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I must say tiramisu is not a dessert I was familiar with when growing up in Italy – in fact I first heard of it when I was already in London in the late 1970s. There seems to be a bit of a dispute as to where this pudding originated – Veneto, Piedmont, Tuscany – nevertheless it is popular all over Italy and can be found on restaurant menus worldwide. The meaning of “tiramisu” is “pick-me-up” obviously due to its calorific content of mascarpone cheese and cream, not forgetting strong espresso coffee!  Really simple to prepare, it can be made in advance and is always a welcome dessert to finish off any meal.


  • 250ml mascarpone
  • 250ml double cream
  • 1 x egg yolk
  • 2 x tbsp sugar
  • Seeds of ½ vanilla pod
  • 180ml espresso coffee
  • 2 x tbsp coffee liqueur (Kahlua)
  • 12 x Savoiardi biscuits
  • Cocoa powder for dusting
  • 25cm in diameter round shallow dish or any shape you prefer


  1. In a bowl or container, combine coffee and coffee liqueur. Set aside.
  2. In a separate bowl, whisk mascarpone, cream, egg yolk, sugar and vanilla seeds together until all well mixed. Set aside.
  3. Dip the biscuits in the coffee mix and line the dish, pour over the creamy mixture and spread evenly all over. Dust with cocoa powder. Can be eaten immediately or stored in the fridge until required.

Take a look at our tiramisu-making class in Rome for a hands-on lesson in creating this classic dessert