Mary Berry’s Tiramisu is made with full-fat mascarpone cheese, double cream, vanilla extract, icing sugar, strong coffee, brandy, sponge fingers, and dark chocolate. This easy Tiramisu recipe creates a delicious dessert that takes about 20 minutes to prepare and can serve up to 4-6 people.
This Tiramisu Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Tiramisu Ingredients:
- 9oz (250g) full-fat mascarpone cheese
- 10fl oz (300ml) double cream
- 2 tsp vanilla extract
- 4 tbsp icing sugar, sifted
- 4fl oz (125ml) strong coffee, cooled
- 6 tbsp brandy
- 12 sponge fingers
- 2oz (50g) dark chocolate, coarsely grated
How To Make Mary Berry Tiramisu?
- Prepare the Cream: Measure the mascarpone and about 2fl oz (50ml) of the cream into a large bowl, whisking until smooth. Slowly add the remaining cream and whisk again until soft peaks form. Fold in the vanilla extract and icing sugar.
- Mix the Coffee and Brandy: In a separate bowl, combine the cooled coffee and brandy.
- Layer the Tiramisu: Break six sponge fingers in half and dip them into the coffee and brandy mixture. Arrange the soaked sponge fingers in the base of the tumblers. Spoon half of the cream mixture on top, followed by half of the grated chocolate. Repeat the process with the remaining sponge fingers, cream mixture, and chocolate.
- Chill and Serve: Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature.
- Important Not: The texture of the tiramisu is best when the sponge fingers are soaked briefly to avoid becoming too soggy.
Recipe Tips:
- Use Fresh Ingredients: Make sure your mascarpone cheese and cream are fresh for the best taste.
- Chill the Dessert Well: Let the tiramisu chill for a few hours so the flavors can blend nicely.
- Don’t Soak the Sponge Fingers Too Long: Quickly dip the sponge fingers in the coffee and brandy mix to keep them from getting too soggy.
- Whip the Cream Gently: Whisk the cream until it forms soft peaks, but don’t mix it too much or it will get too thick.
- Grate the Chocolate Just Before Using: Grating dark chocolate just before using gives a better taste and texture.
What To Serve With Tiramisu?
This creamy Tiramisu pairs well with fresh berries, a shot of espresso, a glass of sweet dessert wine, or a simple biscotti. It can also be served alongside a fruit salad, a scoop of vanilla ice cream, a cup of cappuccino, or some toasted almonds for a delicious dessert.
How To Store Leftovers?
- Refrigerate: First, let the leftover Tiramisu cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container before placing it in the refrigerator. It will stay fresh for up to 2-3 days.
- Freeze: Tiramisu is not recommended for freezing as the texture of the mascarpone cheese and cream may change when thawed. It’s best to enjoy it fresh or within a few days after refrigerating.
Mary Berry Tiramisu Nutrition Facts
Serving Size: 1 serving (based on 6 servings)
- Calories: 382
- Total Fat: 24.8g
- Saturated Fat: 15.5g
- Cholesterol: 70mg
- Sodium: 47mg
- Potassium: Not specified
- Total Carbohydrate: 20.6g
- Dietary Fiber: 0.4g
- Sugars: 9.8g
- Protein: 5.2g
Try More Mary Berry Recipe:
- Mary Berry Tiramisu Red Fruit Trifle
- Mary Berry Thomas Flan
- Mary Berry Tiramisu Cake
- Mary Berry Passion Fruit and Orange Cheesecake
- Mary Berry Vanilla Cheesecake
Mary Berry Tiramisu
Description
Mary Berry’s Tiramisu is made with full-fat mascarpone cheese, double cream, vanilla extract, icing sugar, strong coffee, brandy, sponge fingers, and dark chocolate. This easy Tiramisu recipe creates a delicious dessert that takes about 20 minutes to prepare and can serve up to 4-6 people.
Ingredients
Instructions
- Prepare the Cream: Measure the mascarpone and about 2fl oz (50ml) of the cream into a large bowl, whisking until smooth. Slowly add the remaining cream and whisk again until soft peaks form. Fold in the vanilla extract and icing sugar.
- Mix the Coffee and Brandy: In a separate bowl, combine the cooled coffee and brandy.
- Layer the Tiramisu: Break six sponge fingers in half and dip them into the coffee and brandy mixture. Arrange the soaked sponge fingers in the base of the tumblers. Spoon half of the cream mixture on top, followed by half of the grated chocolate. Repeat the process with the remaining sponge fingers, cream mixture, and chocolate.
- Chill and Serve: Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature.
- Important Not: The texture of the tiramisu is best when the sponge fingers are soaked briefly to avoid becoming too soggy.
Notes
- Use Fresh Ingredients: Make sure your mascarpone cheese and cream are fresh for the best taste.
- Chill the Dessert Well: Let the tiramisu chill for a few hours so the flavors can blend nicely.
- Don’t Soak the Sponge Fingers Too Long: Quickly dip the sponge fingers in the coffee and brandy mix to keep them from getting too soggy.
- Whip the Cream Gently: Whisk the cream until it forms soft peaks, but don’t mix it too much or it will get too thick.
- Grate the Chocolate Just Before Using: Grating dark chocolate just before using gives a better taste and texture.
Mary Berry Tiramisu
I have used Mary Berry Complete Cookery book for years, and made the tiamasu recipe many times but this time the sugar and eggs wouldn’t cream as per recipe. I notice in one of her recipes on line that it doesn’t contain eggs. I pressed on in the hope that it sets overnight in the fridge. But will be greatly disappointed if tomorrow when my guests arrive it is all sloppy.