Mascarpone Tiramisu

    8 hours 55 minutes

    This classic Italian dessert is made with sponge finger or savoiardi biscuits and mascarpone cheese.

    824 people made this

    Serves: 12 

    • 6 egg yolks
    • 1 1/4 cups (250g) caster sugar
    • 300g mascarpone cheese
    • 2 cups (500ml) thickened cream
    • 4 packets (each approx 180g) sponge fingers
    • 4-5 tablespoons coffee flavored liqueur
    • Decoration
    • 1 teaspoon cocoa, for dusting
    • 30g dark chocolate

    Preparation:45min  ›  Cook:10min  ›  Extra time:8hours chilling  ›  Ready in:8hours55min 

    1. Combine egg yolks and sugar in the top of a double boiler or bowl over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon coloured.
    2. Add mascarpone to whipped yolks. Beat until combined.
    3. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
    4. Split the sponge fingers in half and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the mascarpone filling over the sponge fingers.
    5. Repeat sponge fingers, coffee liqueur and filling layers. Decorate with cocoa and chocolate curls. Refrigerate for several hours or overnight.
    6. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (675)


    Something else. This was EXCELLENT! I can't even begin to tell you how amazing this Tiramisu is. I have some points to make, 1. it's EASY, 2. It's great that the eggs are cooked, 3. I didn't add any vanilla at all even though I was worried that since there were 6 egg yolks it will have this eggy smell, but it didn't, 4. I only used espresso and no coffee liqueur, 5. I chilled the bowl that I was planning on beating the cream in, 6. I refrigerated the mascarpone/egg mix while I was beating the cream. 7. And this might be helpful, use a cheese cake tin, chill it, and the next morning you can just pop the tiramisu out. It looked beuatiful! I decorated it with some fresh raspberries and slices of strawberries, grated chocolate and dusted cocoa powder. Took it to work and everyone oooed and aahhhed at it. It tasted very very good!!!! By the way, it's important you chill over night.  -  18 Jul 2008


    Altered ingredient amounts. excellent recipe!! rave reviews from everyone!!! i found that i had to 1/2 the sugar. also, the double boiler must be on the lowest heat setting!! too high will cause the egg to cook and clump, and must be cooked for the full 10 minutes, otherwise sugar grains will appear in your tiramisu. also i accidentally went out of order the first time and whipped the cream first. bad idea. the whole tiramisu came out runny (as the whipped cream had slightly melted). the tiramisu consistency highly depends on the whipped cream consistency!!!! excellent recipe, have made a dozen times!!  -  18 Jul 2008


    Used different ingredients. This is brilliant! ...this was the best dessert I've ever made! I brushed on really potent coffee, no alcohol, and it was a great, light, coffee and chocolate taste!  -  18 Jul 2008