Slice of tiramisu on a serving plate

Best ever tiramisu

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(139 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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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.
ChefMatt3742's picture
8th Feb, 2016
I just used this for a GCSE exam and it turned out amazing! My assessors loved it and so did my family when we had it after our dinner. Will defiantly be making this again in the future!!!
7th Feb, 2016
I didn't quite have the right proportion of ingredients - ended up making it with 500g mascapone and 500ml double cream. I put Amaretto in the cream mix and added Bailey's to the coffee. I didn't use up all the coffee (I think I used about half), but I was using homemade sponge fingers (I can't buy them where I live, trust me, I would if I could!), so that may have made a difference. I put a good dusting of cocoa (instead of the grated chocolate) between the layers. My guests said it was the best tiramisu they'd ever eaten!
31st Dec, 2015
So simple and delicious, also used baileys instead of Marsala...
23rd Nov, 2015
SUPER easy... SUPER delicious... everyone said it was awesome !! I used Bailey's instead of Marsala ... Kahlua would be even better I'm sure... Couldn't be any easier.. no need for fuss !! Tastes JUST as good as the difficult recipes
30th Sep, 2015
Fantastic recipe. Foolproof! Try this you won't be disappointed. Light, delicious and perfect for a dinner party as it's even better the next day!
20th May, 2015
Tasted as good as that of my favourite Italian. If I can make it, anyone can!


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