Homemade Tiramisu Recipe

Prepare a zabaglione (cooked egg yolk base)

Set a medium heatproof bowl over a saucepan with gently simmering water (bain-marie). Make sure the bowl bottom does not touch the water. Whisk together 4 large egg yolks and 1 cup granulated sugar until combined. Place the bowl over the simmering water and whisk constantly for 6–8 minutes until the mixture thickens, becomes pale and ribbon-like when the whisk is lifted and reaches about 70–75°C (160–170°F) if using a thermometer. Remove from heat and let cool slightly (3–5 minutes).

When the zabaglione has cooled a bit but is still fluid, whisk in 1 cup mascarpone cheese, 1 teaspoon vanilla extract and a pinch of salt until smooth and lump-free. If needed, warm the mascarpone slightly before adding so it incorporates easily (do not overheat).

Whip cream and fold

In a separate chilled bowl, whip 1 cup cold heavy cream to soft peaks. Gently fold one-third of whipped cream into the mascarpone-zabaglione to lighten the mixture, then fold in the remaining whipped cream in two additions until the cream is homogeneous and airy. Do not overmix or deflate the cream. Keep refrigerated until assembly.

Brew 1 cup strong espresso or very strong coffee. Allow it to cool to room temperature. Stir in 2 tablespoons dark rum or Marsala wine if using. Pour the coffee mixture into a shallow dish wide enough to quickly dip ladyfingers.

Sift 2 tablespoons unsweetened cocoa powder into a small fine mesh sieve and set aside for dusting just before serving.

Have a 9x9-inch (or similar volume 8x8 or 9x13 with proportionally adjusted layers) dish ready and chilled. Quickly dip each ladyfinger (24 count) into the coffee mixture — submerge for 1 second per side (just a quick dip). Avoid soaking; ladyfingers should be moist but not soggy.

Line the bottom of the dish with a single layer of dipped ladyfingers, trimming to fit if necessary. Spread about half of the mascarpone cream evenly over the ladyfingers using a spatula (smooth the top gently).

Make a second layer: quickly dip remaining ladyfingers and arrange over the cream. Spread the remaining mascarpone cream on top and smooth the surface with an offset spatula.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably 8–12 hours or overnight. Chilling allows flavors to meld and the dessert to set firm enough to slice cleanly.

Just before serving, dust the top evenly with the reserved unsweetened cocoa powder using the sieve. Sprinkle 2 tablespoons grated bittersweet chocolate over the top if desired for extra texture and flavor.

Slice into portions and serve chilled. Store any leftovers tightly covered in the refrigerator for up to 3 days.