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Festive Tiramisu

Feel sophisticated with this classic Italian dessert recipe!



  • Preheat the oven to 200C and line a baking tray with baking paper. Sift the flour twice into a mixing bowl and set aside.

  • Place the egg yolks and vanilla in a bowl and whip until yellow and thick. Set aside.

  • In a clean bowl, beat the egg whites and sugar to stiff peaks. Add the whipped egg yolks to the egg whites and gently fold until some yellow streaks remain.

  • Add the sifted flour and gently fold in until barely combined (do not overwork!) Scoop the batter into a large piping bag fitted with a large round tip.

  • Pipe into long fingers across the prepared baking tray and bake for 10 minutes or until golden brown.


  • Place ladyfingers in a baking dish, pour the espresso over them and leave to soak.

  • Place the egg yolks, sugar and two tablespoons of heavy cream in a small saucepan and whisk together. Place over a medium heat and whisk constantly until the sugar is dissolved and the mixture thickens. Remove from the heat, scrape into a mixing bowl and leave to cool.

  • In a separate bowl, beat the heavy cream to stiff peaks and set aside.

  • Add the mascarpone to the cooled custard mixture and whisk together until smooth. Gently fold in the whipped cream until combined and scoop into a large piping bag fitted with a large round tip.

  • Place ladyfingers in the bottom of the tiramisu dishes, pipe a layer of filling over the top, add more ladyfingers and top with filling until you reach the top. Scrape the top off with a knife, dust with cacao powder and place in the fridge overnight.

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