Recipe

Tiramisu

The classic coffee dessert we all love.

  • 30 mins preparation
  • 6 hrs marinating
  • Serves 12
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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.
Looking for more tiramisu recipes?
For a delicious Nutella version of the classic dessert, grab yourself a copy of the latest Italian issue of Women's Weekly FOOD.

Ingredients

  • 2 tablespoon instant coffee
  • 3/4 cup (180ml) boiling water
  • 1/2 cup (125ml) marsala
  • 1/4 cup (60ml) kahlua (coffee liqueur)
  • 3 eggs, separated
  • 1/2 cup (110g) caster sugar
  • 500 gram mascarpone
  • 2 tablespoon marsala, extra
  • 1/4 cup (55g) caster sugar, extra
  • 1/3 cup (80ml) thickened cream
  • 375 gram small sponge-finger biscuits
  • 1 tablespoon cocoa powder, approximately

Method

  • 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.

Notes

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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