Italian Tiramisu Recipe

Prepare the zabaglione base

Place a medium heatproof bowl over a saucepan with gently simmering water (double boiler). Make sure the bowl doesn't touch the water. Whisk together the 5 egg yolks and 100 g granulated sugar until combined. Whisk constantly over the simmering water for 6–8 minutes until the mixture becomes pale, thick, and slightly ribboning when the whisk is lifted (zabaglione). Remove from heat and allow to cool for 5 minutes.

Incorporate mascarpone

When the zabaglione is warm but not hot, fold in the 500 g mascarpone cheese in three additions using a rubber spatula, smoothing lumps until a glossy, homogeneous cream forms. Add 1 tsp vanilla extract and a pinch of salt; stir gently to combine.

Whip cream and combine

In a separate chilled bowl, whip 240 ml cold heavy cream to soft peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until no white streaks remain. Transfer the mascarpone cream to a piping bag or cover bowl and refrigerate while assembling.

Combine 360 ml strong brewed espresso (cooled) with 60 ml coffee liqueur and 10 g sugar (if using) in a shallow dish. Stir until the sugar dissolves and taste; coffee should be strong and slightly sweet. Let the mixture come to room temperature if still warm.

Assemble tiramisu

Arrange half of the ladyfingers in a single layer (300 g total divided in half by count/weight) in a 23x33 cm (9x13 in) baking dish or similar. Quickly dip each ladyfinger into the coffee mixture one at a time for 1–2 seconds per side — do not soak; they should be moistened but not falling apart. Place dipped ladyfingers snugly to form the base. Spread half of the mascarpone cream evenly over the soaked ladyfingers using an offset spatula (about half the cream).

Repeat: Dip the remaining ladyfingers quickly in the coffee mixture and arrange them in a second layer on top of the cream. Spread the remaining mascarpone mixture evenly over the top, smoothing the surface.

Chill and finish

Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to allow flavors to meld and the dessert to set. Just before serving, dust the top generously with 15 g unsweetened cocoa powder through a fine sieve and sprinkle 20 g finely grated dark chocolate over the cocoa for extra texture. Keep refrigerated until serving.