Name: Delia Tiramisu Recipe
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 250g sponge fingers (savoiardi): Forms the base and texture of the dessert.; 500g mascarpone cheese: Provides the creamy richness of the tiramisu.; 4 large eggs (separated): Egg yolks add richness, and whipped egg whites add lightness.; 100g caster sugar: Sweetens the mascarpone mixture.; 300ml strong coffee (cooled): Adds the classic coffee flavor.; 2-3 tbsp brandy or Marsala wine (optional): Adds depth to the flavor.; 2 tbsp cocoa powder: For dusting on top.; 250g sponge fingers (savoiardi): Forms the base and texture of the dessert.; 500g mascarpone cheese: Provides the creamy richness of the tiramisu.; 4 large eggs (separated): Egg yolks add richness, and whipped egg whites add lightness.; 100g caster sugar: Sweetens the mascarpone mixture.; 300ml strong coffee (cooled): Adds the classic coffee flavor.; 2-3 tbsp brandy or Marsala wine (optional): Adds depth to the flavor.; 2 tbsp cocoa powder: For dusting on top.

Description

Delia’s tiramisu is a traditional Italian dessert made by layering coffee-dipped sponge fingers (savoiardi) with a mascarpone and egg mixture. This no-bake dessert is chilled before serving to allow the flavors to meld, creating a smooth and creamy treat. Topped with cocoa powder, it’s an indulgent dessert that’s both rich and refreshing.

Ingredients

Scale

- 250g sponge fingers (savoiardi): Forms the base and texture of the dessert.
- 500g mascarpone cheese: Provides the creamy richness of the tiramisu.
- 4 large eggs (separated): Egg yolks add richness, and whipped egg whites add lightness.
- 100g caster sugar: Sweetens the mascarpone mixture.
- 300ml strong coffee (cooled): Adds the classic coffee flavor.
- 2–3 tbsp brandy or Marsala wine (optional): Adds depth to the flavor.
- 2 tbsp cocoa powder: For dusting on top.

250g sponge fingers (savoiardi): Forms the base and texture of the dessert.
500g mascarpone cheese: Provides the creamy richness of the tiramisu.
4 large eggs (separated): Egg yolks add richness, and whipped egg whites add lightness.
100g caster sugar: Sweetens the mascarpone mixture.
300ml strong coffee (cooled): Adds the classic coffee flavor.
2–3 tbsp brandy or Marsala wine (optional): Adds depth to the flavor.
2 tbsp cocoa powder: For dusting on top.

Instructions

Step 1: Prepare the coffee and brandy

Brew a strong coffee and let it cool completely. Pour the coffee into a shallow dish and add the brandy or Marsala wine, if using. Set aside for dipping the sponge fingers.

Step 2: Make the mascarpone mixture

In a mixing bowl, beat the egg yolks with caster sugar until they are pale and creamy. Gently fold in the mascarpone cheese until smooth and well combined.

Step 3: Whip the egg whites

In a separate clean bowl, use an electric mixer to beat the egg whites until they form stiff peaks. Carefully fold the whipped egg whites into the mascarpone mixture to create a light, airy cream.

Step 4: Dip the sponge fingers

Quickly dip each sponge finger into the coffee mixture, letting it soak for a second on each side. Arrange a layer of soaked sponge fingers on the bottom of your serving dish.

Step 5: Layer with mascarpone cream

Spread half of the mascarpone mixture evenly over the layer of sponge fingers. Use a spatula to smooth the top.

Step 6: Repeat layers

Add a second layer of coffee-dipped sponge fingers on top of the mascarpone layer, then spread the remaining mascarpone mixture over the top layer of sponge fingers, smoothing it out evenly.

Step 7: Dust with cocoa powder

Using a sieve, dust a generous layer of cocoa powder over the top of the tiramisu.

Step 8: Chill and serve

Cover the dish and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the dessert to set. Serve chilled and enjoy!