Il Tiramisu Recipe

Brew 300 ml of very strong espresso or strong coffee. Let it cool to room temperature. Stir in the rum or Marsala if using. Transfer to a shallow bowl wide enough to dip ladyfingers quickly.

Whisk egg yolks and sugar

In a heatproof bowl, whisk together 6 egg yolks and 3 tablespoons granulated sugar until pale and slightly thickened (about 2–3 minutes). For safety and lightness, place the bowl over a saucepan of simmering water (double boiler) and whisk constantly for 3–4 minutes until the mixture reaches about 70°C (160°F) or is warm and ribbon-like. Remove from heat and let cool slightly.

Incorporate mascarpone

When the yolk mixture has cooled a bit but is still slightly warm, gently fold in 500 g of room-temperature mascarpone with a spatula until smooth and homogenous. Avoid overworking to keep the mascarpone from breaking.

Whip cream

In a separate chilled bowl, pour 1 cup cold heavy cream, add 1 tsp vanilla extract and a pinch of fine sea salt. Whip to soft-medium peaks (do not overwhip to stiff peaks).

Combine

Fold one-third of the whipped cream into the mascarpone-yolk mixture to lighten it, then gently fold in the remaining cream until a smooth, airy cream forms. Keep chilled.

Prepare container

Select a 20x25 cm (8x10 inch) baking dish or similar shallow pan. Ensure it is dry and ready.

Dip ladyfingers

Working quickly, dip each ladyfinger into the cooled coffee mixture for 1–2 seconds per side — do not soak; they should be moist but not falling apart. Line the bottom of the dish with a single layer of dipped ladyfingers, breaking a few to fit as needed.

First layer of cream

Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers, smoothing with a spatula to an even thickness.

Second layer

Repeat with a second layer of dipped ladyfingers, arranging them snugly, then spread the remaining mascarpone cream over the top and smooth the surface.

Chill

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 texture to set.

Dust and garnish

Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Optionally grate 10 g bittersweet chocolate over the cocoa for extra aroma and texture.

Portion

Use a sharp knife wiped between cuts to portion the tiramisù into 8–10 servings. Serve chilled.