This homemade tiramisu costs £5.27 total and makes 9 generous portions — just 58p each. It uses homemade mascarpone made from double cream and lemon juice, which saves money versus buying it ready-made. You need to start the day before (the mascarpone sets overnight), but active time is only about 45 minutes. No baking required.
A restaurant tiramisu in the UK will set you back anywhere from £7 to £9 per portion. A decent supermarket version — Tesco's own, for instance — costs around £3.50 for two servings. This recipe makes nine proper, generous portions for £5.27 total. That is 58p each. And because it uses homemade mascarpone instead of a shop-bought tub, the quality is better than most things you will find on a supermarket shelf.
I will be honest — I had never made tiramisu before this. It sounded fancy and a bit fiddly, and I always assumed it needed expensive ingredients. The mascarpone alone from Tesco costs around £2 for a 250g tub, and most recipes call for 500g. Making your own from double cream and a tablespoon of lemon juice costs considerably less and takes about ten minutes of actual work. That swap is where a lot of the savings come from.
The one thing you need is time — the mascarpone needs to set in the fridge overnight, and the assembled tiramisu wants at least two hours (ideally overnight again) before serving. Plan ahead and this is genuinely one of the most impressive things you can make for under £6.
Why This Works (And Why Homemade Mascarpone Saves You Money)
A 250g tub of Tesco mascarpone costs around £1.75–£2.00. Most tiramisu recipes need 350–400g of it, so you would be looking at roughly £3 just for the mascarpone. Making your own from 450ml of double cream (which costs around £2.25 at Tesco for a 600ml carton, so you are using most of it) produces about 350–400g of finished mascarpone and costs somewhere around £1.70 in cream — a saving of over £1 on that ingredient alone.
The sponge fingers are the other ingredient worth knowing about. Tesco own-brand sponge fingers (200g, about 20 fingers) cost £1.40. That is enough for two full layers in a standard dish. You do not need a premium brand — the sponge fingers are going to be soaked in espresso regardless, so the texture difference between budget and premium disappears completely once they are assembled.
One reader question that comes up a lot: do I have to use espresso, or can I use regular instant coffee? Strong instant coffee works perfectly well. Brew it much stronger than you would drink it — about three heaped teaspoons per cup — and let it cool completely before using. The sponge fingers absorb the coffee flavour regardless of whether it came from an espresso machine or a jar of Nescafé. If anything, a strong dark instant coffee like Kenco Rich or Nescafé Gold Blend gives a deeper flavour than a lighter espresso roast.
Full Cost Breakdown — Every Ingredient Priced
| Ingredient | Amount Used | Shop | Cost |
|---|---|---|---|
| Double cream (for mascarpone) | 450ml | Tesco 600ml carton | £2.25 (used: ~£1.70) |
| Double cream (for filling) | 350ml | Remaining from same carton | ~£1.17 (split from above) |
| Total double cream (one 600ml carton) | 800ml total | Tesco | £2.87* |
| 4 large eggs (yolks only) | 4 yolks | Tesco 6-pack | 42p |
| Caster sugar | 100g | Tesco 1kg bag | 12p |
| Vanilla extract | 1 teaspoon | Tesco | 12p |
| Espresso / strong coffee | 1½ cups | Instant coffee from tin | 15p |
| Sponge fingers (20 fingers) | 200g pack | Tesco own brand | £1.47 |
| Cocoa powder | 1 tablespoon | Tesco | 12p |
| TOTAL (9 servings) | £5.27 | ||
| COST PER SERVING | 58p | ||
Ingredients
For the homemade mascarpone:
- 450ml double cream
- 1 tablespoon lemon juice
For the filling:
- 350ml double cream
- 4 large egg yolks
- 100g caster sugar
- 1 teaspoon vanilla extract
For assembling:
- 1½ cups strong espresso or very strong instant coffee (cooled)
- 20 sponge fingers (one 200g pack)
- 1 tablespoon cocoa powder (for dusting)
You will also need: a piece of muslin cloth, cheesecloth, or a clean tea towel; a sieve; a 6×9 inch baking dish (approximately 15×23cm); a heatproof bowl for the egg yolks; and a saucepan.
Step-by-Step Method
Stage 1: Make the Mascarpone (Do This the Night Before)
Pour 450ml of double cream into a saucepan and place it over a medium heat. Watch it carefully — you want it to reach a gentle simmer (small bubbles appearing at the edges and the surface just beginning to shimmer) but not a rolling boil. This takes about 4–5 minutes.
Once simmering, add one tablespoon of lemon juice and stir immediately. You will see the cream thicken almost straight away. Turn the heat to its absolute lowest setting and keep stirring for another 2 minutes. To test if it is ready, dip a spoon into the cream and run your finger across the back — the line should hold cleanly and the cream should not run back. That is your mascarpone done.
Set a sieve over a bowl and lay your muslin cloth or clean tea towel inside it. Pour the warm cream through the cloth. Leave it to strain and cool for 30 minutes — a small amount of liquid (whey) will drip through, which is normal. After 30 minutes, gather the cloth, seal it, and put the bowl in the fridge overnight. By morning it will be thick, smooth, and ready to use.
Stage 2: Make the Egg and Sugar Mixture
Crack four eggs and separate the yolks into a heatproof bowl. Add 100g caster sugar. Fill a saucepan with about 5cm of water and bring it to a gentle simmer, then set the bowl over the pan — making sure the bottom of the bowl does not touch the water. This is a bain-marie, and it gently cooks the egg yolks without scrambling them.
Whisk the yolks and sugar continuously over the simmering water for about 5 minutes. The mixture will start pale yellow and thin; it needs to become thick, pale, and creamy — almost like a custard that falls in a ribbon off the whisk. Once it reaches that consistency, remove it from the heat and set it aside to cool slightly. Add the teaspoon of vanilla extract and stir through.
Stage 3: Whip the Cream and Combine the Filling
Pour 350ml of double cream into a clean bowl and whip it with a hand whisk or electric mixer until it holds soft peaks — it should look thick and pillowy but not stiff or grainy. Do not over-whip or it will start to turn buttery.
Transfer the whipped cream to a large mixing bowl. Add your homemade mascarpone in two additions, folding gently with a spatula each time until fully combined. Then fold in the egg and sugar mixture a little at a time — this softens the whole filling and gives it that classic tiramisu lightness. If the mixture looks lumpy at any point, give it a brief whisk — it will come together quickly.
Stage 4: Assemble the Tiramisu
Brew your espresso or make very strong instant coffee and leave it to cool completely — warm or hot coffee will make the sponge fingers soggy within seconds rather than just soft. Pour it into a shallow bowl wide enough to dip the fingers into.
Take a sponge finger and dip it into the coffee for just 2–3 seconds per side — enough to absorb flavour and soften slightly, but not so long that it becomes completely waterlogged. Lay it in the bottom of your dish. Repeat until you have a complete single layer covering the base.
Spoon half the cream filling over the sponge finger layer and spread it evenly with a spatula or the back of a spoon. Then add a second layer of coffee-dipped sponge fingers on top. Finish with the remaining cream mixture, spreading it smooth and level across the top.
Dust the top generously with cocoa powder through a fine sieve or tea strainer for an even coating. Cover the dish with cling film and refrigerate for at least 2 hours — overnight is better and gives a much firmer, cleaner slice.
What If It Goes Wrong?
🟠 Mascarpone is grainy or lumpy after straining
This usually means the cream got too hot and started to separate unevenly. If it is slightly grainy, whisk it briefly once it has chilled — it will smooth out. If it is very grainy and watery, the cream boiled too hard. Start the mascarpone again with fresh cream, keeping the heat lower this time.
🟠 Sponge fingers went completely soggy and fell apart
They were in the coffee too long. The fix is quick dipping — 2 seconds each side maximum. If they have already gone mushy in the dish, the tiramisu will still taste fine but will not slice neatly. Next time, dip for less time or lay the fingers in and brush coffee on with a pastry brush instead.
🟠 Filling is too runny and will not hold shape
Either the cream was not whipped enough before folding, or the egg mixture was still warm when added. Pop the assembled tiramisu in the freezer for 30 minutes rather than the fridge — it will firm up enough to slice. For next time, make sure the egg mixture is fully cool before folding in.
🟠 Tiramisu tastes bland — not enough coffee flavour
The coffee was too weak. For a proper tiramisu flavour, it needs to be espresso-strength — much stronger than you would drink. If using instant, use three heaped teaspoons per cup, not the usual one. You can also brush extra coffee directly onto the top sponge layer once assembled before adding the final cream layer.
Common Mistakes
❌ Not planning ahead — the mascarpone must be made the night before. This is not a same-day recipe unless you buy ready-made mascarpone.
❌ Using cold eggs straight from the fridge — cold egg yolks do not whisk as well over the bain-marie. Let them sit at room temperature for 20 minutes first.
❌ Skipping the bain-marie — whisking egg yolks directly in a hot pan over the hob will scramble them. Always use a heatproof bowl over simmering water.
❌ Serving straight after assembling — the tiramisu needs at least 2 hours to firm up. Served immediately, it will be soft and will not hold a clean slice. Overnight chilling makes a significant difference to the texture.
❌ Over-whisking the cream — whip to soft peaks, not stiff peaks. Over-whipped cream becomes grainy and can make the filling look curdled once the mascarpone and egg mix are folded in.
Is This Worth Making?
Yes — with one condition. You need to make the mascarpone the night before. If you can plan that one step ahead, this is one of the most impressive budget desserts on the site. Nine portions for £5.27 is extraordinary value, and the result genuinely tastes better than most supermarket tiramisus I have tried. The cream is richer, the coffee flavour comes through properly, and the texture after overnight chilling is exactly right.
The homemade mascarpone step sounds more complicated than it is — it takes about ten minutes of active work and a tablespoon of lemon juice. If the idea of making your own cheese feels daunting, do not let it. You are essentially just heating cream and adding acid. The overnight fridge time does all the real work.
Storage and Freezing
Fridge: Covered with cling film, the tiramisu keeps well in the fridge for up to 3 days. The sponge fingers continue to absorb moisture as it sits, so by day two the texture is slightly softer but the flavour is actually better.
Freezer: Tiramisu can be frozen — but the texture changes noticeably on thawing. The cream layer becomes slightly denser and the sponge fingers softer. If you want to freeze individual portions, cut them first, wrap each in cling film, and freeze for up to one month. Thaw overnight in the fridge rather than at room temperature. It is perfectly edible but not quite as good as freshly made.
Individual portions: As noted in the original recipe, if you have leftover cream filling after assembling the main dish, spoon it into small glasses or ramekins with a few coffee-dipped sponge finger pieces. These individual tiramisus set well in the fridge and are a good way to use up every bit of the mixture. They also count as extra portions, bringing the per-serving cost down further.
If you enjoy making desserts from scratch on a budget, the coconut cake at 21p per slice is another recipe that looks far more expensive than it costs to make. And if you are planning a full meal with this tiramisu as dessert, the creamy individual chicken pies at 78p each make a proper main course for a similarly modest budget — the combination comes to well under £2 per head for two courses.
About the Author
Vinod Pandey researches and documents budget recipes from real UK home cooks. Every recipe on Baking on Budget is sourced from verified UK cooking sources, with ingredient costs checked against current Tesco, Aldi, and Lidl pricing. No guesswork — exact pence, every time.
Questions or corrections? Get in touch · LinkedIn
FAQ
Can I use shop-bought mascarpone instead of making my own?
Yes, absolutely. Use 350–400g of shop-bought mascarpone in place of the homemade version. Tesco own-brand mascarpone is around £1.75 for 250g, so you would need two tubs — adding roughly £3.50 to the total cost and bringing each serving up to around 90p. Still good value, just not quite as cheap as the homemade route.
Do I have to use espresso, or can I use instant coffee?
Instant coffee works perfectly well. Make it much stronger than you would drink — three heaped teaspoons per cup minimum. A dark roast instant like Nescafé Gold Blend or Kenco Rich works well. Let it cool completely before using. The sponge fingers absorb the flavour the same way regardless of the coffee source.
Can I add alcohol to this tiramisu?
Traditional tiramisu often includes Marsala wine or dark rum mixed into the coffee. If you want to add it, stir 2–3 tablespoons into the cooled coffee before dipping the sponge fingers. It adds a deeper, slightly boozy flavour but is not necessary for a good result. This recipe as written is alcohol-free and suitable for children.
Why does the mascarpone need to be made the night before?
After heating and straining, the mascarpone needs several hours in the fridge to reach the thick, smooth consistency needed for folding into the cream. If you try to use it warm or only partially chilled, it will be too runny and the filling will not hold its shape. Overnight chilling — roughly 8 hours — gives the best result.
Where is the cheapest place to buy sponge fingers in the UK?
Tesco own-brand sponge fingers (200g) cost £1.40–£1.47. Aldi and Lidl occasionally stock them in their Italian food ranges at a similar price. Some pound shops carry sponge fingers too — worth checking before the supermarket if you have one nearby. Avoid premium Italian savoiardi biscuits for a budget recipe — they cost two to three times as much and make no meaningful difference once soaked in coffee.
The one step to take before you close this page: check whether you have double cream and eggs in the fridge already. If you do, the mascarpone can be started tonight — and tomorrow evening you will have a proper tiramisu for under £6 that genuinely tastes like something you paid a lot more for.
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