Blu's Tiramisu Recipe

Prepare custard base

In a heatproof bowl, whisk together 5 egg yolks and 3 tbsp granulated sugar until pale and slightly thickened (about 2–3 minutes). Set the bowl over a simmering pot of water (double boiler), ensuring the water does not touch the bowl, and whisk constantly until the mixture reaches about 70–75°C (160–170°F) and is thick enough to coat the back of a spoon, 4–6 minutes. Remove from heat and let cool 5–8 minutes.

Incorporate mascarpone

When the yolk mixture has cooled slightly but is still fluid, whisk in 500 g mascarpone, 1 tsp vanilla extract and a pinch of salt until smooth and lump-free. Do not over-whisk or the mascarpone may loosen; mix until homogeneous.

Whip cream and combine

In a separate chilled bowl, whip 1 cup heavy cream to medium peaks. Fold one-third of the whipped cream into the mascarpone-yolk mixture gently to lighten, then fold in the remaining whipped cream in two additions until uniform and airy. Chill the cream mixture in refrigerator while preparing coffee soak (10–15 minutes).

Prepare coffee soak

Brew 350 ml strong espresso or coffee. While hot, stir in 1 tbsp granulated sugar and 3 tbsp dark rum or Marsala until dissolved. Transfer to a shallow dish and let cool until warm but not hot (about 5–10 minutes).

Dip ladyfingers

Working quickly, dip each ladyfinger into the coffee mixture for 1 second per side — just long enough to moisten but not saturate (they should still hold shape). Arrange a single layer of soaked ladyfingers in the bottom of a 9x13-inch (or similar) baking dish, trimming to fit as necessary.

Layer mascarpone

Spread half of the mascarpone cream evenly over the first ladyfinger layer, smoothing with an offset spatula to an even thickness (about 1–1.5 cm).

Repeat layers

Add a second layer of dipped ladyfingers over the cream, then spread the remaining mascarpone cream evenly on top. Smooth the surface and tap the dish lightly to remove air pockets.

Initial chill

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and the dessert set.

Finish and serve

Just before serving, sift 2 tbsp unsweetened cocoa powder evenly over the top. Optionally grate or shave 30 g dark chocolate over the cocoa and sprinkle chopped toasted hazelnuts or cocoa nibs for texture. Garnish with mint leaves if desired. Cut into portions and serve chilled.