Slice of tiramisu on a serving plate

Best ever tiramisu

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(157 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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Lily Taylor's picture
Lily Taylor
21st Jun, 2020
Worst recipe ever. The cream mix was way to thick and the mixture somehow ended up dry. Texture was horrible. Very disappointing.
Sakina B's picture
Sakina B
16th May, 2020
A great alternative to the classic raw egg tiramisu! I've made this recipe more times than I can count now. I suggest: *Always having extra boxes of the sponge biscuits in your cupboard *The bottom layer of biscuits should be a little dry, only dipped in the coffee for a second or two otherwise the tiramisu is very soggy at the bottom, watery when you eat it. *I made this in a Springform Pan one time to look like a fancy cake, it was a nice look but bothersome to break the biscuits to fit in the round shape.
17th Apr, 2020
Just made this tiramisu the other day. Took on the advice of using less cream and mixing the alcohol (in my case kahlua rather than marsala) into the coffee mix which I think gave it a nice taste, although I did slightly overwhip the cream making it more dense and less airy. However, I'd already bought ingredients before reading comments and only had the recommended one packet (175g) of sponge fingers, this is wrong for an average dish size of 8x11 you definitely need two! But otherwise, a straightforward and rich indulgent dessert to make.
Jez Donaldson's picture
Jez Donaldson
8th Feb, 2020
Do not combine Marsala with cream and mascarpone otherwise it won’t thicken when beaten, leaving you with a runny mess to dispose of. Beat the cream and mascarpone and just add the Marsala to the coffee, for soaking the biscuits.
15th Feb, 2020
Indeed. That's exactly what happened to mine. Very disappointing!
Lisa Jones's picture
Lisa Jones
29th Dec, 2019
Very disappointing recipe. I did everything exactly as stated, but it barely tasted of anything, not alot of coffee taste and definitely couldnt taste the marsala in the cream. Our family said it was very bland and definitely not like Tiramisu at all, let alone "Best Ever". Will not be making this again.
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.


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
Yvonne Harrison's picture
Yvonne Harrison
26th May, 2020
The cream topping was delicious although I added the marsala in bit by bit as whisking which worked a treat, and instead of using sponge fingers I used maderia cake to soak up to coffee. Delicious!
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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