June 18, 2008 (Last Updated: January 11, 2019)
Tiramisu recipe

An Italian classic! Tiramisu combines the favourites of most people – biscuits, coffee, and cream – into one decadent layered dessert. It’s difficult to find someone who doesn’t like this divine dish, especially when it’s served with a delicate custard called zabaione.


Serves: 6 – 8
Cooking Time: 40 mins + extra, for setting


  • 500g mascarpone
  • 200ml whisky
  • 200ml espresso coffee
  • 3 x 125g packets boudoir biscuits
  • cocoa powder, to dust
  • Zabaione

  • 6 extra-large egg yolks
  • 100g castor sugar
  • 10ml vanilla extract



For the zabaione, beat the egg yolks, castor sugar and vanilla extract together in a heat-proof bowl using an electric hand mixer until it is thick and creamy.


Place the mixture in the top of a double boiler over hot water and continue to beat until it has thickened further and is pale in colour, about 2 – 5 minutes.


Remove from the heat and continue to beat until the mixture has slightly cooled. Set aside until cooled completely.


Put the mascarpone in a clean bowl and gently fold in the zabaione until evenly blended.


Add the whisky to the espresso in a separate bowl. Place the biscuits one at a time in the espresso mixture until just wet and place them in a serving dish. Continue until one layer is done. Cover with a thick layer of the mascarpone mixture. Continue with another layer of biscuits and finish with the mascarpone mixture.


Lightly cover the dish and place in the fridge. Chill for about 3 hours or preferably overnight.


Just before serving sift the cocoa powder over the tiramisu.


To drink: Go for a sweet and nutty Oloroso sherry.


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