Anna Louise Tiramisu is the Italian dessert that has travelled further and been adopted more enthusiastically than almost any other — and that suffers more from poor versions than almost any other.
A great tiramisu is something completely different: layers of coffee-soaked sponge fingers that are damp but not disintegrated, a mascarpone cream that is silky, slightly airy, and deeply flavoured, and a dusting of good quality dark cocoa that gives a faintly bitter contrast to the richness beneath.
I make this for dinner parties when I want something that is genuinely spectacular, can be made entirely the day before, and requires no last-minute work at all.
Tiramisu that has been refrigerated overnight is considerably better than tiramisu served the same day — the cream firms, the flavours deepen, and the coffee and mascarpone integrate into something more unified and more complex than freshly assembled tiramisu.
This recipe uses the classic technique of egg yolks and sugar beaten to a pale ribbon, folded together with mascarpone and lightly whipped cream.
The addition of Marsala wine to the coffee-soaking liquid gives the authentic Italian warmth that makes tiramisu taste specifically, memorably of itself.
Ingredients for Mary Berry Tiramisu
For the Coffee Soaking Liquid
- 300ml very strong espresso or very strong instant coffee — cooled to room temperature
- 3 tbsp Marsala wine or dark rum — optional but gives authentic character
- 1 tbsp golden caster sugar — stirred into the warm coffee to dissolve
For the Mascarpone Cream
- 4 large egg yolks
- 100g golden caster sugar
- 500g mascarpone, at room temperature
- 300ml double cream, cold
- 1 tsp vanilla extract
For the Assembly
- 200g savoiardi biscuits (sponge fingers / ladyfingers)
- 3 tbsp good quality cocoa powder — for dusting between the layers and generously over the top
- Dark chocolate shavings — for the final decoration (optional)
How to Make Mary Berry Tiramisu
Step 1 — Make the Coffee Soaking Liquid
Brew very strong espresso or dissolve four to five teaspoons of instant espresso powder in 300ml of boiling water. Add the caster sugar and stir until dissolved. Add the Marsala or dark rum if using. Leave to cool completely to room temperature — the coffee must be cold before the biscuits go in, or they will become too soft too quickly.
Step 2 — Make the Mascarpone Cream
Whisk the egg yolks and golden caster sugar together with an electric hand whisk in a large bowl for three to four minutes until very pale, thick, and mousse-like — the mixture should fall from the whisk in thick ribbons that hold for two to three seconds before sinking back. This whisking step is important — it gives the cream its lightness and slightly airy quality.
Add the room-temperature mascarpone and vanilla extract. Whisk briefly until smooth and completely combined.
In a separate bowl, whip the cold double cream to soft peaks. Fold gently into the mascarpone mixture in two additions — stopping the moment no white streaks remain.
Step 3 — Assemble the Tiramisu
Dip each sponge finger briefly into the cooled coffee liquid — one to two seconds per side. The biscuit should be damp but not saturated. A saturated sponge finger collapses and gives a soggy, indistinct layer. A properly dipped sponge finger holds its shape and gives a moist but defined layer.
Arrange a single layer of dipped sponge fingers in the base of a deep 30x20cm dish — or in individual glasses for individual portions. The biscuits should cover the base completely.
Spread half the mascarpone cream evenly over the sponge finger layer. Dust generously with cocoa powder through a fine sieve.
Add a second layer of dipped sponge fingers. Spread the remaining mascarpone cream over the top — smoothing the surface with a palette knife.
Step 4 — Dust and Refrigerate
Dust the top generously and evenly with sifted cocoa powder — covering the surface completely. Add dark chocolate shavings if using.
Cover loosely with cling film and refrigerate for at least four hours. Overnight is considerably better. The longer the tiramisu refrigerates, the more the layers firm, the coffee soaks through evenly, and the flavours integrate.
Step 5 — Serve
Remove from the fridge fifteen minutes before serving. Dust with a final light layer of fresh cocoa powder immediately before bringing to the table — the cocoa absorbs into the cream slightly during refrigeration and a fresh dusting gives the most attractive, most vivid dark surface.
My Top Tips For Perfect Mary Berry Tiramisu
The coffee must be very strong. Weak coffee gives a tiramisu that tastes vaguely of coffee. Very strong espresso — genuinely very strong — gives a tiramisu that tastes unmistakably of coffee in the best possible way. Do not compromise on this.
Dip the sponge fingers for one to two seconds — not more. The most common mistake in making tiramisu is over-soaking the sponge fingers. They should be damp throughout but still holding their shape. One to two seconds per side, working quickly, gives a sponge finger that will soften further during refrigeration to exactly the right consistency — moist, slightly yielding, but never disintegrated.
Whisk the egg yolks and sugar until genuinely pale and mousse-like. The three to four minutes of whisking is the step that gives the mascarpone cream its lightness. Under-whisked egg yolks and sugar give a flat, dense cream. Properly whisked gives something that is slightly airy and considerably more elegant.
Make it the day before. Tiramisu that has been refrigerated overnight is significantly better than tiramisu that has been refrigerated for four hours. The flavours deepen, the layers firm, and the whole dish becomes more harmonious. It is one of the very few desserts where making ahead actively improves the result.
Dust with fresh cocoa immediately before serving. Cocoa powder absorbs into the cream during refrigeration and loses its vivid dark appearance. A light dusting of fresh cocoa immediately before bringing the tiramisu to the table gives the dramatic, dark surface that is part of the dish’s visual appeal.
Serving Suggestions
Spooned at the table from the dish — revealing the layers as each portion is served. In individual glasses for a dinner party where individual presentation is wanted. With a small glass of Marsala wine alongside for those who want something to drink alongside.
How to Store Mary Berry Tiramisu
In the fridge: Store covered for up to 3 days. The tiramisu continues to improve for the first two days. After that the sponge fingers become slightly too soft.
Freezing is not recommended — the mascarpone cream separates slightly on defrosting and the sponge fingers lose their texture completely.
Mary Berry Tiramisu Recipe
Ingredients
Method
- Brew very strong espresso — add sugar and stir to dissolve. Add Marsala or rum. Cool completely.
- Whisk egg yolks and sugar 3–4 minutes until very pale and mousse-like. Add room-temperature mascarpone and vanilla — whisk until smooth. Whip cold cream to soft peaks — fold into mascarpone mixture in 2 additions.
- Dip each sponge finger into coffee 1–2 seconds per side — damp but not saturated. Arrange in a single layer in the dish.
- Spread half the mascarpone cream over the sponge fingers. Dust generously with sifted cocoa.
- Add second layer of dipped sponge fingers. Spread remaining cream over top — smooth with a palette knife. Dust generously with sifted cocoa. Add chocolate shavings if using.
- Cover loosely. Refrigerate 4 hours minimum — overnight ideal. Dust with fresh cocoa immediately before serving.
Notes
Frequently Asked Questions
Can I make this without raw eggs?
Yes — omit the egg yolks entirely. Whip 400ml of double cream to firm peaks and fold into the mascarpone with the sugar and vanilla. The result is slightly less light and slightly less complex but completely safe for those who cannot eat raw eggs.
Can I use cream cheese instead of mascarpone?
Cream cheese gives a slightly tangier, slightly denser result. It works but gives a different character — cream cheese tiramisu rather than proper tiramisu. For the authentic result, mascarpone is essential.
Can I use Kahlúa instead of Marsala?
Yes — Kahlúa gives an additional coffee note. Amaretto gives a slight almond character that is excellent alongside the coffee. Both are good alternatives to Marsala.
Can I make individual tiramisus?
Yes — layer the dipped sponge fingers and cream in individual glasses or ramekins. The effect of seeing the layers through the glass is particularly beautiful.
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