Traditional Tiramisu

  • Author: Caroline Hastings-Brown


Delicious, heavenly, classic dessert.


  • 1 cup strong coffee / espresso (room temperature)
  • 3 tbsp brandy / Frangelico
  • 1/4 cup castor sugar
  • 250g mascarpone cheese
  • 1 cup cream
  • 500g Boudoir biscuits / lady fingers
  • 1 slab dark chocolate, shaved into small pieces



  1. In a large mixing bowl combine the mascarpone cheese, Frangelico liqueur and sugar.
  2. In a separate bowl whip the whipping cream till soft peaks form.
  3. Gently fold mascarpone mixture into the whip cream.
  4. In an 8×8-inch glass serving dish layer half of  the ladyfingers tightly on the bottom.
  5. Drizzle half of the espresso over the ladyfingers, trying to saturate them evenly.
  6. Spread half of the mascarpone mixture on top of the ladyfingers.
  7. Sprinkle half of the shaved chocolate over the top.
  8. Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
  9. Drizzle the remaining espresso over the ladyfingers.
  10. Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
  11. Sprinkle the remaining shaved chocolate on top.
  12. Cover with plastic wrap and refrigerate overnight for best results (at least eight hours).