Tiramisu Recipe

Prepare custard base

In a heatproof bowl set over (but not touching) simmering water (double boiler), whisk the 4 egg yolks with 100 g granulated sugar until smooth. Continuously whisk for about 6–8 minutes until the mixture is slightly thickened and pale, and registers around 70–75°C (160–167°F) if using a thermometer. Remove from heat.

Incorporate mascarpone

Let the egg-sugar mixture cool for 2–3 minutes, then gently fold in the 500 g room-temperature mascarpone with a rubber spatula until smooth and lump-free. Do not overwork.

Whip cream

In a separate chilled bowl, whip 240 ml heavy cream with 1 tsp vanilla extract and a pinch of salt to medium-stiff peaks. Start on medium speed, increasing to high as it thickens; stop when peaks hold but remain soft.

Combine

Fold one-third of the whipped cream into the mascarpone-custard to lighten it, then gently fold in the remaining whipped cream until homogeneous and airy. Cover and refrigerate while you prepare the coffee soak and assembly (or proceed immediately).

Make the coffee: brew 360 ml strong espresso or coffee and let cool to room temperature. Stir in 10 g granulated sugar until dissolved. Add 60 ml dark rum or Marsala wine if using and mix. Place the coffee soak in a shallow dish wide enough to dip ladyfingers briefly.

Prepare pan: Use an approximate 20 x 20 cm (8 x 8 in) square dish or similar-sized rectangular pan. Ensure it is clean and dry.

Dip ladyfingers: Working quickly, dip each ladyfinger for 1–2 seconds per side into the coffee soak — do not soak; they should be moist but not falling apart. Arrange a single layer of soaked ladyfingers side-by-side in the bottom of the pan, trimming to fit as needed.

First layer of cream: Spread half of the mascarpone-cream mixture evenly over the first ladyfinger layer, smoothing the surface with an offset spatula.

Second layer: Repeat dipping and arranging a second layer of ladyfingers over the cream. Spread the remaining mascarpone-cream over the second ladyfinger layer, smoothing the top.

Chill: Cover the assembled tiramisu with plastic wrap and refrigerate at least 6 hours, preferably 8–12 hours or overnight. This resting time allows flavors to meld and the texture to set.

Finish and serve: Just before serving, dust the top generously with 15 g unsweetened cocoa powder through a fine sieve. Optionally sprinkle 15 g grated dark chocolate over the cocoa for texture. Cut into portions and serve chilled.