| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Mascarpone (500g) | kg | — | ||
| Ladyfinger Biscuits (Savoiardi) | kg | — | ||
| Eggs (large) | kg | — | ||
| Caster Sugar | kg | — | ||
| Espresso (strong, cooled) | liter | — | ||
| Marsala Wine / Coffee Liqueur | liter | — | ||
| Cocoa Powder | kg | — |
Professional Tips for Accurate Costing
- Tiramisu improves with 24–48h of refrigeration — ideal for pre-event preparation.
- Use Savoiardi ladyfingers (not sponge fingers) for better espresso absorption without disintegrating.
- Good-quality mascarpone is non-negotiable — inferior product separates and creates a watery dessert.
- Soak ladyfingers briefly (2–3 seconds per side) — over-soaking leads to a soggy, collapsing dessert.
- Dust cocoa powder immediately before service, not during preparation, to prevent absorption and discolouration.
Frequently Asked Questions
A classic tiramisu using quality ingredients (real mascarpone, fresh eggs, good espresso) costs approximately €0.90–1.60 per portion at 100–120g serving. Selling at €7–10 gives an excellent 15–22% food cost.
A standard GN 1/1 tray (530×325mm, 100mm deep) yields approximately 24–30 generous portions at 120g each, or up to 40 smaller portions at 80g for a tasting menu.
Traditional tiramisu uses raw egg yolks whisked with sugar. For large-scale catering, use pasteurised eggs or substitute with a sabayon (eggs cooked over a bain-marie to 70°C) to meet food safety requirements.
Tiramisu keeps well for 3–4 days refrigerated and 2–3 months frozen (without cocoa dusting). Make 1–2 days ahead for optimal texture — the mascarpone cream and ladyfingers meld together beautifully.