Uploaded December 2024 | Updated September 2026, 1 week ago
If you love coffee, and you love tiramisu, then this is the recipe for you! It gets a little weird, and very nerdy, but it does make the ultimate tiramisu!
Timestamps:
00:00 - Intro
01:37 - Eggs
03:01 - Coffee
04:55 - Espresso
05:22 - Aeropress
06:20 - Coffee Beans
07:04 - Saline
08:13 - Mascarpone
09:27 - Assembly
11:21 - Rest
11:46 - Cocoa Powder
12:10 - Tasting
13:22 - Outro
Read the recipe and calculate your doses at: jameshoffmann.co.uk/tiramisu-calculator
Here's the recipe for 32 biscuits and 18g espresso doses:
Ingredients
- 32 Savoiardi biscuits*
- 144g of ground coffee
- 640g of mascarpone cheese
- 8 egg yolks
- 128g of sugar
- 8 drops saline solution (To make saline: dissolve 5g of salt in 20g of boiling water. Store in a dropper bottle.)
- Cocoa Powder to finish
* Note on biscuits: Our default biscuits for this recipe have been the Vicenzovo Savoiardi Lady Fingers. We’d recommend trying to find something similar to these - there are plenty of near-identical biscuits from other brands. If you are using a different style of biscuit, you will need to do some maths to figure out your dose of coffee/biscuit.
Our recipe is built around biscuits that weigh 8g each - if you’re working with 12g/biscuit, do the maths to compensate for the extra weight with extra coffee.
Instructions
- Brew 8 double shots of espresso.
- You need 480g of coffee liquid total. This will be split into two equal portions of 240g for each layer. - Allow to cool completely before using.
- Add 9 drops of saline solution to the cooled coffee liquid.
- Add all egg yolks to a ziplock bag and cook, using a sous vide circulator, at 60C for 30 minutes then cool completely. If you cannot use a sous vide, you can either use them raw or you can mix with the sugar and heat in a bain marie to 70C, then quickly cool.
- Mix the sugar and egg yolk using a hand mixer, or stand mixer, at a relatively low speed for 4 to 5 minutes. You should see the mixture increase in volume and begin to notably thicken.
- Add the mascarpone in thirds, each time incorporating on lower speeds for 30 to 60 seconds. It doesn't need to be flawlessly mixed.
- Begin the assembly. Prepare your chosen tray. This recipe presumes you will do it in two stages.
- Pour 240g of the coffee mixture in a suitable bowl. Take half the Savoiardi. Dunk the Savoiardi only on the non-sugared side. Then turn upside down and place in the tray. Repeat with all biscuits. You should have a little coffee left over. Starting with the last biscuits you dunked, use a pastry brush to add all the remaining coffee to the biscuits in the layer.
- Carefully put half of the mascarpone mixture on top of the biscuits.
- Add the remaining 240g of coffee to the bowl. Repeat the dunking of the remaining biscuits.
- Add the remaining mascarpone cream.
- Refrigerate for at least 8 hours, ideally 24.
- Before serving dust with cocoa powder.
- Serve and enjoy!
Biscuit recommendations
- Matilde Vincenzi Vincenzovo Savoiardi/Ladyfinger biscuits
- Antico Borgo Savoiardi/Ladyfinger Biscuits
Nutritional info for a single portion (4 biscuits / 207g)
Energy - 593.4 kcal
Fat - 40.9g
Saturates - 27.3g
Carbohydrate - 46.8g
Sugars - 34.0g
Fibre - 0.5g
Protein - 8.9g
Salt - 1g
Weird Coffee Person Print: tenshundredsthousands.com/products/weird-coffee-person-joy-print
Tee: tenshundredsthousands.com/products/weird-coffee-person-joy-t-shirt
Sweatshirt: tenshundredsthousands.com/products/weird-coffee-person-joy-sweatshirt
Hoodie: tenshundredsthousands.com/products/weird-coffee-person-joy-hoodie
Videos mentioned:
- Our Tiramisu Series: youtube.com/playlist?list=PLxz0FjZMVOl3jkk4mwbl966TzmhMJdryz
- There Is No "World's Strongest Coffee": youtube.com/watch?v=8jAMOAmYCJI&t=774s
- The Magic of Salt in Coffee: youtube.com/watch?v=9PUWQQ-joKE&t=250s
Other Links:
Patreon: patreon.com/jameshoffmann
Limited Edition Merch: geni.us/TensHundredsThousands
Instagram: instagram.com/jimseven
Twitter: twitter.com/jimseven
My Books:
How to Make The Best Coffee At Home*: geni.us/howtomakethebestcoffee
The World Atlas of Coffee*: geni.us/atlasofcoffee
The World Atlas of Coffee Audiobook*: bit.ly/worldatlasofcoffeeaudio
The Best of Jimseven*: geni.us/bestofjimseven
Things I use and like:
My old glasses: bit.ly/boldlondon
My new glasses (Sept 2024 onwards): bit.ly/thenewglasses
My hair product of choice*: geni.us/forthehair
(*Affiliate links which may earn us a commission)
If you love coffee, and you love tiramisu, then this is the recipe for you! It gets a little weird, and very nerdy, but it does make the ultimate tiramisu!
Timestamps:
00:00 - Intro
01:37 - Eggs
03:01 - Coffee
04:55 - Espresso
05:22 - Aeropress
06:20 - Coffee Beans
07:04 - Saline
08:13 - Mascarpone
09:27 - Assembly
11:21 - Rest
11:46 - Cocoa Powder
12:10 - Tasting
13:22 - Outro
Read the recipe and calculate your doses at: jameshoffmann.co.uk/tiramisu-calculator
Here's the recipe for 32 biscuits and 18g espresso doses:
Ingredients
- 32 Savoiardi biscuits*
- 144g of ground coffee
- 640g of mascarpone cheese
- 8 egg yolks
- 128g of sugar
- 8 drops saline solution (To make saline: dissolve 5g of salt in 20g of boiling water. Store in a dropper bottle.)
- Cocoa Powder to finish
* Note on biscuits: Our default biscuits for this recipe have been the Vicenzovo Savoiardi Lady Fingers. We’d recommend trying to find something similar to these - there are plenty of near-identical biscuits from other brands. If you are using a different style of biscuit, you will need to do some maths to figure out your dose of coffee/biscuit.
Our recipe is built around biscuits that weigh 8g each - if you’re working with 12g/biscuit, do the maths to compensate for the extra weight with extra coffee.
Instructions
- Brew 8 double shots of espresso.
- You need 480g of coffee liquid total. This will be split into two equal portions of 240g for each layer. - Allow to cool completely before using.
- Add 9 drops of saline solution to the cooled coffee liquid.
- Add all egg yolks to a ziplock bag and cook, using a sous vide circulator, at 60C for 30 minutes then cool completely. If you cannot use a sous vide, you can either use them raw or you can mix with the sugar and heat in a bain marie to 70C, then quickly cool.
- Mix the sugar and egg yolk using a hand mixer, or stand mixer, at a relatively low speed for 4 to 5 minutes. You should see the mixture increase in volume and begin to notably thicken.
- Add the mascarpone in thirds, each time incorporating on lower speeds for 30 to 60 seconds. It doesn't need to be flawlessly mixed.
- Begin the assembly. Prepare your chosen tray. This recipe presumes you will do it in two stages.
- Pour 240g of the coffee mixture in a suitable bowl. Take half the Savoiardi. Dunk the Savoiardi only on the non-sugared side. Then turn upside down and place in the tray. Repeat with all biscuits. You should have a little coffee left over. Starting with the last biscuits you dunked, use a pastry brush to add all the remaining coffee to the biscuits in the layer.
- Carefully put half of the mascarpone mixture on top of the biscuits.
- Add the remaining 240g of coffee to the bowl. Repeat the dunking of the remaining biscuits.
- Add the remaining mascarpone cream.
- Refrigerate for at least 8 hours, ideally 24.
- Before serving dust with cocoa powder.
- Serve and enjoy!
Biscuit recommendations
- Matilde Vincenzi Vincenzovo Savoiardi/Ladyfinger biscuits
- Antico Borgo Savoiardi/Ladyfinger Biscuits
Nutritional info for a single portion (4 biscuits / 207g)
Energy - 593.4 kcal
Fat - 40.9g
Saturates - 27.3g
Carbohydrate - 46.8g
Sugars - 34.0g
Fibre - 0.5g
Protein - 8.9g
Salt - 1g
Weird Coffee Person Print: tenshundredsthousands.com/products/weird-coffee-person-joy-print
Tee: tenshundredsthousands.com/products/weird-coffee-person-joy-t-shirt
Sweatshirt: tenshundredsthousands.com/products/weird-coffee-person-joy-sweatshirt
Hoodie: tenshundredsthousands.com/products/weird-coffee-person-joy-hoodie
Videos mentioned:
- Our Tiramisu Series: youtube.com/playlist?list=PLxz0FjZMVOl3jkk4mwbl966TzmhMJdryz
- There Is No "World's Strongest Coffee": youtube.com/watch?v=8jAMOAmYCJI&t=774s
- The Magic of Salt in Coffee: youtube.com/watch?v=9PUWQQ-joKE&t=250s
Other Links:
Patreon: patreon.com/jameshoffmann
Limited Edition Merch: geni.us/TensHundredsThousands
Instagram: instagram.com/jimseven
Twitter: twitter.com/jimseven
My Books:
How to Make The Best Coffee At Home*: geni.us/howtomakethebestcoffee
The World Atlas of Coffee*: geni.us/atlasofcoffee
The World Atlas of Coffee Audiobook*: bit.ly/worldatlasofcoffeeaudio
The Best of Jimseven*: geni.us/bestofjimseven
Things I use and like:
My old glasses: bit.ly/boldlondon
My new glasses (Sept 2024 onwards): bit.ly/thenewglasses
My hair product of choice*: geni.us/forthehair
(*Affiliate links which may earn us a commission)
