Hairy Bikers tiramisu layers coffee-soaked sponge fingers and crushed amaretti with a rum-spiked mascarpone custard, finished with shaved 85% dark chocolate. It serves 6 with no oven needed, and takes about 20 minutes of hands-on work plus several hours of chilling.
This comes from Our Family Favourites (2024), the book Si King completed as a tribute to Dave Myers. Si and Dave swap the traditional brandy for rum because they feel it pairs better with the coffee and chocolate. They also add Marsala wine for a second layer of warmth.
The step most people rush is dipping the sponge fingers. Si and Dave say to dip them “quite briefly” because oversoaked fingers collapse into mush. They also stand the fingers on their sides in the dish, which squeezes more in and gives the pudding extra height.
Hairy Bikers Tiramisu
Course: DessertCuisine: BritishDifficulty: Easy6
servings20
minutes710
kcalA no-bake Italian pudding from one of the last books Si and Dave worked on together. The mascarpone custard is lightened with whisked egg whites folded through, then layered over amaretti crumble in an 18 x 24cm dish.
Ingredients
75g dark chocolate, preferably at least 85% (see method)
250ml very strong coffee
2 tbsp rum
1 tbsp Marsala wine
18–24 sponge fingers (Savoiardi)
100g amaretti biscuits
500g mascarpone
3 eggs, separated
50g icing sugar
Directions
- Prepare the chocolate: Break up the chocolate and either cut it into very fine shards with a sharp knife or put it into a food processor and blitz until fine. This is easier and much less messy than grating it. Set the chocolate aside.
- Dip and layer the sponge fingers: Put the coffee in a bowl with the rum and Marsala. Dip the sponge fingers into the coffee mixture quite briefly, you don’t want them to absorb so much liquid that they go soggy, then use them to line the base of a rectangular dish; 18 x 24cm is about right. Arrange the sponge fingers on their sides so you can squeeze more in, and this also gives more height to the pudding.
- Add the amaretti: Crumble up the amaretti and sprinkle them over the sponge fingers. Sprinkle some of the chocolate over the amaretti.
- Make the custard: Put the mascarpone in a bowl. Beat it with the egg yolks and sugar until smooth. Whisk the egg whites to the stiff peak stage, stopping short of them becoming very dry, then fold them into the mascarpone mixture. Make sure the egg whites are thoroughly incorporated, leaving no streaks. Spread this custard over the sponge fingers and amaretti, then sprinkle the rest of the chocolate on top.
- Chill: Cover and leave to chill in the fridge for several hours before serving.
Notes
- Calories: Dark chocolate 75g (~435) + coffee 250ml (~5) + rum 30ml (~65) + Marsala 15ml (~25) + sponge fingers ×21 (~735) + amaretti 100g (~480) + mascarpone 500g (~2,095) + eggs ×3 (~234) + icing sugar 50g (~200) = ~4,274 kcal total ÷ 6 servings = ~712 kcal → 710 kcal per serving. No calories listed on the official site.
FAQs
Why use rum instead of brandy?
Rum has a sweeter, more caramel-like character than brandy, which blends into coffee rather than cutting through it. Brandy can taste sharp against the bitterness of strong espresso, while rum smooths it out. The 2 tablespoons are enough to add depth without making it boozy.
The Marsala is doing different work alongside the rum. It adds a nutty, slightly oxidised note that’s traditional in Italian tiramisu. Together, rum and Marsala give you two layers of warmth that brandy alone wouldn’t provide. Dark rum works particularly well, though Si and Dave don’t specify a type.
Why add amaretti as well as sponge fingers?
Most tiramisu recipes use only sponge fingers, so every bite is soft on soft. Si and Dave layer crumbled amaretti over the top of the soaked fingers, which adds an almond bitterness that cuts through the rich mascarpone.
Crumble them by hand rather than crushing to a fine dust. You want irregular pieces so some bites have a noticeable snap while others dissolve into the custard. It’s the textural contrast between crisp amaretti and pillowy mascarpone that makes this version stand out.
How long should I chill the tiramisu?
Si and Dave say “several hours,” which in practice means at least 4. Overnight is even better because the coffee soaks fully into the sponge fingers and the custard firms enough to hold its shape. The chocolate on top sets in the cold too, giving a slight snap when you break through.
If you serve it too early the layers slide apart and the custard runs. I make mine the morning before a dinner party so it has a full day in the fridge. Cover tightly with cling film to stop it picking up other smells.
Does this contain raw eggs?
Yes. The egg whites are whisked raw to stiff peaks, then folded into the mascarpone. This is traditional in Italian tiramisu and gives the custard its light, mousse-like texture rather than a dense, heavy set.
If you’re concerned, use pasteurised eggs from the supermarket. Pregnant women, young children and anyone with a weakened immune system should avoid raw eggs entirely. You could skip the whites and just beat the yolks with mascarpone and sugar for a denser but still good result.
Can I make this without alcohol?
Leave out the rum and Marsala and add an extra tablespoon of strong coffee to make up the lost liquid. The tiramisu will taste cleaner and more coffee-forward, which some people actually prefer.
A teaspoon of vanilla extract stirred into the mascarpone adds warmth in place of the spirits. This also makes it suitable for children, though the strong coffee means it’s not ideal for younger ones close to bedtime. For other no-bake puddings, the Hairy Bikers cinnamon swirls make a good contrast if you want something baked and buttery alongside.
How do I store leftover tiramisu?
Keep it covered in the fridge for up to 3 days. The flavour deepens on the second day as the coffee soaks through and the amaretti soften into the custard. Leftovers often taste better than the first serving.
Don’t freeze it. The mascarpone goes grainy and the whisked egg whites lose their airy texture once thawed. This is a make-it-fresh pudding, which is fine since it takes 20 minutes to assemble and the only waiting is the chill time.
