James Martin Tiramisu Recipe

This James Martin tiramisu recipe is a rich and elegant no-bake dessert with soft layers of coffee-soaked sponge, creamy mascarpone, and a light dusting of cocoa. The texture is smooth and airy, with a deep coffee flavour balanced by gentle sweetness. It is straightforward to make, even for beginners, and comes together with minimal equipment. From start to finish, allow around 30 minutes of hands-on time plus chilling.

Ingredients

For the sponge layer

• 200g sponge fingers
• 300ml strong black coffee, cooled
• 2 tbsp coffee liqueur, optional

For the mascarpone cream

• 4 large eggs, separated
• 100g caster sugar
• 500g mascarpone cheese

For finishing

• 2 tbsp cocoa powder, for dusting
• Dark chocolate shavings, optional

How to Make James Martin Tiramisu

• Prepare the oven: This is a no-bake dessert, so no oven is required. Clear space in the fridge and choose a serving dish around 20 x 25cm.
• Mix the egg yolks: Place the egg yolks and caster sugar in a large bowl. Whisk until pale, thick, and creamy.
• Add the mascarpone: Gently fold the mascarpone into the yolk mixture until smooth and fully combined.
• Whisk the egg whites: In a clean bowl, whisk the egg whites to soft peaks. Carefully fold them into the mascarpone mixture to keep it light.
• Prepare the coffee dip: Mix the cooled coffee with the coffee liqueur, if using. Quickly dip each sponge finger into the coffee, making sure they are soaked but not soggy.
• Assemble the layers: Arrange a layer of soaked sponge fingers in the base of the dish. Spoon over half of the mascarpone cream and smooth the surface.
• Repeat and chill: Add another layer of sponge fingers, followed by the remaining cream. Cover and chill in the fridge for at least 4 hours, or overnight for best results.

Tips

Why is my tiramisu runny?

This usually happens if the sponge fingers are over-soaked or the mascarpone mixture is overmixed. Dip the sponges quickly and fold gently.

Can I make this without raw eggs?

You can replace the eggs with 300ml lightly whipped double cream, folded into the mascarpone with the sugar.

How do I get clean slices?

Chill the tiramisu overnight and use a sharp knife wiped clean between cuts.

Serving Suggestions

• Dust generously with cocoa just before serving
• Add dark chocolate shavings for extra richness
• Serve with fresh berries on the side

Storage

Room temperature

This dessert should not be kept at room temperature due to the dairy content.

Refrigerator

Store covered in the fridge for up to 3 days. Keep tightly sealed to prevent it absorbing fridge odours.

Freezing

Tiramisu can be frozen for up to 1 month. Defrost overnight in the fridge before serving. Texture may be slightly softer.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 34g
• Protein: 9g
• Fat: 28g
• Saturated fat: 16g
• Sodium: 90mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Tiramisu Recipe

Recipe by Milli RoseCourse: DessertCuisine: ItalianDifficulty: Easy

Servings

8

portions

Prep time

30

minutes

Cooking timeminutes

Total time

270

minutes

Calories

420

kcal

Classic James Martin tiramisu with layers of coffee-soaked sponge fingers and light mascarpone cream.

Ingredients

• 200g sponge fingers

• 300ml strong black coffee, cooled

• 2 tbsp coffee liqueur (optional)

• 4 large eggs, separated

• 100g caster sugar

• 500g mascarpone cheese

• Cocoa powder, for dusting

• Dark chocolate shavings (optional)

Directions

• Whisk egg yolks with caster sugar until pale and thick.
• Fold mascarpone into the yolk mixture until smooth.
• Whisk egg whites to soft peaks and fold gently into the cream.
• Dip sponge fingers briefly into coffee and layer into a dish.
• Layer with mascarpone cream, repeat, then chill for at least 4 hours.
• Dust with cocoa powder before serving.

Notes

• Do not over-soak sponge fingers.
• Chill overnight for best flavour.
• Keep refrigerated until serving.