Mary Berry Tiramisu is made with a luxurious blend of mascarpone and double cream, creating a rich, velvety filling that sets perfectly without the use of raw eggs. This Italian classic features layers of sponge fingers soaked in a robust mixture of strong coffee and brandy, alternated with creamy filling and generous shards of grated dark chocolate. It is the ultimate make-ahead dinner party dessert, looking elegant in a glass dish and tasting even better after the flavors have mingled overnight.
Mary Berry Tiramisu Ingredients
- 250g (9 oz) Mascarpone Cheese: Full-fat. Provides the authentic Italian creamy base.
- 300ml (½ pint) Double Cream: Whipped with the cheese for a lighter, stable texture (no raw eggs needed).
- 1 tsp Vanilla Extract: Adds a sweet, floral note.
- 3 tbsp Icing Sugar: Sifted. Sweetens the cream mixture smoothly.
- 150ml (5 fl oz) Strong Black Coffee: Cold. Use high-quality espresso or strong instant coffee.
- 6 tbsp Brandy: (Or Tia Maria/Marsala). Adds the warming, boozy kick.
- 175g (6 oz) Sponge Fingers: (Savoiardi biscuits). The structural element that soaks up the liquid.
- 100g (3 ½ oz) Dark Chocolate: High cocoa solids. Mary prefers this grated over the layers rather than cocoa powder.
How To Make Mary Berry Tiramisu
- Prep the Chocolate: Grate the dark chocolate finely (or use a food processor). Set it aside.
- Make the Cream Filling: Place the mascarpone cheese in a large bowl and beat gently to loosen it. Add the double cream, vanilla extract, and sifted icing sugar. Whisk together until the mixture forms soft peaks. Watch closely—do not overbeat, or the mixture will become grainy and buttery.
- Prepare the Soak: In a shallow dish, combine the cold strong coffee and the brandy.
- First Layer (Sponges): Dip the sponge fingers into the coffee mixture one by one. Turn them quickly to coat both sides but do not let them soak, or they will turn to mush. Arrange half of the dipped sponges in a single layer at the bottom of a shallow serving dish (approx. 7×9 inches).
- First Layer (Cream & Chocolate): Spread half of the creamy mascarpone mixture over the sponges, smoothing it out with a spatula. Sprinkle most of the grated chocolate over the cream (reserve some for the top).
- Second Layer: Repeat the dipping process with the remaining sponge fingers and arrange them on top of the chocolate layer.
- Top Layer: Spread the remaining cream mixture over the final layer of sponges.
- Chill: Cover the dish with cling film and refrigerate for at least 6 hours, or preferably overnight. This allows the sponges to soften and the flavors to mature.
- Serve: Just before serving, sprinkle the remaining grated chocolate over the top.
Recipe Tips
- The “Dip and Go” Rule: Sponge fingers are very porous. Dip them for just one second per side. If you leave them in the coffee liquid, they will disintegrate and make the dessert watery.
- Grated Chocolate vs. Cocoa: Mary Berry specifies grated chocolate because it adds a wonderful “snap” and texture to the soft dessert, whereas cocoa powder can sometimes become wet or cause choking if inhaled!
- Whipping Caution: When whisking mascarpone and double cream, the mixture thickens very quickly. Use a hand whisk or low speed on a mixer and stop as soon as it holds a shape.
- Alcohol-Free: If serving to kids or non-drinkers, you can leave out the brandy or substitute it with a drop of almond extract in the coffee.
What To Serve With Mary Berry Tiramisu?
This dessert is rich and self-contained, but pairs well with drinks.
- Espresso: A shot of hot espresso contrasts with the cold, creamy dessert.
- Dessert Wine: A glass of Vin Santo or Marsala wine.
- Fresh Strawberries: A side of berries adds freshness to cut the richness.
How To Store Leftovers Mary Berry Tiramisu
- Refrigerate: Keep leftovers covered in the fridge for up to 2 days. Tiramisu actually tastes best on day 2.
- Do Not Freeze: Freezing is not recommended as the dairy often splits and the sponges become soggy upon thawing.
Mary Berry Tiramisu Nutrition Facts
- Calories: ~580 kcal
- Fat: 45g
- Carbohydrates: 35g
- Protein: 6g
Nutrition information is estimated per serving (serves 6).
FAQs
Mary Berry’s modern recipe uses double cream instead of eggs for food safety and stability. If you prefer the traditional way, you can look for her older recipes, but this cream version is her current standard.
This usually happens if the mascarpone and cream were overwhisked (causing separation) or underwhisked (not holding air). It can also happen if the coffee was hot when dipping the sponges.
Yes, this recipe works beautifully layered into 6 individual dessert glasses or ramekins. Break the sponge fingers in half to fit.
Try More Recipes:
- Mary Berry Red Velvet Cake Recipe
- Mary Berry Plain Cake Recipe
- Mary Berry Pineapple Upside Down Cake Recipe
Mary Berry Tiramisu Recipe
Description
A sophisticated, egg-free take on the Italian favorite, layering coffee-soaked sponges with a rich mascarpone cream and grated dark chocolate.
Ingredients
Instructions
- Grate: Grate the chocolate and set aside.
- Mix Cream: Whisk mascarpone, double cream, vanilla, and sugar until soft peaks form.
- Mix Coffee: Combine cold coffee and brandy in a shallow dish.
- Dip: Dip sponges briefly into coffee (don’t soak) and line the dish.
- Layer: Spread half the cream over sponges; sprinkle with grated chocolate.
- Repeat: Add another layer of dipped sponges and top with remaining cream.
- Chill: Refrigerate for at least 6 hours or overnight.
- Finish: Top with remaining grated chocolate before serving.
Notes
- Mary emphasizes grated chocolate for texture. Use the coarse side of a box grater or a food processor.
- Make sure the coffee is completely cold before dipping the biscuits; hot coffee will melt the sponge sugars instantly.
- This recipe uses double cream to set the mixture, so no gelatin or raw eggs are required, making it suitable for pregnant women (if alcohol is removed).
