Name: Mary Berry Tiramisu Recipe
Prep time: 30 min
Total time: 4 h 30 min
Ingredients: 200ml strong espresso or very strong brewed coffee, cooled to room temperature; 2 tablespoons coffee liqueur such as Kahlua optional; 1 teaspoon caster sugar; 3 large eggs separated; 80g caster sugar; 250g mascarpone cheese at room temperature; 200ml double cream chilled; 1 teaspoon vanilla extract; 200g Savoiardi sponge fingers ladyfingers; 2 tablespoons good-quality cocoa powder for dusting; 30g dark chocolate finely grated optional

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This tiramisu is a cloud-light Italian dessert with layers of espresso-soaked sponge fingers cushioned beneath a thick, ivory mascarpone cream dusted with fine dark cocoa. The contrast between the bitter coffee base and the lightly sweetened cream layer is what gives this pudding its distinctive, grown-up depth. This version follows a straightforward, no-bake method that suits complete beginners yet delivers a result elegant enough for a dinner party table. From start to finish, including chilling time, it is ready in around 4 hours and 30 minutes.

The mascarpone mixture comes together quickly without any cooking, and the layering process is simple enough to repeat with confidence every time. This is a reliable make-ahead dessert, which means the hard work is done well before guests arrive.

Ingredients

For the coffee soak

200ml strong espresso or very strong brewed coffee, cooled to room temperature
2 tablespoons coffee liqueur, such as Kahlúa (optional)
1 teaspoon caster sugar

For the mascarpone cream

3 large eggs, separated
80g caster sugar
250g mascarpone cheese, at room temperature
200ml double cream, chilled
1 teaspoon vanilla extract

For the layers

200g Savoiardi sponge fingers (ladyfingers)

To finish

2 tablespoons good-quality cocoa powder, for dusting
30g dark chocolate, finely grated (optional)

How to Make Mary Berry Tiramisu Recipe

Mix the coffee soak: Combine the cooled espresso, coffee liqueur if using, and caster sugar in a shallow bowl wide enough to dip the sponge fingers. Stir until the sugar dissolves, then set aside.
Whisk the egg yolks and sugar: Place the egg yolks and caster sugar in a large bowl and beat together with an electric hand whisk for about 3 to 4 minutes until the mixture turns pale yellow and leaves a thick ribbon trail when the whisk is lifted. This step builds the structure and sweetness of the cream layer.
Add the mascarpone: Spoon the mascarpone into the egg yolk mixture and beat on a low speed until just combined and smooth. Avoid over-mixing at this stage, as mascarpone can turn grainy if it is worked too hard.
Whip the double cream: In a separate clean bowl, whip the chilled double cream and vanilla extract to soft peaks. The cream should hold its shape gently but not look stiff or curdled. Fold it into the mascarpone mixture using a large metal spoon, working in slow, sweeping motions to keep as much air in as possible.
Whisk the egg whites: In another clean, grease-free bowl, whisk the egg whites to stiff peaks using a hand whisk or stand mixer. The whites should be glossy and hold firm points when the whisk is pulled away. Fold them carefully into the mascarpone cream in two additions, using the same gentle folding action as before, until no streaks remain.
Dip the sponge fingers: Working one at a time, briefly dip each sponge finger into the coffee mixture for no more than one second per side. The biscuit should absorb coffee without becoming waterlogged and falling apart. Lay the dipped fingers in a single layer across the base of a 20cm x 25cm serving dish or deep rectangular dish.
Layer the cream: Spoon half the mascarpone cream over the sponge finger layer and spread it gently to the edges using a palette knife or the back of a spoon. Aim for an even layer roughly 2cm deep.
Add the second layer: Dip the remaining sponge fingers in the coffee soak and arrange them in a second layer directly on top of the cream. Spoon the remaining mascarpone cream over the top and smooth the surface so it is level.
Chill the tiramisu: Cover the dish with clingfilm and refrigerate for a minimum of 4 hours, though overnight gives a firmer set and a more developed coffee flavour.
Dust and serve: Just before serving, sift cocoa powder evenly over the surface using a fine sieve for a smooth, even finish. Scatter the grated dark chocolate over the top if using, then portion and serve straight from the chilled dish.

Tips for the Best Mary Berry Tiramisu Recipe

Why is my tiramisu too runny and not setting properly?

This usually happens when the mascarpone cream has not been chilled for long enough. A minimum of 4 hours in the refrigerator is needed, but overnight is strongly recommended for a firm, sliceable result. Also check that the double cream was whipped to proper soft peaks before folding, as under-whipped cream will not provide enough body to the mixture.

Why have my sponge fingers turned to mush inside the dish?

Over-dipping is almost always the cause. Each sponge finger needs only a quick, one-second dip per side in the coffee soak. If the coffee mixture is still hot rather than fully cooled, it will also soften the biscuit faster than intended, so always allow the espresso to reach room temperature before using it.

Why does my mascarpone cream look lumpy or curdled?

Mascarpone that is too cold tends to split when beaten. Allow it to sit at room temperature for 20 to 30 minutes before mixing. If it does appear grainy, beat in a tablespoon of the double cream to help bring it back together before folding in the whipped cream.

How do I get the cocoa layer to look smooth and even?

Use a fine-mesh sieve rather than a shaker and dust from a height of about 20cm above the surface. This allows the cocoa to fall in a light, even cloud rather than landing in heavy patches. Dust it only just before serving, as cocoa absorbs moisture from the cream during storage and can develop a damp, blotchy appearance.

Why is there liquid pooling at the bottom of my dish?

This happens when the coffee soak contains too much liquid relative to the number of sponge fingers used. Make sure the sponge fingers cover the base in a single, close-fitting layer with minimal gaps, as they absorb the excess liquid. Also ensure the egg whites were beaten to stiff, not soft, peaks before folding, as loose egg whites can weep liquid into the base of the dessert as it chills.

Serving Suggestions

Serve in deep dessert bowls with a short biscotti balanced on the side for a café-style presentation
Portion into individual glasses or ramekins before chilling for a neat dinner party plating that requires no cutting at the table
Pair with a small shot of chilled espresso on the side to echo the coffee notes in the dessert
Finish with a few shavings of dark or milk chocolate using a vegetable peeler for a more textured garnish than grated chocolate
Offer alongside a glass of Vin Santo or a light Marsala for an Italian-inspired end to a meal

Storage

Room temperature

Tiramisu should not be left at room temperature for longer than 2 hours due to the raw egg content and dairy cream, so it must be refrigerated between serving.

Refrigerator

Cover the dish tightly with clingfilm and store in the refrigerator for up to 2 days. The flavour actually deepens on the second day, as the coffee fully saturates the sponge fingers. Do not add the cocoa dusting until just before serving each time.

Freezing

Tiramisu can be frozen before the cocoa dusting is added. Wrap the dish first in clingfilm and then in a layer of foil, and freeze for up to 1 month. To defrost, transfer the dish to the refrigerator the evening before serving and allow it to thaw slowly overnight, then dust with cocoa just before bringing it to the table.

Nutrition

Calories: 390 kcal
Carbohydrates: 32g
Protein: 8g
Fat: 25g
Saturated Fat: 14g
Sodium: 95mg

Nutrition values are estimates based on the ingredients listed and may vary depending on the specific brands and serving size used.

FAQs

Can I make this tiramisu without alcohol?

Yes, simply leave out the coffee liqueur entirely and replace it with an extra tablespoon of strong espresso. The dessert will still have a full, rounded coffee flavour without the alcohol. This also makes it more suitable for serving to children or anyone who prefers to avoid alcohol.

Can I use cream cheese instead of mascarpone?

Full-fat cream cheese can be used as a substitute, but the texture will be slightly firmer and the flavour noticeably tangier. If using cream cheese, beat it with an extra tablespoon of double cream to soften it before mixing, and expect a denser, less silky result than traditional mascarpone gives.

Can I make this tiramisu the day before serving?

Yes, and it is actually better for it. Making tiramisu the day before gives the sponge fingers extra time to absorb the coffee fully and allows the cream layers to firm up to a cleanly sliceable consistency. Simply hold off on the cocoa dusting until just before serving.

Can I use instant coffee instead of espresso?

Instant coffee works well here. Dissolve 3 heaped teaspoons of good-quality instant coffee granules in 200ml of boiling water, then cool completely before using. The result will be slightly less intense than a proper espresso shot, but perfectly acceptable for this recipe.

Is this tiramisu recipe suitable for children?

The recipe as written uses raw egg, which is not recommended for young children, pregnant women, or anyone with a compromised immune system. To make it safer for children, omit the coffee liqueur and use pasteurised eggs, which are sold in most large UK supermarkets. Also consider reducing or replacing the espresso with a mild chicory coffee substitute for a caffeine-free version.

Conclusion

This Mary Berry tiramisu recipe delivers a dessert with genuine elegance without requiring any baking or specialist equipment. The mascarpone cream is rich and mousselike, the coffee-soaked sponge fingers provide a tender, slightly bitter base, and the fine cocoa dusting on top ties every layer together. This recipe makes 6 to 8 generous portions, serving comfortably from a single 20cm x 25cm dish.

If this recipe has been helpful, leave a comment below to share how it turned out. Feel free to share the article with anyone who needs a reliable, make-ahead dinner party dessert that looks far more involved than it actually is. For another comforting, classic recipe to add to your collection, you might also enjoy the Mary Berry Cauliflower Soup Recipe, which is just as simple and satisfying to make.