Nigella Lawson's 'tiramisu worth making' is ready in 20 minutes - recipe (2024)

Nigella's tiramisini is a 'dinkier' version of the classic trifle style dessert (Image: Getty)

Tiramisu is similar to a trifle in so many ways, from the multiple layers to the thick, creamy topping.

That said, making it in large quantities means it's something that needs to be eaten up very quickly before it goes off.

Luckily for fans of the coffee dessert, British chef Nigella Lawson has the perfect alternative known as "tiramisini".

Sharing the recipe from her book Nigellissima, the chef branded it a "dinkier" version of the classic dish, which "means you have a tiramisu worth making for fewer people".

Not only does it take much less time, but the tiramisu doesn't even need to sit overnight before being ready to eat.

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Serving the desserts in martini glasses makes it easy to portion the dish out exactly (Image: Getty)

Ingredients

Serves four

• 100ml strong instant coffee (or espresso coffee)
• Two tablespoons of coffee liquor
• Four fine sponge fingers (savoiardi biscuits)
• Two large egg whites
• 350g mascarpone cheese
• Two tablespoons honey
• Two tablespoons marsala
• One teaspoon good-quality cocoa powder

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Tiramisu recipe

Take four small martini glasses or similar and set them aside ready for later. Next, make the espresso coffee and pour it into a heatproof jug.

Add in the measured coffee liquor, then leave it to cool down. Nigella noted that 10 minutes should be enough.

Break each Savoiardi finger into about four pieces and drop them into the martini glasses (four pieces per glass). Pour over the cooled espresso mixture and allow them to soak.

It will help to gently tamp the fingers down to ensure they're completely covered by the liquid.

Next, place the egg whites in a mixing bowl and take an electric hand-held whisk to beat into soft peaks then set aside for a moment.

Scrape the mascarpone into a separate bowl along with the honey and beat together with the whisk. Next, slowly beat in the Marsala wine.

Fold in the egg whites mixture adding one-third at a time to combine everything. Dollop this mixture over the soaked Savoirdi fingers in each glass.

Use a spoon to make a slight swirl pattern on the peak at the top. Transfer the glasses to the fridge to sit for 20 minutes, or overnight if you have time. When it comes to serving the tiramisu, dust each with cocoa powder pushed through a fine mesh sieve.

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