Delicious tiramisu recipe- no.1 dinner party dessert!

This authentic Italian tiramisu is the perfect make-ahead dessert, ideal for dinner parties, special occasions or simply treating yourself to a delicious homemade Italian classic. With a preparation time of just 20 minutes, it's wonderfully simple to put together, making it a great option when you want to prepare dessert in advance without spending hours in the kitchen.

The combination of rich, creamy mascarpone, coffee-soaked sponge fingers and a hint of alcohol creates a beautifully indulgent dessert, while the addition of whisked egg whites helps to lighten the mixture, giving it a lovely airy texture. Finished with a generous dusting of cocoa powder, every bite is full of classic Italian flavour.

Although it only takes 20 minutes to prepare, the secret to the very best tiramisu is allowing it plenty of time to chill. It needs at least 8 hours in the fridge to set properly, but for the best results, it's well worth leaving it overnight. This gives the flavours time to develop and the sponge fingers time to soften, creating that perfectly creamy, melt-in-the-mouth texture. It's therefore an ideal dessert to make the day before serving, leaving you with one less thing to worry about when entertaining!

Each serving provides 417 kcal, 7g protein, 38.2g carbohydrate (of which 32.7g sugars), 23.9g fat (of which 14.6g saturates), 0.7g fibre and 0.15g salt.

Delicious tiramisu recipe- ingredient list!

Six free-range eggs, divided (see recipe instructions)
Caster sugar, 200g/7oz
9 oz/250 g mascarpone
Double cream, 250ml/9fl oz
Espresso coffee, 200 ml/7 fl oz
Sweet Marsala wine, 170ml/6fl ounce
30–40 Savoiardi sponge finger cookies (according to the recipe instructions); sprinkle with chocolate powder

Delicious tiramisu recipe- step by step instruction guide!

Step 1
In a large mixing bowl, whisk the egg yolks and caster sugar together using an electric whisk until the mixture becomes pale, thick and creamy. This may take a few minutes, but it's important to whisk well to incorporate plenty of air and create a smooth, light base for your tiramisu. Add the mascarpone to the egg mixture and gently whisk until everything is thoroughly combined and smooth, with no lumps remaining.

Step 2
In a separate clean bowl, whip the double cream using an electric whisk until soft peaks form when the whisk is lifted out. Be careful not to overwhip the cream, as you want it to remain soft, light and fluffy. Using a large metal spoon, gently fold the whipped cream into the mascarpone, egg yolk and sugar mixture until evenly combined. Take care not to stir too vigorously, as keeping as much air in the mixture as possible will help give your tiramisu its wonderfully light, creamy and airy texture.

Step 3
In another very clean, dry bowl, whisk the egg whites using an electric whisk until soft peaks form when the whisk is lifted out. The egg whites should be light, fluffy and hold their shape, but still have a little softness to them. Make sure the bowl and whisk are completely clean, as any grease or residue can prevent the egg whites from whisking properly. Using a large metal spoon or spatula, gently fold the whisked egg whites into the mascarpone, cream and egg mixture. Do this gradually, using a light folding motion rather than stirring, to keep as much air in the mixture as possible. This is what helps give the tiramisu its lovely light and airy texture while keeping it rich and creamy.

Step 4
Once everything is evenly combined, spoon approximately a third of the mascarpone mixture into the base of a large rectangular dish, measuring around 23 x 33cm (9 x 13in). Spread it out gently with the back of a spoon or spatula, making sure it forms an even layer across the bottom of the dish. This will create the creamy base for your layers of coffee-soaked sponge fingers.

Step 5
Pour the cooled espresso coffee into a shallow bowl and add the sweet Marsala wine. Stir gently to combine, making sure the coffee and wine are evenly mixed. This fragrant mixture will give the sponge fingers their lovely rich coffee flavour, with the Marsala adding a subtle sweetness and depth. Take each Savoiardi sponge finger biscuit individually and briefly dip it into the coffee and Marsala mixture, turning it quickly so that both sides are lightly coated. It's important not to leave the biscuits soaking in the liquid, as they absorb it very quickly and can become overly soft and soggy. A quick dip is all they need!

Step 6
As soon as each biscuit has been dipped, carefully place it in a single layer on top of the mascarpone and cream mixture in your dish. Arrange the biscuits neatly side by side, breaking a few if necessary to fill any gaps and cover the surface as evenly as possible. Continue dipping and arranging the biscuits one at a time until you have a complete layer covering the cream mixture. You should use approximately half of the sponge fingers for this first layer. Don't worry if the biscuits don't fit perfectly – the important thing is to create an even layer so that every portion of tiramisu has a lovely balance of coffee-soaked sponge and creamy mascarpone.

Step 7
Spoon the next third of the mascarpone and cream mixture over the layer of coffee-soaked biscuits, spreading it evenly to cover them completely. Repeat the dipping process with the remaining sponge fingers, arranging them neatly in a single layer on top of the cream mixture. Finally, spoon over the remaining mascarpone and cream mixture, spreading it gently to create a smooth, even top layer. Cover the dish with cling film and place in the fridge to chill for 24 hours. This is an important step, as allowing the tiramisu to rest overnight gives the flavours time to develop and the biscuits time to soften, creating that deliciously creamy texture.

Just before serving, dust generously with cocoa powder using a fine sieve. Serve chilled and enjoy!