Mary Berry Tiramisu Recipe

This rich, creamy Mary Berry Tiramisu is made with soaked sponge fingers and smooth mascarpone, ready in about 6 hours. Slicing through the chilled layers reveals perfectly defined coffee-soaked biscuits against sweet cream. I love serving this impressive dessert for Sunday gatherings.

Why This Classic Works

Traditional tiramisu can sometimes turn out too wet or runny. I used to struggle with soggy biscuits until I learned to just briefly dip them.

This version balances the mascarpone with double cream for a firmer set. It holds its shape beautifully when you spoon it out.

Mary Berry Tiramisu Ingredients

• 250g mascarpone cheese
• 300ml double cream
• 1 tsp vanilla extract
• 3 tbsp icing sugar
• 150ml strong coffee, cooled
• 3 tbsp brandy
• 24 sponge fingers
• 50g dark chocolate, grated

How To Make Mary Berry Tiramisu

1. Whip the cream: Whisk the mascarpone, double cream, vanilla extract, and icing sugar together in a large bowl until soft peaks form.
2. Mix the coffee: Pour the cooled strong coffee and brandy into a shallow dish to combine.
3. Dip the biscuits: Quickly dip half the sponge fingers into the coffee mixture one by one, turning them for just a second.
4. Layer the base: Arrange the dipped sponge fingers in a single layer at the bottom of a serving dish.
5. Add the cream: Spread half of the mascarpone mixture evenly over the sponge fingers.
6. Repeat the layers: Dip the remaining sponge fingers, layer them on top, and cover with the rest of the cream mixture.
7. Chill and serve: Cover the dish and chill in the fridge for at least 6 hours. Dust with grated dark chocolate before serving.

Recipe Tips

• Use cold cream: Make sure your double cream is straight from the fridge so it whips up thickly.
• Do not soak the biscuits: Dip the sponge fingers for just one second per side to prevent a mushy dessert.
• Cool the coffee completely: Hot coffee will melt the mascarpone and ruin the texture of the cream layer.
• Grate the chocolate last: Adding the grated chocolate just before serving stops it from absorbing moisture and turning dull.

What To Serve With Tiramisu

Serve this rich dessert alongside a fresh shot of espresso or a glass of dessert wine. A small plate of crisp almond biscotti also adds a nice crunchy contrast to the soft layers.

How To Store

Keep the tiramisu covered with cling film in the fridge for up to two days. Do not freeze this dessert, as the cream and mascarpone will split when defrosted.

FAQs

• Can I make this without alcohol? Yes, you can skip the brandy entirely or replace it with a teaspoon of almond extract.
• Why did my mascarpone mixture curdle? Over-whipping the mascarpone and cream can cause it to split. Whisk gently just until it holds its shape.
• Can I use cocoa powder instead of chocolate? Yes, dusting the top with unsweetened cocoa powder is a great alternative to grated dark chocolate.

Nutrition

• Calories: 450 kcal
• Total Fat: 35g
• Saturated Fat: 22g
• Cholesterol: 110mg
• Sodium: 80mg
• Total Carbohydrate: 28g
• Protein: 5g

Try More Recipes:

• Mary Berry Tiramisu Cake Recipe
• Mary Berry Date and Walnut Cake Recipe
• Mary Berry Pineapple Upside Down Cake Recipe