Classic Tiramisu Recipe

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Classic Tiramisu Recipe

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Adjust Servings:
6 Egg Yolks
4 egg whites
175 grams Sugar
350 grams mascarpone cheese
125 millilitres Fresh Cream
3 cups strong coffee cooled to room temperature
120 millilitres marsala wine
90 millilitres Kahlua
48 sponge fingers aka: savoiardi, approx
dark chocolate hard for grating as garnish
12 strawberries cut in half
1/3 cup marsala wine
1 tablespoon Sugar
  • Serves 8
  • Medium


  • Tiramisu

  • Strawberries



Tiramisu is the most popular Italian dessert and almost every restaurant on this planet serves some variation of it. Unfortunately it is this same widespread availability that means it can often disappoint. Fortunately when it is good it is sublime and it is these occasions that keep most of us coming back for more and trying it again and again. Try this tried and tested Tiramisu Recipe and we guarantee that you will never go back.

This recipe is a result of years of working with numerous other Chefs (Italian and otherwise) creating different Tiramisu’s in countless different kitchens using just as many different methods. During this time I watched, learned, tasted and most importantly listened to the customers in those places where the Tiramisu was a house specialty and it walked off the menu faster than we could make it. Co-incidentally, those places were also the ones where the recipe was as simple as possible and as close to basic Italian pastry work as possible. Proof again that when it comes to classic dishes, stick with classic techniques.

Thanks to those years of experience and learning I have been able to take the best of every recipe I encountered and create this recipe, I hope you enjoy it and that you find it to be one of those sublime Tiramisu’s we’ve all been chasing. Buon appetito!

Note: You will need a square or rectangular dish, approximate dimensions 20×33 cms (8×13 inches) for this dish. For individual servings, use glasses or bowls of your choice.




    1. Add the egg yolks & half the sugar to mixer bowl
    2. Whisk on high speed until light & creamy (approximately 2 minutes)
    3. Add the mascarpone cheese & mix on medium speed, until just combined
    4. Add the cream and whisk for approximately another 2 minutes (until thick & creamy)
    5. Transfer to a large bowl
    6. Clean and dry the mixing bowl and whisk
    7. Pour the egg whites into the clean mixing bowl (make sure the bowl is not hot after washing)
    8. Whisk on high speed until soft peaks (approximately 1 minute)
    9. Continue whisking and slowly add remaining sugar (1 tablespoon at a time)
    10. Continue whisking until stiff peaks (approximately 1 minute)
    11. Remove the bowl from the mixer and fold half of the egg whites into the cream mixture in the large bowl
    12. Once they are just combined fold through the remaining egg whites
    13. Add the marsala & the kahlua to the coffee
    14. Soak the biscuits in the coffee mix one at a time for a few seconds, drain and arrange in the dish
    15. Once one layer of biscuits is completed in the dish, spread on an even layer of the cream mixture
    16. Place another layer of soaked biscuits on the cream
    17. Top and spread with a final layer of the cream
    18. Smooth the top and garnish with some freshly grated quality chocolate


    1. Set in the fridge for at least 3 hours.
    2. Cut into desired portions and serve with some marsala soaked strawberries
    3. To make individual portion servings, simply break biscuits into appropriate smaller size before soaking and prepare in the same way as above but in each glass or bowl



  1. Dissolve the sugar in the marsala in a saucepan over a low flame
  2. Bring to the boil
  3. Add the strawberries
  4. Once they are vibrant and bright red, strain them out of the liquid and allow to cool
  5. Return the liquid to the stove and reduce until a syrupy consistency


Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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