This is a joyful, no-fuss take on a Venetian classic that proves great desserts do not need to be complicated. Perfect for anyone who loves coffee and chocolate, this easy tiramisu balances rich mascarpone, airy whipped egg whites, and a gentle coffee soak. It sits squarely in the world of cooking, easy recipes and delivers delicious results with minimal stress.
Why this tiramisu works
This version keeps the essentials intact: coffee soaked sponge fingers, a creamy mascarpone layer, and a chocolate finish. A small twist of folding in whisked egg whites lightens the texture so the mascarpone spreads smoothly without needing too much of it. A splash of fortified wine or liqueur brings a warm hum to the chocolate topping.
Ingredients
- 300–400 g sponge fingers or ladyfingers
- 400 ml strong brewed coffee, slightly sweetened
- 2 packs good-quality dark chocolate
- 50 g unsalted butter
- Pinch of salt for the chocolate
- 6 large eggs, separated
- 150 g caster sugar
- 750 g mascarpone
- 1–2 tbsp sweet fortified wine or Marsala, optional
- Grated chocolate and a few crushed coffee beans for garnish
- Optional a little orange zest for brightening
Equipment
- Mixing bowls for yolks and whites
- Whisk or electric mixer
- Small saucepan for melting chocolate
- Knife for shaving chocolate
- Rectangular dish or trifle bowl for assembling
Step by step method
- Make the coffee soak. Brew a strong 400 ml coffee and sweeten lightly. Let it cool slightly so it soaks the sponge fingers without turning them soggy.
- Melt the chocolate. Gently melt two packs of dark chocolate with 50 g butter and a pinch of salt. Stir in a tiny splash of fortified wine or Marsala if you like. Keep warm but not too hot.
- Prepare the yolk mixture. Whisk the egg yolks with 150 g sugar until pale and slightly thickened. Fold in the mascarpone until smooth and glossy.
- Whisk the whites. With a pinch of salt, whisk the six egg whites to soft peaks. This lightens the final cream and makes it easier to spread. Gently fold the whites into the mascarpone and yolk mix in two additions.
- Assemble. Quickly dip each sponge finger into the coffee for a second or two and line the base of your dish. Spread a layer of the mascarpone mix over the soaked biscuits, drizzle with a little melted chocolate, and repeat for one more layer.
- Finish and chill. Shave the remaining chocolate evenly across the top, sprinkle a few crushed coffee beans, and add a whisper of orange zest if desired. Refrigerate for 1 to 2 hours to set; one hour is fine if short on time.
Chef tips for success
- Be gentle folding in the whites. Keep as much air as possible for a light, mousse like layer.
- Control the soak time. A quick dunk keeps the fingers coffee soaked but intact. Over soaking leads to a watery base.
- Season the chocolate. A pinch of salt in the melted chocolate lifts the flavour beautifully.
- Chill time. One to two hours gives good set and flavour melding. If possible, make it the day before for better depth.
- Substitutions. If raw eggs are a concern, use pasteurised eggs or try a cooked zabaglione style yolk mixture instead.
Storage and serving
This tiramisu keeps well in the fridge for 2 to 3 days in an airtight container. Serve slightly chilled so the cream holds but the chocolate aroma is at its best. Pair with espresso or a dessert wine for a proper Venetian feel.
Frequently asked questions
- Can this be made ahead? Yes. It actually improves if left to rest for a few hours or overnight.
- Can mascarpone be substituted? You can use a mix of cream cheese and mascarpone but the texture will be slightly different.
- How to make it lighter? Folding in whipped cream instead of egg whites is an alternative, though the original lightening trick works beautifully.
"Coffee and chocolate are like best friends"
This tiramisu is a lovely example of relaxed home cooking, easy recipes that make people smile. It is elegant, forgiving, and full of flavour. Give it a try and enjoy the simple pleasure of a true Italian classic done lightly and happily.
This article was created from the video How To Make An EASY Tiramisu By Jamie Oliver & Gennaro Contaldo with the help of AI.
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