The first time I made tiramisu, I was trying to impress a boy. The second time, I was trying to impress myself. The third? Well, it just became the dessert I make when I want to feel like I’ve got my life together — despite the pile of laundry on the chair and the emails I’ve ignored for three days. There’s something about tiramisu — it looks fancy, tastes indulgent, but is secretly dead easy to throw together.
This version, Nigella-style, is everything I want it to be: creamy, boozy (if you’re feeling naughty), full of espresso-soaked sponge and topped with just the right amount of cocoa powder. No baking, no fussing, just a few bowls, a bit of whisking, and a fridge doing the heavy lifting. And best of all? It’s even better the next day. If it survives the night.
Why You’ll Love It
- No oven needed — no sweat, literally.
- Takes 10 minutes, tops — the fridge does the rest.
- Make-ahead magic — perfect for dinner parties or lazy Sundays.
- Coffee and cream? Yes, please. — tastes like your favourite café dessert.
- Flexible on ingredients — no liqueur? No problem.
- Looks like a showstopper — tastes like a hug in Italian.
Ingredients
- 1 ½ cups heavy whipping cream
- 8 oz mascarpone cheese (room temp)
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups cold espresso or strong coffee
- 3 tbsp coffee-flavoured liqueur (optional — Kahlua is great)
- 1 pack ladyfingers (Savoiardi if you can find them)
- Cocoa powder, for dusting
How to Make It
Whip it real good:
In a large bowl, whip the cream using a hand mixer (or a stand mixer if you’re posh) until soft peaks start to form. Add the sugar and vanilla, and keep beating until it’s holding firm peaks but still silky. Don’t go full whipped cream frosting — think soft and pillowy.
Bring in the mascarpone:
Gently fold the mascarpone into the whipped cream using a spatula or wooden spoon. It should become smooth, creamy, and a little dangerous looking. Try not to taste-test too much. (Or do.)
Get your dunk on:
In a shallow bowl, mix the espresso and liqueur. Now dip each ladyfinger quickly — and I mean quickly — on both sides. Don’t soak them; they’ll fall apart. Think of it as a coffee kiss, not a bath.
Build your first layer:
Lay the dipped ladyfingers in a snug little row at the bottom of an 8×8-inch dish. It’s okay if they don’t fit perfectly — break one in half and tuck it in like edible Tetris.
Add that creaminess:
Spoon half the mascarpone mixture over the ladyfingers and spread it gently with the back of a spoon. Repeat the dunking and layering with the rest of the ladyfingers and top with the final fluffy layer.
Finish with flair:
Use a fine sieve or mesh strainer to dust the top generously with cocoa powder. Don’t skimp — this is the dramatic part.
Chill and wait (the hardest bit):
Cover with cling film and refrigerate for at least 4 hours. Overnight is best. Walk away. Seriously, go do something else and let the magic happen.
Common Mistakes and How to Dodge Them
Why is my tiramisu soggy?
You probably let the ladyfingers swim in the espresso. Just dip — don’t dunk.
Why is it runny?
Could be overwhipped cream or mascarpone that wasn’t cold. Keep your dairy chilled and don’t overmix.
The cream layer split!
That happens if mascarpone is added too cold or too fast. Let it come to room temp and fold gently.
No ladyfingers? What now?
Try sponge cake slices or even plain Madeira cake — not traditional, but it works in a pinch.
Storage and Reheating
Fridge:
Cover and chill for up to 3 days. Flavours actually deepen with time. A miracle dessert.
Freezer:
Best frozen before cocoa powder is added. Wrap well, freeze up to 2 months, and defrost overnight in the fridge. Dust before serving.
Microwave or oven?
Just… no. Cold is the way to go.
Frequently Asked Questions
Do I have to use liqueur?
Nope! You can skip it entirely or sub with a dash of vanilla or coffee extract.
Can I make this with instant coffee?
Yes — just make it strong. Use less water and let it cool completely before dipping.
Can I make it vegan?
With the right swaps (plant cream, vegan mascarpone), yes — though texture may vary a bit.
Can I add chocolate chips or fruit?
You rebel, you. Yes. Just don’t go overboard or it might lose that silky balance.
Nutrition Facts (Per Serving):
- Calories: 350
- Fat: 30g
- Saturated Fat: 20g
- Cholesterol: 150mg
- Carbs: 30g
- Sugar: 15g
- Protein: 7g
- Sodium: 100mg
Try More Nigella Recipes:
- Nigella Lawson Sticky Toffee Pudding
- Nigella’s Sunken Amaretto Chocolate Cake
- Nigella Gluten-Free Chocolate Cake
Nigella Tiramisu Recipe
Description
A creamy, chilled tiramisu layered with espresso-dipped ladyfingers, whipped mascarpone cream, and a dusting of cocoa — rich, dreamy, and ready in minutes.
Ingredients
Instructions
- Whip cream, sugar, and vanilla until soft peaks form.
- Fold in mascarpone gently.
- Mix espresso and liqueur in a shallow dish.
- Dip ladyfingers quickly and layer in dish.
- Spread half cream over, repeat layers.
- Top with remaining cream and cocoa powder.
- Chill 4 hours or overnight before serving.
Notes
- Use cold cream and room temp mascarpone for best results.
- Don’t soak ladyfingers too long or they’ll fall apart.
- Dust cocoa just before serving for the freshest look.
- Great for making a day ahead — it only gets better.