Guest Recipe: Brawn’s Tiramisu with Doug Rolle

Celebrated East London eatery Brawn’s famous Tiramisu is to die for. Head Chef Doug Rolle has recently shown us how it comes together. We’ve taken the liberty of translating into layman's terms (kinda) for all the home chefs in our community.

We’ve been privileged to work with Colombia Rd eatery Brawn for ten years now. Unfortunately, the often tricky crossover between coffee and late night dining means we don’t get the chance to collaborate as much we would like. 

One of the silver linings of the pandemic was an opportunity to do just that. We’ve been inspired by Josie and Ed’s ability to transform a famous London dining establishment into a neighbourhood shop and takeaway staple almost overnight. Highlights of their takeaway menu include Brawn classics such as Nashville Hot Chicken Sandwiches, Moussaka, and of course, London’s best tiramisu. This is where we come in. 


6 Eggs, yolks and whites divided into separate bowls
150gr Caster Sugar
50ml amaretto
750gr mascarpone
375ml double cream
300gr savoiardi biscuits (ladyfingers)
250ml Allpress Espresso Blend
250ml water
A bar of dark chocolate


In the bowl of a stand mixer, whisk the egg yolks and sugar on medium speed until they come together into a silky sabayon, then whisk in the amaretto.

Meanwhile, whisk the cream in another bowl by hand to soft peaks.

Turn down the speed on the mixer to low and gradually add the mascarpone to the sabayon and let it come together. Transfer this mixture into a separate large bowl.

Clean the bowl and whisk attachment of the stand mixer – make sure you dry both parts very well. Now we add our egg whites, and whisk into stiff peaks

Take your egg whites and add to the sabayon and mascarpone mixture. Once these are combined, gently fold in your whipped cream. 

Pour your Allpress Espresso Blend into a bowl, then dilute with an equal measurement of water to ensure you’re not up all night.

Dip two Savoiardi biscuits at a time into the coffee mixture for 2 seconds, make sure to shake off any excess coffee from the biscuits, then lay them next to each other to cover the base of a 265(H) x 325(W)cm pan.

Once you have covered the base of the dish with a single layer of biscuits, spoon over half the cream mixture, smoothing it out with a rubber spatula. Create another layer from the rest of the biscuits, again dipping them into the coffee for 2 seconds each. 

Spoon over the remainder of the cream mixture and smooth it out. To finish, grate a generous coating of dark chocolate over the top and allow to set for at least an hour in the fridge before serving.

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