Tiramisu Recipe

Brew and cool coffee

Brew about 2 cups of strong espresso or very strong coffee. While still hot, stir in 1 tablespoon granulated sugar if you like a slightly sweetened soak. Let coffee cool to room temperature, then stir in 3 tablespoons dark rum or coffee liqueur if using. Transfer coffee to a shallow wide dish that will fit the ladyfingers for quick dipping. Chill briefly if still warm.

Taste the cooled coffee mixture — it should be strongly flavored but not syrupy. Keep it shallow enough that each ladyfinger can be dipped quickly (1–2 seconds) so they absorb but do not become soggy.

Prepare zabaglione (egg yolk custard)

Set a heatproof bowl over (not touching) simmering water to create a double boiler. Whisk together 5 large egg yolks and 1 cup granulated sugar until combined. Place the bowl over the simmering water and whisk constantly for about 6–8 minutes until the mixture becomes thick, pale, and ribbons form when you lift the whisk. The internal temperature should reach about 160°F (71°C) to safely cook the yolks. Remove from heat and let cool slightly (5–10 minutes).

Fold in mascarpone

When the zabaglione is warm (not hot), whisk in 16 oz mascarpone cheese in two additions until smooth and lump-free. Add 1 teaspoon vanilla extract and a pinch of fine sea salt. Chill the mascarpone mixture briefly if it feels too warm (10–15 minutes) so it firms slightly before folding with whipped cream.

Whip cream and combine

In a chilled bowl, whip 1 cup cold heavy cream to soft-to-medium peaks. Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream until homogenous and airy. Do not overmix — keep the cream light and smooth.

Line an 8x8 inch (or similar) shallow dish or a 9x9 if you prefer slightly thinner layers. Quickly dip each savoiardi (ladyfinger) one at a time into the cooled coffee mixture for 1–2 seconds — do not soak; they should be moist but hold shape. Arrange a single layer of dipped ladyfingers tightly across the bottom of the dish. If you need to break some to fit, do so.

Spread roughly half of the mascarpone cream evenly over the first layer of ladyfingers using an offset spatula, smoothing to the edges. Repeat with a second layer of dipped ladyfingers, then top with the remaining mascarpone cream, smoothing the surface.

Cover the tiramisu tightly with plastic wrap and refrigerate at least 6 hours, ideally overnight (8–24 hours). Chilling allows the flavors to meld and the texture to set.

Just before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder through a fine sieve. Optionally sprinkle 1 tablespoon finely grated dark chocolate over the cocoa for extra texture and flavor. Slice and serve chilled.