21 twists on the tiramisu

From our famous mangomisu to a layered lemon curd version, some of our most popular recipes over the years have been inspired by the tiramisu. Whether you prefer coffee and chocolate or a fun, fruity twist, this classic Italian dessert really stacks up. Explore our favourite ‘misu’ recipes below.

by delicious. team

delicious. team

Feb 01, 2026

Lemon curd tiramisu

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.

This Vietnamese coffee tiramisu puts an Asian twist on an Italian favourite

Begin this recipe at least five hours ahead.

Matt Moran's amaretti tiramisu

Amaretti tiramisu

“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.

Orange curd tiramisu

“This is my tiramisu with a lovely orange twist. I recommend using strong espresso for the soaking liquid, even if that means ducking out to the cafe to grab a few shots!" – Jaci Koludrovic. You'll need to start this recipe at least 6 hours ahead.

Mangomisu: the mango tiramisu

Mangomisu - Mango Tiramisu

The mangomisu is one of delicious. magazine's most popular recipes ever. Light, fresh and full of juicy summer mango, it's the tropical rendition of classic tiramisu and the perfect entertaining dessert. Try it for your next dinner party, or add it to your repertoire of no-bake favourites. You'll need a 22cm springform cake pan for this recipe.

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls. Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue. Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves. Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish. What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature. Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream. Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup. Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova. Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish. Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base. Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav. It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking. How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks. If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly Lemon and lime tart Passionfruit cheesecake slice

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Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

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Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

Limoncello and pistachio tiramisu

“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

Strawberry, rosemary and vodka tiramisu

Just when you thought tiramisu couldn't get any better, Phoebe Wood comes up with this summertime showstopper. This recipe is an extract from our cookbook, delicious. daily (HarperCollins, $45).

Bourbon and brown butter mangomisu

The mangomisu is well known for breaking the internet in the delicious. office. Here, we present the boozier, updated version. Go nuts.

Viennetta-misu

Vienetta-misu

This Aussie-Italian frozen dessert is a must-have at any summer barbecue. Begin this recipe a day ahead.

The Studd siblings' ricotta, nutmeg and dark rum tiramisu

Ricotta, nutmeg and dark rum tiramisu

“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.

Matt Preston's hazelnut tiramisu

“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.