Tiramisu Recipe

Prepare oven and pan

Preheat oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment paper and brush lightly with melted butter.

Whisk egg yolks

In a large bowl, whisk 4 egg yolks with 1/2 cup granulated sugar and 1 tsp vanilla extract over a double boiler or with an electric mixer until pale, thick and ribbon-like, about 3–4 minutes.

Beat egg whites

In a separate clean bowl, beat 4 egg whites until foamy, then gradually add 2 tbsp granulated sugar and continue beating until glossy stiff peaks form.

Fold batter

Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Sift together 1/2 cup all-purpose flour and 1 tbsp cornstarch, then fold dry ingredients into the yolk mixture in two additions. Fold in the remaining egg whites gently, preserving volume.

Bake

Spread the batter evenly into the prepared pan to about 1/2-inch thickness. Bake 8–10 minutes or until just golden and springy to the touch. Allow to cool in pan for 5 minutes, then transfer to a rack and cool completely. Once cooled, trim to fit your serving dish and cut into ladyfinger-sized strips if desired.

Combine 1 cup cooled strong espresso with 2 tbsp dark rum (if using) and 1 tsp sugar (if using). Taste and adjust sweetness. Keep mixture in a shallow dish for quick dipping; do not soak the cake until assembly time to avoid sogginess.

Make zabaglione-style yolk mixture

In a heatproof bowl set over simmering water (bain-marie) whisk together 3 egg yolks and 1/2 cup granulated sugar until the mixture is pale, thick and registers about 160°F (71°C) or is warm and ribbon-like, about 5–7 minutes. Remove from heat and let cool slightly (3–4 minutes).

Combine with mascarpone

Whisk the 16 oz mascarpone briefly to loosen. Fold the warm yolk-sugar mixture into the mascarpone until smooth and homogeneous. Add 1 tsp vanilla extract and a pinch of salt; mix gently.

Whip cream

In a chilled bowl, whip 1 cup heavy cream to medium-soft peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten, then gently fold in the remaining cream until uniform and airy. Refrigerate until assembly.

Tempering yolks

In a small saucepan whisk together 3 egg yolks and 1/4 cup granulated sugar until combined. Slowly whisk in 1/2 cup hot strong espresso, a little at a time, to temper the yolks.

Cook crèmeux

Return the mixture to low heat and cook, stirring constantly, until it thickens enough to coat the back of a spoon and reaches about 175°F (80°C), about 3–5 minutes. Do not boil. Remove from heat and whisk in 2 tbsp cold cubed unsalted butter until smooth. Strain through a fine sieve into a bowl, cover surface with plastic wrap and chill until set (about 1 hour).

Layering

Place one layer of the sliced ladyfinger sponge in the bottom of a 9x9-inch or similarly sized serving dish. Quickly dip each ladyfinger or sponge strip into the espresso soak—1 second per side—then arrange to cover the base in a single layer.

First mousse layer

Spread about half of the mascarpone mousse evenly over the soaked ladyfingers.

Add crèmeux (optional)

If using the espresso crèmeux, spoon or spread the chilled crèmeux in a thin even layer over the first mousse layer.

Second layer

Add a second layer of quickly dipped ladyfinger pieces to cover the crèmeux (or the first mousse layer if not using crèmeux). Spread the remaining mascarpone mousse evenly on top and smooth the surface with an offset spatula.

Chill

Cover the assembled tiramisu and refrigerate at least 6 hours, preferably overnight, to allow flavors to meld and textures to set.

Finish and serve

Just before serving dust the top generously with 2 tbsp unsweetened cocoa powder through a fine sieve and sprinkle dark chocolate shavings if using. Slice and serve chilled. Keep refrigerated; best within 48 hours.