Classic Tiramisú Recipe

Prepare egg yolk sabayon

In a heatproof bowl set over (but not touching) simmering water (double boiler), whisk together 6 egg yolks and 3 tablespoons granulated sugar until smooth. Whisk constantly for about 6–8 minutes until the mixture is thickened, pale, and triples slightly in volume (it should form a ribbon when lifted). Remove from heat and whisk in 3 tablespoons marsala wine (or chosen alcohol). Let cool to warm (room temperature).

Incorporate mascarpone

When the yolk mixture has cooled to warm, gently fold in 500 g mascarpone cheese in 3 additions using a spatula. Work gently to avoid overworking the mascarpone; the mixture should be smooth and lump-free.

Whip cream and combine

In a separate chilled bowl, whip 1 cup cold heavy cream with 1 teaspoon vanilla extract to soft-medium peaks. Fold one-third of the whipped cream into the mascarpone-yolk mixture to lighten it, then gently fold in the remaining whipped cream until homogeneous and airy. Cover and refrigerate if not assembling immediately.

Prepare coffee soak

Brew about 300 ml very strong espresso or coffee. While hot, stir in 2 teaspoons granulated sugar to dissolve and add 2 tablespoons coffee liqueur or dark rum if using. Allow the coffee mixture to cool to room temperature (important to avoid soggy ladyfingers).

Dip ladyfingers

Working quickly, dip each ladyfinger (savoiardi) into the cooled coffee for 1–2 seconds per side — they should be soaked but not falling apart. Arrange a single layer of dipped ladyfingers, cut-side down if using longer dish, in the bottom of a 9x13 inch (23x33 cm) or similar baking dish.

Layer cream and repeat

Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers (about 1–1.5 cm thick). Add a second layer of dipped ladyfingers on top of the cream, then spread the remaining mascarpone cream to cover. Smooth the top with an offset spatula. For a taller tiramisù in a smaller dish, you may do three thinner layers instead—adjust quantities similarly.

Chill

Cover the assembled tiramisù with plastic wrap and refrigerate for at least 6 hours, preferably overnight (8–12 hours). This resting time lets flavors meld and the texture set properly.

Dust and serve

Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Optionally, shave 20 g dark chocolate over the cocoa for texture. Slice into portions and serve chilled. Store covered in the refrigerator for up to 2 days (best eaten within 24–36 hours).