Walnut and Chocolate Tiramisù

Tiramisù con noci e cioccolatto
Mario Matassa shares his recipe for this uplifting dessert that can be made with leftover cake!

Walnut Tiramisu Recipe


➤ PREPARATION 15 minutes

SETTING 3 hours in the fridge

This classic Italian dessert is served in most households in Italy some time over the festive season. Usually it is made with a base of savoiardi biscuits. But as an alternative, this is a great way for creating a simple and delicious dessert using some leftover cake – chocolate, sponge or fruit cake, or leftover panettone or pandoro all work equally well.


  • 4 medium free-range eggs
  • 110g sugar
  • 500g mascarpone
  • espresso coffee sweetened (approximately 2 cups)
  • leftover cake (approximately 400g)
  • 80g dark cocoa powder, unsweetened
  • 120g chopped walnuts


  1. Separate the eggs into two separate bowls. Pour half the sugar into each bowl. First, beat the yolks and sugar and then gradually add the mascarpone, beating until you have a thick and smooth creamy consistency – about 4 minutes. With a clean whisk, beat the egg whites and sugar for about 5 minutes until you have stiff peaks. Taking one spoonful at a time, gently incorporate the whites into the egg yolk mixture.
  2. You can serve this dessert however you please. Large glasses or wide-opening jam jars are fun and allow you to see the individual layers. Begin by filling the base with a layer of leftover cake. Press down gently to get an even layer about 1cm thick and drizzle a couple of tsp of coffee over the top to moisten. Top the cake with a couple of spoons of cream and a sprinkling of cocoa powder. Gently place another layer of cake over the top and again wet it lightly with coffee. Spoon more cream over the top. Finish with a good sprinkling of cocoa powder, the chopped walnuts and a few small cubes of cake. Refrigerate for about 2-3 hours or overnight before serving.

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