Delia Smith Tiramisu​ Recipe

This creamy Delia Smith Tiramisu is made with rich mascarpone, fresh eggs, strong espresso coffee, dark rum, and crisp sponge fingers. The result is a decadent Italian dessert that is airy, boozy, and packed with bold chocolate and coffee flavors. This no-bake treat is perfect for a sophisticated dinner party and makes a delicious dessert for 4 to 6 people.

Jump to Recipe

Delia Smith Tiramisu Ingredients

• 3 large egg yolks
• 2 large egg whites
• 2 oz (50 g) caster sugar
• 1 x 250 g tub of mascarpone cheese
• About 24 sponge fingers (boudoir biscuits)
• 5 fl oz (150 ml) very strong espresso coffee
• 3 tablespoons dark rum
• 2 oz (50 g) dark chocolate (at least 75% cocoa solids), chopped
• 1 level tablespoon cocoa powder

How To Make Delia Smith Tiramisu

1. Beat the egg yolks: Place the egg yolks and caster sugar into a medium-sized bowl. Using an electric hand whisk, beat on high speed for about 3 minutes until the mixture turns into a light, pale mousse.
2. Mix the mascarpone: In a separate large bowl, stir the mascarpone with a wooden spoon to soften it. Gradually beat in the egg yolk mixture. Ensure you beat well between each addition until the mixture is completely smooth.
3. Whip the egg whites: Wash and dry your whisk beaters thoroughly so they are perfectly clean. In a third bowl, whisk the egg whites until they form soft peaks.
4. Fold the mixture: Lightly fold the whipped egg whites into the mascarpone mixture using a spoon or spatula. Be gentle to keep the air in the mix. Set the bowl aside.
5. Prepare the dipping liquid: Pour the strong espresso coffee and dark rum into a shallow dish.
6. Dip the biscuits: Break the sponge fingers in half. Briefly dip them into the coffee and rum mixture, turning them over once. They absorb liquid very quickly, so do not soak them too long.
7. Assemble the layers: Place 3 soaked sponge halves into individual serving glasses. Top with a tablespoon of the mascarpone mixture and a layer of chopped dark chocolate.
8. Repeat and chill: Repeat the process by adding 5 sponge halves, followed by more mascarpone, and finishing with chopped chocolate and a final dusting of cocoa powder. Cover the glasses with plastic wrap (clingfilm) and chill in the refrigerator for several hours before serving.

Recipe Tips

• Clean Equipment is Key: When whisking egg whites, ensure your bowl and beaters are completely free of grease or yolk. Even a tiny drop of fat can stop the whites from whipping up properly.
• Don’t Over-Soak: Sponge fingers act like sponges. Dip them very quickly (just a second or two) to prevent the dessert from becoming soggy or watery at the bottom of the glass.
• Room Temperature Ingredients: Take the mascarpone out of the fridge about 15 minutes before starting. Soft mascarpone mixes much smoother and prevents lumps in your cream filling.
• Use Good Chocolate: Since there is no baking involved, the quality of the chocolate shines through. Use dark chocolate with at least 75% cocoa solids for a rich, intense flavor contrast against the sweet cream.

What To Serve Tiramisu

This rich dessert stands well on its own, but you can pair it with beverages that complement the coffee and chocolate notes.

• Espresso: A shot of hot espresso balances the cold, creamy dessert.
• Dessert Wine: A small glass of Vin Santo or a sweet Marsala wine is a traditional pairing.
• Fresh Berries: Serve a few raspberries or strawberries on the side to cut through the richness of the mascarpone.
• Amaretto Liqueur: A small glass of almond liqueur pairs beautifully with the coffee flavors.

How To Store Tiramisu Leftovers

• Refrigerate: Store the individual tiramisu glasses covered with plastic wrap in the refrigerator for up to 2 days. The flavors often improve after sitting for a day as the coffee soaks further into the biscuits.
• Freeze: While fresh is best, you can freeze tiramisu. Wrap the glasses tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Note that the texture may change slightly.

Delia Smith Tiramisu Nutrition Facts

Serving Size: 1 glass (approx. 1/4 of recipe)

• Calories: 480 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 215mg
• Sodium: 90mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 22g
• Protein: 8g

Frequently Asked Questions

• Can I make this recipe alcohol-free? Yes. You can omit the dark rum entirely. To keep the flavor interesting, you can add a teaspoon of vanilla extract or a splash of almond extract to the coffee mixture.
• Is it safe to eat raw eggs? This traditional recipe uses raw eggs. If you are serving this to pregnant women, the elderly, or young children, use pasteurized eggs to eliminate the risk of salmonella, or choose a recipe that cooks the egg base.
• Can I make this in a large dish instead of glasses? Absolutely. You can layer the ingredients in a medium-sized glass serving dish or trifle bowl. You may need to adjust the number of sponge finger layers depending on the depth of your dish.

• My mascarpone mixture is runny, what happened? This usually happens if the egg whites were over-beaten or if you folded them in too vigorously. It can also happen if the mascarpone was beaten too fast for too long. It will firm up slightly in the fridge, but next time, fold very gently.

Try More Recipes:

• Delia Smith Traditional Raspberry Trifle​ Recipe
• Delia Smith Plum Pudding Recipe
• Delia Smith Pavlova Recipe