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    Classic tiramisu

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    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.

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