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The Best Gordon Ramsay's Tiramisu Recipe

The Best Gordon Ramsay's Tiramisu Recipe

Gordon Ramsay’s tiramisu is a simple, elegant no-bake dessert that layers coffee-soaked ladyfingers with a smooth mascarpone cream.
The result is a creamy, lightly boozy tiramisu with soft coffee-infused biscuits and a delicate, velvety topping that makes an impressive yet easy dessert for gatherings.
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Prep Time 30 minutes
Refrigeration Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8
Calories: 350
Ingredients Equipment 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

Equipment

  • 2 Mixing bowls
  • Whisk
  • Shallow bowl or dish (for the coffee mixture)
  • Spatula or spoon (for spreading the mascarpone mixture)
  • Serving dish or baking dish
  • Fine mesh sieve or sifter (for dusting cocoa powder)
  • Measuring cups and measuring spoons
  • Plastic wrap or lid (to cover while refrigerating)

Method
 

  1. Start by placing the mascarpone, icing sugar, and vanilla in a mixing bowl. Whisk together until smooth and well combined, being careful not to overmix.
  2. In a separate bowl, combine the cooled coffee with the Marsala wine. Ensure the coffee is fully cooled before mixing.
  3. Dip each ladyfinger briefly into the coffee mixture, just long enough to moisten it without soaking. Arrange the dipped ladyfingers in a single layer in the serving dish.
  4. Spread half of the mascarpone mixture evenly over the ladyfingers. Add another layer of dipped ladyfingers on top, then spread the remaining mascarpone mixture over the surface and smooth it evenly.
  5. Dust cocoa powder over the top, cover the dish, and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set.
  6. Serve chilled.

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.