Best-Ever Tiramisu

    7 hours

    The traditional Italian dessert that is loved by many. Coffee soaked lady finger biscuits are layered with a mixture of mascarpone cheese and zabaglione.

    47 people made this

    Serves: 12 

    • 5 egg yolks
    • 4 tablespoons caster sugar
    • 125ml Marsala wine
    • 250ml double cream, chilled
    • 2 tablespoons caster sugar
    • 450g mascarpone cheese
    • 475ml strong brewed coffee, room temperature
    • 2 tablespoons caster sugar
    • 125ml brandy
    • 1 tablespoon vanilla extract
    • 48 lady finger biscuits (savoiardi)
    • 3 tablespoons unsweetened cocoa powder

    Prep:20min  ›  Cook:10min  ›  Extra time:6hr30min chilling  ›  Ready in:7hr 

    1. To make zabaglione: In the top of a double boiler, beat yolks and 4 tablespoons sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes.
    2. Whip double cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour.
    3. In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 lady fingers in the bottom of a 23x33cm or similar sized dish.
    4. Spoon about 1 tablespoon of coffee mixture over each biscuit. Lady fingers should be soaked, but not soggy. Spoon one-third of the cheese mixture over the lady fingers and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.

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    Reviews in English (38)


    my italian mom in law used to make her tiramisu at christmas and easter and i never got her recipe,, this however is just as wonderful,, a true treat... will always use this now for our special occasions,,,  -  06 Dec 2015


    Well, my first time making, and boy I was impressed. I compared recipes and many were similar but the quantities in this recipe were easy to acquire and assemble NO WASTE ie: only needing 1 tub of cheese, 250 ml (1 cup) of whippig cream etc. Only thing I wished being a virgin TIRAMSU maker was to have a bit more detail about the importance of creaming the cheese before adding the egg custard, I did well but if wasn't perfect. So my tip would be to have the cheese room temp and use a heavy duty rubber spatula to work the cheese so it is soft and NOT curduy, but then again it could have been my brand of cheese. LOVED THE RECIPE  -  28 Mar 2004  (Review from Allrecipes US | Canada)


    This is a very good tiramisu. By using a zabaglione the problem of uncooked eggs is eliminated. Make sure to use sweet marsala. There is a recipe for ladyfingers submitted by Roxanne that is good.  -  02 Feb 2001  (Review from Allrecipes US | Canada)