This Hairy Bikers-inspired tiramisu is a no-bake Italian dessert layered with coffee-soaked sponge fingers and a rich mascarpone cream. It has a soft, creamy texture, a gentle coffee flavour and a dusting of cocoa to finish. The recipe is easy enough for beginners and takes about 20 minutes to prepare, plus at least 6 hours in the fridge.
Ingredients
This recipe serves 8 and fits a dish approximately 20 x 20cm.
For the coffee layer
- 250ml strong black coffee, cooled
- 2 tbsp Marsala wine or coffee liqueur, optional
- 200g sponge fingers, also called savoiardi
For the mascarpone filling
- 500g mascarpone
- 300ml double cream, chilled
- 80g caster sugar
- 1 tsp vanilla extract
For the topping
- 2 tbsp unsweetened cocoa powder, for dusting
How to Make Tiramisu
- Prepare the dish and coffee: Set out a 20 x 20cm serving dish. There is no need to preheat the oven because this dessert is not baked. Pour the cooled coffee into a shallow bowl and stir in the Marsala or coffee liqueur, if using.
- Mix the filling: Put the mascarpone, double cream, caster sugar and vanilla into a large bowl. Whisk gently with an electric mixer until thick and smooth, stopping as soon as the mixture holds soft peaks. Take care not to overbeat it.
- Dip the sponge fingers: Briefly dip each sponge finger into the coffee, turning it once. A quick dip is enough to flavour the biscuits without making them soggy.
- Make the first layer: Arrange half the dipped sponge fingers in a single layer in the dish, breaking a few if needed to fill any gaps. Spread half the mascarpone mixture evenly over the top.
- Finish assembling: Add a second layer of dipped sponge fingers, then spread the remaining mascarpone mixture over them. Smooth the surface with the back of a spoon.
- Chill and serve: Cover and refrigerate for at least 6 hours, or overnight, so the layers soften and set. Just before serving, sift the cocoa powder evenly over the top.
Tips for the Best Tiramisu
How do I stop tiramisu from becoming soggy?
Use cooled coffee and dip each sponge finger only briefly. The biscuits will continue to absorb moisture as the dessert chills, so they do not need to be soaked through.
How can I keep the mascarpone filling smooth?
Whisk on a low to medium speed and stop as soon as the filling holds soft peaks. Overbeating can make mascarpone grainy or cause the mixture to separate.
Why does tiramisu need to chill?
Chilling gives the sponge fingers time to soften and helps the filling firm up. Six hours is the minimum for this recipe, but an overnight rest makes it easier to portion.
When should I add the cocoa powder?
Dust the tiramisu just before serving for a neat, dry finish. If added much earlier, the cocoa will absorb moisture from the filling and darken.
Serving Suggestions
- Serve chilled with a small cup of espresso.
- Add a few dark chocolate shavings alongside the cocoa.
- Serve with fresh raspberries for a bright, tart contrast.
Storage
Room temperature
Keep tiramisu chilled until serving. Do not leave it at room temperature for more than 2 hours, or 1 hour in very hot conditions.
Refrigerator
Cover the dish well and refrigerate for up to 3 days. For the freshest-looking finish, add cocoa to each portion just before serving.
Freezing
Freeze the assembled tiramisu without the cocoa topping, tightly wrapped, for up to 1 month. Thaw overnight in the refrigerator and dust with cocoa before serving. The filling may be slightly softer after thawing.
Nutrition
Approximate values per serving, based on 8 servings and without the optional alcohol:
- Calories: 565 kcal
- Carbohydrates: 39g
- Protein: 7g
- Fat: 42g
- Saturated fat: 26g
- Sodium: 85mg
Nutrition values are estimates and will vary according to the ingredients and brands used.
FAQs
Can I make tiramisu without alcohol?
Yes. Simply leave out the Marsala or coffee liqueur and dip the sponge fingers in cooled coffee.
Can I make tiramisu ahead of time?
Yes. Make it up to a day ahead and keep it covered in the refrigerator. Add the cocoa just before serving.
Does this tiramisu contain raw eggs?
The mascarpone filling is made without eggs. Check the sponge finger packaging if you need to avoid eggs entirely, as the biscuits commonly contain them.
Can I use decaffeinated coffee?
Yes. Strong decaffeinated coffee works well and gives the dessert its familiar coffee flavour.
What can I use instead of sponge fingers?
A plain sponge cake can work in a pinch. Cut it into strips and brush lightly with coffee rather than dipping, as it can absorb liquid quickly.
Coffee and Mascarpone Tiramisu
Course: DessertCuisine: ItalianDifficulty: Easy8
servings20
minutes380
minutes565
kcalAn easy no-bake tiramisu with coffee-soaked sponge fingers, a creamy mascarpone filling and a cocoa topping.
Ingredients
250ml strong black coffee, cooled
2 tbsp Marsala wine or coffee liqueur, optional
200g sponge fingers
500g mascarpone
300ml double cream, chilled
80g caster sugar
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
Directions
- Pour the cooled coffee into a shallow bowl and stir in the optional Marsala or coffee liqueur. Set out a 20 x 20cm serving dish.
- Whisk the mascarpone, double cream, caster sugar and vanilla until smooth and thick enough to hold soft peaks.
- Briefly dip half the sponge fingers in the coffee and arrange in a single layer in the dish.
- Spread half the mascarpone filling over the sponge fingers.
- Dip and arrange the remaining sponge fingers, then cover with the remaining filling and smooth the top.
- Cover and refrigerate for at least 6 hours or overnight. Sift cocoa over the top just before serving.
Notes
- Dip the sponge fingers briefly to prevent a soggy dessert.
- Do not overbeat the mascarpone filling.
- Keep refrigerated and enjoy within 3 days.
