Recipes>Pudding Recipes

Tiramisù

by Michaela, Emanuela and Romina Chiappa from Simply Italian: Cooking at Home with the Chiappa Sisters

Serves 6-8

Fans of Italian desserts – this tiramisu recipe is a must. This boozy and indulgent pudding, created by the Chiappa sisters, will always impress your guests.

Discover more delicious Afternoon Tea recipes

Delicate treats for an elegant afternoon spread

From the book

Simply Italian

Michaela, Emanuela and Romina Chiappa

Simply Italian: Cooking at Home with the Chiappa Sisters

Home-style Italian comfort food

Authentic and simple pasta recipes

Delicious dessert classics

Buy From

Introduction

There are hundreds of recipes for tiramisù and every Italian will have an opinion on what is the ‘right way’ to make this classic dessert. We love our version: super quick to prepare, it’s almost foolproof and can be made the night before a party and chilled in the fridge. A delicious, creamy, coffee treat! It looks really special if you make it in a glass dish, so you can see the layers.

Tags

Ingredients

Essential kit

You will need a serving dish approximately 22cm in diameter and 10cm deep.

Method

Preparation time: 25 minutes Chilling time: 1 hour, or preferably overnight

Beat the egg yolks with the sugar in a bowl or use a free-standing electric mixer until light and fluffy. In a large bowl, beat the egg whites until they form stiff peaks. Add the mascarpone to the egg-yolk mixture and mix to combine, and then fold in the egg whites. Don’t over-mix, you want to keep this nice and fluffy.

Spread a thin, even layer of the mixture over the bottom of a serving dish approximately 22cm in diameter and 10cm deep. Using a fine sieve, sprinkle a little cocoa powder over the top.

Put the Marsala into a shallow dish, and do the same with the coffee in another dish. One by one, quickly dip each side of the biscuits first in the Marsala and then in the coffee. Don’t let them absorb too much liquid, as they can get rather soggy. Place a neat layer of the soaked biscuits on top of the cocoa powder.

Repeat this process, layering the creamy mixture, cocoa powder and soaked sponge biscuits, finishing with a layer of the creamy mixture. Each creamy layer should just cover the biscuits; don’t spread it too thickly. You ideally want 4 or 5 layers. Lightly dust with more cocoa powder and then chill in the fridge for at least 1 hour, and preferably overnight.

TIPS

We recommend that you use strong coffee for this recipe. We prepare ours in an Italian moka pot – when you use it the smell of coffee brewing is delicious.

Mum likes to make individual portions in jam jars so they can be stored in the fridge easily. You’ll need to crumble the biscuit layers so that they fit inside.

Please note this contains raw egg.

Reviews

5 out of 5 stars

1 Ratings

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

1 Comment

Ingredients

Method

More Afternoon Tea Recipes

View all

Nigella Lawson – Lily’s Scones

by Nigella Lawson from How To Be A Domestic Goddess

Nigella Lawson’s Victoria Sponge

by Nigella Lawson from How To Be A Domestic Goddess

More Italian Recipes

View all

The River Cafe’s Pappa al Pomodoro

by Ruth Rogers , Rose Gray from The River Cafe Cookbook

Julius Roberts’ Courgette Pasta with Homemade Cavatelli

by Julius Roberts from The Farm Table

More Recipes from Simply Italian

View all

Oozy Tomato Sauce with Spinach and Olives (Sugo al Pomodoro con Olive e Spinaci)

by Michaela, Emanuela and Romina Chiappa from Simply Italian

Hot Strawberries with Ice Cream and Amaretti (Fragole Saltate in Padella)

by Michaela, Emanuela and Romina Chiappa from Simply Italian

Get our latest recipes, features, book news and ebook deals straight to your inbox every week