Nutritional values are estimates per serving
Coffee, cream, a little booze and somehow it all becomes magic. Italy's greatest invention.
A note from us
Traditional tiramisu contains no whipped cream — the lightness comes entirely from properly whipped egg whites folded through the mascarpone. This gives a much more elegant texture than cream-based versions.
What you need 🛒
How to make it 👨🍳
Whisk the egg yolks and caster sugar in a heatproof bowl set over a pan of barely simmering water. Whisk constantly for 5–6 minutes until the mixture is pale, thick, and has roughly tripled in volume.
Remove from the heat and beat in the mascarpone until completely smooth.
In a clean bowl with clean beaters, whisk the egg whites to stiff peaks — when you lift the whisk, the whites stand straight up without drooping.
Fold the egg whites into the mascarpone mixture in three batches using a large spoon and a gentle folding motion. Keep as much air in as possible.
Combine the cooled espresso with the marsala wine or dark rum in a shallow dish.
Dip each ladyfinger biscuit briefly — about 2 seconds per side. They should be soaked but not falling apart.
Lay a layer of soaked biscuits across the base of a dish or individual glasses.
Spread half the mascarpone cream over the biscuits in an even layer.
Add a second layer of soaked biscuits, then the remaining cream.
Dust generously with cocoa powder, cover, and refrigerate for at least 4 hours. Overnight gives an even better result.
