Classic Italian Tiramisu

    4 hours 30 minutes

    This classic dessert features luscious mascarpone cheese layered with coffee-soaked sponge fingers and a touch of cognac or brandy.

    246 people made this

    Serves: 4 

    • 6 eggs, whites and yolks separated
    • 3 tablespoons sugar
    • 500g mascarpone cheese
    • 50ml cognac or brandy
    • 350ml black coffee
    • 4 tablespoons cocoa, plus extra for dusting
    • 30 sponge fingers

    Preparation:30min  ›  Extra time:4hours chilling  ›  Ready in:4hours30min 

    1. In a bowl, beat the egg yolks and the sugar together until creamy white. Add the mascarpone cheese and half of the cognac or brandy and beat until well blended.
    2. In a separate bowl, beat the egg whites until stiff and fluffy then fold into the mascarpone mixture, mixing only enough to blend.
    3. In a shallow dish, mix the coffee, remaining cognac or brandy and 4 tablespoons cocoa. Quickly dip the sponge fingers in the coffee mixture and create a layer of biscuits in a serving dish.
    4. Spread half of the mascarpone mixture over the layer of sponge fingers then dust with cocoa. Repeat with another layer of sponge fingers, the rest of the mascarpone and a final dusting of cocoa.
    5. Chill for at least 4 hours, then serve!

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    Reviews and Ratings
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    Reviews in English (11)


    Really great, easy tiramisu. The only thing I'd point out is the first time I made it I followed the recipe exactly and found the lady fingers hadn't softened enough. So for attempt two I dunked them in the coffee and layered them but then I gradually added more coffee on top until they stopped soaking it up. It was for me much better this way.  -  27 Apr 2015  (Review from Allrecipes UK & Ireland)


    I LOVE TIRAMISU!!!!  -  16 Apr 2014  (Review from Allrecipes UK & Ireland)


    I loved this recipe it was so easy but looked amazing! I substituted the egg white with whipped double cream as I like a thick cream and it was totally delicious! My brother even liked it and he hates tiramisu! Will definitely be making this again.  -  21 Mar 2016  (Review from Allrecipes UK & Ireland)