Tiramisu

This classic Italian tiramisu is a luxuriously smooth, coffee-kissed dessert with layers of creamy mascarpone and coffee-soaked sponge biscuits. Rich egg yolks and sugar give a light, velvety texture, while a generous dusting of cocoa adds a deep, inviting finish that makes every spoonful feel indulgent.

This tiramisu likely lands around Nutri-Score D because it uses a high amount of mascarpone, sugar, egg yolks and cocoa powder with coffee-soaked biscuits. The dessert is rich and indulgent, so treat it as an occasional treat rather than an everyday bake. The nut-free and vegetarian tags make it suitable for those avoiding nuts while enjoying a classic Italian dessert.[/p]

Estimated nutrition (per serving, 6–8): kcal ~420–480, fat ~28–32g, saturated fat ~16–18g, carbs ~32–36g, sugars ~26–30g, fibre ~1.5–2g, protein ~8–10g.

Ingredients

• 2 free-range eggs, plus 4 free-range egg yolks
• 200g/7oz caster sugar
• 1kg/2lb 4oz mascarpone, drained
• 100g/3½oz Italian sponge biscuits (such as Pavesini)
• 300ml/10fl oz espresso coffee
• 100g/3½oz cocoa powder, for dusting

Method

1. Whisk eggs and sugar until doubled. Using a kitchen mixer, whisk the whole eggs, egg yolks and caster sugar together until the mixture is pale, thick and has doubled in size. This builds a light structure for your tiramisu cream and makes the mascarpone layer feel velvety.
2. Blend in the mascarpone gently. Once the egg mixture is firm, add the drained mascarpone and mix until smooth and just combined. Avoid overmixing so the tiramisu stays light and not heavy.
3. Set up your dish and coffee soak. To build the tiramisu, choose a large dish to serve from. Pour the espresso coffee into a wide bowl, then soak the Italian sponge biscuits briefly for 1–2 seconds. Drain quickly so they hold their shape but still absorb the coffee for that classic tiramisu bite.
4. Layer the first biscuit layer. Place a layer of the mascarpone mixture in the base of the dish, then cover with a layer of the coffee-soaked biscuits. This gives your tiramisu a stable base and keeps the cream from spreading.
5. Add the second mascarpone layer. Top the biscuits with another layer of mascarpone mixture, spreading it evenly. This creates the signature tiramisu layers and ensures every spoonful has cream and biscuit.
6. Dust with cocoa and repeat layers. Dust the mascarpone mixture with cocoa powder using a small sieve. Repeat until the dish is full, aiming for around 3 layers of biscuits. This builds the tiramisu height and gives a rich, aromatic finish.
7. Finish and chill overnight. Finish with a final dusting of cocoa powder. Chill for at least an hour, or ideally overnight, before serving. Chilling overnight lets the tiramisu set properly and makes the flavours meld beautifully.

Helpful tip: Soak the biscuits for just 1–2 seconds so they stay firm but still soak up the espresso coffee. This keeps your tiramisu layers neat and prevents a soggy dessert.

• Can I make tiramisu without a mixer? Yes; whisk the eggs and sugar by hand until pale and thick, then fold in the mascarpone gently.
• How long does tiramisu last? Store covered in the fridge for up to 2 days; it’s best served overnight for the best texture.
• Can I use instant coffee instead of espresso? Yes; use strong instant coffee dissolved in hot water, but espresso gives the classic tiramisu depth.
• Is this tiramisu nut-free? Yes; the recipe is nut-free and vegetarian, so it’s suitable for those avoiding nuts.