More Cool Recipes


Tiramisu Recipe



Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Serves ~ 6

Tip ~


3 large egg yolks

2oz / 50g caster sugar

1 x 250g tub Mascarpone

2 egg whites

5floz / 150ml very strong espresso coffee

3 tablespoons dark rum

About 24 sponge fingers (or boudoir biscuits)

2oz / 50g dark continental chocolate, with 75% cocoa solids, chopped

1 level tablespoon cocoa powder

You will need 6 stemmed glasses or glass dishes, approx. 7floz capacity


  • Put the egg yolks into a medium sized bowl with the sugar and beat with an electric hand whisk on high speed for about 3 minutes or until the mixture forms a light, pale mousse.
  • In a separate large bowl stir the Mascarpone with a wooden spoon to soften it, then gradually beat in the egg yolk mixture.
  • Between each addition beat well until the mixture is smooth before adding more.
  • Now wash and dry the beaters of the whisk, then in a third separate bowl whisk the egg whites until they form soft peaks.
  • Now fold this into the Mascarpone mixture and then put the bowl on one side.
  • Next break the biscuits in half, pour the coffee and rum into a shallow dish and then dip the sponge fingers briefly into it, turning them over - they will absorb the liquid very quickly.
  • Now simply layer the desserts by putting 3 of the soaked sponge halves into each glass, followed by a tablespoon Mascarpone mixture and a layer of chopped chocolate.
  • Repeat the process in the same way, finishing with a layer of chocolate and a final dusting of cocoa powder.
  • Cover the glasses with cling film then chill in the fridge for several hours.