Tiramisu Recipe

Brew and sweeten coffee

Brew 1 1/4 cups strong espresso (about 2 shots; use concentrated coffee if you don't have an espresso machine). While hot, stir in 2 tablespoons granulated sugar until dissolved. Let cool to room temperature or chill briefly in the fridge until lukewarm.

Add liquor

Once the coffee is cooled to lukewarm, stir in 3 tablespoons marsala wine (or substitute dark rum or coffee liqueur). Transfer the coffee mixture to a shallow dish wide enough to quickly dip ladyfingers.

Prepare a double boiler (zabaglione)

Set a heatproof bowl over a saucepan of gently simmering water (bowl should not touch the water). Whisk together 6 egg yolks, 3 tablespoons granulated sugar, and 3 tablespoons marsala in the bowl until combined.

Cook the zabaglione

Whisk continuously for about 6–8 minutes until mixture thickens and becomes pale, glossy, and ribbon-like when the whisk is lifted (temperature ~160°F/71°C). Remove bowl from heat and allow zabaglione to cool slightly (5–10 minutes), stirring occasionally so it doesn't set too firm.

Incorporate mascarpone

When the zabaglione is warm but not hot, gently fold in 16 oz mascarpone cheese in 2 additions, using a rubber spatula to avoid lumps. Mix until smooth and homogeneous. If the mascarpone seems too stiff, a tablespoon or two of the cooled coffee mixture or a splash of cream can loosen it.

Whip cream

In a separate chilled bowl, whip 1 cup cold heavy cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla extract to soft-medium peaks. Take care not to overwhip.

Combine cream and mascarpone

Gently fold one-third of the whipped cream into the mascarpone-zabaglione mixture to lighten it, then fold in the remaining whipped cream in two additions until uniform and airy. Do not overmix; keep the mixture light.

Prepare container

Choose a 9x9-inch square dish or similar (or a 9x13 if you prefer thinner layers). Ensure it's clean and dry.

Dip ladyfingers

Working quickly so the ladyfingers don't become soggy, dunk each ladyfinger for 1–2 seconds—just long enough to moisten but not collapse—into the cooled coffee-marsala mixture. Arrange a single layer of dipped ladyfingers, flat side down, to cover the bottom of the dish. Trim to fit if necessary.

First cream layer

Spread half of the mascarpone cream evenly over the ladyfingers using an offset spatula, smoothing to the edges.

Second layer

Dip a second layer of ladyfingers as before and arrange over the cream. Spread the remaining mascarpone cream over the second layer, smoothing the top.

Chill

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

Finish and serve

Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Optionally grate 1 tablespoon dark chocolate over the cocoa for extra richness. Slice and serve chilled.