Tiramisu Recipe

Prepare a double boiler

Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl (off heat) that will sit over the saucepan without touching the water.

Whisk egg yolks and sugar

In the heatproof bowl, whisk together 4 egg yolks and 3/4 cup granulated sugar until smooth. Place the bowl over the simmering water (double boiler) and whisk continuously for 3–5 minutes until the mixture thickens slightly and the sugar is dissolved and the mixture reaches about 160°F (safe for eggs). Remove from heat.

Cool and fold in mascarpone

Let the egg-sugar mixture cool for 5 minutes. Whisk in 16 oz mascarpone, 1 tsp vanilla extract, and a pinch of salt until smooth and lump-free. If the mascarpone is cold and the mixture seems thick, ensure you whisk gently until fully combined.

Whip cream

In a clean bowl, whip 1 cup heavy cream to soft peaks using a whisk or electric mixer. Be careful not to overwhip; you want stable but soft peaks.

Fold cream into mascarpone base

Gently fold one-third of the whipped cream into the mascarpone mixture to loosen it, then fold in the remaining cream in two additions until homogeneous and light. Do not overmix; keep air in the cream.

Prepare coffee soak

Combine 1.5 cups strong brewed espresso (cooled to room temperature) with 3 Tbs coffee liqueur in a shallow dish wide enough to dip the ladyfingers. If you prefer no alcohol, omit the liqueur or replace with an equal amount of cooled espresso.

Quick-dip ladyfingers

Working quickly to avoid soggy biscuits, dip each ladyfinger into the coffee mixture for about 1 second per side — just enough to moisten but not soak through. Lay them in a single layer in an approximately 8x8 inch (or 9x9) dish, trimming a couple to fit if necessary.

First layer

Spread half of the mascarpone cream evenly over the layer of moistened ladyfingers, smoothing the top with an offset spatula or back of a spoon.

Second layer

Place another layer of dipped ladyfingers over the cream (arrange perpendicular to first layer if desired). Spread the remaining mascarpone cream evenly over the second layer, smoothing the top.

Chill

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Chilling allows the flavors to meld and the texture to set.

Finish and serve

Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Optionally shave 1 oz dark chocolate over the cocoa for extra texture and garnish. Cut into portions and serve chilled.