Tiramisu Recipe

Prepare a double boiler

Fill a medium saucepan with about 1-2 inches of water and bring to a gentle simmer over medium-low heat. Place a heatproof bowl (metal or glass) on top so the bottom doesn't touch the water.

Whisk egg yolks and sugar

In the heatproof bowl, whisk together 4 egg yolks and 1 cup granulated sugar until smooth and slightly pale.

Cook the yolk mixture

Place the bowl over the simmering water and whisk constantly for 6–8 minutes until the mixture is warm to the touch, slightly thickened, and the sugar is dissolved (tempering cooks the yolks to reduce risk). Remove from heat.

Cool slightly

Allow the cooked yolk mixture to cool for 5 minutes off the heat, whisking occasionally so it doesn't form a skin.

Incorporate mascarpone

Whisk 16 oz mascarpone into the cooled yolk mixture until smooth and lump-free. If the mascarpone is very cold and stiff, let it sit at room temperature 15–20 minutes before starting to make blending easier.

Whip cream

In a separate chilled bowl, whip 1 cup heavy cream with 1 tsp vanilla extract and a pinch of salt to medium-stiff peaks.

Fold together

Gently fold the whipped cream into the mascarpone-yolk mixture in three additions, keeping the mixture light and airy. Do not overmix.

Brew coffee

Brew 2 cups strong espresso or very strong coffee and let it cool to room temperature. If desired, stir in 1 tsp sugar to sweeten while still warm so it dissolves, then cool.

Add alcohol

Stir 3 tablespoons dark rum or Marsala wine into the cooled coffee. Taste and adjust alcohol or sugar to preference.

Prepare dish

Use a 9x9 inch (or similar sized) baking dish or an 8x10 dish. Ensure it's clean and dry.

Dip ladyfingers

Working quickly, dip each ladyfinger into the coffee mixture for 1–2 seconds per side — do not soak; they should be saturated but still hold their shape. Place a layer of dipped ladyfingers, cut side down if needed, to cover the bottom of the dish (about 12 cookies depending on size).

Spread mascarpone layer

Spoon and spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers, smoothing the surface with an offset spatula or back of a spoon.

Second layer

Dip remaining ladyfingers the same way and arrange a second layer over the mascarpone. Spread the remaining mascarpone cream evenly over the top.

Chill

Cover the assembled tiramisu with plastic wrap and refrigerate at least 4 hours, preferably 8–12 hours or overnight. Chilling allows the flavors to meld and the texture to set.

Finish and serve

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