Tiramisu Recipe

Prepare a double boiler

Set a medium saucepan with 2–3 cm of simmering water over medium-low heat. Place a heatproof bowl on top (making a double boiler). Make sure the bowl does not touch the water.

Whisk yolks and sugar

In the heatproof bowl, whisk together 4 egg yolks and 100 g granulated sugar until smooth. Place over the simmering water and whisk constantly for 5–7 minutes until the mixture is warm to the touch and slightly thickened (it should register about 65–70°C if using a thermometer). This pasteurizes the yolks and dissolves the sugar.

Cool the zabaglione

Remove the bowl from the heat and continue whisking for 1 minute to let it cool slightly. Transfer the mixture to a clean bowl and let it cool to room temperature (5–10 minutes).

Combine with mascarpone

When the yolk mixture is cool, gently fold in 500 g mascarpone with a spatula until smooth and lump-free. Do not overwork (a few gentle folds until homogeneous). Add 1 tsp vanilla extract and a pinch of salt and fold to combine.

Whip cream

In a separate chilled bowl, whip 240 ml cold heavy cream to soft-medium peaks using a hand mixer or stand mixer on medium speed.

Fold cream into mascarpone

Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining cream gently until fully incorporated and smooth. Cover and refrigerate while you prepare the coffee soak and ladyfingers.

Prepare coffee soak

Combine 360 ml cooled strong brewed espresso or coffee with 30 ml dark rum or Marsala (if using) in a shallow bowl. Add 2 tbsp unsweetened cocoa powder and whisk briefly to dissolve any lumps. Taste and adjust; it should be bitter and strong.

Assemble first layer

Working quickly so ladyfingers don't become soggy, dip each ladyfinger (250 g total) into the coffee mixture for 1 second per side — they should be moist but not falling apart. Arrange a single even layer of dipped ladyfingers, close together, in a 20x20 cm (8x8 inch) or similar rectangular dish.

Add mascarpone layer

Spread half of the chilled mascarpone cream over the first layer of soaked ladyfingers, smoothing the top with an offset spatula to an even layer.

Second layer and finish

Dip remaining ladyfingers the same way and place a second layer over the cream. Spread the remaining mascarpone cream over the second layer, smoothing the surface. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.

Final dusting

Just before serving, dust the top evenly with 1 tbsp unsweetened cocoa powder through a fine sieve. Sprinkle 15 g grated bittersweet chocolate or chocolate shavings if desired.

Slice the tiramisu into portions (about 9 squares from an 8x8 dish). Serve chilled. Leftovers can be refrigerated, covered, for up to 3 days.