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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Alexey Dreisler's picture
Alexey Dreisler
17th Jan, 2018
This is not Tiramisu. You need eggs for tiramisu for god sake. no double cream.
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?
9th Jul, 2016
Yes, you can freeze frozen cream
10th Mar, 2016
Lovely simple version of this classic dessert. I have found that even with very quick dipping of the sponge fingers I need slightly more coffee, so with this recipe I always make 350ml. This is quick to put together and great for a buffet table or for an easy pudding for Sunday lunch.


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
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