Slice of tiramisu on a serving plate

Best ever tiramisu

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(135 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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Louis Hill
3rd Jan, 2014
I agree with previous comments that this is not a genuinely Italian Tiramisu. My mother made it and ommited the alcohol. Despite being not authentic, it tasted delicious.
15th Nov, 2013
The real cream of tiramisu is made with mascarpone cheese, sugar and egg yolk. And possibly a dash of liqueur, if you like, but it is not essential. When all the ingredients are well mixed, add an egg white beaten until stiff. 2 egg yolks and 250 gr. mascarpone. Sugar to taste. This cream is very easy to do and it is delicious. Try it!
11th Nov, 2013
This tiramisu was super easy and had the potential to be delicious. I followed the recipe to the letter using Marsala but felt overall it lacked flavour as there wasn't enough alcohol in it. I have made the mistake in the past of splashing lots of extra alcohol in things thinking it would be great but it's spoiled them so was cautious and stuck to the recipe this time. I would make it again but next time would perhaps add some Marsala to the coffee when dipping the sponge fingers. I know it's not authentic but nothing wrong in making changes to things to make them easier or a little different, they can still be really good.
29th Sep, 2013
First time I'd made Tiramisu, so bit of a risk. It paid off. I used 2 shots of nespresso (from the same capsule) mixed up to 300ml with boiling water. Need an electric whisk really to get the cream mixture to stiffen up (In my experience). Loved this, kept having seconds. Who cares if it uses egg or not, it is an awesome dessert.
23rd Sep, 2013
This recipe is so easy and produced a very tasty dessert. My husband said it's the best tiramisu he's ever had (the man is easily pleased!) but it was very tasty. I didn't have any marsala so used a combination of brandy & Tia Maria instead.
14th Aug, 2013
This was my first attempt at ever making a dessert, and if I may say so myself it was 10/10! Although I was apprehensive during the entire process it couldn't have been easier. I used port instead of Marsala (and may have used a little extra... oops!) and used strong espresso from my machine instead of ground coffee, which I'm certain added to the amazing coffee flavour. The result was fantastic. Especially the next day when it had been chilling 24 hours. Certainly lived up to its name: best-ever tiramisu! Haven't figured out how to score it with stars yet but 5 big stars!
3rd May, 2013
I used Tia Maria instead of the Marsala, tasted really good!
7th Apr, 2013
Both me and my guests thought this was delicious. It might be a cheat's recipe, but it was a lot better than a lot of the watery restaurant tiramisus I've had in the past. I added amaretto instead of marsala, and dark chocolate with orange oil in, and it was gorgeous. Also I did it in an ordinary sized trifle dish, and this made three layers. It probably could have done with a few more sponges, and there was a lot of cream, but we served this between 8 rather than 6 people, so it didn't overface everyone. The portions looked small, but believe me, it was ample. If you bought more sponges, you could also make a bigger tiramisu with the amount of cream you have. Lovely, easy to make, and best chilled overnight.
23rd Feb, 2013
No stars. Sorry Good Food this is not Tiramisu, not even close! This is a very disappointing recipe as the standard on Good Food is generally much higher. Please consider adding a genuine Italian Tiramisu recipe with espresso, no double cream, eggs, vanilla and more marsala. The whole idea of this dessert is the bitter, sweet and boozy contrast of the ingredients, if you dump a load of grated chocolate on top instead of top quality cocoa then the fine balance is destroyed.
18th Feb, 2013
done this recipe for dinner party , didn't put all cream on top as too much and also added some (Tia Maria) to coffee mixture, best tiramisu i have ever made


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