Tiramisù recipe
Make this classic Italian dessert in individual portions or as a large sharing dish to bring to the table. You can make the dessert up to 8 hours ahead and store in the fridge.
You will need 4–6 small tumblers if you're making individual pots. You could make this in a large 1.2-litre (2-pint) dish.
Tip: If you can’t find sponge fingers, use trifle sponges or slices of sponge cake instead. However, they are less robust once dipped so take care when assembling.
Tip: Give the sponge fingers a really good dunking in the coffee and brandy. There’s plenty to go around and ideally, you want them to absorb all the flavour and add moisture to the dish.
Ingredients
- 250 g full-fat mascarpone cheese
- 300 ml double cream (heavy cream)
- 2 tsp vanilla extract
- 4 tbsp icing sugar (confectioners' sugar), sifted
- 125 ml strong coffee, cooled
- 6 tbsp brandy
- 12 sponge fingers
- 50 g dark chocolate, coarsely grated
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Measure the mascarpone and about 50ml (2fl oz) of the cream into a large bowl, whisking until smooth.
- Slowly add the remaining cream and whisk again into soft peaks, being careful not to over-mix or it will be too thick.
- Fold in the vanilla extract and icing sugar.
- In a separate bowl, combine the coffee and brandy.
- Break six of the sponge fingers in half and dip into the coffee and brandy mixture. Arrange the soaked sponge fingers in the base of the tumblers.
- Spoon half of the cream mixture on top and half of the grated chocolate.
- Break the remaining sponge fingers and soak in the coffee and brandy.
- Place the soaked sponge on the cream layer, then spoon the remaining cream mixture on top, levelling neatly.
- Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature.
This recipe is from Mary Berry’s Quick Cooking by Mary Berry (BBC Books, £22). Photography by Georgia Glynn Smith.
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