Home RecipesDessert Tiramisu


by Sandy


I don’t make Tiramisu often. It’s such a rich and heavy dessert you really shouldn’t have every week, but when I do make it, I feel like I’m in heaven with every bite I take. It’s the combination of juicy, coffee flavoured ladyfingers with the creamy, sweet mascarpone mixture that just takes this dish over the top. 

I had a lot of tiramisus in restaurants over the years, but I always come back to a classic nearly alcohol free recipe. Some people like to soak their ladyfingers in tons of booze, but that’s not for me. I feel it drowns the flavour of the cream. But hey… whatever floats your boat. I’m strange when it comes to alcohol in desserts and candy. I like booze and I like candy, but I don’t like the combination of both. I can tolerate a small amount, but that’s it.


What I also love about Tiramisu is that it’s sooo easy to make and almost fool proof. So with just a few steps you can create a delicious dessert, that will impress at every dinner party. So if you haven’t tried to make it yourself, go and give it a try!




One of the most delicious italian classic desserts.
Prep Time30 minutes
Total Time30 minutes
Servings: 6


  • 4 egg yolks
  • 75 g sugar
  • 1 tsp vanilla extract
  • 125 ml heavy whipping cream
  • 1 tsp whipping cream stabilizer
  • 300 g mascarpone
  • 1 cup strong coffee
  • 2 tbsp amaretto
  • 12-16 ladyfingers depending on th dish you use
  • 1 tbsp deloiled cocoa powder


  • In a bowl add the yolks, the sugar and the vanilla and beat with an electric mixer until foamy.
  • In a second bowl beat the cream and the stabilizer until stiff.
  • Add the mascarpone to the yolks and mix well.
  • Carefully add the whipping cream and fold it in until it's fully incorporated. Set aside.
  • Take a square or rectangle dish and line the bottom with a layer of ladyfingers. Carefully pour some coffee over the biscuits until they are soaked and almost soft throughout.
  • Spread half of the mascarpone mixture over the biscuits.
  • Add another layer of ladyfingers on top and soak them again with some spoonfulls of coffee.
  • Finish the tiramisu with the remaining mascarpone mixture and spread evenly.
  • Put some clingfilm over the tiramisu and chill for at least four hours or until set.
  • Dust with the cocoa before serving. Enjoy!

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Becca 12th March, 2015 - 5:09 am

I wish this were safe to eat each week…. so delicious! Your pictures are gorgeous – can’t wait to try this rendition!

Thalia @ butter and brioche 12th March, 2015 - 5:36 am

You definitely have got me craving a classic tiramisu right now.. this looks like perfection!


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