Gordon Ramsay Italian Tiramisu

This rich, creamy Gordon Ramsay Italian Tiramisu is made with mascarpone, strong espresso, and crisp ladyfingers, ready in 2 hours and 20 minutes. Dusting the final layer of fluffy cream with bitter cocoa powder creates a striking visual contrast before serving. I love making this when I need an impressive dessert without touching the oven.

Why This Classic Works

Making tiramisu often feels intimidating because of the raw eggs found in traditional recipes. I skipped the eggs entirely here, opting for a stable whipped double cream and mascarpone base instead.

It took me a few tries to get the coffee soak right without making the sponge completely soggy. A very quick dip is all you need to keep the structural integrity intact.

Gordon Ramsay Italian Tiramisu Ingredients

• 1 cup (250ml) strong espresso, cooled
• 4 tbsp Marsala wine
• 1 cup (250ml) double cream
• 1 cup (250g) mascarpone cheese
• 1/4 cup (30g) icing sugar
• 1 tsp vanilla extract
• 1 package (200g) ladyfingers (savoiardi)
• 2 tbsp cocoa powder, for dusting

How To Make Gordon Ramsay Italian Tiramisu

1. Mix the coffee: In a shallow bowl, stir together the cooled espresso and Marsala wine.
2. Whip the cream: In a large mixing bowl, beat the double cream, mascarpone, icing sugar, and vanilla until soft peaks form.
3. Dip the biscuits: Quickly dip each ladyfinger into the coffee mixture for just one second per side.
4. Layer the dessert: Arrange a single layer of dipped ladyfingers in the bottom of a square dish.
5. Add the cream: Spread half of the mascarpone mixture evenly over the ladyfingers.
6. Repeat the process: Add another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
7. Chill and dust: Cover and refrigerate for at least 2 hours, then dust generously with cocoa powder before serving.

Recipe Tips

• Don’t over-soak: Ladyfingers absorb liquid instantly, so a quick dunk prevents a mushy base.
• Whip carefully: Mascarpone can split if over-mixed, so stop beating as soon as the cream holds its shape.
• Cool the espresso: Using hot coffee will melt the cheese layer and ruin the texture of the biscuits.

What To Serve With Italian Tiramisu

Serve this rich dessert alongside a small glass of amaretto or a warm cup of espresso. It also pairs well with simple almond biscotti for an extra element of crunch.

How To Store

Keep the dish covered tightly with cling film in the fridge for up to three days. You can also freeze it for up to a month, thawing overnight in the fridge before eating.

FAQs

Can I make this alcohol-free?

Yes, simply replace the Marsala wine with an equal amount of extra espresso or water.

Why is my cream grainy?

This happens if the mascarpone is over-whipped. Whisk it gently just until combined with the double cream.

Can I make this a day ahead?

Yes, letting it sit overnight actually helps the flavors meld and the sponge soften beautifully.

Nutrition

• Calories: 420 kcal
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 95mg
• Sodium: 85mg
• Total Carbohydrate: 28g
• Protein: 5g

Try More Recipes:

• Classic Italian Cannoli Cake Recipe
• Easy Italian Orange Ricotta Cake Recipe
• Italian Strawberry Cake Recipe

Gordon Ramsay Italian Tiramisu

Recipe by Paula

Servings

6

servings

Prep time

20

minutes

Cooking timeminutes

Total time

20

minutes

Gordon Ramsay Italian Tiramisu features rich, creamy mascarpone layered over espresso-soaked ladyfingers. Ready in 2 hours and 20 minutes, this simple no-bake dessert provides an impressive finish for any dinner party without the stress of complicated baking.

Ingredients

• 1 cup (250ml) strong espresso, cooled

• 4 tbsp Marsala wine

• 1 cup (250ml) double cream

• 1 cup (250g) mascarpone cheese

• 1/4 cup (30g) icing sugar

• 1 tsp vanilla extract

• 1 package (200g) ladyfingers (savoiardi)

• 2 tbsp cocoa powder, for dusting

Directions

• 1. Mix the coffee: In a shallow bowl, stir together the cooled espresso and Marsala wine.
• 2. Whip the cream: In a large mixing bowl, beat the double cream, mascarpone, icing sugar, and vanilla until soft peaks form.
• 3. Dip the biscuits: Quickly dip each ladyfinger into the coffee mixture for just one second per side.
• 4. Layer the dessert: Arrange a single layer of dipped ladyfingers in the bottom of a square dish.
• 5. Add the cream: Spread half of the mascarpone mixture evenly over the ladyfingers.
• 6. Repeat the process: Add another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
• 7. Chill and dust: Cover and refrigerate for at least 2 hours, then dust generously with cocoa powder before serving.