Christmas, Recipes, Food Blogged by: Recipearce 30 Nov 2021

Traditional Tiramisu

Move over Pavlova - Tiramisu is in town. Level up your dessert game with this easy to whip up, traditional Italian favourite.
It's light, fluffy and oh-so-moreish! 


  • 2 cups of freshly brewed espresso
  • 1 cup of Baileys
  • 3 eggs
  • 400g of creme fraiche
  • 400mL of thickened cream
  • 4 tablespoons of sugar
  • 1 lemon
  • 1/2 teaspoon of vanilla paste/extract
  • 440g packet of Savoiardi biscuits
  • Cacao powder for dusting over the top
  • Dark chocolate for grating over the top


  • Whisking attachment on mixer or hand whisk
  • Zester
  • Baking tray
  • Sieve

Prep and cooking time: 20 mins, then leave in fridge overnight to set


  • 1. Add 2 cups of freshly brewed espresso to 1 cup of Baileys (go alcohol free too if you like!), give a mix and set aside.
  • 2. Separate 3 eggs and add 3 egg whites into a whisking bowl
  • 3. In a separate bowl, add 3 egg yolks 400g creme fraiche and 400mL of thickened cream
  • 4. Add 1 tablespoon of sugar to your whisking bowl with egg whites
  • 5. Add 3 tablespoons of sugar to your cream mixture 
  • 6. Whisk egg whites into soft peaks and pour into a mixing bowl
  • 7. Add cream mixture into whisking bowl along with the zest of 1 lemon and 1/2 teaspoon of vanilla and then whisk till its nice and fluffy
  • 8. Add whipped cream mixture and whipped egg whites together and fold gently
  • 9. Lay your Savoiardi biscuits in the espresso/Baileys mix lengthways so the bottom half gets covered, drip off the cues and lay in a tray
  • 10. Once the bottom of the tray is covered in biscuits, cover in a layer of the cream mixture and spread evenly across, then repeat with another layer of Savoiardi biscuits over the top, then top with another layer of cream
  • 11. Dust some cacao powder and grate dark chocolate over the top
  • 12.  Wrap in cling film and leave in your fridge overnight to set
  • 13. Serve the next day!
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Charlestown Square
30 Pearson Street
Charlestown NSW 2290
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