Delia Smith Tiramisu Recipe

This classic Italian dessert is beautifully creamy, delicately sweet, and layered with coffee-soaked sponge and soft mascarpone. Inspired by the elegant simplicity often associated with Delia Smith, this tiramisu is rich yet light, with a silky texture that melts on the tongue. It requires no baking, making it wonderfully straightforward for home cooks. Allow around 30 minutes to prepare and at least 6 hours to chill for the perfect finish.

Ingredients

For the Coffee Soak

• 300ml strong freshly brewed espresso or strong coffee, cooled
• 3 tbsp coffee liqueur (optional)
• 2 tbsp caster sugar

For the Mascarpone Filling

• 500g mascarpone cheese
• 4 large free-range eggs, separated
• 100g caster sugar
• 1 tsp vanilla extract

For the Layers

• 250g savoiardi sponge fingers
• 2 tbsp cocoa powder, for dusting
• 25g dark chocolate, finely grated (optional)

How to Make Delia Smith Tiramisu Recipe

• Prepare the dish: Choose a 20 x 30cm rectangular serving dish. Have all your ingredients measured and ready before you begin.
• Make the coffee mixture: Stir the caster sugar into the cooled coffee until dissolved. Add the coffee liqueur if using. Pour into a shallow dish for dipping.
• Whisk the egg yolks: In a large bowl, whisk the egg yolks with the sugar until pale, thick and creamy. This should take about 3 to 4 minutes with an electric whisk.
• Add mascarpone: Gently fold the mascarpone and vanilla extract into the yolk mixture until smooth and well combined. Avoid overmixing to keep the texture light.
• Whisk the egg whites: In a clean bowl, whisk the egg whites until they form stiff peaks. Carefully fold them into the mascarpone mixture in two additions, keeping as much air as possible.
• Soak the sponge fingers: Dip each sponge finger briefly into the coffee mixture for one to two seconds. They should be soaked but not soggy.
• Assemble the first layer: Arrange half of the soaked sponge fingers in a single layer in the base of the dish.
• Add filling: Spread half of the mascarpone mixture evenly over the sponge layer, smoothing the surface with a palette knife.
• Repeat layers: Add a second layer of soaked sponge fingers, followed by the remaining mascarpone mixture. Smooth the top neatly.
• Chill thoroughly: Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavours to develop and the dessert to set properly.
• Finish and serve: Just before serving, dust generously with cocoa powder and sprinkle with grated dark chocolate if desired.

Tips

Why is my tiramisu runny?

This usually happens if the sponge fingers were soaked too long or the dessert has not chilled sufficiently. Dip the biscuits quickly and allow proper chilling time.

How do I keep the filling light and airy?

Fold the egg whites gently into the mascarpone mixture. Avoid stirring vigorously, as this will knock out the air.

Can I make it without alcohol?

Yes, simply omit the coffee liqueur. The dessert will still have a rich coffee flavour.

How far in advance can I prepare it?

Tiramisu benefits from being made the day before serving, allowing the flavours to deepen beautifully.

Serving Suggestions

• Serve chilled with freshly brewed espresso
• Add a few chocolate curls for an elegant finish
• Pair with fresh raspberries for contrast
• Dust lightly with extra cocoa just before bringing to the table

Storage

Room Temperature

Not suitable for storage at room temperature due to the fresh eggs and mascarpone.

Refrigerator

Cover tightly and refrigerate for up to 2 days. Keep well sealed to prevent it absorbing other flavours.

Freezing

You can freeze tiramisu for up to 1 month. Wrap securely and thaw overnight in the refrigerator before serving. The texture may be slightly softer after freezing.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 8g
• Fat: 28g
• Saturated Fat: 16g
• Sodium: 120mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Delia Smith Tiramisu Recipe

Recipe by Milli RoseCourse: DessertCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic creamy tiramisu layered with coffee-soaked sponge fingers and rich mascarpone filling. An elegant no-bake dessert perfect for entertaining.

Ingredients

• 300ml strong coffee, cooled

• 3 tbsp coffee liqueur (optional)

• 2 tbsp caster sugar

• 500g mascarpone cheese

• 4 large eggs, separated

• 100g caster sugar

• 1 tsp vanilla extract

• 250g savoiardi sponge fingers

• 2 tbsp cocoa powder

• 25g dark chocolate, grated (optional)

Directions

• Mix coffee with sugar and liqueur.
• Whisk egg yolks with sugar until pale.
• Fold in mascarpone and vanilla.
• Whisk egg whites to stiff peaks and fold in.
• Dip sponge fingers in coffee and layer in dish.
• Spread mascarpone mixture over and repeat layers.
• Chill at least 6 hours before dusting with cocoa and serving.

Notes

• Dip sponge fingers briefly to avoid sogginess.
• Chill overnight for best flavour.
• Use pasteurised eggs if preferred.