Delia Smith Tiramisu Recipe

This Delia Smith-inspired tiramisu is a classic, grown-up dessert with layers of coffee-soaked sponge fingers, a light mascarpone cream, and a generous cocoa finish. The texture is creamy but not heavy, with a gentle bitterness from espresso that balances the sweetness beautifully. It is very achievable for a home cook, even if you have never made tiramisu before, because there is no baking involved. Total time is about 35 minutes of hands-on work, plus at least 4 hours chilling.

Ingredients

For the coffee soak

• 300ml strong espresso or very strong coffee, cooled
• 2 tbsp Marsala wine or dark rum (optional)

For the mascarpone filling

• 3 large egg yolks
• 75g caster sugar
• 250g mascarpone cheese (cold, straight from the fridge)
• 200ml double cream (cold)
• 1 tsp vanilla extract
• 1 pinch fine salt

For assembling and topping

• 200g sponge fingers (savoiardi)
• 2 tbsp unsweetened cocoa powder, for dusting
• 25g dark chocolate, finely grated (optional)
• 1 tsp butter or neutral oil (optional, for lightly greasing the dish)

How to Make Delia Smith Tiramisu Recipe

• Prepare the oven: No oven needed for tiramisu. Instead, clear a shelf in the fridge so the dessert can chill flat and undisturbed for at least 4 hours.
• Prepare the dish and coffee: Use a medium serving dish (roughly 20cm square, or similar). Lightly grease it if you like (this can make serving a little easier). Brew strong coffee, let it cool completely, then stir in Marsala or rum if using.
• Mix the yolks and sugar: Set a heatproof bowl over a pan of barely simmering water (the bowl should not touch the water). Add the egg yolks and caster sugar and whisk constantly for 6 to 8 minutes until pale, thick, and warm. This gentle heat helps dissolve the sugar and gives a more stable cream.
• Cool the base: Remove the bowl from the heat and whisk for 1 minute so it cools slightly. You want it warm, not hot, before adding the mascarpone.
• Mix in the mascarpone: Add the mascarpone, vanilla, and a pinch of salt, then whisk just until smooth. Stop as soon as it comes together. Over-mixing mascarpone can make it loosen or turn grainy.
• Whip the cream: In a separate bowl, whip the cold double cream to soft peaks. It should hold its shape but still look satiny and spoonable.
• Fold the filling: Fold the whipped cream into the mascarpone mixture in two additions. Use a light hand to keep the filling airy.
• Assemble the first layer: Pour the cooled coffee into a shallow bowl. Dip each sponge finger very quickly (about 1 to 2 seconds per side) and lay them in the dish in a snug single layer.
• Add the filling and repeat: Spread over half the mascarpone cream. Repeat with a second layer of briefly dipped sponge fingers, then spread over the remaining cream and smooth the top.
• Bake: This tiramisu is a no-bake dessert. The “set” happens in the fridge, not the oven.
• Chill and finish: Cover and chill for at least 4 hours (overnight is ideal). Just before serving, dust generously with cocoa and scatter over grated dark chocolate if using.

Tips for the Best Tiramisu

How do I stop tiramisu from turning soggy?

Dip the sponge fingers quickly and let excess drip off. If the coffee is warm or the biscuits sit in the liquid, they absorb too much and the layers collapse into a wet pudding.

Why is my mascarpone filling runny?

This usually happens from over-mixing mascarpone or using cream that is not cold enough to whip properly. Keep everything chilled, whip to soft peaks, and whisk mascarpone only until smooth.

How can I make it slice neatly?

Chill overnight and dust with cocoa right before serving. The longer chill firms the layers, and fresh cocoa stays dry and defined instead of melting into the top.

Can I make it without alcohol and still keep the flavour?

Yes. Simply leave it out and use strong espresso for depth. A small splash of vanilla in the cream also helps round out the flavour.

Serving Suggestions

• Serve with fresh raspberries or sliced strawberries for a bright contrast.
• Add a small glass of Vin Santo, Marsala, or espresso on the side.
• For a dinner-party finish, plate individual squares and add extra grated chocolate.

Storage

Room temperature

Tiramisu should not be kept at room temperature for more than 1 to 2 hours. It is a dairy and egg-based dessert and needs to stay cold.

Refrigerator

Cover well and refrigerate for up to 3 days. The flavour improves after the first night, but the cocoa topping looks best when added just before serving.

Freezing

You can freeze tiramisu for up to 1 month. Wrap the dish tightly in two layers (cling film plus foil) to prevent freezer taint. Thaw overnight in the fridge. For the cleanest finish, add the cocoa after thawing.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 34 g
• Protein: 7 g
• Fat: 30 g
• Saturated Fat: 17 g
• Sodium: 85 mg

Disclaimer: Nutrition values are estimates and will vary based on ingredients, brands, and portion size.

FAQs

Classic Tiramisu (Delia Smith-Style)

0.0 from 0 votes

Course: DessertCuisine: ItalianDifficulty: Easy

Servings

8

slices

Prep time

25

minutes

Cooking time

10

minutes

Total time

280

minutes

Calories

430

kcal

35

minutes

A classic, creamy tiramisu with espresso-soaked sponge fingers, a light mascarpone cream, and a cocoa finish. No baking required, just chill and slice.

Ingredients

• For the coffee soak

• 300ml strong espresso or very strong coffee, cooled

• 2 tbsp Marsala wine or dark rum (optional)

• For the mascarpone cream

• 3 large egg yolks

• 75g caster sugar

• 250g mascarpone

• 200ml double cream, cold

• 1 tsp vanilla extract

• To assemble and finish

• 200g sponge fingers (savoiardi)

• 2 tbsp unsweetened cocoa powder, for dusting

• 25g dark chocolate, finely grated (optional)

• Pinch of fine salt

• Neutral oil or butter, for lightly greasing the dish (optional)

Directions

• Brew strong coffee and cool completely. Stir in Marsala or rum if using.
• Set up a heatproof bowl over a pan of barely simmering water (bain-marie). Add egg yolks and sugar and whisk until pale, thickened, and warm to the touch (about 6–8 minutes).
• Take off the heat and whisk for 1 minute to cool slightly, then whisk in mascarpone, vanilla, and a pinch of salt until smooth.
• In a separate bowl, whip the cold double cream to soft peaks, then fold gently into the mascarpone mixture.
• Dip sponge fingers briefly into the cooled coffee (1–2 seconds per side) and arrange in a single layer in a dish.
• Spread over half the mascarpone cream. Repeat with another layer of dipped sponge fingers, then finish with the remaining cream.
• Cover and chill for at least 4 hours (overnight is best) so the layers set and the flavour develops.
• Just before serving, dust generously with cocoa powder and add grated chocolate if you like.

Notes

• Do not over-soak the sponge fingers or the tiramisu will turn sloppy.
• Chill overnight for the cleanest slices and the best flavour.
• If you prefer to avoid alcohol, simply leave it out. The coffee flavour will still shine.