Tiramisù recipe

Tiramisù recipe

Make this classic Italian dessert in individual portions or as a large sharing dish to bring to the table. You can make the dessert up to 8 hours ahead and store in the fridge. 

You will need 4–6 small tumblers if you're making individual pots. You could make this in a large 1.2-litre (2-pint) dish.

Tip: If you can’t find sponge fingers, use trifle sponges or slices of sponge cake instead. However, they are less robust once dipped so take care when assembling.

Tip: Give the sponge fingers a really good dunking in the coffee and brandy. There’s plenty to go around and ideally, you want them to absorb all the flavour and add moisture to the dish.

Ingredients

  • 250 g full-fat mascarpone cheese
  • 300 ml double cream (heavy cream)
  • 2 tsp vanilla extract
  • 4 tbsp icing sugar (confectioners' sugar), sifted
  • 125 ml strong coffee, cooled
  • 6 tbsp brandy
  • 12 sponge fingers
  • 50 g dark chocolate, coarsely grated
  • 8.8 oz full-fat mascarpone cheese
  • 10.6 fl oz double cream (heavy cream)
  • 2 tsp vanilla extract
  • 4 tbsp icing sugar (confectioners' sugar), sifted
  • 4.4 fl oz strong coffee, cooled
  • 6 tbsp brandy
  • 12 sponge fingers
  • 1.8 oz dark chocolate, coarsely grated
  • 8.8 oz full-fat mascarpone cheese
  • 1.3 cups double cream (heavy cream)
  • 2 tsp vanilla extract
  • 4 tbsp icing sugar (confectioners' sugar), sifted
  • 0.5 cup strong coffee, cooled
  • 6 tbsp brandy
  • 12 sponge fingers
  • 1.8 oz dark chocolate, coarsely grated

Details

  • Cuisine: Italian
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 0 mins
  • Serves: 4

Step-by-step

  1. Measure the mascarpone and about 50ml (2fl oz) of the cream into a large bowl, whisking until smooth.
  2. Slowly add the remaining cream and whisk again into soft peaks, being careful not to over-mix or it will be too thick.
  3. Fold in the vanilla extract and icing sugar.
  4. In a separate bowl, combine the coffee and brandy.
  5. Break six of the sponge fingers in half and dip into the coffee and brandy mixture. Arrange the soaked sponge fingers in the base of the tumblers.
  6. Spoon half of the cream mixture on top and half of the grated chocolate.
  7. Break the remaining sponge fingers and soak in the coffee and brandy.
  8. Place the soaked sponge on the cream layer, then spoon the remaining cream mixture on top, levelling neatly.
  9. Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature.

This recipe is from Mary Berry’s Quick Cooking by Mary Berry (BBC Books, £22). Photography by Georgia Glynn Smith.

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