The classic coffee dessert we all love.
TiramisuAustralian Women's Weekly

Italians know good food. And combining mascarpone, coffee, kahlua, finger biscuits and cocoa powder to create this spongey, syrupy dessert has to be one of their best ideas.

With a creamy mascarpone filling and bold coffee flavour it is no surprise that tiramisu has become a family favourite. Looking for more Tiramisu recipes?

Italian food is all about flavour and simplicity but it is so much more than a margherita pizza or spaghetti bolognese. We still have all the classics from our traditional lasagnes, quick and easy risottos to our mouthwatering pizzas but we’ve included some lesser-known favourites that certainly won’t disappoint. With roast pork and tantalising goat’s cheese pappardelle, you’ll be singing amore all night.



1.Combine instant coffee and boiling water in a shallow bowl. Stir in marsala and Kahlua.
2.Beat the egg yolks and sugar in a medium bowl with an electric mixer until light and fluffy (for about 4-5 minutes).
3.Fold in the mascarpone and add the extra marsala into the egg yolk mixture until just combined.
4.Beat egg whites and extra sugar in a clean, small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture and then fold in the thickened cream.
5.Dip half the biscuits, one at a time, for 1-2 seconds only, into coffee mixture and arrange biscuits in a single layer in a 2-litre (8-cup capacity) square or rectangular dish.
6.Spread half the mascarpone mixture over the biscuits. Repeat with remaining biscuits and mascarpone mixture. Cover, refrigerate overnight.
7.Just before serving tiramisu, dust the top with sifted cocoa.

Not suitable to freeze. Choose a sweeter variety of marsala when using in desserts. If you have an espresso machine, make 180ml of short black coffee instead of using instant.


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