I perfected an easy and creamy tiramisu inspired by Gordon Ramsay using mascarpone, espresso, and ladyfingers, and my Tiramisu Dessert Recipes include a simple twist you might not expect.

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I make this Gordon Ramsay tiramisu when I want to impress but not spend all night in the kitchen. The silky mascarpone cheese meets strong cooled espresso and somehow the whole thing feels like cheating, in the best way.

It pops up on Tiramisu Recipes Easy roundups and even when you search Tiramisu Italian or Tiramisu Dessert Recipes you know the one I mean, the flashy but doable version. I won’t give all my secrets here, but yeah I cut corners, I mess up measurements sometimes and it still comes out insane, you’ll want to know which little hacks I use.

Why I Like this Recipe

* I love the velvety texture, it just melts in my mouth every time.
* I like that the flavors hit sweet and a little bitter so it never feels too sugary.
* I enjoy bringing it to parties, people always act impressed even when I made it last minute.
* It makes me feel fancy and comforted at the same time, kinda like a grown up treat.

Ingredients

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Mascarpone Rich creamy cheese, very high in fat, gives tiramisu it’s silky texture.
Egg yolks add richness and protein, whites whipped for air and lightness.
Caster sugar sweetens the mascarpone mix simple carbs, cut back if you prefer less sweet.
Double cream adds extra richness and stability, more indulgent increases calories and creaminess.
Strong espresso brings bitter coffee notes, low calories but it balances the sweetness.
Ladyfingers sponge biscuits soak coffee quickly provide carbs and structure, can get soggy.
Cocoa powder dusting adds dry chocolate bitterness, low sugar mainly antioxidants not many calories.
Coffee liqueur optional adds depth and sweetness extra alcohol and sugar, skip for kids.

Ingredient Quantities

500 g mascarpone cheese

4 large eggs, separated

100 g caster sugar

200 ml double cream (heavy cream)

300 ml strong espresso, cooled

2 tbsp coffee liqueur or Marsala wine, optional

250 g ladyfingers (savoiardi), about 24 to 30

2 tbsp unsweetened cocoa powder

1 tsp vanilla extract

pinch of salt

30 g dark chocolate, grated for garnish, optional

How to Make this

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1. Bring 500 g mascarpone to room temp so it mixes smooth, brew 300 ml strong espresso and let it cool, add 2 tbsp coffee liqueur or Marsala if using; separate 4 large eggs into yolks and whites and chill the whites, this helps them whip better.

2. In a bowl whisk the 4 egg yolks with 100 g caster sugar until pale and thick, about 3 to 4 minutes with an electric mixer, then stir in 1 tsp vanilla extract; if you worry about raw eggs, place the bowl over simmering water and heat while whisking until warm and slightly thickened.

3. Fold the room temp mascarpone into the yolk mixture gently until smooth and lump free, don’t overmix or it will go too runny.

4. In a separate bowl whip 200 ml double cream to soft peaks, it should hold shape but still be a bit creamy, then fold the whipped cream into the mascarpone-yolk mix.

5. Whip the chilled egg whites with a pinch of salt to stiff glossy peaks, start slow then speed up so they get stable but not dry.

6. Fold one third of the whipped whites into the mascarpone mix to loosen it, then gently fold in the rest, using a spatula and generous lifting strokes so you keep the air in.

7. Quickly dip each of the 250 g ladyfingers into the cooled espresso, about one second per side, dont soak them or they get soggy, and arrange a single tight layer in a 20 x 20 cm dish or similar.

8. Spread half the mascarpone mixture over the first layer of ladyfingers, smooth it out, then repeat with another layer of dipped ladyfingers and the remaining mascarpone mix.

9. Sift 2 tbsp unsweetened cocoa powder over the top, cover and refrigerate at least 4 hours but preferably overnight so it sets and the flavors meld.

10. Before serving dust a little more cocoa if you like and grate 30 g dark chocolate over the top for garnish, keep refrigerated and eat within 2 days; remember if you used raw eggs choose pasteurized eggs or use the heated yolk method.

Equipment Needed

1. Electric mixer (hand or stand), you’ll use it to whip yolks, whites and cream
2. Several mixing bowls (big, medium and a small one)
3. Rubber spatula for gentle folding so you dont knock out the air
4. Whisk for the yolk mix and for heating over simmering water if you choose that method
5. Saucepan plus a heatproof bowl for a double boiler setup
6. Kitchen scale and measuring spoons for accurate amounts
7. 20 x 20 cm baking dish or a similar sized shallow pan
8. Shallow wide dish or plate for quick dipping of the ladyfingers
9. Fine mesh sieve for cocoa dusting and a microplane or grater for the chocolate garnish

FAQ

Are the raw eggs safe to eat in this tiramisu?

Classic tiramisu uses raw eggs, but if you worry about salmonella use pasteurized eggs or cook the yolks with the sugar over a bain-marie until 65C/149F to make a safe zabaglione, then cool before folding in the mascarpone.

How long should I dip the ladyfingers so they dont get soggy?

Very briefly, about 1 second per side, just long enough to soak the surface. If you leave them in the coffee they go mushy fast, so dip and layer quickly. If using coffee liqueur keep it light.

How long do I need to chill it before serving?

At least 4 hours, but overnight is best for the flavours and texture to set. Chill covered in the fridge for 12 to 24 hours when possible.

Can I make tiramisu ahead or freeze it?

You can make it a day in advance and it will taste better the next day. Freezing is possible but it changes texture and the cocoa can get damp, so thaw slowly in the fridge and expect slightly softer cream.

What if I dont have mascarpone or double cream, any substitutes?

Mascarpone is important for the classic flavour and texture. If you must substitute, blend full fat cream cheese with a little heavy cream and a touch of butter, but its not identical. Double cream is for lightening the filling, you can whip it to soft peaks and fold in.

My cream split or became runny, how do I avoid that?

Dont overmix. Make sure mascarpone is cool but slightly softened, fold gently. Whip egg whites and cream to soft peaks only, then fold in carefully. Overbeating or too warm ingredients make the mix break down.

Gordon Ramsay Tiramisu Recipe Substitutions and Variations

Mascarpone: beat 450g full-fat cream cheese with 50-80ml heavy cream till silky, or fold equal parts ricotta + cream for a lighter, slightly tangy stand-in — tastes different but works.
Eggs (separated): make it eggless by whipping ~200ml heavy cream to stiff peaks and fold in, or use aquafaba (6 tbsp chickpea water) whipped like egg whites; pasteurized liquid egg whites are another safe swap.
Double cream (heavy cream): swap with whipping cream, or for a lighter result use full-fat Greek yogurt thinned with a little milk; for dairy-free use chilled canned coconut cream (note: coconut flavor).
Ladyfingers: no savoiardi? Use thin slices of sponge cake, angel food cake, or genoise, and dip very briefly in the espresso so they hold up without going soggy.

Pro Tips

1. Let the mascarpone fully warm to room temp or youll get little lumps when you mix it, if the filling goes too loose just pop it in the fridge for 10 to 15 minutes to firm up before folding in the whites.

2. Use a totally clean dry bowl for the egg whites, start whipping slow then speed up, add the sugar gradually once you see soft peaks so the meringue stays glossy, stop at stiff but not dry peaks and fold with big lifting strokes to keep the air in.

3. Dip ladyfingers ultra quick in cooled espresso, about one second per side, they soak crazy fast so dont let them sit; if youre worried about a soggy tray try arranging them tight and then spooning a little coffee over spots that need it instead of dunking every biscuit.

4. Make the tiramisu a day ahead for best flavor, but dust the cocoa and grate the dark chocolate right before serving so it looks fresh, and if raw eggs bother you use pasteurized eggs or gently heat the yolk mixture over simmering water until slightly thickened for safety.

Gordon Ramsay Tiramisu Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected an easy and creamy tiramisu inspired by Gordon Ramsay using mascarpone, espresso, and ladyfingers, and my Tiramisu Dessert Recipes include a simple twist you might not expect.

Servings

servings

Calories

715

kcal

Equipment: 1. Electric mixer (hand or stand), you’ll use it to whip yolks, whites and cream
2. Several mixing bowls (big, medium and a small one)
3. Rubber spatula for gentle folding so you dont knock out the air
4. Whisk for the yolk mix and for heating over simmering water if you choose that method
5. Saucepan plus a heatproof bowl for a double boiler setup
6. Kitchen scale and measuring spoons for accurate amounts
7. 20 x 20 cm baking dish or a similar sized shallow pan
8. Shallow wide dish or plate for quick dipping of the ladyfingers
9. Fine mesh sieve for cocoa dusting and a microplane or grater for the chocolate garnish

Ingredients

500 g mascarpone cheese
4 large eggs, separated
100 g caster sugar
200 ml double cream (heavy cream)
300 ml strong espresso, cooled
2 tbsp coffee liqueur or Marsala wine, optional
250 g ladyfingers (savoiardi), about 24 to 30
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
pinch of salt
30 g dark chocolate, grated for garnish, optional

Directions

Bring 500 g mascarpone to room temp so it mixes smooth, brew 300 ml strong espresso and let it cool, add 2 tbsp coffee liqueur or Marsala if using; separate 4 large eggs into yolks and whites and chill the whites, this helps them whip better.
In a bowl whisk the 4 egg yolks with 100 g caster sugar until pale and thick, about 3 to 4 minutes with an electric mixer, then stir in 1 tsp vanilla extract; if you worry about raw eggs, place the bowl over simmering water and heat while whisking until warm and slightly thickened.
Fold the room temp mascarpone into the yolk mixture gently until smooth and lump free, don’t overmix or it will go too runny.
In a separate bowl whip 200 ml double cream to soft peaks, it should hold shape but still be a bit creamy, then fold the whipped cream into the mascarpone-yolk mix.
Whip the chilled egg whites with a pinch of salt to stiff glossy peaks, start slow then speed up so they get stable but not dry.
Fold one third of the whipped whites into the mascarpone mix to loosen it, then gently fold in the rest, using a spatula and generous lifting strokes so you keep the air in.
Quickly dip each of the 250 g ladyfingers into the cooled espresso, about one second per side, dont soak them or they get soggy, and arrange a single tight layer in a 20 x 20 cm dish or similar.
Spread half the mascarpone mixture over the first layer of ladyfingers, smooth it out, then repeat with another layer of dipped ladyfingers and the remaining mascarpone mix.
Sift 2 tbsp unsweetened cocoa powder over the top, cover and refrigerate at least 4 hours but preferably overnight so it sets and the flavors meld.
Before serving dust a little more cocoa if you like and grate 30 g dark chocolate over the top for garnish, keep refrigerated and eat within 2 days; remember if you used raw eggs choose pasteurized eggs or use the heated yolk method.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.