This is my Mary Berry-inspired take on classic tiramisu: light, creamy layers of mascarpone filling and coffee-soaked sponge biscuits finished with a deep cocoa dusting. The texture is luxurious but not heavy, with a clean coffee flavour and just enough sweetness to keep every bite balanced. It’s an easy, no-bake dessert that looks impressive without any tricky techniques. Total time is about 25 minutes of hands-on prep, plus at least 6 hours chilling.
Ingredients
For the coffee soak
- 300ml strong coffee or espresso, cooled
- 2 tbsp Marsala wine or coffee liqueur (optional)
For the mascarpone filling
- 3 large egg yolks (use pasteurised eggs if preferred)
- 100g caster sugar
- 500g mascarpone, cold
- 300ml double cream, cold
- 1 tsp vanilla extract
- Pinch of fine salt
For layering and topping
- 250 to 300g Savoiardi ladyfingers (sponge fingers)
- 2 to 3 tbsp unsweetened cocoa powder, for dusting
- 30g dark chocolate, finely grated or shaved (optional)
How to Make Tiramisu
Oven preparation (you can skip this)
- Prepare the oven: This is a no-bake dessert, so you won’t need the oven. Instead, clear a flat shelf in the fridge so the tiramisu can chill level and set properly.
- Prepare your dish: Use a medium rectangular dish (around 20 x 30cm). A very light wipe of butter or neutral oil can help with neat serving, but it’s optional.
Mixing the coffee soak and mascarpone filling
- Mix the coffee soak: Pour the cooled coffee into a shallow bowl. Stir in Marsala or coffee liqueur if using, then set aside.
- Whisk the yolks and sugar: Put the egg yolks and caster sugar in a heatproof bowl set over a pan of barely simmering water (make sure the bowl does not touch the water). Whisk for 4 to 6 minutes until pale, thick, and slightly warm. Take off the heat and let it cool for 5 minutes.
- Loosen the mascarpone: In a separate bowl, gently beat the mascarpone with vanilla and a pinch of salt just until smooth. Keep it brief so it stays thick and creamy.
- Combine: Whisk the cooled yolk mixture into the mascarpone until fully combined.
- Whip the cream: In another bowl, whip the cold double cream to soft peaks. Fold it into the mascarpone mixture in two additions, keeping as much air in the mixture as you can.
Baking (there isn’t any)
- No baking required: Once your cream is mixed, the only “cooking” left is time in the fridge. Chilling is what turns this from soft cream into sliceable, spoonable tiramisu.
Assembling and chilling (cooling)
- Dip the biscuits: Working one at a time, quickly dip each ladyfinger into the coffee (a fast in-and-out). Arrange in a single layer in your dish.
- Add the first cream layer: Spread over half the mascarpone filling and smooth the top.
- Repeat: Add a second layer of dipped ladyfingers, then top with the remaining mascarpone filling. Smooth the surface.
- Chill: Cover and refrigerate for at least 6 hours, ideally overnight, for the best set and the cleanest slices.
- Finish and serve: Just before serving, dust generously with cocoa powder (use a small sieve). Add grated dark chocolate if you like.
Tips
Why is my tiramisu filling runny?
The two usual culprits are overmixing mascarpone (it can loosen and split) or underwhipping the cream. Keep the mascarpone cold, mix it briefly, and whip the double cream to soft peaks before folding. If it still seems soft, chill longer. Tiramisu firms up beautifully with time.
How do I stop the ladyfingers from going soggy?
Use a quick dip, not a soak. Sponge fingers absorb coffee very fast, especially once they sit under the cream. Also make sure your coffee is fully cooled so it does not soften the biscuits instantly.
Can I make this without alcohol?
Yes. Simply leave out the Marsala or liqueur. You can add 1 tsp extra vanilla or a tiny pinch of cinnamon to the coffee if you want a little extra warmth.
How do I get neat slices for serving?
Chill overnight, then dust with cocoa right before serving (cocoa can absorb moisture and darken). For extra clean portions, dip a knife in hot water and wipe it dry between slices.
Serving Suggestions
- Serve with fresh raspberries or sliced strawberries for a bright contrast.
- Add a few amaretti biscuits on the side for crunch.
- Pair with espresso or a small glass of dessert wine.
- For dinner parties, portion into glasses for a tidy, make-ahead dessert.
Storage
Room temperature
Because the filling contains dairy (and egg yolks), keep tiramisu out at room temperature for no more than 2 hours total.
Refrigerator
Cover well and refrigerate for up to 3 days. The flavour actually improves after the first day as the coffee and cream meld together.
Freezing
You can freeze tiramisu for up to 1 month. Wrap the dish tightly (or freeze portions in airtight containers). Thaw overnight in the fridge. Dust with fresh cocoa after thawing for the best finish.
Nutrition
- Calories: 430 kcal
- Carbohydrates: 34g
- Protein: 7g
- Fat: 29g
- Saturated Fat: 17g
- Sodium: 85mg
Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.
FAQs
Can I make tiramisu the day before serving?
Yes, and it’s the best way to make it. Tiramisu needs time to chill and set, and the flavour improves overnight. Make it the day before, then dust with cocoa just before serving.
What can I use instead of mascarpone?
Mascarpone gives the most authentic flavour and texture, but in a pinch you can use full-fat cream cheese softened and beaten smooth. Expect a slightly tangier taste. Avoid low-fat options as they can make the filling runny.
Can I make tiramisu without raw eggs?
Yes. Use pasteurised egg yolks, or gently heat the yolks and sugar over barely simmering water while whisking until thick and warm (as written in this recipe). You can also make an egg-free version by skipping the yolks and increasing the whipped cream slightly, though the texture will be lighter and less rich.
How long should I chill tiramisu before eating?
Chill for at least 6 hours so it sets properly. For the neatest slices and best texture, chill overnight.
Why does my mascarpone mixture split?
Mascarpone can split if it’s overbeaten or warmed too much. Keep ingredients cold, mix mascarpone briefly, and fold rather than whisk aggressively once everything is combined. If it loosens slightly, chilling usually helps it firm back up.
Classic Tiramisu (Mary Berry-Inspired)
Course: DessertCuisine: ItalianDifficulty: Easy8
portions25
minutes385
minutes430
kcalA creamy, coffee-soaked tiramisu layered with mascarpone cream, Savoiardi biscuits, and a generous cocoa topping. Easy, no-bake, and perfect for making ahead.
Ingredients
300ml strong coffee or espresso, cooled
2 tbsp Marsala or coffee liqueur (optional)
3 large egg yolks (use pasteurised eggs if preferred)
100g caster sugar
500g mascarpone cheese, cold
300ml double cream, cold
1 tsp vanilla extract
Pinch of fine salt
250–300g Savoiardi ladyfingers (sponge fingers)
2–3 tbsp unsweetened cocoa powder, for dusting
30g dark chocolate, finely grated or shaved (optional)
Butter or neutral oil, for greasing the dish (optional)
Directions
- Brew strong coffee, stir in Marsala if using, and cool to room temperature.
- Whisk egg yolks and sugar over a pan of barely simmering water for 4–6 minutes until pale, thick, and warm to the touch. Cool slightly.
- Beat mascarpone with vanilla and salt just until smooth, then whisk in the cooled yolk mixture.
- Whip double cream to soft peaks and fold into the mascarpone mixture.
- Quickly dip ladyfingers in the coffee and layer in a dish. Spread over half the cream. Repeat layers.
- Cover and chill for at least 6 hours (overnight is best). Dust with cocoa and add chocolate before serving.
Notes
- Dip the biscuits quickly so they stay structured and don’t turn soggy.
- For clean slices, chill overnight and dust with cocoa just before serving.
- Mascarpone can split if overmixed. Keep everything cold and mix gently.
