Tiramisu Recipe

Brew 2 cups strong espresso and while hot stir in 1 tsp granulated sugar until dissolved. Allow coffee to cool to room temperature, then stir in 1 tablespoon amaretto. Transfer to a shallow dish wide enough to dip ladyfingers.

Taste and adjust: coffee should be robust but not overly sweet. Keep at room temperature; do not refrigerate (cold coffee will shock the biscuits).

Prepare zabaglione-style base

In a heatproof bowl (large enough to hold the yolks and sit over simmering water), whisk together 4 egg yolks and 2 tablespoons sugar until pale and slightly thickened.

Place bowl over a barely simmering pot of water (double boiler). Whisk constantly for 6–8 minutes until the mixture becomes thick, ribboning slightly and registers about 70–75°C (160–170°F) on an instant-read thermometer. Do not let the bowl touch the water. Remove from heat and let cool slightly (2–3 minutes).

Meanwhile, in a separate bowl whip 1 cup heavy cream with a pinch of salt and 1 teaspoon vanilla extract to medium-stiff peaks. Take care not to overwhip.

Fold the warm (not hot) egg-yolk mixture into 500 g mascarpone cheese, stirring until smooth and lump-free. Then gently fold in the whipped cream in two additions to keep the mixture light and airy. Taste and adjust sweetness if needed.

Prepare an 8x8-inch (or similar) serving dish or individual glasses. Quickly dip each savoiardi (ladyfinger) biscuit into the coffee-amaretto mix for 1–2 seconds per side — they should be soaked but not falling apart. Arrange a single layer of soaked biscuits to cover the bottom of the dish.

Spread about one-third of the mascarpone filling evenly over the first layer of biscuits (use an offset spatula for a smooth surface).

Repeat with a second soaked layer of biscuits and another one-third of the filling. Finish with a final layer of soaked biscuits and the remaining mascarpone, smoothing the top.

Sift 1 tablespoon of unsweetened cocoa powder evenly over the top, then sprinkle shaved dark chocolate (about 30 g) and optional cocoa nibs or curls for texture. Cover tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, to let flavors meld and the texture set.

Just before serving, dust a final light layer of cocoa powder and add any additional chocolate flakes. Serve chilled and keep leftover tiramisu refrigerated for up to 3 days.