This Gordon Ramsay tiramisu is an eggless, no-bake dessert layered in individual pots with mascarpone cream, Marsala, and coffee-soaked sponge fingers. It uses condensed milk instead of eggs for a silky filling. The whole thing comes together in about 20 minutes and serves 6.
Gordon Ramsay published this version in his Quick & Delicious cookbook, and the twist is the condensed milk. It replaces the traditional egg yolk custard base, so there’s no tempering and no raw egg risk. That single swap makes the filling smoother and the prep far quicker.
The sponge fingers need a fast dip in the coffee, not a long soak. If they sit too long, they break apart and turn the layers to mush. A quick pass of one to two seconds per side keeps them firm enough to hold structure while still carrying strong coffee flavour.
Gordon Ramsay Tiramisu Recipe
Course: DessertsCuisine: BritishDifficulty: Easy6
20
minutes415
A no-bake, eggless tiramisu layered in individual pots with a creamy filling over coffee-soaked sponge fingers.
Ingredients
- For the coffee soak
450ml cold black coffee
50ml coffee liqueur
- For the mascarpone cream
250g mascarpone cheese
50ml condensed milk
250ml double cream
100ml Marsala wine
- For assembly
18 sponge finger biscuits
40g dark chocolate (80% cocoa solids)
1 tbsp good-quality cocoa powder, to serve
Directions
- Pour the coffee into a shallow tray and mix in the coffee liqueur. If using hot coffee, chill it in the freezer or stir in a couple of ice cubes until cool.
- Whisk the mascarpone and condensed milk in a bowl until smooth. In a separate bowl, beat the double cream with an electric whisk until firm peaks form, stir in the Marsala, then fold the cream into the mascarpone mixture.
- Dip 9 sponge fingers one at a time into the coffee for a few seconds. Break each in half and place 3 halves in the bottom of six serving glasses. Grate a layer of dark chocolate over the fingers and add 2 tablespoons of mascarpone cream to each glass.
- Before serving, use a small tea strainer to dust cocoa powder over the surface. For best results, refrigerate for 1 to 2 hours before serving.
- Dip the remaining 9 sponge fingers into the coffee one at a time. Break them in half, add 2 halves to each glass, grate the rest of the chocolate over them, and top each glass with the remaining mascarpone cream.
FAQs
Can I make this tiramisu without alcohol?
Yes, skip the Marsala and coffee liqueur entirely and add an extra 150ml of strong coffee to the soak tray. The coffee carries enough bitterness to balance the sweet cream on its own. Stir 1 teaspoon of vanilla extract into the mascarpone mix to fill the flavour gap the wine leaves behind.
Why does this recipe use condensed milk instead of eggs?
Condensed milk gives the cream base its sweetness and body without the food safety concerns of raw egg yolks. Traditional tiramisu relies on a sabayon, which needs careful heating over a bain-marie to pasteurise properly. Condensed milk skips that step completely, which is why the prep time drops to under 20 minutes.
How far ahead can I assemble these tiramisu pots?
Up to 24 hours in the fridge works well, and the flavours actually improve with the extra time. Beyond that, the sponge fingers absorb too much moisture and lose the texture contrast you want between soft cream and firm biscuit. Cover each glass tightly with cling film so the cream doesn’t pick up any fridge odours.
What can I use instead of sponge finger biscuits?
Savoiardi are the traditional choice and work identically since they’re the same biscuit by another name. Sponge cake cut into strips absorbs coffee faster, so dip for less than a second or the layers collapse. Avoid shortbread or digestives because their butter content blocks coffee absorption almost entirely.
What type of chocolate works best for grating?
80% cocoa solids gives the sharpest contrast against the sweet mascarpone cream. Milk chocolate melts too quickly under your grater and clumps instead of falling in fine shavings. If you enjoy layered chocolate desserts, Gordon’s chocolate mousse with dark chocolate uses a similar high-cocoa approach.
Can I serve this at a dinner party alongside other no-bake desserts?
Tiramisu pots work perfectly on a dessert table because they’re already portioned and need no last-minute plating. The coffee and Marsala profile pairs well with something lighter and fruit-forward to give guests a contrast. A panna cotta with pomegranate glaze sits well next to it without competing.
I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.