I can never resist a dessert that looks this luxurious yet comes together with such simple ingredients. This creamy tiramisu is rich, silky, espresso-kissed, and guaranteed to disappear fast.

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I’m obsessed with this Gordon Ramsay tiramisu because it hits that bold, creamy, slightly boozy dessert craving without trying too hard. The mascarpone cheese is lush and silky, and the strong espresso cuts through it with that bitter little punch I always want in tiramisu.

And yes, I will absolutely steal an extra spoonful straight from the dish before anyone notices. It tastes rich, messy, grown-up, and totally worth the fridge space.

But what I love most is the balance: sweet, creamy, coffee-soaked, and unapologetically indulgent. No fuss.

Just the kind of dessert I keep thinking about later tonight.

Ingredients

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Egg yolks make the cream rich, silky, and honestly kind of luxurious.
Egg whites keep things light, so it’s not just a heavy spoonful.
Caster sugar sweetens smoothly without making the tiramisu taste gritty.
Mascarpone is the creamy heart here, thick, mellow, and totally dreamy.
Double cream adds body, so each bite feels soft and plush.
Vanilla brings warmth, like a cozy little background note.
Espresso gives that bold coffee kick you’ll definitely notice.
Plus, Marsala or liqueur adds grown-up depth without stealing the show.
Ladyfingers soak up coffee fast, turning cakey but still holding shape.
Cocoa powder cuts the sweetness with a slightly bitter finish.
Basically, dark chocolate shavings make it prettier and a little moodier.
A pinch of salt wakes everything up, even the sweet stuff.

Ingredient Quantities

6 large eggs, separated (yolks and whites)

150 g caster sugar

500 g mascarpone cheese

300 ml double cream (heavy cream)

2 tsp vanilla extract

300 ml strong espresso, cooled

60 ml Marsala wine or coffee liqueur (Kahlua or dark rum as substitute)

300 to 350 g savoiardi ladyfingers

Unsweetened cocoa powder for dusting, about 2 to 3 tbsp

Dark chocolate, for fine shavings (optional)

Pinch of salt

How to Make this

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1. Separate the 6 eggs, placing yolks in one heatproof bowl and whites in a clean bowl; set aside.

2. Combine yolks and 150 g caster sugar in a heatproof bowl over barely simmering water, whisking constantly until the mixture is thick, pale and the sugar is dissolved, about 6 to 8 minutes; remove from heat and let cool slightly.

3. Beat the cooled yolk mixture until smooth, then fold in 500 g mascarpone cheese and 2 tsp vanilla extract until fully incorporated and silky.

4. In another bowl, whip 300 ml double cream to soft peaks and gently fold it into the mascarpone mixture to lighten the cream.

5. Add a pinch of salt to the reserved egg whites and whisk them to stiff glossy peaks; carefully fold the whipped whites into the mascarpone and cream mixture to keep it airy.

6. Mix 300 ml cooled strong espresso with 60 ml Marsala wine or coffee liqueur in a shallow dish; quickly dip each savoiardi ladyfinger for 1 to 2 seconds per side so they absorb coffee but do not become soggy.

7. Arrange a single layer of dipped ladyfingers in a 20×20 cm or similar dish, spread half of the mascarpone mixture evenly over them, then repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.

8. Smooth the top, dust generously with 2 to 3 tbsp unsweetened cocoa powder through a fine sieve, cover and refrigerate for at least 4 hours, preferably overnight, to set and develop flavor.

9. Before serving, grate or shave dark chocolate over the tiramisu if using, then slice and serve chilled.

Equipment Needed

1. Set of mixing bowls, including one heatproof bowl for the yolk-sugar bath
2. Saucepan for simmering water to use as a double boiler
3. Electric hand mixer or stand mixer for whipping cream and egg whites
4. Whisk for the yolk/sugar mixture and folding
5. Rubber or silicone spatula for gentle folding and smoothing
6. Shallow dish or tray for the espresso and Marsala dipping liquid
7. 20 x 20 cm baking dish or similar shallow serving dish
8. Fine sieve for dusting cocoa and a grater or microplane for chocolate shavings

FAQ

Q: Is it safe to eat tiramisu with raw eggs? A: There is some risk. Use very fresh eggs or pasteurized eggs to reduce the risk of foodborne illness and always keep the dessert chilled.

Q: How long can I store tiramisu in the fridge? A: Stored covered, tiramisu keeps well for 3 to 4 days in the refrigerator. The texture will gradually soften over time.

Q: Can I make tiramisu ahead of time? A: Yes. Make it a day ahead for best flavour. Chill at least 6 hours but overnight is ideal.

Q: What can I use instead of Marsala or Kahlua? A: Dark rum, brandy or a coffee syrup work well if you prefer a non alcoholic version.

Q: My ladyfingers got soggy, how can I avoid that? A: Dip them very briefly, about 1 second per side, and use strong coffee that is fully cooled. Too long in the liquid causes collapse.

Q: Can I skip the whipped cream or egg whites? A: You can, but the whipped cream and beaten whites give the filling its light, airy texture. Omitting them will result in a denser mascarpone layer.

Q: How should I serve tiramisu for best presentation? A: Dust cocoa just before serving and add fine dark chocolate shavings for contrast. Keep pieces cold until just before plating.

Gordon Ramsay Tiramisu Recipe Substitutions and Variations

Mascarpone: 250 g full fat cream cheese plus 40 60 ml heavy cream, whipped until smooth; or 400 g strained ricotta blended until creamy.
Double cream (heavy cream): heavy whipping cream of equal fat content; or chilled full fat coconut cream for a dairy free version.
Marsala wine or coffee liqueur: Kahlua, dark rum, or brandy in equal measure.
Savoiardi ladyfingers: thin slices of sponge cake, store bought sponge fingers, or homemade sponge biscuits soaked briefly in the coffee mixture.

Pro Tips

1. Temper the yolk mixture gently and cool it before adding mascarpone so the cheese does not split. If the mascarpone looks grainy, a quick whisk over low heat while stirring will smooth it out, then cool before proceeding.

2. Keep the whipped cream and beaten egg whites light and fold them in with patient, gentle strokes. Use a large rubber spatula, scoop from the bottom and lift the mixture over itself to retain air and a pillowy texture.

3. Dip the ladyfingers very briefly, one at a time. If your espresso is hot or your biscuits start to sog, let the coffee cool fully and shorten the dip time. You want moistness without collapse, so err on the side of under-soaking.

4. Chill the tiramisu for at least 8 hours, preferably overnight. Longer resting improves flavor balance and texture. For cleaner slices, chill until very firm and run a hot knife under warm water, wipe dry, then slice in a single smooth motion.

Gordon Ramsay Tiramisu Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist a dessert that looks this luxurious yet comes together with such simple ingredients. This creamy tiramisu is rich, silky, espresso-kissed, and guaranteed to disappear fast.

Servings

servings

Calories

568

kcal

Equipment: 1. Set of mixing bowls, including one heatproof bowl for the yolk-sugar bath
2. Saucepan for simmering water to use as a double boiler
3. Electric hand mixer or stand mixer for whipping cream and egg whites
4. Whisk for the yolk/sugar mixture and folding
5. Rubber or silicone spatula for gentle folding and smoothing
6. Shallow dish or tray for the espresso and Marsala dipping liquid
7. 20 x 20 cm baking dish or similar shallow serving dish
8. Fine sieve for dusting cocoa and a grater or microplane for chocolate shavings

Ingredients

6 large eggs, separated (yolks and whites)
150 g caster sugar
500 g mascarpone cheese
300 ml double cream (heavy cream)
2 tsp vanilla extract
300 ml strong espresso, cooled
60 ml Marsala wine or coffee liqueur (Kahlua or dark rum as substitute)
300 to 350 g savoiardi ladyfingers
Unsweetened cocoa powder for dusting, about 2 to 3 tbsp
Dark chocolate, for fine shavings (optional)
Pinch of salt

Directions

Separate the 6 eggs, placing yolks in one heatproof bowl and whites in a clean bowl; set aside.
Combine yolks and 150 g caster sugar in a heatproof bowl over barely simmering water, whisking constantly until the mixture is thick, pale and the sugar is dissolved, about 6 to 8 minutes; remove from heat and let cool slightly.
Beat the cooled yolk mixture until smooth, then fold in 500 g mascarpone cheese and 2 tsp vanilla extract until fully incorporated and silky.
In another bowl, whip 300 ml double cream to soft peaks and gently fold it into the mascarpone mixture to lighten the cream.
Add a pinch of salt to the reserved egg whites and whisk them to stiff glossy peaks; carefully fold the whipped whites into the mascarpone and cream mixture to keep it airy.
Mix 300 ml cooled strong espresso with 60 ml Marsala wine or coffee liqueur in a shallow dish; quickly dip each savoiardi ladyfinger for 1 to 2 seconds per side so they absorb coffee but do not become soggy.
Arrange a single layer of dipped ladyfingers in a 20×20 cm or similar dish, spread half of the mascarpone mixture evenly over them, then repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
Smooth the top, dust generously with 2 to 3 tbsp unsweetened cocoa powder through a fine sieve, cover and refrigerate for at least 4 hours, preferably overnight, to set and develop flavor.
Before serving, grate or shave dark chocolate over the tiramisu if using, then slice and serve chilled.

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.