A “pick me up” that never lets you down
Lazy Day Tiramisu
The Story
I’ve been to Italy more than 20 times—cities, towns, villages—and if there’s one dessert that follows you from region to region, it’s tiramisu. I’ve tried dozens, maybe hundreds of versions. Some were refined, others rustic, but all had that rich, creamy, espresso-soaked magic.
The name tiramisu roughly translates to “pick me up,” and believe me, this does just that—whether you’re tired, grumpy, or just need a little joy. Over time, I created this fast version that hits all the right notes without fussing too much.
What makes it mine? I swap out the traditional coffee liqueur for whatever feels right. I’ve tried brandy (good), Kahlúa (better), but my favorite by far is Baileys. And I always use good coffee—my bean-to-cup machine sees to that.
Little trick? I skip the biscuit dunking. I spoon the coffee over the ladyfingers, then pour the rest underneath—less mess, more flavor. This version is light on sugar too, but still rich and indulgent. And no matter how much I make, it never lasts more than a day.
Ingredients
For the stock & soup base:
· 568ml double cream
· 250g mascarpone cheese
· 5 tbsp golden caster sugar (adjust to taste)
· 75ml Baileys, coffee liqueur, or brandy
· 300ml strong coffee (espresso or good-quality brewed)
· 175g sponge fingers (ladyfingers)
· 25g dark chocolate
· 2 tsp cocoa powder
· 1 tsp good-quality vanilla extract
For the egg-lemon mixture (avgolemono):
Optional finishes:
instructions / method
1. Make the cream layer
Pour the double cream into a mixing bowl (hand or stand mixer). Begin beating until soft peaks start to form. Add the vanilla and sugar. Once the peaks start holding well, add the mascarpone slowly and beat just until fully combined. You should end up with a thick, creamy consistency.
2. Layer the base
Place the sponge fingers in your serving dish. Spoon coffee over the top of the biscuits to moisten them evenly, then pour any remaining coffee around the base so they absorb from below.
3. Build the tiramisu
Spread half of the cream mixture over the biscuits. Grate most of the dark chocolate over the cream. Add another layer of soaked biscuits, then the rest of the cream.
4. Finish and chill
Cover and chill in the fridge for at least 4 hours, or overnight if you can wait. Before serving, dust with cocoa powder and grate over the remaining chocolate.
TO SERVE
- I often only put one layer of biscuits, and a tick layer of cream, then sprinkle caocao powder on top, it's still nice but if you want, go for two layers.
I ALWAY make a double dose of this, one is never enough.
George's Notes
This dessert may be called a pick-me-up, but it’s really a slow-down. Spoon in hand, fridge door slightly ajar—it’s the kind of indulgence that doesn’t need ceremony. Just flavor, memory, and that last bite you hope no one saw you steal.
This recipe is featured in my book Comfort and Cravings, with some additional tips and tricks. enjoy