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Mix-and-match tiramisu

Mix-and-match tiramisu

This is one of the most versatile desserts ever: coffee liqueur works well instead of marsala, or make it alcohol-free by upping the coffee to 275ml. Use whatever coffee you have, and swap the sponge fingers for amaretti biscuits or even sliced madeira cake. 

Angela Hartnett made this dessert for Nick Grimshaw and guest Hugh Bonneville on episode 12, season 2 of Dish, the Waitrose podcast. It was served after a main course of rosemary & black pepper brined wing rib of beef, plus this selection of delicious sides: sticky pigs in blanketspotatoes dauphinoisered cabbage & carrot slawmaple-roast parsnips and carrots; and maple-glazed Brussels sprouts with bacon.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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  • Serves6
  • CourseDessert
  • Prepare30 mins
  • Cook-
  • Total time30 mins
  • Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 3 Essential Free Range Eggs, separated
  • 100g caster sugar
  • 250g Essential Italian Mascarpone
  • 150ml pot Essential Double Cream
  • 200ml strong black coffee (we used a cafetière with 2 tbsp Essential Mountain Blend Ground Coffee)
  • 75-100ml marsala (sweet sherry, amaretto, rum or brandy also work well)
  • 175g pack sponge fingers
  • 3 tbsp cocoa powder, for dusting


  1. Put the egg yolks and sugar in a large bowl and, using electric beaters, whisk until pale and thick (about 2-3 minutes). When you lift the beaters they should leave a trail in the mixture. In a separate bowl, using a balloon whisk, beat the mascarpone until softened, then use the whisk to gently mix it into the egg mixture until combined. In a large bowl, use the same whisk to whip the cream to soft peaks. In a separate large bowl, use clean electric beaters to whisk the egg whites to stiff peaks. Gently fold the whipped cream into the mascarpone mixture, then fold in the egg whites, incorporating as much air as possible.

  2. Pour the coffee and marsala (or other alcohol) into a wide shallow bowl. One by one, dip the sponge fingers into the mixture until they are a pale brown colour, then use to line the base of a deep 1.2-1.5-litre deep dish. Spread over ¹⁄³ of the cream mixture and a dusting of cocoa. Repeat twice more, omitting the last layer of cocoa. Cover and chill for at least 4 hours (ideally overnight), then dust with the remaining cocoa before serving.


Typical values per serving when made using specific products in recipe


2,386kJ/ 573kcals



Saturated Fat












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