Tiramisu Recipe

Brew espresso and sweeten

Brew 300 ml of strong espresso and while still hot stir in 2 tablespoons granulated sugar until dissolved. Let cool to lukewarm (about 15–20 minutes).

Add liqueur

Once the espresso is cooled to lukewarm, stir in 60 ml coffee liqueur (or Marsala). Pour into a shallow dish wide enough to quickly dip ladyfingers.

Prepare ladyfingers

Quickly dip each ladyfinger into the espresso mixture for 1–2 seconds per side — do not soak them; they should be moistened but not falling apart. Arrange a single layer of 12 soaked ladyfingers, flat side down, in a 9x13 inch (23x33 cm) baking dish or similarly sized serving dish.

Make zabaglione-style yolk mixture

Set a heatproof bowl over (not touching) simmering water for a double-boiler. Whisk 5 egg yolks with 100 g sugar and a pinch of salt until combined. Whisk continuously over the simmering water for 6–8 minutes until the mixture becomes thick, pale, and ribbons form when the whisk is lifted (this both cooks and thickens the yolks). Remove from heat and let cool slightly (5 minutes).

Incorporate mascarpone

When the yolk mixture is warm but not hot, whisk in 500 g mascarpone cheese in two additions until smooth and lump-free. Stir in 1 teaspoon vanilla extract. Chill briefly if the mixture seems too loose (5–10 minutes) but do not refrigerate until fully assembled.

Whip cream

In a separate chilled bowl, whip 300 ml cold heavy cream to medium-stiff peaks (do not overwhip).

Fold together

Gently fold one-third of the whipped cream into the mascarpone-yolk mixture to lighten it, then fold in the remaining cream in two additions until homogeneous and airy. This yields the tiramisu cream.

Assemble first cream layer

Spread about half of the mascarpone cream evenly over the first layer of soaked ladyfingers in the dish using an offset spatula or the back of a spoon.

Second layer of ladyfingers

Dip the remaining 12 ladyfingers briefly in the espresso mixture and arrange them in a single layer over the first cream layer, pressing lightly to level.

Top with remaining cream

Spread the remaining mascarpone cream over the second layer of ladyfingers, smoothing the top evenly. Cover the surface with plastic wrap (pressing lightly to prevent skin) and refrigerate for at least 6 hours, preferably 8–12 hours or overnight — this allows flavors to meld and texture to set.

Dust with cocoa and finish

Just before serving, sift 3 tablespoons unsweetened cocoa powder evenly over the top. Optionally sprinkle 20 g grated dark chocolate for extra texture. Cut into portions and serve chilled.