James Martin’s tiramisu recipe is ‘so easy’ to make and ready to chill in under 10 minutes

Tiramisu is made up of multiple layers, similar to a trifle, to achieve a thick and creamy pudding.

Traditionally, it is formed of ladyfinger pastries dipped in coffee layered with a whipped mixture of eggs, sugar and mascarpone flavoured with cocoa.

Over the years it has been adapted and changed, but you can’t beat a classic tiramisu.

According to James Martin’s recipe: “Tiramisu is a perma fave and so easy to make. This recipe serves eight to 10 people so is perfect for serving up on Christmas Day.”

It is also a perfect pudding for a date night in with plenty of leftovers or for a dinner party.


Six egg yolks

100g caster sugar

One litre of double cream, whipped cream

100ml whisky cream liqueur or whisky

100ml espresso coffee

40 sponge fingers

One tablespoon of cocoa powder

Chocolate, to grate


To make the sabayon, start by whisking the egg yolks and sugar over a pan of boiling water in a large bowl until it begins to ribbon.

Cool slightly before carefully folding in the whipped double cream until it becomes one.

Then, mix the whisky or liqueur and coffee together, dipping the sponge fingers quickly in and out of the mixture.

Once this has been done to all 40 fingers, layer up the dipped sponge fingers into a dish and spoon over the cream mix.

Once complete, dust with cocoa powder, sprinkle over the grated chocolate and chill in the fridge.

For the best results, it is recommended to leave the pudding for at least six hours in the fridge before serving.

This time allows the ladyfingers to soak up flavour and moisture from the coffee and filling.

It can also be made one to two days in advance as long as it is kept refrigerated until ready to serve.

It can then be kept in the fridge for a couple of days as leftovers if there are any.

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