Best ever tiramisu

    4 hours 20 min

    In my version of this Italian classic, coffee soaked sponge fingers are layered with a rich egg and marscapone brandy cream. It's best if you can leave it to set overnight. Sprinkle grated chocolate or cocoa powder over the top before serving.

    69 people made this

    Serves: 12 

    • 6 eggs, separated
    • 3 tablespoons caster sugar
    • 450g mascarpone cheese
    • 2 tablespoons brandy
    • 1 teaspoon vanilla extract
    • 350ml strong brewed coffee, room temperature
    • 30 sponge fingers
    • 225g dark chocolate, grated or finely chopped

    Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

    1. In large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, about 1 minute. Beat in mascarpone, brandy and vanilla until smooth. In a separate bowl, beat egg whites until stiff. Fold egg whites into mascarpone mixture.
    2. Dip sponge fingers, one at a time, in cooled coffee and arrange them in a ceramic (32cm) dish. Use half the sponge fingers to cover the bottom of the dish. Spread half the mascarpone mixture over them and sprinkle some grated chocolate on top. Repeat with remaining sponge fingers and marscapone mixture.
    3. Cover tightly with cling film, chill for 4 hours or overnight. Sprinkle remaining grated chocolate on top before serving.


    This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

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    Reviews in English (32)


    it was/easy to make, used maderia cake instead of sponge fingers (due to them being unavailable ) and using a spot of brandy instead worked well. It was. A very light dessert too. Hubby loved it  -  09 Feb 2012


    I really loved the flavor of this but it came out very runny. I refrigerated it overnight, but it was still runny. Any tips on how to get it a little thicker?  -  04 Dec 2008  (Review from Allrecipes US | Canada)


    I made this for a 4th of July party and it was a smash!! Everyone who tasted it couldn't believe that I could make it. I like that you don't have to bake anything. I have tried all kinds of tiramisu cake at fine resturants and even my familys own and this is wonderful. I don't like the pound cake, just layers of ladyfingers are the best.  -  13 Jul 2001  (Review from Allrecipes US | Canada)