Tiramisu Recipe

Prepare and bake sponge

Preheat the oven to 180°C (350°F). Line a 9x13-inch (23x33 cm) baking pan with parchment. In a large bowl, whisk 4 whole eggs with 100 g sugar and 1 tsp vanilla extract until thick, pale, and ribbon-like (about 6–8 minutes with an electric mixer). Sift together 100 g all-purpose flour, 20 g cornstarch, and a pinch of salt. Gently fold the dry ingredients into the egg mixture in two additions using a spatula, trying to keep as much air as possible. Fold in 15 g melted butter very gently if using (this will give a slightly richer crumb). Pour batter into the prepared pan and smooth the top. Bake 12–15 minutes, or until the sponge is golden and springs back lightly. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely. Once cool, trim or cut to fit your serving dish if needed and slice into strips roughly the size of ladyfingers if you will use the sponge in place of some fingers.

Make ladyfinger batter and pipe

Preheat oven to 190°C (375°F). Line a baking sheet with parchment and fit a piping bag with a plain round tip (1 cm). In a grease-free bowl, whip 2 egg whites with a pinch of salt until soft peaks form. Gradually add 50 g sugar and continue whipping to stiff, glossy peaks. In a separate bowl, whisk 2 egg yolks with 1 tsp vanilla until slightly thickened. Fold a small portion of the whipped egg whites into the yolks to lighten, then fold in the remaining whites. Sift 40 g flour over the mixture and gently fold until just combined. Transfer batter to the piping bag and pipe 10–12 cm long fingers on the prepared sheet, spaced 2 cm apart. Dust lightly with the 10 g powdered sugar. Bake 8–10 minutes until pale golden and just firm. Cool on the tray. Reserve for assembly.

Bloom gelatin

Place 7 g powdered gelatin into 30 ml cold water and let bloom 5–10 minutes until spongy. Warm gently (not boiling) 2–3 tablespoons of the cooled brewed coffee and dissolve the bloomed gelatin into it, stirring until fully melted. Let cool to room temperature but not set.

Prepare egg yolk custard base

In a heatproof bowl, whisk 4 egg yolks with 100 g sugar until pale. Set a saucepan with about 2 cm water over medium heat to make a double boiler. Place the bowl over the simmering water (bowl should not touch water) and whisk constantly until the mixture thickens lightly and reaches about 70–75°C (160–170°F) — it should coat the back of a spoon and be warm to the touch (this pasteurizes the yolks). Remove from heat and whisk in the cooled dissolved gelatin + coffee mixture, and 30 ml coffee liqueur if using. Allow to cool to lukewarm while stirring occasionally.

Incorporate mascarpone

In a separate bowl, loosen 500 g mascarpone with 1 tsp vanilla until smooth (do not overbeat). Fold the cooled yolk/gelatin mixture into the mascarpone until homogeneous and smooth.

Whip cream and fold

Whip 300 ml cold heavy cream to soft peaks. Fold one-third of the whipped cream into the mascarpone mixture to loosen, then gently fold in the remaining cream until fully incorporated and aerated. Taste and adjust coffee strength by folding in up to 1–2 tbsp additional cooled brewed coffee if you want a stronger coffee flavor. Chill the mousse in the refrigerator while you assemble for 10–15 minutes so it firms slightly.

Prepare coffee dip

Combine the 200 ml cooled brewed coffee with the optional 50 ml simple syrup in a shallow dish suitable for quickly dipping the ladyfingers. The dip should be cool to room temperature.

Layer tiramisu

Choose a 9x9-inch (or similar) dish or individual serving glasses. Quickly dip each ladyfinger or sponge strip into the coffee mixture for 1 second per side (do not soak — they should be moistened but not falling apart). Arrange a single layer of dipped fingers in the base. Spread half of the mascarpone coffee mousse evenly over the fingers (about half of the mousse). If using sponge cake pieces instead of fingers, layer similarly. Add a second layer of dipped fingers, then spread the remaining mousse on top. Smooth the surface with an offset spatula. Cover and refrigerate for at least 4 hours, ideally overnight, to allow flavors to meld and the mousse to set.

Finish and serve

Just before serving, dust the top generously with 10 g unsweetened cocoa powder through a fine sieve. Optionally garnish with chocolate shavings or a light dusting of powdered sugar on some fingers. Slice and serve chilled. Keep refrigerated; best eaten within 48 hours.