not 100 hour tiramisu

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I love tiramisu. I must have made it 100 times. But I haven’t made a 100 hour tiramisu.

…and I still haven’t. This one is about 50 hours, which sounds better than “two days”.

This is not a classic tiramisu. Not even slightly authentic. Nope. Not a bit. It’s a creamy coffee flavoured sponge cake, that’s about it. It’s a long-rested, structured dessert that borrows the bones of tiramisu, adds caramel, leans into texture, and gives everything time to calm down and get to know each other.

This version is inspired by one of Alvin Zhou’s famous dishes where he takes his time to recreate a classic, then interpreted (and improvised) by Barry Lewis, and finally rebuilt again by me.

  • First hand: Alvin Zhou’s original 100 Hour Tiramisu – beautiful, cinematic, and deliberately vague.
  • Second hand: Barry’s attempt – thoughtful, slightly chaotic, and openly improvised.
  • Third hand: This version – written down properly, using shop-bought mascarpone, and designed to be cooked without pausing YouTube every 20 seconds.

What follows is a practical, human-readable recipe that keeps the spirit of the original. This is a make-ahead dessert in the truest sense. The waiting isn’t a gimmick, it’s what makes the final result work.

You’ll make:

1. A giant ladyfinger-style (savoiardi) sponge
2. A Marsala caramel
3. A coffee soak
4. A mascarpone cream filling
5. A layered tiramisu that rests for two days

Optional but fun:

* Butter toffee crunch for serving

If you want to see where I’m coming from, here’s Alvin Zhou’s version:

And Barry Lewis’s interpretation of that:

So the result?

After two days, the tiramisu slices cleanly and holds together. The sponge is soaked but not soggy, the cream is set but light, and the caramel adds a super sweetness that goes a touch too far for my liking. Plus a little crunch.

It doesn’t taste like a classic tiramisu. The coffee is there, but it shares the stage with mascarpone, cocoa, chocolate and caramel. Different, and worth a go.

Print Recipe
Prep Time 1 hour
Resting time 2 days
Total Time 2 days 1 hour
Course Dessert
Cuisine Italian

Ingredients
  

For the giant ladyfinger sponge:

  • 6 large eggs separated
  • 150 g caster sugar
  • 150 g plain flour
  • Icing sugar for dusting

For the mascarpone cream:

  • 500 g mascarpone
  • 6 egg yolks
  • 150 g caster sugar
  • 500 ml double cream
  • Pinch of salt

For the coffee soak:

  • 300 ml strong espresso
  • 2 tbsp caster sugar
  • 2 tbsp Marsala wine

For the marsala caramel:

  • 250 g caster sugar
  • 3 tbsp Marsala wine
  • 50 g butter
  • 4 tbsp double cream
  • ½-1 tsp sea salt to taste

To top:

  • Cocoa powder
  • Dark chocolate finely grated

For the butter toffee crunch:

  • 150 g caster sugar
  • 50 g butter

Instructions
 

For the sponge:

  • Heat the oven to 180°C (160°C fan). Line a large rectangular baking tray.
  • Whisk the egg whites to soft peaks, gradually adding half the sugar.
  • In a separate bowl, whisk the yolks with the remaining sugar until pale and ribbon-thick.
  • Gently fold the yolks into the whites.
  • Sift over the flour and fold carefully until just combined.
  • Spread evenly into the tray.
  • Dust generously with icing sugar.
  • Bake for 20–25 minutes, until set with a lightly crackled top.
  • Cool completely, then refrigerate overnight.
  • This isn’t meant to be light and fluffy. A slightly dense sponge works better once soaked.

For the Marsala Caramel:

  • Heat the sugar gently in a saucepan until fully melted and amber.
  • Carefully whisk in the Marsala (it will seize, keep going).
  • Add the butter, then the cream.
  • Simmer briefly until smooth and glossy.
  • Stir in the salt and set aside to cool.

For the coffee soak:

  • Stir everything together until the sugar dissolves.
  • Taste; it should be strong, sweet, and unapologetic.

For the mascarpone cream filling:

  • Whisk the cream to firm peaks - you're going to let this down with the mascarpone mix shortly, so overmix it slightly.
  • Whisk the egg yolks, salt and sugar until thick, pale and fluffy. Whisk in the mascarpone until smooth.
  • Gently fold in the whipped cream until thick but spreadable. It should hold its shape, not slump.

To assemble:

  • Cut the sponge into sheets to fit your chosen dish.
  • Lightly pour some coffee soak into the base of the dish.
  • Add the first sponge layer and brush generously with coffee soak.
  • Drizzle over Marsala caramel.
  • Dust with cocoa and a little grated chocolate.
  • Dollop and spread a thick layer of mascarpone cream.
  • Add a second sponge layer and repeat the soaking.
  • Finish with more cream, cocoa powder, and chocolate. Cover tightly and refrigerate for 2 days.

For the butter toffee crunch:

  • Melt the sugar to an amber caramel.
  • Stir in the butter.
  • Pour onto a lined tray and leave to cool.
  • Smash into shards and sprinkle over just before serving.

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