My Signature Tiramisu

Name: My Signature Tiramisu
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 10 servings
Ingredients: 6–7 Egg yolks; 100–120 g Caster sugar; 500 g Mascarpone; 3 Egg whites; 500 ml Double cream; 50 ml Coffee liqueur; 20–30 ml Baileys; 500 ml Strong coffee or espresso; 75–100 ml Coffee liqueur; 300–350 g Thick Italian savoiardi/ladyfingers; 100 g Good-quality dark chocolate; Good-quality cocoa powder

Tiramisu is probably one of the desserts I make most often and, if I’m completely honest, I very rarely measure any of it anymore. It’s one of those recipes you start making by feel once you know what everything should look like. For me, a really good tiramisu needs to be unapologetically creamy, properly boozy and VERY coffee-forward. I also like quite a light filling, which is why I use both whipped egg whites and softly whipped cream. It gives you all that richness from the mascarpone and yolks without the whole thing becoming overly dense. And please buy decent ladyfingers. I always hunt out the thickest Italian ones I can find, usually from my local Italian deli or Amazon. Those skinny little sponge fingers you get in m&s disappear into nothing once soaked and we want PROPERLY defined layers here.

Prep

30m

Cook

Total

2h 30m

My Signature Tiramisu

Tiramisu is probably one of the desserts I make most often and, if I’m completely honest, I very rarely measure any of it anymore. It’s one of those recipes you start making by feel once you know what everything should look like. For me, a really good tiramisu needs to be unapologetically creamy, properly boozy and VERY coffee-forward. I also like quite a light filling, which is why I use both whipped egg whites and softly whipped cream. It gives you all that richness from the mascarpone and yolks without the whole thing becoming overly dense. And please buy decent ladyfingers. I always hunt out the thickest Italian ones I can find, usually from my local Italian deli or Amazon. Those skinny little sponge fingers you get in m&s disappear into nothing once soaked and we want PROPERLY defined layers here.

Prep

30m

Cook

Total

2h 30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Start by making some really strong coffee. Espresso is obviously ideal but strong coffee powder will also work. Pour it into a shallow dish, add a generous amount of coffee liqueur and leave it to cool completely. Don't dip your biscuits into warm coffee or they will turn to mush approximately three seconds later.

For

For the mascarpone filling

6–7

Egg yolks, large — I use the best eggs I can get, ideally St Ewe or Burford Browns

100–120

Caster sugar

Per Serving

Calories

768kcal

Fat

56g

Saturates