Tiramisu

Name: Tiramisu
Total time: 4 h 12 min
Yield: 4 servings
Ingredients: 4 piece Egg; 60 g Caster sugar; 500 g mascarpone; 20 g Caster sugar; 300 ml strong espresso coffee; 12 piece savoiardi biscuits; 20 g Cocoa powder

4 hr 12 min · 12 min active · makes ~1.1 kg · Medium

Tiramisu is an Italian dessert layering espresso-soaked savoiardi biscuits with creamy mascarpone and cocoa powder.

See more →

Tiramisu

Tiramisu is an Italian dessert layering espresso-soaked savoiardi biscuits with creamy mascarpone and cocoa powder.

See more →

TOTAL TIME

4 hr 12 min

ACTIVE TIME

12 min

QUANTITY

~1.1 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/6

Tools0/12

Ingredients

0/6 gathered · 4 servings

4piece

80g

500g

300ml

12piece

20g

#	Quantity	Notes	State
1	4piece	—	—
2	80g	—	—
3	500g	—	—
4	300ml	—	—
5	12piece	—	—
6	20g	—	—

Tools

12 items

Serveware

1 item

Procedure

22 steps

1 of 22

Crack the eggs into the small bowl, discarding the shells. The eggs are not cooked, so use pasteurised eggs.

Egg · 4 piece

⏱ 30s

ResultEgg

2 of 22

Lift each yolk out of the bowl with clean fingers, letting the white slip back, and drop the yolks into the large mixing bowl.

Egg · step 1

⏱ 1 min

ResultEgg yolksused in step 7

3 of 22

Add the 60 g of caster sugar to the yolks.

Caster sugar · 60 g

⏱ 5s

ResultSeparated egg yolks and caster sugar

4 of 22

Whisk the yolks and sugar together vigorously until very pale and thick, and falling in a wide ribbon from the whisk.

⏱ 2 min

ResultPale, thick yolk mixture

5 of 22

Spoon the mascarpone into the yolk mixture.

Mascarpone · 500 g

⏱ 10s

ResultPale, thick yolk mixture and mascarpone

6 of 22

Whisk the mascarpone in until smooth, thick and fully combined with no lumps.

⏱ 1 min

ResultMascarpone cream

7 of 22

Pour the egg whites into the large bowl.

Egg whites · step 2

⏱ 5s

ResultEgg whites

8 of 22

Add the 20 g of caster sugar to the whites.

Caster sugar · 20 g

⏱ 5s

ResultEgg whites and caster sugar

9 of 22

Whisk the whites and sugar until they hold firm, glossy peaks that do not droop when the whisk is lifted.

⏱ 3 min

ResultStiff egg whites

10 of 22

Fold the stiff whites into the mascarpone cream in three additions with a large metal spoon, cutting and lifting gently to keep the air in.

Stiff egg whites · step 9

⏱ 1 min

ResultTiramisu creamused in step 15

11 of 22

Pour the cooled espresso into a shallow dish wide enough to dip the biscuits.

Strong espresso coffee · 300 ml

⏱ 10s

ResultStrong espresso coffee

12 of 22

Lay the savoiardi biscuits on a plate.

Savoiardi biscuits · 12 piece

⏱ 10s

ResultSavoiardi biscuits

13 of 22

Turn 6 of the biscuits in the espresso one at a time, about a second per side, so they soak up coffee without turning soggy.

Savoiardi biscuits · step 12

⏱ 20s

ResultRemaining savoiardi biscuits

14 of 22

Lay the dipped biscuits side by side in the tiramisu dish to make an even layer.

First coffee-dipped biscuits · step 13

⏱ 15s

ResultFirst biscuit layerused in step 16

15 of 22

Spoon half the tiramisu cream over the biscuits and spread it so every biscuit is covered.

Tiramisu cream · step 10

⏱ 20s

ResultFirst cream layerused in step 18

16 of 22

Turn the remaining 6 biscuits in the espresso one at a time, about a second per side.

Remaining espresso · step 14

⏱ 20s

ResultSecond coffee-dipped biscuits

17 of 22

Lay the second batch of dipped biscuits in an even layer over the cream.

Second coffee-dipped biscuits · step 16

⏱ 15s

ResultSecond biscuit layerused in step 19

18 of 22

Spoon the rest of the cream over the biscuits and smooth the top level with the back of the spoon.

Remaining tiramisu cream · step 15 Second biscuit layer · step 17

⏱ 20s

ResultAssembled tiramisu

19 of 22

Pour away the leftover espresso.

Leftover espresso · step 17

—

⏱ 10s

20 of 22

Lay a sheet of cling film loosely over the dish, taking care not to press it into the cream.

⏱ 15s

21 of 22

Slide the covered dish into the refrigerator.

⏱ 10s

ResultAssembled tiramisu

22 of 22

Chill for at least 4 hours, or overnight, until the cream is set and the biscuits have softened into the layers.

⏱ 4 hr

ResultChilled tiramisu

Total Time4 hr 12 min

#	Product	Tool	Action
1	4 piece		Crack the eggs into the small bowl, discarding the shells. The eggs are not cooked, so use pasteurised eggs.⏱ 30sResultEgg
2	Eggstep 1		Lift each yolk out of the bowl with clean fingers, letting the white slip back, and drop the yolks into the large mixing bowl.⏱ 1 minResultEgg yolksused in step 7
3	60 g		Add the 60 g of caster sugar to the yolks.⏱ 5sResultSeparated egg yolks and caster sugar
4	—		Whisk the yolks and sugar together vigorously until very pale and thick, and falling in a wide ribbon from the whisk.⏱ 2 minResultPale, thick yolk mixture
5	500 g		Spoon the mascarpone into the yolk mixture.⏱ 10sResultPale, thick yolk mixture and mascarpone
6	—		Whisk the mascarpone in until smooth, thick and fully combined with no lumps.⏱ 1 minResultMascarpone cream
7	Egg whitesstep 2		Pour the egg whites into the large bowl.⏱ 5sResultEgg whites
8	20 g		Add the 20 g of caster sugar to the whites.⏱ 5sResultEgg whites and caster sugar
9	—		Whisk the whites and sugar until they hold firm, glossy peaks that do not droop when the whisk is lifted.⏱ 3 minResultStiff egg whites
10	Stiff egg whitesstep 9		Fold the stiff whites into the mascarpone cream in three additions with a large metal spoon, cutting and lifting gently to keep the air in.⏱ 1 minResultTiramisu creamused in step 15
11	300 ml		Pour the cooled espresso into a shallow dish wide enough to dip the biscuits.⏱ 10sResultStrong espresso coffee
12	12 piece		Lay the savoiardi biscuits on a plate.⏱ 10sResultSavoiardi biscuits
13	Savoiardi biscuitsstep 12		Turn 6 of the biscuits in the espresso one at a time, about a second per side, so they soak up coffee without turning soggy.⏱ 20sResultRemaining savoiardi biscuits
14	First coffee-dipped biscuitsstep 13		Lay the dipped biscuits side by side in the tiramisu dish to make an even layer.⏱ 15sResultFirst biscuit layerused in step 16
15	Tiramisu creamstep 10		Spoon half the tiramisu cream over the biscuits and spread it so every biscuit is covered.⏱ 20sResultFirst cream layerused in step 18
16	Remaining espressostep 14		Turn the remaining 6 biscuits in the espresso one at a time, about a second per side.⏱ 20sResultSecond coffee-dipped biscuits
17	Second coffee-dipped biscuitsstep 16		Lay the second batch of dipped biscuits in an even layer over the cream.⏱ 15sResultSecond biscuit layerused in step 19
18	Remaining tiramisu creamstep 15		Spoon the rest of the cream over the biscuits and smooth the top level with the back of the spoon.⏱ 20sResultAssembled tiramisu
18	Second biscuit layerstep 17
19	Leftover espressostep 17	—	Pour away the leftover espresso.⏱ 10s
20	—		Lay a sheet of cling film loosely over the dish, taking care not to press it into the cream.⏱ 15s
21	—		Slide the covered dish into the refrigerator.⏱ 10sResultAssembled tiramisu
22	—		Chill for at least 4 hours, or overnight, until the cream is set and the biscuits have softened into the layers.⏱ 4 hrResultChilled tiramisu
Total Time			4 hr 12 min

Serving

Take the dish out of the refrigerator.
Peel off the cling film.
Sift the cocoa powder through a fine sieve held about 20 cm above the dish so it settles in an even layer over the whole surface.

Nutrition

per serving

Estimated · pre-cooking · 86% ingredients covered

Nutrient	Per serving
	731kcal
	15g
	60g
	37g
	28g
	25g
	2g
	191mg

Ingredients0/6

Tools0/12

Recipe

Tiramisu

Tiramisu is an Italian dessert layering espresso-soaked savoiardi biscuits with creamy mascarpone and cocoa powder.

What you’ll doYou will separate eggs, whisk yolks with sugar until pale and thick, fold in mascarpone, then fold in whipped egg whites. You will briefly dip savoiardi biscuits in espresso and layer them with the cream in a dish, then refrigerate for at least four hours until the cream sets and the biscuits soften. Finally, you will dust cocoa powder over the top.

Serves4

Total4 hr 12 min

LevelMedium

Ingredients

Egg4 piece
Caster sugar80 g
Mascarpone500 g
Strong espresso coffee300 ml
Savoiardi biscuits12 piece
Cocoa powder20 g

Tools

SpoonLarge metal spoonSieveSmall bowlLarge mixing bowlTiramisu dishLarge bowlCling filmWhiskRefrigeratorShallow dishPlate

Method

Crack the eggs into the small bowl, discarding the shells. The eggs are not cooked, so use pasteurised eggs.

30sSmall bowlEgg · 4 piece

Lift each yolk out of the bowl with clean fingers, letting the white slip back, and drop the yolks into the large mixing bowl.

Result · Egg yolks · used in step 7

1 minLarge mixing bowl, SpoonEgg · step 1

Add the 60 g of caster sugar to the yolks.

5sLarge mixing bowlCaster sugar · 60 g

Whisk the yolks and sugar together vigorously until very pale and thick, and falling in a wide ribbon from the whisk.

2 minLarge mixing bowl, Whisk

Spoon the mascarpone into the yolk mixture.

10sLarge mixing bowl, SpoonMascarpone · 500 g

Whisk the mascarpone in until smooth, thick and fully combined with no lumps.

1 minLarge mixing bowl, Whisk

Pour the egg whites into the large bowl.

5sLarge bowlEgg whites · step 2

Add the 20 g of caster sugar to the whites.

5sLarge bowlCaster sugar · 20 g

Whisk the whites and sugar until they hold firm, glossy peaks that do not droop when the whisk is lifted.

3 minLarge bowl, Whisk

Fold the stiff whites into the mascarpone cream in three additions with a large metal spoon, cutting and lifting gently to keep the air in.

Result · Tiramisu cream · used in step 15

1 minLarge mixing bowl, Large metal spoonStiff egg whites · step 9

Pour the cooled espresso into a shallow dish wide enough to dip the biscuits.

10sShallow dishStrong espresso coffee · 300 ml

Lay the savoiardi biscuits on a plate.

10sPlateSavoiardi biscuits · 12 piece

Turn 6 of the biscuits in the espresso one at a time, about a second per side, so they soak up coffee without turning soggy.

20sShallow dishSavoiardi biscuits · step 12

Lay the dipped biscuits side by side in the tiramisu dish to make an even layer.

Result · First biscuit layer · used in step 16

15sTiramisu dishFirst coffee-dipped biscuits · step 13

Spoon half the tiramisu cream over the biscuits and spread it so every biscuit is covered.

Result · First cream layer · used in step 18

20sTiramisu dish, SpoonTiramisu cream · step 10

Turn the remaining 6 biscuits in the espresso one at a time, about a second per side.

20sShallow dishRemaining espresso · step 14

Lay the second batch of dipped biscuits in an even layer over the cream.

Result · Second biscuit layer · used in step 19

15sTiramisu dishSecond coffee-dipped biscuits · step 16

Spoon the rest of the cream over the biscuits and smooth the top level with the back of the spoon.

20sTiramisu dish, SpoonRemaining tiramisu cream · step 15Second biscuit layer · step 17

Pour away the leftover espresso.

10sShallow dishLeftover espresso · step 17

Lay a sheet of cling film loosely over the dish, taking care not to press it into the cream.

15sTiramisu dish, Cling film

Slide the covered dish into the refrigerator.

10sTiramisu dish, Refrigerator

Chill for at least 4 hours, or overnight, until the cream is set and the biscuits have softened into the layers.

4 hrTiramisu dish

Take the dish out of the refrigerator.

10sTiramisu dish, Refrigerator, Cling film

Peel off the cling film.

10sTiramisu dish, Cling film

Sift the cocoa powder through a fine sieve held about 20 cm above the dish so it settles in an even layer over the whole surface.

Result · Tiramisu

20sTiramisu dish, SieveCocoa powder · 20 g

Printed 7 October 2026