Tiramisu Recipe

Whisk Egg Yolks and Sugar

In a heatproof bowl, whisk together 4 egg yolks and 100 g granulated sugar until pale and slightly thickened. Place the bowl over a saucepan of barely simmering water (double boiler), making sure the bowl does not touch the water. Whisk continuously for 6–8 minutes until the mixture reaches about 70°C (160°F) and is thick enough to coat the back of a spoon.

Temper and Add Flavor

Remove the bowl from heat and whisk in 2 tablespoons marsala (or chosen liqueur) and 1 tsp vanilla extract. Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.

Beat Mascarpone

In a separate bowl, loosen 500 g mascarpone with a spatula until smooth. Gently fold the cooled egg custard into the mascarpone until homogenous and lump-free. Do not overmix to avoid breaking the mascarpone texture.

Whip Cream and Fold

In a chilled bowl, whip 240 ml cold heavy cream to medium-stiff peaks. Fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream gently until fully combined and airy. Cover and refrigerate while preparing the espresso soak and ladyfingers for 15–20 minutes.

Combine 360 ml freshly brewed hot espresso with 2 tablespoons granulated sugar in a shallow bowl; stir until sugar dissolves. Let the mixture cool to room temperature, then stir in 2 tablespoons coffee liqueur if using. Keep the soak liquid shallow so ladyfingers can be quickly dunked.

Prepare a 20 x 20 cm (8 x 8 in) square or similar sized dish. Quickly dip each ladyfinger into the cooled espresso soak for 1–2 seconds per side — they should be moist but not falling apart. Arrange a single layer of dipped ladyfingers to cover the bottom of the dish; trim to fit as needed.

Spread half of the mascarpone cream evenly over the ladyfinger layer, smoothing the top with an offset spatula. Sprinkle about half of the grated bitter chocolate over the cream (optional).

Add a second layer of espresso-dipped ladyfingers over the cream, aligning them perpendicular to the first layer if possible. Spread the remaining mascarpone cream over the top, smoothing to an even finish.

Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the texture to set.

Just before serving, dust the top evenly with 2 tablespoons unsweetened cocoa powder through a fine sieve. Scatter remaining grated dark chocolate and optional chocolate shavings/curls on top for texture and extra bitterness.

Serve chilled in slices or spooned portions. Keep refrigerated; consume within 2–3 days.