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Easy Tiramisu
Layers of coffee-soaked sponge fingers and silky mascarpone cream — Italy's most loved dessert, no baking needed.
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20 minPrep🔥
—Cook🍽️
6Serves📊
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Ingredients
- 250g mascarpone
- 3 eggs, separated
- 75g sugar
- 200ml strong coffee, cooled
- About 24 sponge fingers
- Cocoa powder to dust
Instructions
- Whisk the egg yolks with the sugar until pale and thick.
- Fold in the mascarpone until smooth.
- In a separate bowl, whisk the egg whites to soft peaks; fold gently into the mascarpone mixture.
- Dip each sponge finger briefly into the coffee and lay in the base of a dish.
- Spread over half the cream, repeat the layers, then dust generously with cocoa.
- Chill at least 4 hours before serving — overnight is best.
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Tara’s tips
- Quick dip only — sponge fingers fall apart if soaked.
- The mascarpone must be cold and the eggs at room temperature.
Serving suggestions
- Spoon into bowls and serve cold.
Storage & reheating
Keeps in the fridge for 3 days, well covered.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Concerned about raw eggs?
Use pasteurised eggs from the supermarket, or whisk the yolks with sugar over a bain-marie for a few minutes first.
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