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Best ever tiramisu

• Lulu Grimes

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Serves 6

Easy

Prep: 30 mins

Plus chilling

A star rating of 4.3 out of 5.349 ratingsRate

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Make our classic tiramisu recipe. This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle

Vegetarian

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Lulu's tips for how to make the best tiramisu:

• I like to make tiramisu the day before serving if I can. An overnight chill in the fridge gives the coffee-soaked sponge time to soften and allows the flavours to meld together beautifully.
• For a little extra indulgence, try adding a splash of coffee liqueur to the coffee mixture (alongside marsala in the cream).
• Alternatively, for a non-alcoholic version, you can simply leave out the marsala or replace it with extra coffee in the cream mixture. The tiramisu will still be full of flavour.
• When dipping the sponge fingers into the coffee, I work quickly so they don't become too soggy to move. A brief dip is all they need to absorb the liquid while still holding their shape.

Ingredients

Nutrition

Units:

MetricUS

• 400ml double cream

• 250g mascarpone

• 75ml marsala

• 5 tbsp golden caster sugar

• 300ml coffee

  made with 2 tbsp coffee granules and 300ml boiling water

• 175g sponge fingers

• 25g dark chocolate

• 2tsp cocoa powder

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Nutrition: per serving

• kcal721

• fat57g

• saturates36g

• carbs42g

• sugars33g

• fibre1g

• protein5.99g

• salt0.3g

  low

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Method

• step 1

  Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.

• step 2

  Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

• step 3

  Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.

• step 4

  Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

• step 5

  Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.

• step 6

  To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

Lulu Grimes

As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes

Recipe from Good Food magazine, March 2009

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