Hairy Bikers Tiramisu

There’s something achingly comforting about tiramisu — like slipping into an old jumper that still smells faintly of home. The Hairy Bikers’ take on this classic Italian dessert takes me straight back to the first time I made it for a dinner party that turned into a sleepover, wine-soaked and laughter-heavy. We didn’t wait the full chill time (rookie mistake), but even half-set, it was heavenly. Creamy mascarpone, bold espresso, just the right whisper of booze — it’s a pudding that hugs you back.

This Hairy Bikers Tiramisu recipe brings all that warmth with none of the faff. No baking. No messing. Just whip, dip, layer, and chill. It’s the sort of thing you make once and suddenly become “the one who brings the tiramisu” forever after.

Ingredients List

• 1 ½ cups heavy whipping cream — gives that luscious, cloud-like body
• 8 oz mascarpone cheese — room temperature blends more easily
• ⅓ cup granulated sugar — just enough sweetness
• 1 tsp vanilla extract — a quiet floral note that lifts everything
• 1 ½ cups cold espresso — strong and unapologetically bitter, as it should be
• 3 tbsp coffee liqueur (optional) — I like Kahlua, but use what you fancy
• 1 package Ladyfingers (Savoiardi) — these soak up the espresso like a sponge
• Cocoa powder, for dusting

No faffing with gelatin. No overcomplication. Just proper ingredients done right.

How To Make It (Instructions)

1. Beat the cream in a large bowl on medium speed until it begins to thicken.
2. Slowly add the sugar and vanilla, and keep beating until stiff peaks form.
3. Fold in the mascarpone gently, until the mixture is smooth and unified. No lumps allowed.
4. Mix the espresso and liqueur (if using) in a shallow dish.
5. Quickly dip ladyfingers on both sides — don’t linger. A fast dunk will do.
6. Layer dipped ladyfingers in an 8×8″ dish to form the base.
7. Spread on half the mascarpone cream evenly with a spatula.
8. Repeat the layer: dip more ladyfingers, lay them on, then top with the rest of the cream.
9. Dust generously with cocoa powder. I use a tea strainer — works a charm.
10. Chill for 3–4 hours, or overnight if you can bear to wait.

I once forgot the vanilla and added it at the very end — stirred into the cream like an afterthought. It still tasted divine. Tiramisu forgives.

Common Mistakes

Why is my cream too runny?
You probably didn’t whip it long enough. You want stiff peaks — not soft, not soupy.

Why are my ladyfingers soggy?
You soaked them too long. A quick dip is all they need — blink and it’s done.

Why is the mascarpone mixture grainy?
You may have overmixed or added mascarpone straight from the fridge. Let it soften first.

My tiramisu isn’t setting well — what went wrong?
Patience! Chilling time is key. I rushed mine once and ended up with tiramisu soup.

Storage And Reheating Tips

• Fridge: Cover tightly and store up to 3 days. The flavour deepens beautifully.
• Freezer: Yes, but wrap portions well in plastic and foil. Freeze for up to 2 months. Thaw slowly in the fridge — never at room temp.
• Reheating: Don’t. Just don’t. This pudding is born to be cold.

What To Serve With It

• A shot of espresso — classic pairing, brings out the coffee notes.
• Vin Santo or Amaretto — if you’re going the boozy route, go all in.
• Fresh berries — tart raspberries cut through the richness brilliantly.

FAQ Section

Can I make this tiramisu alcohol-free?
Yes! Just skip the liqueur or use a splash of coffee extract for flavour depth.

Can I use instant coffee instead of espresso?
You can, but make it strong. Weak coffee = weak tiramisu.

How long does tiramisu need to set?
Minimum 3–4 hours, but overnight gives the best flavour and structure.

Is this suitable for kids?
Yes, if you skip the booze. Just be mindful of the coffee content.

Try More Recipes:

• Hairy Bikers Rhubarb Crumble
• Hairy Bikers Indonesian Pork Stew
• Hairy Bikers Chilli Beef Crumble Recipe