Best tiramisù

Tiramisu

Serves 14

  • 250 g good-quality dark chocolate (70% cocoa solids)

  • 50 g butter, diced

  • sea salt

  • 175 g sponge fingers

  • 400 ml good hot sweetened coffee

  • vin santo or other sweet dessert wine

  • 4 large free-range eggs

  • 100 g caster sugar

  • 750 g mascarpone

  • 2 oranges

  • a few fresh coffee beans, bashed up finely

Put a glass bowl over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Put 200g of the chocolate into the bowl, keeping the remaining 50g in one piece. Add the diced butter and a pinch of salt, and leave for 5 minutes or so until melted and combined. Help it along by giving it a stir every now and then.



Meanwhile, line a large, deep bowl or round earthenware dish (about 30cm in diameter and 12cm deep) with the sponge fingers, then carefully pour over the hot sweetened coffee. Add a couple of swigs of vin santo to your melted chocolate, stir it through, then drizzle all over the sponge fingers. Use a spatula to carefully smooth it out to the edges so you've got a nice even layer. Put it to one side to cool.



Separate your eggs, putting the whites into one bowl and the yolks into another. Add the sugar to the yolks with another swig of vin santo (if you're feeling naughty!), and whisk with an electric whisk on the highest setting for about 5 minutes, or by hand, until all the sugar has dissolved and the yolks are pale and fluffy. Mix in the mascarpone and the zest of 1 orange.



Clean and dry your whisk, and whisk the whites with a pinch of salt until they form stiff peaks – they should be a similar consistency to the yolk and mascarpone mixture, and should hold their shape when you lift the beaters from the bowl.



Using a large metal spoon, add a spoonful of your whites to the yolk mixture and gently fold them in, then fold through the rest of the whites. Spoon and smooth this creamy mixture on top of your chocolate layer.



Scatter the finely bashed-up coffee beans over the top. Using a sharp knife or a speed peeler, carefully shave over your remaining chocolate. Finely grate over the zest from half your remaining orange. Pop the tiramisù into the fridge for 2 hours to set.

Nutritional Information

Best tiramisù

A classic Venetian dessert with coffee, cream and a lovely light sponge

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This tiramisù recipe is simple but totally indulgent, especially with all-important extra chocolate!
Serves 14
30m (plus chilling time)
Super easy
Method

For me (and Italians would kill me for saying this), tiramisù is the coolest trifle in the world. The Venetians don't really have many desserts, but this is a classic. It's usually dead simple and all about the sponge, the coffee and the cream, but I think chocolate and coffee are such good friends that you've got to get a bit of chocolate in there. I've also used egg whites, which isn't traditional, but they make it lovely and light and spread the mascarpone about so it's not so rich.

Put a glass bowl over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Put 200g of the chocolate into the bowl, keeping the remaining 50g in one piece. Add the diced butter and a pinch of salt, and leave for 5 minutes or so until melted and combined. Help it along by giving it a stir every now and then.

Meanwhile, line a large, deep bowl or round earthenware dish (about 30cm in diameter and 12cm deep) with the sponge fingers, then carefully pour over the hot sweetened coffee. Add a couple of swigs of vin santo to your melted chocolate, stir it through, then drizzle all over the sponge fingers. Use a spatula to carefully smooth it out to the edges so you've got a nice even layer. Put it to one side to cool.

Separate your eggs, putting the whites into one bowl and the yolks into another. Add the sugar to the yolks with another swig of vin santo (if you're feeling naughty!), and whisk with an electric whisk on the highest setting for about 5 minutes, or by hand, until all the sugar has dissolved and the yolks are pale and fluffy. Mix in the mascarpone and the zest of 1 orange.

Clean and dry your whisk, and whisk the whites with a pinch of salt until they form stiff peaks – they should be a similar consistency to the yolk and mascarpone mixture, and should hold their shape when you lift the beaters from the bowl.

Using a large metal spoon, add a spoonful of your whites to the yolk mixture and gently fold them in, then fold through the rest of the whites. Spoon and smooth this creamy mixture on top of your chocolate layer.

Scatter the finely bashed-up coffee beans over the top. Using a sharp knife or a speed peeler, carefully shave over your remaining chocolate. Finely grate over the zest from half your remaining orange. Pop the tiramisù into the fridge for 2 hours to set.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 419 21%
  • Carbs 29.4g 11%
  • Sugar 25.8g 29%
  • Fat 30.5g 44%
  • Saturates 19.5g 98%
  • Protein 5.4g 12%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

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