Tiramisu Recipe

Brew 2 cups of very strong espresso. While still hot, stir in 1 tablespoon granulated sugar until dissolved. Add 3 tablespoons dark rum or Marsala and 1/4 cup cold water if you want to slightly temper the strength. Transfer the coffee mixture to a shallow dish and let it cool to room temperature, then chill briefly so it is cool but not icy (about 15–20 minutes).

Taste the coffee soak; it should be strong and slightly sweet. Keep accessible near your assembly area.

Prep a double boiler

Set a medium saucepan with an inch or two of simmering water over medium-low heat. Place a heatproof bowl on top (bowl bottom should not touch the water).

Make zabaglione (egg yolk custard)

Whisk together 5 large egg yolks and 3/4 cup granulated sugar in the heatproof bowl. Place over the simmering water and whisk constantly for about 6–8 minutes until the mixture becomes thick, pale, and ribbons when the whisk is lifted. The zabaglione should reach about 160°F (71°C) if using a thermometer. Remove the bowl from the saucepan and let cool slightly (3–4 minutes).

Incorporate mascarpone

Working quickly, fold the 16 oz mascarpone into the warm zabaglione until smooth and lump-free. Do not overmix vigorously; gentle folding keeps the mixture light. Add 1 teaspoon vanilla extract and 1/8 teaspoon fine salt, fold to combine. Chill the mascarpone-zabaglione mixture briefly (5–10 minutes) if still warm.

Whip cream and finish filling

In a separate chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until homogeneous and airy. Do not overfold; aim for a smooth, spreadable cream.

Line an 8x8-inch (or similar 9x9) baking dish with parchment or use it unlined. Quickly dip each ladyfinger into the cooled coffee soak for 1–2 seconds—do not soak; they should be moist but not falling apart. Arrange a single layer of dipped ladyfingers, cut side down if needed, to cover the bottom of the dish (about 12–14, depending on size). Trim to fit if necessary.

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

Create a second layer by dipping remaining ladyfingers one by one for 1–2 seconds and placing them over the mascarpone layer to form another even layer.

Top with the remaining mascarpone filling, spreading smoothly to cover the second layer of ladyfingers.

Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. Chilling allows flavors to meld and the texture to set.

Before serving, sift 2–3 tablespoons unsweetened cocoa powder evenly over the top. Optionally shave 1 ounce dark chocolate over the cocoa for extra texture and garnish.

Slice with a sharp, warm knife (run under hot water and dry between cuts) for clean portions. Serve chilled.