Tiramisu Recipe

Prepare a double boiler

Bring 2 inches of water to a gentle simmer in a medium saucepan. Place a heatproof bowl over the pan (water should not touch the bowl).

Cook egg yolks with sugar (for a safe zabaglione-style base)

Whisk the 4 egg yolks with 1 cup granulated sugar in the heatproof bowl until combined. Place the bowl over the simmering water and whisk constantly for 6–8 minutes, or until the mixture thickens, becomes pale and ribbons form when the whisk is lifted (temperature about 160°F/71°C). Remove from heat and let cool slightly.

Incorporate mascarpone

Whisk the 16 oz mascarpone into the slightly cooled yolk mixture until smooth and lump-free. Add a pinch of salt and 1 tsp vanilla extract; stir to combine. Chill briefly if the mixture seems too loose (10–15 minutes) so it firms slightly.

Whip cream and fold

In a separate bowl, beat 1 cup heavy cream to soft peaks. Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream until fully combined and airy. Cover and refrigerate while you prepare the coffee soak and ladyfingers.

Prepare coffee soak

Combine 1.5 cups cooled strong brewed espresso with 3 tbs coffee liqueur (or Marsala/omit alcohol if preferred) in a shallow bowl. Taste and adjust: it should be flavorful but not overly sweet.

Dip ladyfingers

Working quickly so the ladyfingers don't become soggy, dip each of the 24 ladyfingers into the coffee mixture for 1–2 seconds per side (just enough to moisten). Arrange a single layer of dipped ladyfingers, snugly but not tightly, in the bottom of a 9x9 inch (or similar 8x10) square dish.

Layer mascarpone

Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers. Smooth the surface with a spatula.

Second layer

Dip remaining ladyfingers briefly and arrange them in a single layer over the mascarpone. Spread the remaining mascarpone cream over the second layer and smooth the top.

Finish and chill

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 4 hours, preferably 6–8 hours or overnight to allow flavors to meld and the texture to set.

Dust and garnish

About 10 minutes before serving, sift 1 tablespoon unsweetened cocoa powder evenly over the top. Sprinkle 2 tablespoons finely grated dark chocolate or chocolate shavings across the surface for extra texture and presentation.

Serve chilled. Use a sharp, warm knife (dip in hot water, wipe dry) for clean slices if serving individual portions.