Tiramisu Recipe

Prepare oven and piping

Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper and lightly grease with a little melted butter. Fit a piping bag with a 1/2-inch round tip (or cut a 1/2-inch opening).

Whip eggs and sugar

In a large heatproof bowl (or bowl over a pot of simmering water for a slight warm-up), combine 3 whole eggs and 3 tbs granulated sugar. Whisk constantly until sugar dissolves and the mixture is warm to the touch (or reach ~40–45°C / 105–113°F) — about 2–3 minutes. Transfer to a stand mixer or use an electric hand mixer and whip on high until tripled in volume, pale, and ribbon-like when the whisk is lifted (about 6–8 minutes). Add 1 tsp vanilla and briefly incorporate.

Fold dry ingredients

Sift together 1 tbs all-purpose flour and 1 tsp cornstarch. Gently fold the sifted flours into the whipped egg mixture in two additions using a spatula, preserving as much air as possible.

Pipe and bake

Transfer batter to the prepared piping bag and pipe 3- to 4-inch fingers spaced 1 inch apart on the sheet (you should get ~10–12 small ladyfingers). Lightly dust the piped fingers with 1 tbs powdered sugar. Bake in the preheated oven 7–9 minutes, until pale golden and slightly springy. Remove and cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

While the ladyfingers cool, combine 3 tbs hot espresso, 1 tbs coffee liqueur, and 1 tsp sugar (if using) in a shallow bowl. Taste and adjust sweetness. Let the mixture cool to warm (not hot) before using so it won’t melt the cream layers.

Make zabaglione

Set up a double boiler: bring a small pot of simmering water to low simmer. In a heatproof bowl large enough to sit over the pot without touching the water, whisk together 3 egg yolks, 3 tbs granulated sugar, and 2 tbs Marsala wine. Place the bowl over the simmering water and whisk constantly until the mixture thickens to a pale, ribbon-like custard that holds a trail on the surface (about 6–8 minutes). Remove from heat and let cool slightly but not set completely.

Incorporate mascarpone

Once the zabaglione has cooled for a few minutes, whisk in 225 g mascarpone, 1/2 tsp vanilla, and 1/8 tsp salt until smooth and lump-free. Chill briefly (5–10 minutes) if the mixture is still warm.

Whip cream and fold

In a separate cold bowl, whip 120 ml cold heavy cream to medium-stiff peaks. Fold one-third of the whipped cream into the mascarpone-zabaglione mixture to loosen it, then carefully fold in the remaining whipped cream until homogeneous and airy. Keep chilled until assembly.

Prepare chocolate shavings: using a vegetable peeler, shave 30 g semi-sweet Belgian chocolate into curls/shavings and reserve 10 g extra for final garnish if desired.

Layer tiramisu (for 2–4 servings): Select a rectangular or square serving dish (about 18 x 12 cm / small). Quickly dip each cooled ladyfinger into the coffee soak for 1 second per side (do not soak; they should be moist but not soggy). Arrange a single layer of soaked ladyfingers covering the bottom of the dish. Spoon or pipe half of the mascarpone-zabaglione cream over the ladyfingers and smooth an even layer.

Repeat layers: Add a second layer of quickly soaked ladyfingers, then top with the remaining mascarpone cream, smoothing the surface with an offset spatula. Dust the top lightly with 1 tsp unsweetened cocoa powder through a small sieve.

Chill and finish: Cover the assembled tiramisu and refrigerate at least 4 hours and preferably overnight to allow flavors to meld and texture to set. Just before serving, sprinkle the reserved chocolate shavings (about 10 g) over the top and add the curls prepared earlier.