James Martin Tiramisu Recipe an indulgent Italian dessert features layers of coffee-soaked sponge fingers and a rich, velvety mascarpone cream spiked with Marsala wine. Finished with a dusting of cocoa and grated dark chocolate, it is a sophisticated “pick-me-up” that tastes even better when prepared in advance. James Martin’s version focuses on the classic sabayon method—whisking egg yolks and sugar over heat—to create a dessert that is incredibly light yet luxuriously creamy.
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Why You Will Love This Tiramisu Recipe:
- Authentic Flavor Profile: By using sweet Marsala wine and strong espresso, this recipe stays true to the bold, boozy, and caffeinated roots of the classic Italian dish.
- Velvety Texture: The technique of making a sabayon (cooking the egg yolks and sugar gently) ensures the filling is smooth and stable, avoiding the graininess that can occur in quick-mix versions.
- Make-Ahead Magic: Tiramisu needs time for the flavors to meld and the sponge to soften. It is the ideal dinner party dessert because it must be made the day before.
- No-Bake: It requires no oven time, making it a stress-free option that frees up cooking space for your main meal.
- Balance: The bitterness of the cocoa and coffee perfectly cuts through the richness of the mascarpone and cream, ensuring it isn’t overly sweet.
James Martin Tiramisu Ingredients
- 3 large egg yolks
- 100g caster sugar
- 100ml Marsala wine (divided use)
- 500g Mascarpone cheese, room temperature
- 200ml double cream (heavy cream)
- 300ml strong fresh espresso or coffee, cooled
- 200g sponge fingers (Savoiardi/Ladyfingers)
- 2 tbsp cocoa powder (for dusting)
- 50g dark chocolate (min 70% cocoa), for grating
How To Make James Martin Tiramisu
- Prepare the Coffee: Brew the 300ml of strong espresso or coffee. Pour it into a shallow bowl. Stir in 50ml of the Marsala wine. Set aside to cool completely. Do not use hot coffee, or the sponge fingers will dissolve.
- Make the Sabayon: Place the 3 egg yolks and 100g of caster sugar into a heatproof glass bowl. Place the bowl over a pan of gently simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk continuously for 5 to 6 minutes until the mixture is pale, thick, and doubled in volume. Remove from the heat and whisk for another minute to cool it down slightly.
- Mix the Mascarpone: In a separate large bowl, beat the 500g of mascarpone gently to loosen it. Fold the warm egg yolk mixture into the mascarpone until combined and smooth. Stir in the remaining 50ml of Marsala wine.
- Whip the Cream: In another bowl, whip the 200ml of double cream until it holds soft peaks. Gently fold the whipped cream into the mascarpone mixture. This creates a light, aerated filling.
- Dip and Layer: Dip a sponge finger into the cooled coffee mixture for just 1 to 2 seconds per side. Do not soak them, or they will collapse. Arrange a layer of dipped fingers in the bottom of a rectangular dish (approx 20cm x 30cm) or individual glasses.
- Add Filling: Spread half of the mascarpone cream mixture over the sponge fingers.
- Repeat: Add a second layer of coffee-dipped sponge fingers, followed by the remaining mascarpone cream. Smooth the top with a spatula or palette knife.
- Chill: Cover the dish with cling film and refrigerate for at least 6 hours, preferably overnight. This allows the mixture to set.
- Serve: Just before serving, dust the top generously with the 2 tbsp of cocoa powder and grate the 50g of dark chocolate over the top.
Recipe Tips
- The Dip Test: Speed is key when dipping the sponge fingers. Count “one, two” and pull them out. They should be wet on the outside but still have a slight crunch in the very center; they will soften further in the fridge.
- Room Temp Cheese: Take the mascarpone out of the fridge 30 minutes before using. If it is too cold, it will be hard to mix and may cause lumps in your smooth egg mixture.
- Cool Coffee: If you dip sponge fingers into hot coffee, they will disintegrate immediately. The coffee must be cold or at least room temperature.
- Safety Note: This recipe uses eggs that are lightly cooked over steam (pasteurized). If serving to pregnant women or the elderly, ensure the eggs reach a safe temperature or look for a recipe without eggs.
What To Serve With Tiramisu Recipe?
Tiramisu is very rich, so it stands alone perfectly. However, it pairs beautifully with a glass of dessert wine, such as Vin Santo or more Marsala. A small cup of strong Espresso on the side helps balance the creaminess. If you want fruit, fresh raspberries or strawberries provide a tart contrast to the creamy sweetness.
How To Store Leftovers Tiramisu?
- Refrigerate: Keep the Tiramisu covered in the fridge at all times when not serving. It will keep well for up to 3 days. In fact, it often tastes best on day two.
- Freeze: Tiramisu can be frozen. Wrap the container tightly in cling film and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Note that the texture may become slightly softer upon thawing.
How To Reheat Leftovers Tiramisu?
Important Tip: Tiramisu is intended to be eaten cold. Do not heat it.
- Serve Cold: Remove the dish from the fridge about 10 to 15 minutes before serving to take the heavy chill off, allowing the flavors to come through, but do not let it get warm or the mascarpone will melt.
FAQs
Yes, while Marsala is traditional, you can substitute it with Dark Rum, Brandy, Amaretto, or Tia Maria (coffee liqueur).
Absolutely, simply omit the alcohol. You can add a teaspoon of vanilla extract to the cream mixture for flavor, and the coffee dip is delicious on its own.
This usually happens if the sponge fingers were soaked too long (releasing water into the dish) or if the mascarpone was over-whipped, causing it to split and become liquid.
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Tiramisu Nutrition Facts
Serving Size: 1 square (serves 8)
- Calories: 480 kcal
- Total Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 180mg
- Sodium: 90mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 8g
James Martin Tiramisu Recipe
Course: Dessert, BreakfastCuisine: Italian, BritishDifficulty: Easy8
servings30
minutes6
hours480
kcalJames Martin elevates this Italian Tiramisu by using a traditional sabayon base, ensuring a filling that is silky, stable, and luxuriously creamy. Balanced by the bitterness of strong espresso and a warming kick of Marsala wine, it delivers a sophisticated flavor profile that deepens overnight. It is a stunning no-bake centerpiece that offers the perfect balance of sweet, boozy, and bitter notes.
Ingredients
3 large egg yolks
100g caster sugar
100ml Marsala wine (divided use)
500g Mascarpone cheese, room temperature
200ml double cream (heavy cream)
300ml strong fresh espresso or coffee, cooled
200g sponge fingers (Savoiardi/Ladyfingers)
2 tbsp cocoa powder (for dusting)
50g dark chocolate (min 70% cocoa), for grating
Directions
- Prepare the Coffee: Brew the 300ml of strong espresso or coffee. Pour it into a shallow bowl. Stir in 50ml of the Marsala wine. Set aside to cool completely. Do not use hot coffee, or the sponge fingers will dissolve.
- Make the Sabayon: Place the 3 egg yolks and 100g of caster sugar into a heatproof glass bowl. Place the bowl over a pan of gently simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk continuously for 5 to 6 minutes until the mixture is pale, thick, and doubled in volume. Remove from the heat and whisk for another minute to cool it down slightly.
- Mix the Mascarpone: In a separate large bowl, beat the 500g of mascarpone gently to loosen it. Fold the warm egg yolk mixture into the mascarpone until combined and smooth. Stir in the remaining 50ml of Marsala wine.
- Whip the Cream: In another bowl, whip the 200ml of double cream until it holds soft peaks. Gently fold the whipped cream into the mascarpone mixture. This creates a light, aerated filling.
- Dip and Layer: Dip a sponge finger into the cooled coffee mixture for just 1 to 2 seconds per side. Do not soak them, or they will collapse. Arrange a layer of dipped fingers in the bottom of a rectangular dish (approx 20cm x 30cm) or individual glasses.
- Add Filling: Spread half of the mascarpone cream mixture over the sponge fingers.
- Repeat: Add a second layer of coffee-dipped sponge fingers, followed by the remaining mascarpone cream. Smooth the top with a spatula or palette knife.
- Chill: Cover the dish with cling film and refrigerate for at least 6 hours, preferably overnight. This allows the mixture to set.
- Serve: Just before serving, dust the top generously with the 2 tbsp of cocoa powder and grate the 50g of dark chocolate over the top.
Notes
- The Dip Test: Speed is key when dipping the sponge fingers. Count “one, two” and pull them out. They should be wet on the outside but still have a slight crunch in the very center; they will soften further in the fridge.
Room Temp Cheese: Take the mascarpone out of the fridge 30 minutes before using. If it is too cold, it will be hard to mix and may cause lumps in your smooth egg mixture.
Cool Coffee: If you dip sponge fingers into hot coffee, they will disintegrate immediately. The coffee must be cold or at least room temperature.
Safety Note: This recipe uses eggs that are lightly cooked over steam (pasteurized). If serving to pregnant women or the elderly, ensure the eggs reach a safe temperature or look for a recipe without eggs.
