Gordon Ramsay Tiramisu Recipe

The First Time I Screwed This Up…

The first time I made tiramisu, I did everything wrong.
I soaked the ladyfingers until they turned to sludge.
My cream was a sad, runny mess because I overbeat it.
And to top it off, the whole thing collapsed into a puddle by the time I tried to serve it.

That’s when I realized: tiramisu isn’t just about “throw it in a pan and chill.”
It’s about control — just enough dip, just enough whip, just enough chill.

Following Gordon’s system — crisp ladyfingers, silky mascarpone, bold coffee kick — finally got me a tiramisu that held its shape, hit hard with flavor, and actually looked like it belonged on a restaurant table.

Here’s exactly how to pull it off.

Why This Works (And Where Most Go Wrong)

Most people crash and burn because they:

• Soak the ladyfingers too long — you end up with coffee soup.
• Beat the cream too much or too little — wrong texture either way.
• Use cold mascarpone straight from the fridge — it clumps.
• Skip the resting time — tiramisu needs to chill and set.

Gordon’s approach:

• Whip cream until stiff, then gently fold in mascarpone.
• Quick-dip the ladyfingers — fast in, fast out.
• Layer cleanly and chill long enough for flavors to meld and structure to hold.

Ingredients That Actually Matter

• 355ml heavy whipping cream — cold
• 225g mascarpone cheese — room temperature (makes folding easier)
• 67g granulated sugar — sweetens just enough without killing the espresso bite
• 1 tsp vanilla extract — rounds the flavor
• 355ml cold espresso — strong and bold
• 3 tbsp coffee liqueur — optional but adds depth (Kahlua is great)
• 1 package ladyfingers — dry, not soft sponge cake
• Cocoa powder — for dusting

Mistakes to Avoid:

• Don’t soak ladyfingers — quick dip only.
• Don’t overwhip the cream after adding mascarpone — fold gently.
• Don’t skimp on chilling — overnight = ultimate flavor.

How To Make Gordon Ramsay Tiramisu

First, whip the heavy cream.
Pour it into a mixing bowl.
Beat on medium speed, gradually adding sugar and vanilla.
Stop once you hit stiff peaks — the cream should hold its shape when you lift the beaters.

Now, fold in the mascarpone.
It needs to be room temp so it blends smooth, not lumpy.
Use a spatula, not the mixer — fold gently until silky.

In another shallow dish, mix your cold espresso with the coffee liqueur (if using).

Now the critical part: dipping the ladyfingers.
Dip each one fast — literally 1 second per side.
You want them to absorb just a little coffee, not fall apart in your hands.

Lay a full layer of dipped ladyfingers into an 8×8 inch (20x20cm) dish.
Spread half the mascarpone cream over the top.

Repeat: another layer of dipped ladyfingers, then the remaining cream.

Smooth the top, then dust generously with cocoa powder through a fine sieve.

Cover tightly and chill in the fridge for at least 3–4 hours, but honestly?
Overnight makes it 10x better. Everything melds, the ladyfingers soften, the coffee and cream fuse — absolute magic.

What Gordon Ramsay Says About This Dish

“Simple ingredients demand perfect technique.”
Tiramisu isn’t complicated — but it shows every mistake clearly if you rush it.

“Work quickly but don’t panic.”
Dip fast. Fold gently. No rushing, but no dithering either.

“Let the fridge do the work.”
Chilling transforms good tiramisu into unforgettable tiramisu.

“Dust like a chef, not a snowstorm.”
Even cocoa dusting — not piles — makes it look professional.

What I Got Wrong (And How I Fixed It)

• Oversoaked ladyfingers: Now I dip quickly — less than a second per side.
• Lumpy cream: Now I bring mascarpone to room temp before folding.
• Weak coffee flavor: Now I use strong espresso — not regular coffee.
• Served too soon: Now I always chill at least overnight if I can.

Variations That Actually Work

• Swap coffee liqueur for rum if you want a slightly sharper kick.
• Add dark chocolate shavings between layers for extra texture.
• Use orange zest in the cream for a lighter, fresher twist.

⚠️ Don’t use soft sponge cake instead of ladyfingers — it falls apart instantly.

Pro Tips That Change The Game

• Use cold cream for best whipping structure.
• Room temp mascarpone folds smoother — no clumps, no streaks.
• Use real espresso, not instant, for bold flavor.
• Chill covered tightly so no fridge smells mess with your dessert.

Storage + Leftover Moves

• Fridge: Keep covered, lasts 2–3 days (if you’re lucky it lasts that long).
• Freezer: You can freeze slices individually wrapped — eat slightly thawed for a tiramisu “ice cream” effect.
• Reheat: Never. This is a cold dessert.

FAQs

Q: Can I make tiramisu without alcohol?
A: Absolutely — just skip the coffee liqueur. It’s still incredible.

Q: Can I make it ahead?
A: 100% — it’s even better the next day.

Q: How stiff should the whipped cream be?
A: Stiff enough that peaks hold when you lift the beaters — but not overbeaten into butter.

Q: Do I have to use espresso?
A: Best flavor, yes. But very strong brewed coffee works in a pinch.

Q: Can I double the recipe?
A: Totally. Just use a bigger dish and maybe add an extra hour of chill time.

Try More Recipes:

• Gordon Ramsay Scotch Pancakes Recipe
• Gordon Ramsay Salmon Cakes Recipe 
• Gordon Ramsay Vanilla Cupcakes Recipe