Traditional Italian Tiramisu Recipe

Prepare egg yolk sabayon

Set a heatproof mixing bowl over a saucepan of gently simmering water (double-boiler), making sure the bowl does not touch the water. Add the egg yolks and 100 g granulated sugar to the bowl. Whisk constantly until the mixture becomes thick, pale, and forms ribbons when the whisk is lifted—about 8–10 minutes. Remove the bowl from the heat and continue whisking briefly to cool the mixture slightly (2 minutes).

Incorporate mascarpone

Once the yolk mixture is warm but not hot, fold the mascarpone cheese in by spoonfuls into the yolk-sugar sabayon until smooth and lump-free. Add 1 tsp vanilla extract and mix gently to combine. Keep the mixture at room temperature while you prepare the whipped cream if using.

Optional whipped cream

If using for a lighter, silkier texture: in a separate chilled bowl, whip 120 ml heavy cream to soft peaks. Fold about one-third of the whipped cream into the mascarpone mixture to loosen it, then fold in the remaining whipped cream gently until homogeneous. Do not overmix—stop when streaks disappear.

Brew strong espresso (or very strong coffee) and allow it to cool to room temperature. Stir in 60 ml coffee liqueur if using and, if you prefer a slightly sweeter soak, dissolve 10 g sugar into the warm coffee before cooling. Transfer the coffee mixture to a shallow dish wide enough to dip ladyfingers quickly.

Prepare an 8x8-inch (20x20 cm) or similar shallow dish. Quickly dip each ladyfinger into the coffee mixture—immerse for 1–2 seconds per side. The biscuits should be moist but not soggy; if they absorb too much they will fall apart. Arrange a single layer of dipped ladyfingers snugly on the bottom of the dish, trimming a couple to fit if necessary.

Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers, smoothing with a spatula to the edges. Add another layer of dipped ladyfingers on top of the cream, again dipping each quickly and arranging closely. Spread the remaining mascarpone cream over the second layer, smoothing the surface.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to allow flavors to meld and texture to set.

Before serving, sift unsweetened cocoa powder evenly over the top (about 10 g). Optionally garnish with dark chocolate shavings. Slice with a hot, dry knife for clean portions and serve chilled.