Tiramisu Recipe

Brew 2 cups strong espresso and let it cool to warm (room temperature). While still warm, stir in 1 tablespoon sugar if you like a touch of sweetness, then add 2 tablespoons rum or Marsala if using. Transfer the coffee mixture to a shallow dish wide enough to dip ladyfingers quickly.

Make a zabaglione over a double boiler

Set a heatproof bowl over a saucepan of gently simmering water (bowl bottom should not touch the water). Whisk together 6 egg yolks and 3 tablespoons granulated sugar until smooth. Add 3 tablespoons Marsala (or other wine). Continuously whisk the mixture over the steam for 8–12 minutes until it thickens into a pale, ribbon-like custard that reaches about 165°F (74°C) and will coat the back of a spoon. Remove from heat and let it cool slightly while stirring occasionally to prevent skin forming.

In a mixing bowl, beat 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.

In a separate bowl, gently loosen 16 ounces mascarpone with a spatula to make it smooth (do not overmix or it will become runny). Fold the slightly cooled zabaglione into the mascarpone in two additions, gently folding until evenly combined and smooth.

Fold the whipped cream into the mascarpone-zabaglione mixture in two additions, folding gently to retain volume and create a light, airy cream. Taste and adjust sweetness with a little more powdered sugar if desired.

Prepare an 8x8-inch (or similar) dish. Quickly dip each ladyfinger into the cooled coffee mixture for 1–2 seconds per side — do not soak; they should be moist but not falling apart. Arrange a single layer of dipped ladyfingers, snug but not overly compressed, across the bottom of the dish (use about half the cookies).

Spread half of the mascarpone-zabaglione cream evenly over the ladyfingers (about half the mixture). Smooth the surface with a spatula.

Repeat with another layer of dipped ladyfingers (dip quickly) to cover the cream layer, then spread the remaining cream over the second layer and smooth the top.

Cover the tiramisu tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, to let flavors meld and texture set.

Before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder through a fine sieve. Optionally shave 1 ounce dark chocolate over the top for extra texture and garnish.