With a broken oven and a week of epic kitchen fails behind me, I decided it was time to make a Tiramisu. It’s quick, satisfying and one of my favourite desserts. I’m a big coffee drinker and if I can consume even more in a creamy dessert, I’m there.

There are a lot of Tiramisu recipes out there. The last one I made a few months ago was just shy of perfect. It was beautifully soft with a moreish quality but it was too soft for a large Tiramisu. It would’ve been perfect for gooey individual portions.

I wanted to create a Tiramisu that was soft enough that the sponge and mascarpone cream melted into one another, but that was firm enough to cleanly serve and stand proud on its own. So on my second try, I decided to increase the mascarpone and decrease the amount of eggs so that the cream had more body but hopefully didn’t lose its perfect texture.

Delicately whipped with a strong creamy mascarpone flavour, this Tiramisu is wonderful. With every silky bite I just want to eat more. Tiramisu has always been something that I’ve eaten practically as quickly as I made it. This one being no exception.


Ingredients – makes one 10 x 7 inch tiramisu (serves 6)

  • 3 medium eggs, separated
  • 75g caster sugar
  • 500g mascarpone
  • 32 dry sponge fingers, dependent on size of dish (I used Boudoir)
  • 200ml water
  • 2 tbsp  finely ground espresso powder* (if you like very strong coffee, increase to 3tbsp)
  • 1 tbsp Kahlua
  • 1 tbsp Frangelico

*You can use fresh espresso here instead


In a shallow dish combine 200ml boiling water, espresso powder, Kahlua and Frangelico and set it aside for later. Using an electric whisk or stand mixer, whisk together the 3 egg yolks and caster sugar until pale, fluffy and at least doubled in volume. Gradually add in the mascarpone. Continue to whisk until there are no lumps of mascarpone and you have a firm whipped mix. In a separate bowl, whisk the 3 egg whites until they reach firm peak. Fold the whisked egg whites into the mascarpone mix in 3 additions until you have a smooth and fluffy cream.

Dip the dry sponge fingers into the coffee liquid on both sides for a few seconds. Layer them into the bottom of your chosen dish (I use a 10×7 inch baking dish), making sure to cover the entire base. Spread half of the mascarpone cream over the soaked fingers, until flat and even. Follow with another layer of soaked sponge fingers and finally, the second half of mascarpone cream. Level flat (I like to use a small palette knife for this) and dust liberally with cocoa powder. Refrigerate overnight or for at least 6 hours. Serve and enjoy!

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