Tiramisu Recipe

Prepare egg custard (zabaglione-style)

Set a medium heatproof bowl over a saucepan of simmering water (double boiler), making sure the bowl bottom does not touch the water. Whisk together the 4 egg yolks and 3 tablespoons granulated sugar until smooth. Place the bowl over the simmering water and whisk constantly for 6–8 minutes until the mixture is pale, thickened and forms a ribbon when the whisk is lifted (temperature about 70–75°C / 160–170°F if using a thermometer). Remove from heat and let cool slightly for 5 minutes.

Incorporate mascarpone

Whisk the 500 g mascarpone cheese in a clean bowl until smooth, then gently fold the warm (not hot) egg-sugar custard into the mascarpone until fully combined and smooth. Add 1 tsp vanilla extract and a pinch of salt; mix until uniform. Chill briefly if the mixture seems too soft (5–10 minutes in the refrigerator).

Whip cream and combine

In a separate chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. Fold about one third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until no streaks remain and the mixture is light and spreadable. Do not overmix or deflate the cream.

Prepare coffee soak

In a shallow dish, combine 1.25 cups cooled strong espresso or coffee with 3 tablespoons coffee liqueur (omit or reduce if you prefer no alcohol). Taste and adjust — it should be flavorful but not syrupy.

Dip ladyfingers

Working quickly to avoid soggy cookies, dip each ladyfinger for 1–2 seconds on each side into the coffee mixture (they should be moistened but not falling apart). Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch (23x33 cm) dish or similarly sized serving pan, trimming as needed to fit.

Layer cream

Spread half of the mascarpone cream over the first layer of soaked ladyfingers in an even layer (use an offset spatula for smoothness). Sprinkle about half of the finely grated dark chocolate (if using) over the cream.

Second layer

Dip a second layer of ladyfingers in the coffee mixture as before and place them on top of the cream. Spread the remaining mascarpone cream evenly over the second ladyfinger layer, smoothing the surface.

Finish and chill

Sift 2 tablespoons unsweetened cocoa powder evenly over the top of the assembled tiramisu using a small fine-mesh sieve. Sprinkle the remaining grated dark chocolate over the cocoa if desired. Cover tightly with plastic wrap and refrigerate at least 6 hours, preferably 8–12 hours or overnight, to let flavors meld and for the dessert to set.

To serve

Before serving, re-sift a thin dusting of cocoa powder across the top if needed and garnish with additional chocolate shavings. Cut into squares and serve chilled. Store covered in the refrigerator for up to 3 days.