Slice of tiramisu on a serving plate

Best ever tiramisu

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(135 ratings)

Prep: 30 mins Plus chilling

Easy

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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Ingredients

  • 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

Method

  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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Taken
4th Feb, 2018
2.05
Very disappointing. It was very dry and tasted more like butter. Could not eat more than a spoon of it.
alinalorelie
8th Feb, 2019
5.05
Sorry to hear that. You must've overbeaten the double cream. It should still be light and fluffy.
Alexey Dreisler's picture
Alexey Dreisler
17th Jan, 2018
1.05
This is not Tiramisu. You need eggs for tiramisu for god sake. no double cream.
dalekdoctor
2nd Feb, 2018
I use this for people who cannot eat egg
burbles
24th Jul, 2017
5.05
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!
ZT
26th May, 2017
5.05
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.
cookx
14th Mar, 2017
5.05
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
Pee
12th Mar, 2017
4.05
Far too much cream mixture, I probably only used half. I also used cocoa powder between layers rather than chocolate. Overall, yum, very yum!
Dawniewoo
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
Loudbasket
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.

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