Classic Tiramisu

Prep time: 4-6 hours | Serves: 6-8
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I don’t love the British tiramisu. I’m sorry, I just don’t. It’s full of my favourite things, like cream, coffee and booze but it can be pretty heavy and weigh you down so much that you need a lie down after.

This is my take on a classic Italian tiramisu, made by whipping up eggs (if you’re being cheffy, it’s called making a sabayon) and folding through mascarpone. It still has the coffee and booze element that I love but much lighter, which obviously means you can eat 3x more of it in one sitting.

Make sure you’re using the best, freshest eggs you can so they can whip up properly to create that light and fluffy texture. Plus, your bowl has to be properly clean – any dust or oil in there will stop the air whipping into your eggs and you’ll end up with a runny mess instead of a perfectly set tiramisu.

Now, stop distracting me – I need to shovel half of this tray into my gob before anyone else knows it’s ready.


metric imperial
  • 6 egg yolks
  • 6 egg yolks
  • 3 egg whites
  • 3 egg whites
  • 9oz
  • 250g mascarpone
  • 6 tbsp superfine sugar
  • 6 tbsp caster sugar
  • 1/2 tsp vanilla bean paste
  • 1/2 tsp vanilla bean paste
  • 12oz sponge fingers (2 packs)
  • 350g sponge fingers (2 packs)
  • 7oz strong coffee
  • 200ml strong coffee
  • 3.5oz coffee liqueur
  • 100ml coffee liqueur
  • 2 tbsp cocoa powder
  • 2 tbsp cocoa powder


  1. Separate your eggs into 2 bowls, with the whites in a stand mixer bowl if you have one, and add 3 tbsp of sugar to each bowl, and the vanilla paste to the yolks. Whisk both bowls to stiff peaks, the egg yolks will go very pale and fluffy.
  2. Soften your mascarpone by beating gently in a bowl and then gently mix into the egg yolks 1 tbsp at a time, trying not to knock any air out of the yolk mix.
  3. Begin to fold your stiff egg whites into the yolk and mascarpone mixture until combined. In a bowl mix together your strong coffee and coffee liqueur in a bowl and dip your sponge fingers into the coffee mix for a few seconds, but be quick so they don't go soggy! Lay the soaked sponges into a 12x8 inch dish in a flat single layer.
  4. When you've done your first layer of soaked sponge fingers, spoon over half of your egg and mascarpone mixture and spread out to an even layer. Repeat the process until you have used all of your mix, then use a sieve to drench the top in a layer of cocoa powder.
  5. Pop your tiramisu in the fridge to set, atleast a 4-6 hours but ideally overnight is best, then get stuck in!