Go Back

Decadent Tiramisu


  • 1 1/2 cups brewed espresso / coffee (cooled)
  • 1 1/2 cups sugar
  • 1 2/3 cups heavy cream (35%)
  • 475 g mascarpone cheese
  • 4 egg yolks
  • 1 tbsp almond essence
  • 1 tbsp Disaronno, or other almond liqueur (optional)
  • 2 packages Savoia 150 g giant lady fingers (or any other brand of lady fingers)
  • 1 tbsp cocoa powder, for dusting


  1. In a large saucepan, bring 1 and 1/2 cups of water, approximately 1/2 cup of espresso or ground coffee and 3/4 cups of sugar to boil. Let your coffee mixture boil for 5 - 10 minutes to ensure you have a nice strong flavour. Alternatively, you can combine 3/4 cups of sugar with 1 and 1/2 cups of brewed coffee. Strain your espresso mixture and set aside to cool completely. 


  2. In a medium-sized bowl, combine 1 and 1/2 cups of full cream with 1/4 cup of sugar. Using a hand mixer, whip the cream until it becomes thick (around 5 minutes).  Cover the bowl and set inside the fridge until ready to use. 

  3. In a large bowl, whisk the 4 egg yolks with the remaining 2/3 cups of sugar until the mixture is pale in colour. Fold the mascarpone mixture gently into the egg mixture. Add the almond essence and Disaronno and fold. Mix the whipped cream into the mascarpone mixture. Ensure that there are no clumps of mascarpone cheese and that the mixture is nice and smooth. At this point, I encourage you to try the mixture and add more Disaronno or sugar if you feel the mixture needs it. Keep in mind that the espresso already has sugar in it, so you do not want it to be too sweet.

  4. To assemble the tiramisu, spoon a layer of the mascarpone cheese onto the bottom on a medium sized casserole dish. Taking one ladyfinger at a time, dip the cookie into the espresso until the cookie is just coated. When you remove the biscuit it should still be firm and should not easily break. Place the cookie into the casserole dish. Repeat this process until the whole bottom is covered with ladyfingers. Spoon another layer of mascarpone cheese and repeat the same process. 

  5. Once you have finished the ladyfingers, you will add one final layer of mascarpone cheese. I use a small offset spatula to smooth the mixture across the last layer of ladyfingers so that the edges are covered. Complete the dessert by dusting cocoa powder all over the top. Cover the tiramisu and let it rest in the fridge for at least 4 hours. You really want the flavours to develop and for the espresso to further soak into the biscuits. Keep the dessert refrigerated until ready to eat. It can be kept in the fridge for up to 4 days.