Rick Stein's tiramisu

Why, you may ask, do we need another recipe for tiramisu? It is now as common as apple crumble. But I was particularly taken by this one in Venice, which had elevated the pudding to a fine-dining level simply by putting it in a cocktail glass and using a whisked fatless sponge.

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For the whisked sponge

For the mascarpone cream

To finish

  • 325ml/11fl oz strong espresso, at room temperature
  • 3 tbsp Marsala, Madeira or sweet sherry
  • 75g/2¾oz dark chocolate, minimum 70% cocoa solids, grated