Slice of tiramisu on a serving plate

Best ever tiramisu

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(159 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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27th Apr, 2014
I've made this twice. It may not be traditional Italian but it was delicious and my family loved it. I would recommend using less cream, second time I used cava as I didn't have marsala and it was just as good.
22nd Apr, 2014
No need to get eggy about this tiramisu! Just follow the recipe exactly and you will have made the most delicious tiramisu EVER!! Mwah x
The slob John B
4th Mar, 2014
That's a lot of sugar, omit the cream and add 3 fresh egg yolks, preferably from your own chickens, hopefully no salmonella. Can also be made with ricotta rather than marscapone. Great dish anyway.
Sunshine day
20th Feb, 2014
This is a really easy recipe to follow and it tastes delicious .
Sunshine day
20th Feb, 2014
This is a great tasting recipe,easy to follow and delicious .
27th Jan, 2014
Quick and easy ingredients and tasted amazing. I use Tia Maria instead and it was lovely :)
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.


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