Tiramisu recipe

Neil Perry
This tiramisu recipe is simple, but oh so delicious.
This tiramisu recipe is simple, but oh so delicious. Photo: William Meppem

Make sure you buy espressos from your favourite coffee shop – the better the quality and strength, the better the dessert will taste.


3 egg yolks

90g caster sugar

200g mascarpone

200ml whipping cream

4 tbsp icing sugar

3 x 30ml very strong espresso coffees, cooled

1 tbsp Sambuca

6 sponge finger biscuits

2 tbsp good-quality cocoa powder

12 marrons glacés, optional


1. Whisk the egg yolks and caster sugar together in a bowl until smooth and pale. Add the mascarpone and whisk to combine.

2. In a separate bowl, whip the cream with the icing sugar to firm peaks. Then gently fold the cream through the mascarpone mixture using a large metal spoon until evenly combined.

3. Pour the espresso coffee and Sambuca into a shallow dish wide enough to hold the sponge fingers.

4. To assemble the tiramisu, spoon one-third of the mascarpone mixture evenly between 6 serving glasses. Pick out the 6 least-perfect marron glacé halves and crumble them into the glasses. Now, dip the sponge fingers into the coffee mixture, 2 or 3 at a time, for a few seconds, turning them to allow both sides to absorb the liquid. Remove from liquid and break as necessary and divide between glasses. Spoon the remaining mascarpone mixture between each glass.

5. Cover and refrigerate for at least 3 hours before serving. To serve, dust the surface of each tiramisù generously with cocoa powder and place a marron glacé half on top of each.