Delia Smith Tiramisu

The first time I made tiramisu, I was 21, broke, and deeply infatuated with the idea of appearing more sophisticated than I was. I had a crumpled copy of a Delia Smith book from a charity shop, a bottle of Kahlua pinched from my mum’s cabinet, and absolutely no idea what mascarpone even was. But I remember layering those soggy fingers and creamy clouds like it was yesterday — and biting into something that felt like velvet and espresso had eloped.

Delia Smith’s tiramisu isn’t just a recipe. It’s a rite of passage for anyone who’s ever fallen in love with Italian desserts, British practicality, and the blissful simplicity of layering good ingredients. And yes, it still only takes 10 minutes to throw together.

Ingredients List

• 1½ cups heavy whipping cream — whip until stiff peaks for structure.
• 8 oz mascarpone cheese — let it sit out a bit first. Cold cheese is stubborn.
• ⅓ cup granulated sugar
• 1 tsp vanilla extract — adds a warm, sweet perfume.
• 1½ cups cold espresso — strong and unsweetened. Don’t use instant if you can avoid it.
• 3 tbsp coffee liqueur (optional) — Kahlua is classic, but Baileys works if you’re cheeky.
• 1 package Savoiardi ladyfingers — not sponge fingers, not the same thing. Trust me.
• Cocoa powder, for dusting

How to Make It

1. Whip the cream in a large mixing bowl until it holds stiff peaks. I mean peaks, not soft tips. You want cloud strength.
2. In a second bowl, beat together the sugar and vanilla with the mascarpone until smooth and luscious.
3. Fold the whipped cream into the mascarpone mix gently, like you’re tucking in a baby. Don’t knock the air out.
4. In a shallow dish, combine the espresso and coffee liqueur (if using).
5. Quickly dip the ladyfingers one by one — a second on each side, tops. You want coffee flavour, not soggy biscuits.
6. Lay the soaked fingers snugly into the bottom of an 8×8″ dish.
7. Spread half the mascarpone mixture over the top. Use a spatula or the back of a spoon — it doesn’t need to be perfect.
8. Repeat with another layer of dipped fingers and the remaining cream.
9. Dust generously with cocoa powder. I sometimes go overboard and love it.
10. Chill for at least 3 hours. I usually make it the night before and try not to “check” it too many times with a spoon.

Common Mistakes

Why is my tiramisu watery?
You probably soaked the ladyfingers too long. A quick dunk is all they need — they’re more absorbent than they look.

Why does my cream go runny?
You might not have whipped it enough before folding. Also, cold mascarpone helps it hold — not too soft, not too firm.

Can I skip the liqueur?
Absolutely. It’s for grown-up fun, but the dessert stands strong without it.

Did I mess up if it’s too bitter?
Maybe your cocoa was too intense or you used very strong espresso. Try a dusting of icing sugar next time to mellow it.

Personal mistake?
Oh yes. Once I made it with sponge cake slices instead of ladyfingers. It turned into a coffee trifle. Delicious mess, though.

Storage and Reheating Tips

• Fridge: Store covered for up to 4 days. The texture gets silkier with time.
• Freezer: Wrap tightly with cling film and foil. Keeps for 2–3 months. Thaw in fridge overnight.
• Reheat? Don’t. Just… don’t. Tiramisu is a cold diva, not meant for the microwave spotlight.

What to Serve With It

• Fresh raspberries or macerated strawberries — the tartness cuts through the richness.
• Espresso or an espresso martini — doubling down on the coffee joy.
• A small glass of Marsala or Amaretto — nod to the Italian roots, with a British wink.

FAQ Section

Can I make this gluten-free?
Yes, just use gluten-free ladyfingers. The rest is naturally gluten-free — no flour in sight.

Can I make tiramisu without mascarpone?
You can try cream cheese, but it’ll be tangier and denser. Still tasty, but different.

Is it safe to eat raw eggs in tiramisu?
This version skips eggs, so no worries. Traditional recipes include them — just use pasteurised if you go that route.

Can I make this ahead for a party?
Absolutely. It’s better after sitting in the fridge for a night. Just hold off on the cocoa dusting until serving.

Try More Recipes:

• Delia Smith Chili Con Carne
• Delia Smith Raspberry Jam Recipe
• Delia Smith Carrot Cake
• Delia Smith Macaroni Cheese