• 4 large eggs, separated
  • 150 g caster sugar
  • 500 g mascarpone, at room temperature
  • 100 ml brandy
  • 550 ml strong espresso coffee, cooled
  • 350 g sponge fingers
  • 100 g dark chocolate, broken into squares
  • 2 tsp cocoa, for dusting


  1. 1

    Whisk the egg yolks and sugar together until thick and pale – this should take about 10 minutes. Add the mascarpone and whisk again until combined.

  2. 2

    In a separate bowl, whisk the egg whites to the soft peak stage. Mix a heaped tablespoon of the egg whites into the mascarpone mixture, then gently fold in the rest.

  3. 3

    Stir the brandy into the coffee in a shallow dish. Soak one-third of the biscuits in the coffee mixture for about 10 seconds, then put a layer into each of eight tumblers or small dishes, halving the sponge fingers if you need to. Top with a layer of the mascarpone mixture, then repeat the process twice. Chill well. It's fine to make the tiramisu the day before you want to serve it.

  4. 4

    Melt the chocolate and spread it out on a baking tray. Chill, then run a kitchen knife across the hard chocolate to make curls. Top each serving of tiramisu with chocolate curls and dust with cocoa.


    Get ahead: you can make the tiramisu the day before. Top with chocolate curls and cocoa just before serving. You can also freeze the tiramisu in a freezer-proof dish or dishes. Defrost at room temperature for 4-5 hours, then chill if not serving straightaway.


    Kitchen secret: the dusting of cocoa is traditional; the chocolate curls are not essential but they do look pretty. If you want both and are short of time, grate the chocolate over the top instead.


    Note: this recipe contains raw eggs.

Nutritional Details

Each serving provides
  • Energy 2700kj 645kcal 32%
  • Fat 37.5g 54%
  • Saturates 24.2g 121%
  • Sugars 47.9g 53%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1072kj/256kcal

Each serving provides

58.0g carbohydrate 2.3g fibre 11.1g protein

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