Tiramisu (Classic Italian Coffee Dessert — No Bake)
Espresso-soaked savoiardi biscuits layered with a rich mascarpone cream and dusted with cocoa. The definitive Italian dessert — no baking required.
What is this dish?
Tiramisu translates as 'pick me up' in Italian — a reference to the espresso and optional alcohol in the recipe. It is a no-bake dessert of coffee-soaked savoiardi biscuits layered with a rich mascarpone cream, finished with a dusting of cocoa.
Why you'll love it
No baking, no specialist equipment, and it can be made entirely the day before. It is one of the most reliably impressive desserts in existence.
When to serve
A dinner party dessert that can be completely prepared the day before, a special occasion, or any time you want to serve something Italian and elegant.
Quick tips
Cool the coffee completely before dipping. Dip biscuits for 1–2 seconds only. Fold the egg whites gently. Make the day before serving.
Mascarpone
An Italian cream cheese with a higher fat content and milder flavour than regular cream cheese. It gives tiramisu its characteristic rich, silky cream that holds its shape when chilled.
Savoiardi Biscuits
Light, dry, finger-shaped Italian sponge biscuits designed to absorb liquid. Available in most supermarkets. Their structure holds up under the cream even after absorbing coffee.
Espresso
The stronger the coffee, the more flavour permeates the biscuits and balances the rich cream. Brew at double strength or use 4 shots of espresso diluted to 300ml.
Substitution Options
Replace savoiardi with sponge fingers or trifle sponges. Use strong instant coffee if espresso is unavailable. Replace Marsala with Tia Maria, Kahlúa, amaretto, or dark rum. For a chocolate tiramisu, add 2 tablespoons of cocoa powder to the mascarpone cream.
Step-by-Step Instructions
Make the coffee mixture
Brew 300ml of very strong espresso or coffee. Stir in the Marsala wine or liqueur. Pour into a shallow bowl and leave to cool completely. The coffee must be cold or it will make the biscuits too soggy.
Pro Tips:
- •Cold coffee is essential — hot coffee makes the biscuits dissolve rather than soften.
- •Use the strongest coffee you can brew — the coffee flavour must compete with the rich mascarpone.
Beat the egg yolks and sugar
In a large bowl, whisk together the egg yolks and sugar with an electric mixer until pale, thick, and doubled in volume — about 5 minutes. The mixture should fall from the whisk in thick ribbons. Beat in the mascarpone until just smooth — do not overbeat.
Pro Tips:
- •The yolk and sugar mixture must be pale and thick before the mascarpone is added — this gives the cream its body and lift.
- •Add the mascarpone in spoonfuls and fold gently — overbeating can make mascarpone split and become grainy.
Whip and fold in the egg whites
In a clean bowl with clean beaters, whisk the egg whites with a pinch of salt to stiff peaks. Gently fold the egg whites into the mascarpone mixture in three additions, using a large metal spoon or spatula. Fold rather than stir to retain as much air as possible.
Pro Tips:
- •The bowl and beaters must be completely clean and grease-free — any fat prevents the whites from whipping.
- •Fold until just combined — a few white streaks are preferable to a deflated cream.
Assemble
Dip each savoiardi biscuit briefly into the coffee mixture — 1–2 seconds per side. Do not soak them. Arrange in a single layer in the base of a large dish (approx 30x20cm). Spread half the mascarpone cream over the biscuits in an even layer. Repeat with a second layer of dipped biscuits, then the remaining cream.
Pro Tips:
- •Brief dipping is the key — 1–2 seconds. Over-soaked biscuits collapse and make the tiramisu wet and sloppy.
- •Use a spatula to spread the cream to the edges for a clean, even layer.
Chill and dust
Cover the dish with cling film and refrigerate for at least 4 hours, ideally overnight. The tiramisu needs time to set and for the flavours to meld. Just before serving, dust generously with cocoa powder through a fine sieve.
Pro Tips:
- •Tiramisu made the day before is significantly better than one chilled for only a few hours.
- •Dust with cocoa just before serving — if dusted hours ahead, the cocoa absorbs moisture and looks blotchy.
Chef's Tips
Techniques that separate good from great
Use pasteurised eggs if concerned about raw eggs
Traditional tiramisu uses raw egg. If serving to pregnant women, elderly, or immunocompromised guests, use pasteurised eggs or replace the egg white component with 200ml of lightly whipped double cream folded into the mascarpone mixture instead.
Add a layer of dark chocolate shavings between the layers
Grate 50g of dark chocolate over the first layer of mascarpone cream before adding the second layer of biscuits. The chocolate adds texture and a bittersweet counterpoint to the sweet cream.
Nutrition Facts
Equipment Needed
- Large rectangular dish (approx 30x20cm)
- Electric mixer
- 2 large mixing bowls
- Fine sieve
- Shallow bowl (for coffee dipping)
Quick Tips
- The coffee must be cold before dipping the biscuits. Brew it first and let it cool completely before starting the cream.
- Dip biscuits for 1–2 seconds only — over-soaking is the most common mistake.
- Make the day before serving — overnight chilling allows the layers to set and the flavours to develop significantly.
Recipe Variations
Different ways to make this dish your own
Strawberry Tiramisu
Replace the coffee with strawberry juice or a strawberry syrup. Layer with sliced fresh strawberries between the cream layers.
Lemon Tiramisu
Replace coffee with limoncello and lemon juice. Add lemon zest to the mascarpone cream. Finish with icing sugar instead of cocoa.
Chocolate Tiramisu
Add 2 tablespoons of cocoa powder and 50g of melted dark chocolate to the mascarpone cream. Use hot chocolate instead of coffee for the dipping liquid.
What to Serve With
Perfect pairings to complete the meal
Serve from the dish
Spoon generous portions onto dessert plates directly from the large dish — the layered cross-section looks beautiful.
Espresso
A small shot of espresso alongside mirrors the coffee flavours in the dessert and provides a palate-cleansing contrast.
Fresh Raspberries
A few fresh raspberries alongside provide colour, freshness, and a sharp contrast to the rich, sweet mascarpone.
Storage & Make-Ahead
Keep it fresh and plan ahead
Refrigerator
Cover with cling film and refrigerate for up to 3 days. Best eaten on day 2.
Freezer
Freezes in portions for up to 1 month. Thaw overnight in the fridge. The texture changes slightly but remains acceptable.
Make-Ahead
Ideal to make the day before. Cover and refrigerate overnight. Dust with cocoa just before serving.
Reheating
Not applicable — serve cold from the fridge.
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