Classic tiramisu

  • Preparation time: 20 minutes + plus cooling and chilling

Serves: 6 - 8


3 Waitrose Medium British Blacktail Free Range Eggs, separated
80g caster sugar
500g tub mascarpone
225ml espresso coffee, cooled
3 tbsp sweet marsala
1 tbsp brandy (optional)
2 x 175g packs Waitrose Sponge Fingers
2 tsp cocoa powder, plus extra to dust


1 Whisk the egg whites until stiff, then set aside.

2 Whisk the egg yolks with the sugar until pale and thick then beat in the mascarpone. Gently fold the whites into the mascarpone mixture with a large metal spoon.

3 Pour the coffee, marsala and brandy into a shallow dish. Dip one-third of the sponge fingers completely into the liquid for 1-2 seconds. Then arrange them on the base of a shallow glass serving dish. Spoon a third of the mascarpone mixture on top, followed by 1 tsp of sieved cocoa powder. Repeat the layers, of soaked sponge fingers, mascarpone and cocoa, finishing with a layer of mascarpone.

4 Cover and chill overnight. Dust with cocoa powder before serving.

Egg warning: because this dish contains uncooked eggs, it is not suitable for very young children, pregnant women, elderly people and anyone whose immune system is weak.