Tiramisu Recipe

Prepare egg yolk sabayon

Set up a double boiler: simmer 3–5 cm of water in a pot and place a heatproof bowl over it so the bowl doesn’t touch the water. In the bowl, whisk together 6 egg yolks and 150 g granulated sugar until smooth. Whisk constantly over the simmering water for about 6–8 minutes until the mixture becomes thick, pale, ribbon-like and reaches about 70–75°C (160–167°F) if using a thermometer. Remove from heat and let cool slightly.

Incorporate mascarpone

When the sabayon is warm but not hot, fold in 500 g mascarpone cheese in three additions, gently smoothing lumps with a spatula until a homogenous, creamy mixture forms. Do not overbeat or heat too much to avoid breaking the mascarpone.

Whip cream

In a separate chilled bowl, whip 240 ml cold heavy cream with 2 tsp vanilla extract to medium-soft peaks. Stop when the cream holds soft peaks but is still light.

Assemble the filling

Fold one-third of the whipped cream into the mascarpone-sabayon to loosen the mixture, then gently fold in the remaining whipped cream until uniform and airy. Keep chilled until assembly.

Prepare coffee soak

Combine 360 ml cooled strong brewed espresso (or strong coffee) with 60 ml dark rum or coffee liqueur if using. Taste and adjust: soak should be strong and slightly bitter to balance the sweet filling.

Dip ladyfingers

Working quickly, briefly dip each ladyfinger (savoiardi) into the coffee mixture for 1–2 seconds per side — do not soak them or they'll collapse. Arrange a single layer of soaked ladyfingers (about half of them) in the bottom of a 22x30 cm (9x13 in) dish or equivalent-sized serving dish, trimming biscuits to fit as needed.

Layer filling

Spread half of the mascarpone-cream mixture evenly over the first layer of soaked ladyfingers, smoothing the top with an offset spatula. Repeat with a second layer of quickly dipped ladyfingers, then spread the remaining mascarpone mixture on top, smoothing to an even surface.

Chill

Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6 hours, ideally 8–12 hours or overnight. Chilling allows flavors to meld and the texture to set.

Dust and garnish

Just before serving, sift 3 tbsp unsweetened cocoa powder evenly over the top of the chilled tiramisu. Sprinkle 30 g grated dark chocolate over the cocoa if desired for extra texture and flavor.

Slice into portions and serve chilled. Leftovers can be covered and refrigerated for up to 2 days; cocoa will moisten over time.