Jamie Oliver Tiramisu Recipe

This Jamie Oliver Tiramisu Recipe is a dreamy, chocolate-laced twist on the classic Italian dessert. It’s creamy, rich, and loaded with deep coffee flavor, with a soft citrus finish that adds just the right brightness. I made this for a weekend dinner party, and honestly, the way the layers melt together is magic. Everyone went back for seconds. (inspired by Jamie Oliver)

Ingredients Needed

For the Ganache:

• 200 ml double cream
• 100 g quality dark chocolate (70%), plus extra to serve
• Pinch of sea salt

For the Base:

• 100 g sponge fingers
• 150 ml hot, strong, sweetened coffee
• 50 ml Vin Santo or sweet sherry

For the Cream Layer:

• 500 g ricotta cheese
• 250 g mascarpone cheese
• 1 teaspoon vanilla bean paste
• 3 tablespoons runny honey

For Topping:

• 1 orange or clementine (zest only)
• Extra dark chocolate, for shaving

How To Make Jamie Oliver Tiramisu

Make the Ganache:
Start by pouring the double cream into a saucepan and bringing it to a gentle simmer over medium heat. Once it’s warm and just starting to bubble, toss in a pinch of sea salt. Break up your dark chocolate and drop it in, stirring gently until everything melts into a smooth, thick ganache. Remove from the heat and set aside to cool slightly.

Layer the Base:
Grab a 20cm x 30cm dish and lay down a tight layer of sponge fingers. While your coffee is still hot, pour it slowly and evenly over the sponge fingers so they soak it up nicely. Drizzle over the Vin Santo or sweet sherry—it’ll add depth and a subtle sweetness.

Add the Ganache:
Pour the chocolate ganache over the soaked sponge fingers. Use the back of a spoon to spread it gently, making sure it’s an even layer. This is the indulgent middle that makes every bite luxurious.

Whip the Cream Layer:
In a food processor, combine the ricotta, mascarpone, vanilla bean paste, and honey. Blend until the mixture is smooth and creamy. This layer is like silk—it’s light but still rich, and the honey gives it a warm sweetness.

Assemble and Chill:
Pour the creamy mixture over the ganache and gently smooth the top. Cover the dish and let it set in the fridge for at least 2 hours. I left mine overnight and it was even better the next day.

Finish and Serve:
Right before serving, finely grate orange or clementine zest over the top for a fragrant citrus kick. Add a good dusting of shaved dark chocolate to finish. Total heaven.

Why I Love This Recipe

I whipped this up for a casual dinner party and it totally stole the show. It’s rich but not too heavy, with that beautiful contrast of bitter chocolate and sweet citrus. I also love how it doesn’t rely on raw eggs like some traditional tiramisus—just creamy cheese, honey, and vanilla. It’s become my go-to when I need something special but don’t want to stress.

Recipe Tips

• Use Quality Ingredients: Choose the best chocolate, mascarpone, and ricotta you can—it really makes a difference.
• Don’t Oversoak: Quickly dip the sponge fingers to avoid a soggy base.
• Chill Overnight: The texture and flavor improve dramatically if you let it set overnight.
• Swap the Booze: Try Marsala, dark rum, or even coffee liqueur if you don’t have Vin Santo.
• Make It Egg-Free: No raw eggs in this recipe—great for those avoiding them.

How To Store This Jamie Oliver Tiramisu Recipe

At Room Temperature

Don’t leave tiramisu out for more than 2 hours—it’s a dairy-rich dessert that needs to stay cool.

In the Fridge

Keep leftovers in an airtight container for up to 4 days. The flavors get better as they sit!

In the Freezer

Yes, you can freeze it! Wrap portions tightly and store for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Facts (per serving)

• Calories: 392
• Carbs: 24g
• Protein: 5.7g
• Fat: 30g
• Sugar: 14g
• Fibre: 0.2g
• Sodium: 206mg

Let’s Answer a Few Questions!

How do you keep tiramisu from getting soggy?
Lightly dip the sponge fingers into coffee—don’t let them soak too long.

Can you use Philadelphia instead of mascarpone?
Totally! Cream cheese like Philadelphia can sub in a pinch, though the flavor’s slightly tangier.

Should tiramisu be made the day before?
Yes! Making it a day ahead lets the flavors deepen and the texture firm up.

What can I use instead of sponge fingers?
Vanilla wafers or even slices of pound cake can work in a pinch.

How strong should the coffee be?
Brew it strong—like espresso or dark roast—to make sure the coffee flavor comes through.

Try More Recipes:

• Jamie Oliver Gluten-Free Apple Crumble
• Jamie Oliver Gluten-Free Strawberry And Raspberry Crumble
• Jamie Oliver Apple And Rhubarb Crumble