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Easy Tiramisu Recipe

The most delicious dessert I've ever tasted!
Prep Time40 minutes
Minimum resting time2 hours
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: Italian
Servings: 10
Calories: 495kcal


  • 500 mascarpone cheese
  • 8/9 tbsp of sugar
  • 6 large eggs
  • 300 g savoiardi biscuits or ladyfinger sponge biscuits
  • strong espresso coffee
  • Marsala wine


  • Separate the egg yolks from the whites, keeping both.
  • In a large mixing bowl beat the egg yolks and most of the sugar until thick and pale. This takes a while so stick with it. I found it easiest to start by hand and then let an electric whisk do the hard work.
  • Add the mascarpone cheese little by little and mix well so that it is smooth with no lumps.
  • In another bowl, beat the egg whites until they form soft peaks. Again this takes time, so persevere.
  • Quickly but gently, fold the egg whites into the first mixture of egg yolks, sugar and cheese.
  • Make a bowl of coffee, add a little sugar and some Marsala wine.
  • Dip each of the sponge fingers into the coffee for a few seconds, shake off the excess and arrange them in a layer on the bottom of a large rectangular baking dish.
  • Spread a layer of the egg and cheese mixture over the top of the biscuits and then repeat this with another layer of soaked biscuits finishing with a layer of the creamy mixture.
  • Refrigerate for a minimum of 2 hours but the longer you leave it the better as the flavours blend together. Keep in mind that the eggs are uncooked though and will only keep a couple of days in fridge.
  • Before serving dust the top with a little coco powder.


Marsala is a sweet fortified wine. While it should be readily available, if you aren’t able to get hold of any, I found that cream sherry made a good substitution. If you can’t find authentic savoiardi biscuits then ladyfinger sponge biscuits will make a good substitution. I used both these alternatives one Easter Monday, when I had my family offer for lunch, and everyone really loved it. I couldn't believe how good it tasted and it was even better the next day.