Tiramisu Recipe

Prepare the zabaglione base

In a heatproof bowl set over (but not touching) simmering water (double boiler), whisk together 6 egg yolks and 3 oz granulated sugar until smooth. Continue whisking constantly while the mixture heats until it becomes pale, thick, and forms ribbons when the whisk is lifted, about 6–8 minutes. Remove from heat and whisk in 3 tbsp Marsala wine. Let mixture cool slightly.

Incorporate mascarpone

When the zabaglione has cooled to warm (not hot), gently fold in 15 oz mascarpone cheese a few spoonfuls at a time until fully incorporated and smooth. Do not overbeat or the mascarpone may separate.

Whip cream

In a separate chilled bowl, whip 1 cup heavy cream with 1 tsp vanilla extract to soft-medium peaks. Taste and, if desired, add up to 1 tbsp additional sugar (not required; sweetness is provided by the zabaglione).

Combine cream and mascarpone mixture

Fold one-third of the whipped cream into the mascarpone-zabaglione to loosen the mixture, then gently fold in the remaining whipped cream until uniform and airy. Cover and refrigerate while you prepare the coffee soak and assemble.

Prepare coffee soak

In a shallow bowl, combine 1 cup cooled strong espresso or coffee with 2 tbsp granulated sugar and stir until sugar dissolves. Add 2 tbsp coffee liqueur if using. Taste and adjust sweetness if desired. Let cool completely.

Assemble first layer

Quickly dip each ladyfinger (savoiardi) into the coffee mixture for 1–2 seconds—do not soak; they should be moist but not soggy. Line the bottom of a 9x9-inch (or similar) baking dish with a single layer of dipped ladyfingers, fitting them snugly. Trim to fit if needed.

Add mascarpone layer

Spread half of the mascarpone-cream mixture evenly over the first layer of ladyfingers using an offset spatula, smoothing the surface to the edges.

Second layer and finish

Dip remaining ladyfingers as before and arrange a second layer over the mascarpone. Spread the remaining mascarpone mixture over the top, smoothing evenly. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to set and allow flavors to meld.

Dust and garnish

Just before serving, sift 2 tbsp unsweetened cocoa powder evenly over the top. Optionally sprinkle 1 tbsp finely grated dark chocolate and 0.5 oz dark chocolate shavings. Garnish with fresh mint leaves if desired. Cut into squares and serve chilled.

If concerned about raw egg yolks, use pasteurized eggs or make a cooked custard by heating yolks and sugar with 2–3 tbsp water until 160°F (71°C) while whisking, then proceed to add mascarpone once cooled slightly. Adjust alcohol or omit for a non-alcoholic version. Tiramisu keeps well covered in the refrigerator for up to 3 days but is best within 24–48 hours.