Tiramisu 31.03.2009

It’s best to make the tiramisu a day in advance, as it tastes better when all of the flavours have had time to soak into the biscuit.

You can experiment will all manner of shaped bowls for this dessert, round and tall or even a baking dish, just double check whatever bowl you use will fit in the fridge before you use it (easy traps for new players).


  • 125g caster sugar
  • 4 large egg yolks
  • 250g mascapone
  • 600ml cream
  • Strong black coffee, several cups, cooled
  • Tia maria or other coffee liqueur, as much as you feel
  • Large packet of Saviodari (sponge finger) biscuits, the fat ones not the thin ones
  • Cocoa powder


Beat cream until firm peaks form, then leave aside.

In a separate bowl, beat egg yolks and sugar until pale and foaming. Then add masacpone, beating constantly. Gently fold cream into mascapone egg mixture.

Mix coffee and tia maria together in a small bowl.

Quickly dip each Saviodari biscuit in coffee mix and line the bottom of the bowl. Cover with a thin layer of cheese mix, then dust with a layer of cooca powder. Repeat process until you have run out of biscuit or there is no more room in the bowl, making sure to reserve enough cheese mixture to coat the whole lot on the top. Finish the top layer with a final dusting of cocoa powder.

Refrigerate until serving time.

Its worth noting that this tiramisu also makes the best breakfast hangover cure after a long boozy dinner. So make sure there are leftovers.

File under dessert

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Ciannon hates restaurants that have desserts listed on a separate menu that is only revealed at the end of the night. How is one to adequately prepare?

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