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  • Serves 12
  • 30 mins prep
  • 6 hours marinate


Triple tested. For your success every time.

Italians know good food, combining mascarpone, coffee, kahlua, finger biscuits and cocoa powder to create this spongey, syrupy dessert.



  • 2 tbsp instant coffee
  • 3/4 cup (180ml) boiling water
  • 1/2 cup (125ml) marsala
  • 1/4 cup (60ml) kahlua (coffee liqueur)
  • 3 eggs, separated
  • 1/2 cup (110g) caster sugar
  • 500 g mascarpone
  • 2 tbsp marsala, extra
  • 1/4 cup (55g) caster sugar, extra
  • 1/3 cup (80ml) thickened cream
  • 375 g small sponge-finger biscuits
  • 1 tbsp cocoa powder, approximately



  1. Combine instant coffee and boiling water in a shallow bowl. Stir in marsala and Kahlua.
  2. Beat the egg yolks and sugar in a medium bowl with an electric mixer until light and fluffy (for about 4-5 minutes).
  3. Fold in the mascarpone and add the extra marsala into the egg yolk mixture until just combined.
  4. Beat egg whites and extra sugar in a clean, small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture and then fold in the thickened cream.
  5. Dip half the biscuits, one at a time, for 1-2 seconds only, into coffee mixture and arrange biscuits in a single layer in a 2-litre (8-cup capacity) square or rectangular dish.
  6. Spread half the mascarpone mixture over the biscuits. Repeat with remaining biscuits and mascarpone mixture. Cover, refrigerate overnight.
  7. Just before serving tiramisu, dust the top with sifted cocoa.


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