Tiramisu Recipe

Prepare egg yolk custard (double-boiler method for safety)

If you prefer to gently cook the yolks: combine 4 large egg yolks and 1 cup granulated sugar in a heatproof bowl. Place over a pot of simmering water (bowl should not touch the water). Whisk constantly for 6–8 minutes until the mixture is pale, thick, and registers about 160°F (71°C) or coats the back of a spoon. Remove from heat and let cool slightly (5–10 minutes).

Whip mascarpone and cream

In a separate bowl, lightly loosen 16 oz mascarpone with a spatula so it becomes creamy but not runny. In another chilled bowl, whip 1 cup heavy cream with 1 tsp vanilla extract to soft-medium peaks. Fold whipped cream gently into the cooled egg-sugar mixture, then fold in the mascarpone until smooth and homogenous. Take care not to overmix; maintain lightness.

Alternative (raw yolks)

If you choose not to cook yolks, whisk the 4 egg yolks with 1 cup sugar vigorously until ribbon stage (thick and pale) before folding in mascarpone and whipped cream. Note: raw eggs carry a small risk—use pasteurized eggs if concerned.

Prepare coffee soak by combining 1 cup cooled strong espresso and 2 tablespoons coffee liqueur in a shallow bowl. Taste and adjust: it should be strong but not overly sweet.

Quick-dip ladyfingers: working quickly, dip each ladyfinger for about 1 second per side (they should be moist but not soggy). Arrange a single layer of dipped ladyfingers, rounded-side down, in a 9x9-inch or similar rectangular/ square dish to form the base. Trim cookies to fit if necessary.

Spread half of the mascarpone filling evenly over the first layer of soaked ladyfingers, smoothing the top with a spatula.

Add a second layer of dipped ladyfingers on top of the filling, again arranging snugly. Spread the remaining mascarpone filling over the second layer and smooth the surface. Cover the dish with plastic wrap.

Refrigerate for at least 4 hours, preferably 8–12 hours or overnight. Chilling allows flavors to meld and the dessert to firm up for clean slices.

About 10 minutes before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Sprinkle 1 tablespoon finely grated dark chocolate if using.

Pasteurize eggs in-shell at home (optional): to reduce risk when using raw yolks, bring 1 cup water and 1 tablespoon sugar to a simmer in a small saucepan. Whisk yolks into a bowl while heating the syrup. Temper the yolks by gradually whisking in a few tablespoons of hot syrup, then return the yolk-syrup mixture to the saucepan and cook over low heat, stirring constantly, until thickened to a custard that coats the spoon (about 160°F/71°C). Remove from heat and cool before proceeding.