Best-ever tiramisu

Best-ever tiramisu

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(79 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

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Comments

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smwilton's picture
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This was my first attempt at ever making a dessert, and if I may say so myself it was 10/10! Although I was apprehensive during the entire process it couldn't have been easier. I used port instead of Marsala (and may have used a little extra... oops!) and used strong espresso from my machine instead of ground coffee, which I'm certain added to the amazing coffee flavour. The result was fantastic. Especially the next day when it had been chilling 24 hours. Certainly lived up to its name: best-ever tiramisu!

Haven't figured out how to score it with stars yet but 5 big stars!

samanthap24's picture
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I used Tia Maria instead of the Marsala, tasted really good!

sallywallywoowoo's picture
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Both me and my guests thought this was delicious. It might be a cheat's recipe, but it was a lot better than a lot of the watery restaurant tiramisus I've had in the past. I added amaretto instead of marsala, and dark chocolate with orange oil in, and it was gorgeous. Also I did it in an ordinary sized trifle dish, and this made three layers. It probably could have done with a few more sponges, and there was a lot of cream, but we served this between 8 rather than 6 people, so it didn't overface everyone. The portions looked small, but believe me, it was ample. If you bought more sponges, you could also make a bigger tiramisu with the amount of cream you have. Lovely, easy to make, and best chilled overnight.

niamh1703's picture

No stars. Sorry Good Food this is not Tiramisu, not even close!

This is a very disappointing recipe as the standard on Good Food is generally much higher. Please consider adding a genuine Italian Tiramisu recipe with espresso, no double cream, eggs, vanilla and more marsala. The whole idea of this dessert is the bitter, sweet and boozy contrast of the ingredients, if you dump a load of grated chocolate on top instead of top quality cocoa then the fine balance is destroyed.

redhotchillypeppers's picture

done this recipe for dinner party , didn't put all cream on top as too much and also added some (Tia Maria) to coffee mixture, best tiramisu i have ever made

lroper's picture
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Excellent recipe, although nothing to compare it with as have never made proper Tiramisu, what with all the faffing about, long time to prepare in other recipies viewed elsewhere and raw egg involved.

This however is lovely, I made it without marsala as I didn't have any and son no. 1 wouldn't have tried it if I had. Made another version with Wheat free ginger buscuits instead of sponge fingers, which also went down well apparently.

dodgerinleeds's picture
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I made mine with sponge trifle blocks rather than fingers, it went down really well with my birthday dinner party guests, all gobbled up. I am unaware as to the authenticity as an Italian pudding but then again I don't really care, it tasted great !

bevkfoster's picture
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Changes I made to the recipe:

I only had half the required amount of cream
Sugar, 5 tbsps sounded like an awful lot so I added 3 - 4 desert spoons and this was sweet enough for my family with two teenagers.
Brandy in place of Marsala
1 tablespoon coffee granules decaf clipper...still a good coffee flavour

Despite my modifications, this recipe worked and tasted very similar to Tiramisu we ate in Italy.
However, I agree with comments made by others and next time I will make either half the quantity of cream mixture or double the quantity of sponge for a large party of folk. Very rich so small portions.
I shall definitely be making again (",)

wenlittlehen's picture

Made this desert instead of Marsala I used brandy, omitted chocolate chips but after leaving over night to mature, it was far better than any other Tiramisu I have tasted. I dusted it with cocoa powder instead of chocolate. Why ever the Italians require egg in it beats me!!

myautumnleaves's picture
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Made this as dessert for Christmas lunch. I used Ameretto instead of Marsala, and 300ml double cream, still turned out perfect. Thanks BBC Good Food, another of your great desserts.

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.

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