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January 6, 2013 by twodogjam

The only cooking class I’ve ever attended was to brush up on my Italian cooking. While it was fun, I’m no better at cooking Italian, but I did come away from the class with the most fabulous, and easy Tiramisu recipe. It’s light and delicious and contains no eggs which from what I’ve seen for most Tiramisu recipes is the norm: so perfect if you have an egg allergy (although the fat content may get you in other ways!).

You will always impress with this recipe. Trust me!


The amounts below make a large bowl that will feed 8-10 people (at least). I usually half (about) the amounts which are indicated in brackets. Just keep using sponge fingers until all the cream mixture is finished.

  • 450g [250g] mascarpone cheese
  • 75g [50g] icing sugar, sieved
  • 1 cup of double strength black coffee (only use the plunger coffee, not instant). Cool before using
  • 100g [60g] dark eating chocolate
  • 450ml [250ml] cream (I sometimes use ‘lite’ cream which doesn’t change the flavour, but can be more difficult to whisk into peaks: add a tablespoon of icing sugar to the cream before whisking which can help)
  • 18-20 (or more) sponge fingers: need dry sponge fingers to soak about liquid (eg Savoiardi (Sponge Finger) from Unibic)
  • ¼ cup [2 tablespoons] Marsala (use a good quality cooking Marsala such as Marsala da Cucina from Settlement Wines)


Tiramisu ingredients1. Mix the mascarpone, icing sugar and half the coffee (~½ cup) and half the grated chocolate together.

2. Mix the rest of the coffee (½ cup) and marsala into a shallow dish and put aside.

3. Whisk the cream until it just forms soft peaks.

4. Carefully fold the whisked cream and mascarpone mixture together.

Now you are ready to assemble your Tiramisu

5. Carefully dip sponge fingers one by one into the coffee-marsala mix.

Preparing sponge fingers

Don’t leave each sponge finger in the liquid for long. Turn over once and drain for a few seconds on side of bowl.

Preparing sponge fingers 2

Once dipped into liquid, immediately place the sponge finger onto the bottom of a large glass bowl (that you’ll use to serve the dessert).

Layering sponge fingers

6. Dip enough biscuits into the coffee mixture to cover the base of your bowl.

7. Cover the biscuits with a layer of the mascarpone mixture, just enough to cover the biscuits.

Layering sponge fingers 2

8. Repeat layers of biscuits and mascarpone mixture until all the cream and biscuits are used up, ending with the mascarpone mixture. Tiramisu

9. Cover with plastic wrap and refrigerate for at least 3 hours or until needed.

10. Just before serving, sprinkle the other half of chocolate over the top (or grate over more chocolate if you’ve accidentally used all the chocolate in the mixture, which I’ve done many times before).

And if taking the dessert to a friend’s for dinner, it’s a good idea to make a small dish ‘for one’ for later!

Tiramisu small


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