Best-ever tiramisu

Best-ever tiramisu

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(72 ratings)

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Cooking time

Prep: 30 mins Plus chilling

Skill level

Easy

Servings

Serves 6

This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
853
protein
5g
carbs
44g
fat
73g
saturates
42g
fibre
0g
sugar
35g
salt
0.25g

Ingredients

  • 568ml pot double cream
  • 250g tub mascarpone
  • 75ml marsala
  • 5 tbsp golden caster sugar
  • 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
  • 175g pack sponge fingers
  • 25g chunk dark chocolate
  • 2 tsp cocoa powder

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Method

  1. Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
  2. Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
  3. Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.

Recipe from Good Food magazine, March 2009

Comments, questions and tips

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Comments

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staniool's picture

We didin't have all the ingredients so we replaced marsala bij Triple Sec and the coffee mixture for dipping by a mixture of orange juice, zest, triple sec and bitter marmalade. (briefly in the blender to chop up the marmalade) It was absolutely lovely.we liked it more than the original tiramisu.

kitchenhutt's picture

Try Amaretto and a nice Italian espresso coffee. For the bottom layer use trifle sponges with the harder side down, as this gives it a firm base.

julietulip's picture
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If you are Italian, this may be a "cheat" version .... but it certainly hit the spot at my party. Everyone loved it. Doubled the recipe easily. Made it the day before as suggested. Compliments all around.

lynnedavidson's picture
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Quick, easy and very tasty!

kimb73's picture
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The name of this pudding is 100% correct. I am not very good at making puddings and don't actually attempt them much, but my sister loves tiramisu so I gave it a try. Confession: I forgot to put the marsala in the mixture and only remembered after putting first layer in dish so that is when I mix it into the cream mixture for the second layer. My guests said that it was better as some tiramisu's the alcohol taste is too strong but not this one. I will be making this again and again and again x

helenburchell's picture
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p.s guests, friends, family members who tell you they liked this are being polite because they love you ....

helenburchell's picture
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really folks this is a trifle, it doesn't taste much like a tiramisu.... but hey i like trifle so this was just about edible... but not if you make it for guests and they're expecting tiramisu, they're gonna be dissapointed... a bit like ordering a creme brulee in a fancy restaurant and being served a bowl of cold custard, it's ok if you like cold custard & didn't mind being led up the garden path by the waitor

cleggerss's picture
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I made this as a part of a special dinner for my boyfriend... and it went down very well with him saying its the best tiramisu he has ever tasted! I didn't have any marsala and couldn't afford to buy some so used Port instead that we had lying about which gave it a very nice flavour. Instead of grating the chocolate, I did chocolate curls on top to decorate which looked great, all you have to do is grab a knife at both ends and scrape it along the chocolate bar towards you! A very easy uncomplicated recipe!

trude28's picture
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Made for a dinner party of 8. Needed a dessert to make in advance and this was ideal. Easy to make. Everyone enjoyed this version of tiramisu very much.

lesleywatson's picture

I have been making this for years since it was printed in Good Food Magazine. It never fails to work or to impress.

nibbleandcrunch's picture
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This was delicious with a very strong flavour we made it for friends and everybody loved it!

mindymoo62's picture
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I recently made this for a 50th Birthday dinner party and it went down a storm. Soooooooooo easy to make!
Authentic Italian it is not.......but still delicious and can be made the day before. I did use less cream- approx 400ml as i wanted to be able to taste the mascarpone ( I used the rest to pour over when serving!) Also I didn't have any Marsala so I put a mix of Brandy and Disaronno with the coffee for dipping the sponge fingers. Also added a little Disaronno to the Cream mixture.
This recipe served 9 people who all devoured it with gusto!!
Very yummy!!! :-)

alistorey's picture

This is a fab recipe, I found however, that adding one egg yolk to the mixture makes it more creamy and authentic!
LOVELY!!!

madeitwithlove's picture
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Nice easy recipe, a good one for those who cannot eat egg. I made mine with madeira cake which I have an abundance of in the freezer. I also used ameretti instead of marsala which we don't like. Nothing wrong with this recipe, makes a change not to be slaving over perfection.
D E L I C I O U S!! thank you.

dancehoney's picture
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I made this but edited it a little bit Put 300ml of double cream instead of 568ml (It still made plenty of servings!), I used Coffee liqueur instead of Marsala, I put 80ml in the cream and about 60ml in the coffee mixture then reduced the coffee and liqueur before dipping the biscuits in. With a bit of tweeking this recipe is great and You don't have to put raw egg in which is a major plus for me, also no sugar syrups which really helps when washing up after!

iloveitaly12's picture

I am Italian and you use an egg in tiramisu and if you don't you are a cheat.

iloveitaly12's picture

I am Italian and you use an egg in tiramisu and if you don't you are a cheat.

sunslide's picture
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This is great - I used amareto instead of Marsala. Brown Vanilla sugar instead of caster; used strong espresso 500ml. and flakes from
Charbonnel and Walker. Try it with a cadbury's flake.

daphnemacfarlane's picture
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Very successful recipe, I doubled the quantities for part of a buffet for 35 . Have been asked by quite a few for the recipe. Have now made again for New Year party.

lisldiesel's picture

Very easy and great tasting cream. Yes lots of cream left over if you only do two layers. I simply added more layers, which looked great in a glass container. Will def make again :)

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