Basic Tiramisu

    4 hours 20 minutes

    Tiramisu is my favourite dessert and it's really easy to make. This is a base recipe, you can try different liqueurs or even fruit.

    39 people made this

    Serves: 12 

    • 6 eggs, separated
    • 3 tablespoons white sugar
    • 500g mascarpone cheese
    • 2 tablespoons brandy
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (375ml) strong brewed coffee, room temperature
    • 30 sponge finger biscuits
    • 250g finely chopped dark chocolate

    Preparation:20min  ›  Extra time:4hours chilling  ›  Ready in:4hours20min 

    1. In large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.
    2. Quickly dip sponge fingers, one at a time, in cooled coffee and arrange them in a 20x30cm baking dish. Use 15 biscuits to cover the bottom of the dish. Spread half the mascarpone mixture over the biscuits and sprinkle the chocolate on top. Repeat the soaked biscuit and cheese layers.
    3. Cover tightly with cling wrap and refrigerate 4 hours or overnight before serving.

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    Reviews in English (32)


    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 USA and 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 USA and Canada)


    Fabulous!!! It wasn't too hard to make either. The longer you let it sit, the less it will fall apart when you serve it. I definitely recommend letting it sit overnight, otherwise it falls apart when you serve it (which isn't so bad - it still tastes great!) This is a wonderful recipe.  -  06 Dec 2005  (Review from Allrecipes USA and Canada)