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Smoking Chimney

Recipes from a working kitchen · Cape Town

Classic Tiramisu

By Marna Ross Updated 12 August 2026 4.88 from 101 ratings Italian
Yummy! Me and my lovely husband Iwan Ross's favourite recipe in the whole world! When I cook at home for a special occasion and we decide on a dessert: Classic Tiramisu is always the answer! The dessert where we eat the ramekin or bowl entirely empty! Classical Tiramisu is originally from Italy and it means ‘Pick me up or Lift me up’! I can guarantee you that you will feel lifted up after you had some of this tasty dessert! This classic tiramisu recipe is also lovely to make into individual ramekins for each person to enjoy their own. It is wise to use a good quality coffee and not so-called chicory extracted coffee powder which in my eyes should not even be called coffee at all. Classical tiramisu's main ingredients are made of mascarpone cheese - which you get easily from your closest supermarket. They key is to sponge the sponge fingers with the coffee and not to make the sponge fingers soggy of the coffee. Classical tiramisu is a lovely summer dessert you can quickly assemble for whatever special occasion! They also make tiramisu cake these days - a newer version of the old-fashioned classical tiramisu. But for me, the classical dishes will always be the winner. They would not have been able to make a tiramisu cake if it wasn't for the classical tiramisu that was discovered first! For a lovely Italian main course, try Chicken Parmesan.
A traditional Italian classic tiramisu layered with espresso-soaked ladyfingers and cocoa powder.
Prep 30 min
Cook None
Total 30 min
Serves 8

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Ingredients

  • 500 g mascarpone cheese
  • 5 eggs, separated, at room temperature
  • 90 g caster sugar
  • 1 pinch of salt
  • 120 ml strong Espresso coffee
  • 1-2 packets of Boudoir- sponge finger biscuits
  • 1 flake chocolate, or a few blocks dark chocolate, grated
  • cocoa powder to sprinkle

Method

  1. Beat the Mascarpone cheese in a small bowl until soft. In a separate bowl, beat the egg yolks with the sugar reserving 1 tbsp (15 ml) to use later with the coffee. The mixture must be a pale yellow and fluffy

  2. Gradually beat in the softened mascarpone cheese

  3. Use an electric whisk, and beat the egg whites with the salt until they form stiff peaks. Fold in the egg whites into the mascarpone cheese mixture

  4. Line your individual ramekins or large bowl with a layer of sponge fingers

  5. Add the reserved sugar to the coffee and sprinkle the coffee over the sponge finger biscuits. The sponge fingers must be moist and not soggy

  6. Cover with half or the egg mixture

  7. Add another layer of sponge finger biscuits, repeat to moisten it with coffee and cover it with the remaining egg mixture

  8. Sprinkle with cocoa powder and grated dark chocolate

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