Slice of tiramisu on a serving plate

Best ever tiramisu

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(134 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-o-let

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

  • 2 tsp cocoa powder


  1. Put a 568ml pot double cream, 250g tub mascarpone, 75ml marsala and 5 tbsp golden caster sugar in a large bowl.

  2. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

  3. Pour 300ml strong coffee (made with 2 tbsp coffee granules and 300ml boiling water) into a shallow dish.

  4. Dip in a few of the 175g pack of 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 sponge fingers, then spread over half of the creamy mixture.

  5. Using the coarse side of the grater, grate over most of the 25g dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

  6. Cover and chill for a few hours or overnight. This can now be kept in the fridge for up to 2 days. 

  7. To serve, dust with 2 tsp cocoa powder and grate over the remainder of the chocolate.

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Comments, questions and tips

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18th Aug, 2019
I wasn’t blown away by this recipe as the sponge layer was very tasteless. However I think that could be fixed by adding the 75ml Marsala to the coffee mixture (and reducing the water to 225ml) instead of to the cream and mascarpone.
Jo Howell
14th Jul, 2019
My cream mixture was very thick and only just covered the sponges so assume I over whisked? I made it for my children so didn't add any alcohol so this may have made a difference to the consistentcy of the cream too. Easy to put together - very rich!
6th Jul, 2019
I tried this for my husband’s birthday BBQ and everyone raved about it! It was delicious, can’t have much though as very rich! I took note of others comments and only used 400ml double cream and also poured a bit more of the coffee onto the sponges after dipping to make them absorb more! I also used Spanish Brandy instead of Marsala. Thank you for the recipe, definitely one to keep!
Andrew Howard's picture
Andrew Howard
6th May, 2019
Very Disappointed. This is barely Tiramisu, certainly not the "Best Ever" that the title suggests. The cream (not authentic) makes it claggy and too rich. Yes, the rest of the flavours are pretty good, but we're talking Chocolate, Booze and Coffee, you'd have to try very hard not to make them delicious - though this recipe gives it a good go.
Deanna Frances
23rd Mar, 2019
Not authentic but easy to make and delish. Some have commented that the consistency of the marscopone/double cream came out buttery...I would say hand whisk only, don’t use an electric beater, and that should do the drink. My local didn’t have Marsala, I used dark brandy instead and the taste was lovely. I think Amaretto would also be nice. If you want to go authentic, great...that’s not this recipe. This recipe is simple and delicious.
4th Jan, 2019
Very easy and quick to assemble, and very tasty indeed. I didn't have masala so added kahlua in the coffee instead and this worked just fine. Have made this a few times and each time get great feedback from guests.
20th Dec, 2018
Make this a lot my husbands favourite I add Tia Maria to the coffee for special occasions, lovely pudding.
kags672004's picture
29th Oct, 2018
This is my go to recipe, I love it, I don’t know whether this is an authentic Tiramisu recipe but this is so tasty and easy to make. I’ve read the comments about the texture being like butter, that’s easy to rectify, just don’t over beat the cream !! Will definitely keep on making this, a family favourite.
Petra Land's picture
Petra Land
3rd Aug, 2018
Tirami Su is without double cream. Mascarpone, Egg white, Egg yoke, coffee, bisquits and maybe amaretto. Why do people think they have add double cream to everything to make it more fatty??????? Would give 0 stars, but that is not possible.
Thraxas's picture
5th Jun, 2018
Fantastic recipe, went down amazingly well with the family and is very easy to make although my supermarket does not sell marsala so I subbed for a white wine, brandy and ammereto mix for the cream mixture and added some coffee liqueur with the coffee :)


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.
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