Classic Tiramisu

This is tiramisu the way it should be: whipped mascarpone folded through egg yolks and cream, layered with coffee-drenched sponge fingers and finished with bitter cocoa. It needs no oven, only a few hours in the fridge to set. Cut into it and you get clean layers that melt on the spoon.

Tiramisu lives or dies on balance: strong coffee against sweet cream, soft sponge against a snowfall of cocoa. The trick is a light hand when folding and sponge fingers dipped just long enough to soak but not collapse. Get those right and you have a dessert that tastes far more impressive than the thirty minutes of work it takes.

Ingredients

• 4 large eggs — separated; use pasteurised if serving anyone vulnerable
• 100 g caster sugar
• 500 g mascarpone — at room temperature
• 300 ml strong espresso or very strong coffee — cooled
• 3 tbsp Marsala wine — or dark rum; leave out for alcohol-free
• 200 g savoiardi (Italian sponge fingers) — about 24
• 2 tbsp cocoa powder — unsweetened, for dusting
• 1 pinch fine salt
• 20 g dark chocolate — optional, for grating over

Method

1. Whisk the egg yolks with the caster sugar in a large bowl for 3-4 minutes until pale, thick and doubled in volume. The sugar should be fully dissolved and the mixture ribbon off the whisk.
2. Add the mascarpone a spoonful at a time, whisking gently until smooth. Don't overwork it or it can split and turn grainy. Set aside.
3. In a clean, grease-free bowl, whisk the egg whites with a pinch of salt to stiff, glossy peaks. Fold a third into the mascarpone to loosen it, then fold in the rest in two goes, keeping the mixture airy.
4. Combine the cooled coffee and Marsala in a shallow dish. Dip each sponge finger for just 1-2 seconds a side, turning quickly. They should be moist but still hold their shape, not sodden.
5. Arrange a snug single layer of dipped fingers over the base of a 20cm x 25cm dish, breaking a few to fill gaps. Spread half the mascarpone cream evenly over the top.
6. Repeat with a second layer of dipped sponge fingers, then smooth the remaining cream over the top in an even sheet.
7. Cover and chill for at least 4 hours, ideally overnight, so the layers set and the flavours settle.
8. Just before serving, dust the top generously with cocoa through a fine sieve and grate over a little dark chocolate if you like. Cut into squares with a warm knife.

Serve it with

• A small cup of espresso
• A glass of Vin Santo or dessert wine
• Fresh raspberries
• Amaretti biscuits on the side

Why this works

Whipping the yolks with sugar and folding in beaten whites builds a light, stable zabaglione-style base, so the mascarpone stays airy rather than heavy. A brief dip keeps the sponge fingers structured, giving you clean layers instead of mush.

Common swaps

• No Marsala? Use dark rum, coffee liqueur, or brandy instead.
• Swap savoiardi for trifle sponge fingers if that's all your supermarket has.
• For alcohol-free, leave out the wine and add a teaspoon of vanilla to the coffee.
• Use decaf espresso for an evening-friendly version.

Common mistakes to avoid

• Soaking the sponge fingers too long, so they disintegrate into a wet base.
• Overbeating the mascarpone, which causes it to split and go grainy.
• Skipping the chill time, leaving the layers loose and impossible to slice cleanly.
• Knocking the air out of the egg whites by stirring instead of gently folding.

Storage, freezing & reheating

Storage: Keep covered in the fridge for up to 3 days; the flavour actually improves after a day. Dust with cocoa only when serving so it stays velvety.

Freezing: Freezes well for up to 1 month. Wrap the dish tightly and defrost overnight in the fridge before dusting with fresh cocoa.

Allergen notes: contains Milk, Egg, Gluten. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.