Tiramisu Recipe

Prepare a double boiler

Bring a small pot of water to a gentle simmer. Place a heatproof bowl over (not touching the water) and keep ready.

Whisk yolks and sugar

In the heatproof bowl, whisk together 4 egg yolks and 100 g granulated sugar until smooth. Place the bowl over the simmering water and whisk constantly for 5–7 minutes until the mixture is warm (about 60–65°C / 140–150°F), slightly thickened and pale. This cooks the yolks partially and dissolves the sugar. Remove from heat.

Cool the zabaglione base

Continue whisking off the heat for 1–2 minutes, then set the bowl in a shallow ice bath and whisk until cooled to room temperature (about 5 minutes). This helps stabilize the custard.

Beat mascarpone into yolk mixture

When the yolk mixture is cool, add 500 g mascarpone, 1 tsp vanilla extract, and a pinch of salt. Gently fold and whisk until smooth and lump-free. Do not overwork or the mascarpone can become grainy.

Whip cream

In a separate chilled bowl, whip 240 ml cold heavy cream to soft peaks using a mixer. The cream should hold a peak but still be pillowy.

Combine cream and mascarpone custard

Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining cream in two additions until uniform and airy. Keep the filling chilled until assembly.

Prepare coffee soak

Combine 360 ml cooled strong coffee with 60 ml coffee liqueur (if using) in a shallow dish. Taste and adjust — it should be strong but not overly sweet. Do not add sugar; the filling provides sweetness.

Arrange first layer of ladyfingers

Quickly dip each ladyfinger (200 g total) into the coffee mixture for 1–2 seconds per side — they should be moistened but not falling apart. Immediately arrange a single layer of soaked ladyfingers closely together in a 9x13-inch (23x33 cm) dish or similar container to cover the base.

Spread filling

Spoon half of the mascarpone filling over the first layer of ladyfingers and spread gently and evenly with an offset spatula to about 1 cm thickness.

Repeat layers

Dip remaining ladyfingers quickly in the coffee mixture and arrange a second layer on top of the filling. Spread the remaining mascarpone mixture over the second ladyfinger layer, smoothing the top.

Chill to set

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. This allows the flavors to meld and the dessert to firm up.

Dust and garnish

Just before serving, sift 10 g unsweetened cocoa powder evenly over the top. Optionally sprinkle 15 g finely grated dark chocolate and 10 g chocolate shavings or cocoa nibs for texture and visual appeal.