The Best Gordon Ramsay’s Tiramisu Recipe

I made Gordon Ramsay’s tiramisu on a Tuesday night for absolutely no good reason. I wasn’t hosting anyone. I wasn’t celebrating anything. I was just tired, slightly grumpy, and standing in my kitchen thinking, “I want dessert, but I do not want to bake.”

Tiramisu showed up in my brain like that friend who always says, “Don’t worry, I got this,” and usually does. Also, Gordon Ramsay intimidates me in a weird motivational way. If he can yell at chefs while making perfect desserts, surely I can quietly panic in my own kitchen and still end up with something edible. I almost messed it up immediately by forgetting to let the coffee cool.

That was mistake number one. There were more. But somehow, by the end, I had a dish that looked fancy, tasted comforting, and made me feel like an adult who has their life together. At least for one night.

Why I Keep Making This Dish (The Real Reasons)

• Hard to Ruin: I’ve dipped the ladyfingers too long, not long enough, and once dropped one on the counter. Still good.
• No Oven Stress: If a recipe doesn’t require preheating anything, my anxiety level drops by half.
• Feels Fancy Instantly: People hear tiramisu and assume effort. Let them think that.
• Coffee Is Involved: Dessert with caffeine feels responsible somehow.
• Make-Ahead Magic: I can mess this up hours before anyone sees it.
• Soft and Cozy: This is the dessert version of sweatpants.
• Quietly Impressive: No loud flavors. It just sits there being confident.

Tips I Learned the Hard Way

1. Let the Coffee Cool: Hot coffee turns ladyfingers into sad mush. Ask me how I know.
2. Quick Dip Only: In and out. No soaking. These cookies are dramatic and absorb fast.
3. Don’t Overmix the Mascarpone: I got aggressive once and it went weird. Gentle whisking wins.
4. Taste Before Layering: I skipped tasting once and regretted it. Always taste.
5. Use a Real Dish: I tried a random bowl once. Layering was a nightmare.
6. Chill Longer Than You Think: Four hours is good. Overnight is better. Patience tastes good.
7. Cocoa at the End: Dust it right before serving or it looks sad and patchy.

The Best Gordon Ramsay’s Tiramisu Recipe

This post walks through making Gordon Ramsay’s tiramisu in a casual, stress-free way, focusing on comfort over perfection.

It highlights how a simple, no-bake dessert can feel impressive without demanding much effort. The summary touches on real-life kitchen mistakes, easy tips, and flexible variations,

showing that tiramisu is forgiving, make-ahead friendly, and often tastes even better the next day.

The overall message is simple: good food is about enjoying the process, not chasing flawlessness.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Refrigeration Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 8

Calories: 350

Ingredients Method Notes

Ingredients

  

Mascarpone Mixture

• 1 cup mascarpone cheese
• 3 tablespoons icing sugar
• 1 teaspoon vanilla extract

Coffee Mixture

• 3 to 4 tablespoons Marsala wine or strong coffee liqueur
• 1 cup strong brewed coffee cooled

Ladyfingers

• 1 package ladyfingers

Method

 

1. I start by grabbing a mixing bowl and whisking together the mascarpone, icing sugar, and vanilla until it looks smooth and calm. No overworking it. Gentle vibes only.
2. In another bowl, I mix the cooled coffee with the Marsala wine. I make sure it’s cool because I learned that lesson once and never forgot it.
3. I dip each ladyfinger quickly into the coffee mixture. Very quickly. Then I line them up in the dish like they know what they’re doing.
4. I spread half the mascarpone mixture on top, then repeat with another layer of dipped ladyfingers. After that, I finish with the remaining mascarpone and smooth it out just enough to feel proud.
5. I dust cocoa powder over the top, cover the dish, and put it in the fridge for at least four hours. Overnight if I’m being patient, which is rare.
6. Serve it cold and enjoy pretending you didn’t eat half of it while standing at the fridge.
   

Notes

This tiramisu doesn’t need to be perfect. Neither do you. If it leans a little, looks a little messy, or tastes slightly different every time, that’s part of the fun.

If it’s not perfect the first time, congrats. You’re doing it right. That’s mostly what this blog is about anyway.

Variations You Can Mess Around With

• No Alcohol Version: Skip the Marsala and just use coffee. Still comforting.
• Extra Coffee Kick: Add a splash more coffee liqueur when you need emotional support.
• Chocolate Mood: Add shaved chocolate between layers. No one complains.
• Lazy Shortcut: Pre-made espresso works. I won’t tell.
• Vanilla Boost: A tiny extra splash of vanilla never hurt anyone.
• Smaller Portions: Make it in jars so you feel fancy alone.
• Messy Style: Swirl the layers instead of perfect stacks. Life is chaotic anyway.

How I Like to Serve This

1. After Dinner Dessert: Straight from the fridge, no ceremony.
2. Friends Are Over: I act like this was planned all week.
3. Late-Night Bite: One spoon turns into five. It happens.
4. Weekend Treat: When I want dessert but also a nap.
5. Coffee Companion: Because more coffee is always the answer.
6. Solo Celebration: Because surviving the week counts.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for two to three days.
• Better Tomorrow: Somehow tastes calmer and richer the next day.
• Cover It Well: Fridge smells are sneaky and rude.
• No Reheating Needed: Cold is the whole point here.
• Texture Changes Slightly: Softer, but in a good way.
• Midnight Spoonfuls: Highly likely.

FAQs (Real Questions People Actually Ask)

Can I make this ahead of time?
Yes. Please do. It wants to rest.

What if I don’t have Marsala wine?
Skip it or use coffee liqueur. No stress.

Is it supposed to look messy?
Absolutely. If it’s too perfect, I’d be suspicious.

Can I freeze it?
You can, but the texture gets weird. Fridge is better.

My mascarpone looks lumpy. Did I ruin it?
Probably not. Whisk gently and keep going.

Do I have to use ladyfingers?
They help, but I’ve seen worse substitutions survive.

How do I know it’s ready?
When you stop poking it and trust the fridge.

Why does this taste better the next day?
Because food needs rest too.