Terrific tiramisu

For so many people, tiramisu is simply irresistible when on a menu. This Italian favourite is an easy dessert to put together, so try it in your own kitchen. Just imagine, tiramisu anytime – now that’s dangerous!

By Nici Wickes
  • 3 hrs preparation
  • Serves 6
  • Print


  • 4 egg yolks
  • 1/3 cup caster sugar
  • 100 millilitre marsala wine (or use port, madeira wine or even rum)
  • 400 gram mascarpone
  • 1 cup (250ml) cream, whipped to soft peaks
  • 30 store-bought savoiardi (ladyfinger) biscuits
  • 1 1/2 cup strong black coffee, cooled
  • 2 tablespoon cocoa powder


  • 1
    Line a square or rectangular container (about 20cm x 25cm) with clingfilm. Leave an overhang so you can remove the cake when it’s set.
  • 2
    Whisk the egg yolks in a heat-proof bowl until fluffy. Add the sugar and wine, then place over a saucepan of simmering water (make sure the bottom of the bowl sits above the water) and continue whisking. Small bubbles will appear as it heats and it will thicken to zabaglione. Remove from the heat, whisk to help it cool down and set aside
  • 3
    Beat the mascarpone until creamy, then stir in cooled zabaglione and lastly fold in the whipped cream.
  • 4
    To assemble the tiramisu, soak the ladyfingers in coffee and lay in a single layer in the prepared tin. Scrape in half the zabaglione cream and smooth over, then repeat with a second layer of soaked ladyfingers and top with the remaining zabaglione cream. Dust with cocoa powder and refrigerate for 3 hours or overnight.
  • 5
    Remove from the tin to cut into thick slices or squares to serve.


  • Instead of using whipped raw egg whites to lighten the mascarpone layer, use whipped cream, which works perfectly! -Ensuring at least some of your menu can be prepared ahead of time takes the stress out of cooking for a group. This tiramisu can be made a day or so before your party.

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