, even stack.

Chill time: Refrigerate for at least 6 hours as directed. This is a make-ahead dessert; a properly chilled tiramisù is easier to portion than one served soon after assembly.

Serving ideas

Cocoa finish: Dust the top with cocoa before chilling as the recipe directs. For a more distinct cocoa layer, you can add a little extra just before serving.

What to serve: Offer small portions on their own, or alongside fresh berries for a sharp contrast. Unsweetened coffee also suits the dessert's espresso notes.

Recipe notes & tips

• Cool the espresso before dipping the biscuits.
• Dip one biscuit first to test how quickly it absorbs the coffee.
• Use a clean bowl for whipping the egg whites.
• Fold the whites in gently to preserve their airy texture.
• Cover the dish while it chills so it does not pick up other fridge aromas.
• Use a fine sieve to spread the cocoa evenly over the top.

Variations

• Alcohol-free: Leave out the rum for a coffee-and-mascarpone version.
• Cocoa finish: Add a fresh dusting of cocoa just before serving for a more defined top layer.
• Chocolate: Scatter finely grated dark chocolate over the cocoa.
• Berry side: Serve with fresh raspberries or strawberries for a tart contrast.
• Decaffeinated: Use brewed decaffeinated espresso while keeping the same coffee flavour.

Common mistakes to avoid

• Over-soaking: Biscuits can collapse if left in the coffee; dip them briefly and check the texture as you go.
• Lumpy cream: Cold, firm mascarpone can be difficult to combine; let it soften slightly before mixing.
• Deflated whites: Vigorous mixing removes the air; fold gently with a spatula instead.
• Uneven layers: Gaps leave the dessert patchy; fit the biscuits closely together in the dish.
• Rushing the chill: The layers may not hold neatly; refrigerate for at least 6 hours.
• Warm coffee: Hot espresso can soften biscuits too quickly; allow it to cool before dipping.

How to store

Cover and keep the tiramisù refrigerated, and eat it within 2 days because the recipe contains raw eggs. Serve chilled and avoid leaving it at room temperature for an extended time.

Frequently asked questions