Tiramisu Recipe

Prepare the egg-sugar sabayon (tempered custard)

Set a heatproof bowl over a simmering pot of gently boiling water (double boiler). Whisk together 4 egg yolks and 0.75 cups granulated sugar until combined. Place bowl over simmering water, whisking constantly for 5–7 minutes until mixture is thick, pale, and registers about 160°F (safe and set). Remove from heat and continue whisking for 1 minute to cool slightly.

Incorporate mascarpone and cream cheese

Once the egg-sugar mixture is warm but not hot, add 16 oz mascarpone and 4 oz softened cream cheese in small spoonfuls, folding gently with a spatula until smooth and lump-free. Add 1 tsp vanilla extract and 1/8 tsp salt and fold to combine. Chill briefly (5–10 minutes) if the mixture feels too warm.

Whip the cream

In a separate chilled bowl, pour 1 cup heavy cream and whip with an electric mixer to medium-stiff peaks. Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream until homogenous and airy. Do not overmix.

Prepare the coffee soak: combine 1.5 cups cooled strong espresso or coffee, 3 tablespoons dark rum or Marsala (if using), and 1 teaspoon instant espresso powder (optional) in a shallow dish. Stir to dissolve.

Quick-dip the ladyfingers: working rapidly, dip each ladyfinger for 1–2 seconds per side into the coffee mixture—do not soak; they should be saturated but still hold shape. Place a single layer of dipped ladyfingers, cut side down if needed, into the bottom of an 8x8-inch (or similar) dish to cover the surface.

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

Add a second layer of dipped ladyfingers over the filling, then spread the remaining mascarpone mixture evenly on top, smoothing the surface.

Cover the assembled tiramisu 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, sift 2 tablespoons unsweetened cocoa powder evenly over the top of the tiramisu. Sprinkle the optional finely grated bittersweet chocolate (1 oz) or 0.5 oz chocolate shavings over the cocoa for extra texture and chocolate aroma.

Slice with a warm knife (dip knife in hot water and wipe dry between cuts for clean slices). Serve chilled. Leftovers keep covered in the refrigerator for 2–3 days.