This is a fantastic issue - can't wait to try the bain-marie method.
I've been making Tiramisu a bit recently with the recipe from the BRUTTO book - which is fab. I've discovered if I use Mascarpone from Sainsburys though - it doesn't work - too runny. (Turned it into ice cream though so no waste - hurrah).
Galbani or Waitrose-Own versions absoutely fine. Do you have a favourite / preferred mascarpone?
That’s so good to know! I’ve had good results with the Waitrose own brand plus Galbani is ok. Unsurprisingly the one at my local Italian deli was great too!
Hi, this article is incredible. I really appreciate all the testing that goes into a deep dive like this.
I normally use store bought ladyfingers for convenience and my homemade ones never soaked up right. Is there a recipe you can recommend?
Also, I’m curious how necessary the Bain Marie is. I trust you added this step but for good reason but I’m just wondering if it made a big difference? Thanks a lot!
Hello! I have a recipe in my book, but also my banana pudding newsletter has a similar nilla wafer style recipe that could
Work too :). Also water bath is essential for cooking the eggs and setting the texture making it extra silky. You could omit it, but it provides structure, smoothness and stability. For my tiramoussey I don’t bother cooking yolks because I’m aiming for lightness and dissolving texture, compared to the classic which has more body.
Wow Nicola, what an amazingly good review of one of my favourite deserts. I will be filing this article for all future Tiramisu reference. Thank you too for your kindness in sharing your testing results and diligent work. Lisa (Australia)
I feel like I’ve let you down in your research as there’s a potential additional layer. James Hoffmann did a deep dive into tiramisu from the origin and coffee angle. He has a series of videos exploring it on YouTube.
As an Italian, I’m loving this. My mum uses amaretti dipped in the coffee mixture to decorate the top layer. Adds an incredible (subtle) layer of crunch and flavor - but most importantly it looks stunning once dusted with cocoa!
I love tiramisu so much! Several years ago my husband gave me 4 packs of savoiardi and a bottle of amaretto so I could make it for him frequently - still working my way through the savoiardi (well past best before but no noticeable deterioration) but have had to rebuy the amaretto a couple of times.
Also, a kind neighbour gave me some that she made with no booze and Lotus biscuits instead of savoiardi and it was fairly horrible and not to be recommended. The biscuits just went pasty.
This recipe looks really good! Thank you for sharing. How could I remove the risk of eating raw egg whites? Should I just buy pasteurized whites or is there some other way?
Today is tiramisu day! I left getting my sponges a bit late so am trying your amaretti suggestion - they were still in stock yesterday. I am guessing tiramisu and trifle are big holiday hitters round here!
Used VT Creamery mascarpone for this and it... sort of melted into the yolk mixture. This mascarpone is pasteurized cream, skim milk, and glucono-delta-lactone. The texture is also very different from that of Bel Gioso, say. While I cooked the yolk/sugar mixture, I get the sense this version with this mascarpone came out more like the "tiramoussey". Also wondering if it would have done better with more of the yolk mixture and less mascarpone for more body? Or maybe I whipped the whites/ sugar mix too long? Maybe foams just aren't for me.
This is a fantastic issue - can't wait to try the bain-marie method.
I've been making Tiramisu a bit recently with the recipe from the BRUTTO book - which is fab. I've discovered if I use Mascarpone from Sainsburys though - it doesn't work - too runny. (Turned it into ice cream though so no waste - hurrah).
Galbani or Waitrose-Own versions absoutely fine. Do you have a favourite / preferred mascarpone?
Thanks Nicola.
That’s so good to know! I’ve had good results with the Waitrose own brand plus Galbani is ok. Unsurprisingly the one at my local Italian deli was great too!
wow! i neeeed to try the matcha & white chocolate tiramisu! thank you for this deep dive 🫶🏻
It’s sooooo good!!!
Hi, this article is incredible. I really appreciate all the testing that goes into a deep dive like this.
I normally use store bought ladyfingers for convenience and my homemade ones never soaked up right. Is there a recipe you can recommend?
Also, I’m curious how necessary the Bain Marie is. I trust you added this step but for good reason but I’m just wondering if it made a big difference? Thanks a lot!
Hello! I have a recipe in my book, but also my banana pudding newsletter has a similar nilla wafer style recipe that could
Work too :). Also water bath is essential for cooking the eggs and setting the texture making it extra silky. You could omit it, but it provides structure, smoothness and stability. For my tiramoussey I don’t bother cooking yolks because I’m aiming for lightness and dissolving texture, compared to the classic which has more body.
Good luck :D
Thank you!🙏🏼🙏🏼
Wow Nicola, what an amazingly good review of one of my favourite deserts. I will be filing this article for all future Tiramisu reference. Thank you too for your kindness in sharing your testing results and diligent work. Lisa (Australia)
It’s my pleasure always ❤️ thanks for reading
I feel like I’ve let you down in your research as there’s a potential additional layer. James Hoffmann did a deep dive into tiramisu from the origin and coffee angle. He has a series of videos exploring it on YouTube.
I’ll look them up!!! I love a nerd out
As an Italian, I’m loving this. My mum uses amaretti dipped in the coffee mixture to decorate the top layer. Adds an incredible (subtle) layer of crunch and flavor - but most importantly it looks stunning once dusted with cocoa!
I love tiramisu so much! Several years ago my husband gave me 4 packs of savoiardi and a bottle of amaretto so I could make it for him frequently - still working my way through the savoiardi (well past best before but no noticeable deterioration) but have had to rebuy the amaretto a couple of times.
Also, a kind neighbour gave me some that she made with no booze and Lotus biscuits instead of savoiardi and it was fairly horrible and not to be recommended. The biscuits just went pasty.
This recipe looks really good! Thank you for sharing. How could I remove the risk of eating raw egg whites? Should I just buy pasteurized whites or is there some other way?
Brilliant recipe. I really enjoyed the lightness, and lower sugar levels. Thanks so much for sharing.
This looks so indulgent!
My alcohol of choice for Tiramisu is Alberti Strega ( and a touch of Zambucca).
I make an Italian Meringue and then combine it with the egg yolk and mascarpone- Great structure.
I’d love to hear more about your recipe!
Today is tiramisu day! I left getting my sponges a bit late so am trying your amaretti suggestion - they were still in stock yesterday. I am guessing tiramisu and trifle are big holiday hitters round here!
I am making this for a two person meal, do you think I could scale it down slightly for it to be 6 servings? Or not the best idea?
Making this today so it’s ready for Christmas Day. Thanks for the recipe and have a great Christmas xx
Why—WHY?!—did I not see this earlier, so that I could have made this for Christmas dessert?
Used VT Creamery mascarpone for this and it... sort of melted into the yolk mixture. This mascarpone is pasteurized cream, skim milk, and glucono-delta-lactone. The texture is also very different from that of Bel Gioso, say. While I cooked the yolk/sugar mixture, I get the sense this version with this mascarpone came out more like the "tiramoussey". Also wondering if it would have done better with more of the yolk mixture and less mascarpone for more body? Or maybe I whipped the whites/ sugar mix too long? Maybe foams just aren't for me.