By Eat More Chocolate Team      

April 21, 2015

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Tiramisu is one of the easiest and most delicious desserts to make.



Pour coffee and marsala into a shallow dish. Set aside.

Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Whisk in the mascarpone on low speed until just combined. Fold in the whipped cream.

Beat egg whites in a medium bowl with electric beaters until stiff peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

Take one biscuit at a time and dip the unsugared side into the coffee mixture for 1-2 seconds. Arrange enough biscuits to cover the base of a 19cm square ceramic/pyrex dish.

Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 4 hours. Dust generously with cocoa and serve.


Take care not to soak the entire biscuit in the coffee mixture for too long as this will make the tiramisu soggy (unless you like it that way).

The tiramisu is best eaten after it's been refrigerated for at least 8 hours to let the flavours develop.



2 cups strong black coffee, cooled

1/2 cup Marsala (or substitute with Kahlua, Tia Maria or orange juice)

3 eggs, separated

1/3 cup caster sugar

250g mascarpone

1 cup thickened cream, whipped to firm peaks

1 large packet (about 400g) of sponge fingers (savoiardi)

2 tbsp cocoa, for dusting