Not Your Average Tiramisu

2 Sep 2013

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It's not a lie I'm a sweet tooth and a coffee addict. A few years ago I started experimenting with tiramisu recipes and finally got to something I'm quite happy with. I'm no Italian (cos you wouldn't be able to tell from my photo :p) but I LOVE Italian food and if I had an Italian Nonna I hope she would be proud. 

Because I'm very much a spur of the moment person, I will sometimes want to make and eat my tiramisu within a few hours. PLEASE don't be like me, as it won't be a fantastic tiramisu experience for you! You must let it rest and age in the fridge for at least 24 hours (much like ageing macarons) so the excess moisture can be fully soaked and flavours can combine before indulging. 

In terms of the ingredients, marsala wine is something I believe everyone should have in the pantry. It's used a lot in authentic Italian cooking and gives dishes that flavour you wonder how the chefs in the restaurants achieved. You should be able to find it in your local liquor shop. I use hot chocolate powder mainly because I buy this stuff literally in bucket loads (I need it for my Hot Chocolate Denso) and it's a bit sweeter than cocoa.

Not Your Average Tiramisu Recipe:

4 egg yolks
3/4 Marsala wine
1/4 cup caster sugar
1 pack (approx 24) of Savoiardi sponge fingers
250g thickened cream
300g mascarpone
Triple shot of espresso coffee and 1 cup of water (quadruple shots if you like your tiramisu  strong!) or 1 cup of strong instant coffee.
2 tablespoons icing sugar
Cocoa or Hot chocolate powder 
Grated dark chocolate 

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Zabaglione and mascarpone cream:

1. Beat the egg yolks and caster sugar until pale and creamy.
2. Add 1/4 cup of the Marsala wine slowly to the mixture while heating and continuously beating in a bain-marie until thick like custard. This should take about 7-8 minutes. Careful not to let the zabaglione curdle or burn.
3. Remove from heat and beat for a minute until the zabaglione has cooled a little.

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4. Gently fold the mascarpone and cream together then add to the zabaglione mix. Gently fold all to combine. I will usually put the cream mix in the fridge to chill for a bit at this point.

Edible Jenga Tiramisu Building:

1. Put the coffee in a large flat dish and add 1 cup of water to it. You can substitute this with instant coffee.
2. Add to that the icing sugar and the remainder marsala wine to the coffee.
3. Tip the sponge fingers into the mixture a few seconds until moist but not soggy. The time it takes will vary depending on the type of sponge fingers you use. Generally, I like the sponge to be soaked half through and when you pierce through it with a fork, there should be still firm sponge stopping the fork from going right through.

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4. Lay a layer of the soaked fingers in a square dish, about 25cm in length.

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5. Bring the cream out and spread an even layer of cream on top of the sponge fingers, about the same thickness as the sponge.

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6. Smooth the top of the cream and sprinkle a mixture of the hot chocolate powder and grated chocolate to cover the top.

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7. Repeat steps 4-6 until you have used up the cream. You don't want to make a tiramisu higher than 3 layers (I don't think my recipe will make that much!?) as you might lose in your game of tiramisu Jenga. 
8. Once complete, put the tiramisu in the fridge to chill for AT LEAST 24 hours before serving.

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Hope you waited for tiramisu and it turned out goood! It seems like my weird illnesses are still occuring and I'm completing this blog post from the waiting room at the doctor's clinic as we speak. I've got a bit of a mysterious swollen lip so it looks like I will be having a plain potato mash tonight!


  1. Mmmm, looking delicous! I definitely try it :)

  2. this looks amazing, can't wait to try this recipe out. thank you so much for sharing.