There isn't a classic recipe for tiramisu as such, as there are many varying versions both in Italy and around the world, but the following one is, I think, the nicest I've come across.

For lovers of strong coffee, dark chocolate and the rich creaminess of mascarpone it is one of the nicest, easiest and most popular desserts of the party season.

The Delia Online Cookery School: For perfect egg whites every time, watch our video to see how easy it is to get them to the soft peak stage. Just press the recipe image to play.

A picture of Delia's Winter Collection

This recipe is from Delia's Winter Collection. Serves 6. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

  • method
  • Ingredients


First put the egg yolks into a medium-sized bowl together with the sugar and beat with an electric hand whisk on high speed for about 3 minutes, or until the mixture forms a light, pale mousse.

In a separate large bowl, stir the mascarpone with a wooden spoon to soften it, then gradually beat in the egg yolk mixture. Between each addition, beat well until the mixture is smooth before adding more. Now wash and dry the beaters of the whisk so they are perfectly clean, then in a third separate bowl whisk the egg whites until they form soft peaks. Now lightly fold this into the mascarpone mixture and then put the bowl to one side.  You can watch how to separate eggs and how to whisk egg whites in our Cookery School Videos on this page.

Next, break the biscuits in half, then pour the coffee and rum into a shallow dish and then dip the sponge fingers briefly into it, turning them over – they will absorb the liquid very quickly. Now simply layer the desserts by putting 3 of the soaked sponge halves into each glass, followed by a tablespoon of mascarpone mixture and a layer of chopped chocolate.

Repeat the whole process, putting 5 halves in next, followed by the mascarpone, finishing with a layer of chopped chocolate and a final dusting of cocoa powder. Cover the glasses with clingfilm then chill in the refrigerator for several hours and serve straight from the fridge – I think it tastes better very cold.

Note: this recipe contains raw eggs.


about 24 sponge fingers (or boudoir biscuits)
5 fl oz (150 ml) very strong espresso coffee
3 tablespoons dark rum
1 level tablespoon cocoa powder


You will also need 6 stemmed glasses, about 7 fl oz (200 ml) capacity.

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