Mary Berry Tiramisu Recipe​​

This Mary Berry-inspired tiramisu is a classic Italian dessert made with a light baked sponge, a rich mascarpone cream, and a deep coffee soak, finished with a generous dusting of cocoa. The texture is beautifully soft and spoonable, with distinct layers that taste like coffee, chocolate, and vanilla cream all at once. It’s an easy, confidence-building dessert with one simple bake and a little assembly. Total time is about 4 hours 45 minutes, including chilling.

Ingredients

For the baked sponge layer

• Butter, for greasing
• Baking parchment, for lining
• 3 large eggs, at room temperature
• 90g caster sugar
• 90g plain flour
• Pinch of fine salt

For the coffee soak

• 250ml very strong coffee or espresso, cooled
• 2 tbsp caster sugar
• 2 tbsp Marsala, brandy, or Amaretto (optional)

For the mascarpone filling

• 500g mascarpone cheese, cold
• 300ml double cream, cold
• 80g icing sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt (optional, but lovely for balance)

For the topping

• 2–3 tbsp unsweetened cocoa powder
• 30g dark chocolate, finely grated or shaved

How to Make Mary Berry Tiramisu Recipe​​

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease a 23 x 33cm Swiss roll tin and line it with baking parchment, leaving a little overhang so you can lift the sponge out easily.
• Whisk the sponge base: Crack the eggs into a large bowl and add the caster sugar. Whisk with an electric mixer for 5–7 minutes until very pale, thick, and the mixture falls in ribbons when you lift the whisk. This is what gives you a light sponge.
• Fold in the flour: Sift the flour and salt over the whisked eggs. Fold gently with a large metal spoon or spatula, turning the bowl as you go. Stop as soon as you can’t see any dry flour.
• Bake: Pour the batter into the prepared tin and level it lightly. Bake for 10–12 minutes until lightly golden and springy to the touch. Avoid overbaking, as a dry sponge won’t soak as nicely.
• Cool completely: Leave the sponge in the tin for 5 minutes, then lift it out using the parchment and place on a wire rack. Peel away the parchment and allow it to cool fully before assembling.
• Mix the coffee soak: Stir the caster sugar into the cooled coffee until dissolved. Add Marsala, brandy, or Amaretto if using. Tip the coffee into a shallow dish so it’s easy to dip the sponge.
• Make the mascarpone cream: In a bowl, whip the cold double cream with the sifted icing sugar and vanilla to soft peaks. Add the cold mascarpone and fold gently until smooth and thick. (If you beat mascarpone hard, it can turn grainy, so keep it gentle.)
• Assemble the first layer: Cut the cooled sponge into pieces to fit your dish (a 20 x 20cm dish works well, but anything similar is fine). Dip each piece quickly into the coffee, just a brief dunk, then lay in a single layer.
• Add the filling and repeat: Spread over half the mascarpone cream and smooth the top. Add a second layer of coffee-dipped sponge, then finish with the remaining cream, smoothing neatly.
• Chill and finish: Cover and chill for at least 4 hours (overnight is even better for clean slices). Just before serving, dust generously with cocoa powder and scatter over grated dark chocolate.

Tips

Why is my mascarpone filling runny?

This usually happens if the cream was under-whipped before adding mascarpone, or if the mascarpone was overworked. Whip the cream to soft peaks first, then fold mascarpone in gently. If it’s already loose, chill it for 30–60 minutes to firm up before assembling.

How do I stop the sponge from going soggy?

Dip quickly and don’t let it sit in the coffee. A one-second dip per side is enough. Also make sure your coffee is cooled, as warm coffee makes the sponge collapse and absorb too fast.

Can I skip baking and use shop-bought sponge fingers?

Yes. Use about 24 savoiardi sponge fingers and assemble exactly the same way. You’ll still get a lovely tiramisu, and it’s even faster.

How do I get neat slices for serving?

Chill overnight if you can, and dust with cocoa right before serving. For extra-clean slices, run a sharp knife under hot water, wipe dry, then slice.

Serving Suggestions

• Serve with fresh raspberries or strawberries to cut through the richness.
• Add a small glass of espresso on the side for a simple, restaurant-style finish.
• Spoon into small glasses for an easy dinner-party dessert.
• Top with a few chocolate-covered coffee beans for a smarter look.

Storage

Room temperature

Because of the cream and mascarpone, keep tiramisu out at room temperature for no more than 2 hours, then return it to the fridge.

Refrigerator

Cover tightly and refrigerate for up to 3 days. The flavour improves after the first night as the layers settle.

Freezing

You can freeze tiramisu for up to 1 month, but the texture can soften slightly once thawed. Freeze in portions, well wrapped, and thaw overnight in the fridge. For the best finish, dust with cocoa after thawing, not before freezing.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 34 g
• Protein: 7 g
• Fat: 30 g
• Saturated Fat: 18 g
• Sodium: 120 mg

Nutrition values are estimates and will vary depending on ingredients, portion size, and brands used.

FAQs

“`