Best-ever tiramisu

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(98 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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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!!
29th Dec, 2012
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.
23rd Dec, 2012
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.
8th Dec, 2012
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.
11th Nov, 2012
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.
4th Nov, 2012
Quick, easy and very tasty!
3rd Nov, 2012
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
15th Oct, 2012
p.s guests, friends, family members who tell you they liked this are being polite because they love you ....
15th Oct, 2012
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
24th Aug, 2012
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!


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