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

  • 30 mins preparation
  • 6 hrs marinating
  • Serves 12
  • Print


  • 2 tablespoon 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 gram mascarpone
  • 2 tablespoon marsala, extra
  • 1/4 cup (55g) caster sugar, extra
  • 1/3 cup (80ml) thickened cream
  • 375 gram small sponge-finger biscuits
  • 1 tablespoon 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.


Not suitable to freeze. Choose a sweeter variety of marsala when using in desserts. If you have an espresso machine, make 180ml of short black coffee instead of using instant.