A long stemmed dessert glass with layers of sponge, mascarpone and chocolate

Tiramisu

This recipe is from Delia's Winter Collection.

There isn't a classic recipe for tiramisu as such, as there are many varying versions both in Italy and around the world, but the following one is, I think, the nicest I've come across.

For lovers of strong coffee, dark chocolate and the rich creaminess of mascarpone it is one of the nicest, easiest and most popular desserts of the party season.

The Delia Online Cookery School: For perfect egg whites every time, watch our video to see how easy it is to get them to the soft peak stage. Just press the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

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Tiramisu without alcohol

Asked by: Simon01

Hello Lindsey. I want to make Delia's Tiramisu for someone who can't take alcohol. Do you think it's remotely doable and what would you substitute for the rum? Thank you. Eileen

Answered by Lindsey: Hello Eileen, You can buy non-alcoholic Rum in various forms. I’d use that or if you don’t want to do that I’d increase the coffee and add some vanilla. Kind regards Lindsey

Getting ahead with Tiramisu

Asked by: Jen19

Hi. I’m making Delia’s tiramisu but don’t have any dark rum. Could I use Marsala or would you suggest something else? Also, I need to make it the day before I serve it. Will it keep in the fridge ok?

Answered by Lindsey: Hello, Yes, you can use Marsala and yes it keeps well overnight, covered in the fridge. Best wishes Lindsey

Method

First put the egg yolks into a medium-sized bowl together with the sugar and beat with an electric hand whisk on high speed for about 3 minutes, or until the mixture forms a light, pale mousse.

In a separate large bowl, stir the mascarpone with a wooden spoon to soften it, then gradually beat in the egg yolk mixture. Between each addition, beat well until the mixture is smooth before adding more. Now wash and dry the beaters of the whisk so they are perfectly clean, then in a third separate bowl whisk the egg whites until they form soft peaks. Now lightly fold this into the mascarpone mixture and then put the bowl to one side. You can watch how to separate eggs and how to whisk egg whites in our Cookery School Videos on this page.

Next, break the biscuits in half, then pour the coffee and rum into a shallow dish and then dip the sponge fingers briefly into it, turning them over – they will absorb the liquid very quickly. Now simply layer the desserts by putting 3 of the soaked sponge halves into each glass, followed by a tablespoon of mascarpone mixture and a layer of chopped chocolate.

Repeat the whole process, putting 5 halves in next, followed by the mascarpone, finishing with a layer of chopped chocolate and a final dusting of cocoa powder. Cover the glasses with clingfilm then chill in the refrigerator for several hours and serve straight from the fridge – I think it tastes better very cold.

Note: this recipe contains raw eggs.