Tiramisu on a serving plate

Best ever tiramisu

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(104 ratings)

Prep: 30 mins Plus chilling


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: per serving

  • kcal853
  • fat73g
  • saturates42g
  • carbs44g
  • sugars35g
  • fibre0g
  • protein5g
  • salt0.25g
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  • 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 finger
  • 25g chunk dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 tsp cocoa powder


  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.

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Comments, questions and tips

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4th Feb, 2018
Very disappointing. It was very dry and tasted more like butter. Could not eat more than a spoon of it.
Alexey Dreisler's picture
Alexey Dreisler
17th Jan, 2018
This is not Tiramisu. You need eggs for tiramisu for god sake. no double cream.
2nd Feb, 2018
I use this for people who cannot eat egg
24th Jul, 2017
Followed method but used a little less cream, some amaretto in place of marsala and a double espresso. The results my fiancée called "beautiful". Thanks!
26th May, 2017
Haven't actually eaten it yet but components taste good. I would add another packet of sponge fingers so you can do a third layer or even fourth. I ran out after 2 layers. You would need to put less cream in between layers though.
14th Mar, 2017
Top recipe, I've amped the marsala to my taste, but most importantly reduced the double cream to 400ml (because I didn't have more and also because the quantity in the recipe seemed over the top). It turned out wonderful !
Pee's picture
12th Mar, 2017
Far too much cream mixture, I probably only used half. I also used cocoa powder between layers rather than chocolate. Overall, yum, very yum!
9th Mar, 2017
I Love this recipe. Made this many times for Family Parties, get lots of compliments and an empty dish. I have used Brandy or Ameretto or sometimes a mixture of both instead of Marsala and add some of the alcohol to the Coffee when soaking the Sponge Fingers. I also crumble some Cadbury Flake over the top. No option on here to add a photo to share with you.
Loudbasket's picture
29th Oct, 2016
It's really difficult to give me a dessert that I find too big or too rich, but I found this too big and too rich; I think it would easily serve 8. I also felt the cream overpowered everything and was a bit sickly. If I tried it again I would reduce the amount of cream and keep everything else the same.
21st Apr, 2016
I have ended up with about a third of the cream left over, so I would reduce the amount next time. Does anyone know if you can freeze the cream once whipped?


Alexandra Harrison's picture
Alexandra Harrison
15th Feb, 2018
In principle, the recipe was fine and the cream tasted lovely. But I let it sit in the fridge overnight and when we came around to eating it the next evening it looked like little circles of mold had formed on the bottom layer of the ladyfingers? Surely this cannot happen overnight? Anyone with similar experiences? Did I maybe just soak the ladyfingers too much?
goodfoodteam's picture
22nd Feb, 2018
We're sorry to hear this but it does sound unlikely to be mold. However, if you are uncertain about the freshness of food we would always recommend discarding it.
20th Apr, 2016
Hello, may I know the container (circular or rectangular, dimension) should be used for tiramisu?
goodfoodteam's picture
22nd Jan, 2018
Thanks for your question. We haven't been too prescriptive to allow people to use what they have. However, square or rectangular will be easier to fit the sponge fingers in. The size should roughly fit half a pack of sponge fingers.
15th Jan, 2015
What size dish would you use
14th Jan, 2018
I used an 8” x 11” Pyrex baking dish and it fit perfectly!
16th Aug, 2013
Can this desert be frozen?
17th Aug, 2015
13th Feb, 2018
I've made this Tiramisu twice now and I know just how to make it better. Firstly, remember not to overwork the mascarpone and the double cream and I added 400ml of double cream first then gradually added it bit by bit so the consistency would be just like thickly whipped cream. I would suggest using a smaller amount of double cream. Secondly, I added a lot more sugar for my taste, this is a personal choice but it tasted better with more sugar but think about your diet or if you're trying to reduce sugar in your body. Lastly, I would recommend if you bought 350g of spongy biscuits because my biscuits ran out halfway through. However, this is a great recipe and a delicious dish which I recommend and it would be perfect for a snack and a dessert.