Best-ever tiramisu

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(97 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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23rd Sep, 2013
This recipe is so easy and produced a very tasty dessert. My husband said it's the best tiramisu he's ever had (the man is easily pleased!) but it was very tasty. I didn't have any marsala so used a combination of brandy & Tia Maria instead.
14th Aug, 2013
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!
3rd May, 2013
I used Tia Maria instead of the Marsala, tasted really good!
7th Apr, 2013
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.
23rd Feb, 2013
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.
18th Feb, 2013
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
16th Feb, 2013
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.
10th Feb, 2013
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 !
21st Jan, 2013
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 (",)
2nd Jan, 2013
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!!


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