Completely decadent and utterly delicious, it could only be tiramisu. Here we share our top 34 recipes for this classic Italian dessert, with a few surprises thrown in along the way.
“It’s no secret I love tiramisu. My amaretti version is perfect for those ‘treat yourself’ moments!” – Matt Moran. You'll need to start this recipe 4 hours ahead, and you'll need a 2L-capacity oval serving dish.
“While most tiramisu needs to be served in a bowl, this one defies gravity and is free-standing – very impressive when presented at the table.” Begin this recipe at least 6 hours ahead. You will need a sugar thermometer and a piping bag with a plain 2cm nozzle.
“How can you pay tribute to the classic, magical pairing of coffee and cocoa? Well, after some delicious testing, I think I’ve got a new formula... pistachio and limoncello. The flavour of Sicily in every bite!” – Silvia Colloca
“As a good Italian, I love my coffee. And so I thought, why don’t I combine everyone’s favourite – a classic coffee flavoured tiramisu – with something else very well-known, like a choux pastry? Bingo! Tiramichoux.” – Chef Orazio D'Elia, Mia Dolci Italiani.
“Pandoro is a Veronese variation of panettone, which literally translates to ‘big bread’ thanks to its filling of raisins and peel. Pandoro, or ‘bread of gold’, differs as it has no peel or raisins in the mix. At Easter, it’s made into the shape of a dove, known as a ‘colomba’. Here, we’re using it in a unique way, as part of another classic Italian dessert – tiramisu.” – Nino Zoccali
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
How do you make a good thing even better? We have one word for you: Nutella. This easy recipe will fast become a family favourite.
“We wanted to do a cheeky twist on classic tiramisu flavours. You have creaminess and tang from the ricotta, the sweetness of the rum, a traditional coffee kick and a dash of nutmeg for some spice.” – Ellie & Sam Studd.
This decadent dessert is absolutely necessary on Christmas Day… or any other day of the year. You'll need to start this recipe 1 day ahead, and you'll need an offset spatula and a piping bag with a 1cm plain nozzle.
“My wife Julie came up with this tiramisu, and we served it at Saint Peter. You could dress it up with beautiful cherries on top.” – Josh Niland
Italy heads down under with this decadent dessert.
"For this tiramisu, we have made an almond sponge instead of savoiardi biscuits, which happens to be gluten free. We've also swapped out the traditional Marsala with amaretto, an almond liqueur made in Saronno, northern Italy.” – Nino Zoccali
Georgina Esdaile and Helena Moursellas share their favourite tiramisu recipe – and it gives us chills of delight.
When life gives you lemons, make this lemon curd tiramisu. You'll need to start this recipe a day ahead, and you'll need a 24cm x 13cm x 6.5cm loaf pan. You can also assemble the tiramisu in a wider shallow baking dish and serve it straight from the dish. In that case, you need less gelatine – only use 1 leaf.
Worlds collide in this delicious mash-up of two much-loved desserts.
If you thought tiramisu couldn't get any better, just wait until you try this nutty number. Here, this pistachio tiramisu swaps out cocoa for creamy pistachio spread, layered with fluffy mascarpone and espresso-soaked savoiardi. It’s a make-ahead dessert that feels both nostalgic and new.
