Fresh Tiramisu Recipe

Prepare egg-sugar sabayon

Place 4 egg yolks and 3 tablespoons granulated sugar in a heatproof bowl (preferably stainless steel). Set the bowl over a saucepan of gently simmering water (double boiler), making sure the bowl bottom does not touch the water. Whisk continuously until the mixture is pale, thickened and reaches about 160°F (roughly 3–5 minutes). Remove from heat.

Cool and combine with mascarpone

Allow the warmed egg mixture to cool slightly (2–3 minutes). Whisk in 16 oz mascarpone cheese, 1 tsp vanilla extract, and a pinch of salt until smooth and uniform. Keep chilled while you prepare the cream if it softens too much.

Whip cream

In a separate bowl, whip 1 cup heavy cream to soft-medium peaks. Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream until homogeneous and airy. Do not overmix or deflate too much.

Make coffee soak

Combine 1 cup strongly brewed espresso (cooled to warm or room temperature) with 2 tablespoons coffee liqueur (if using) in a shallow bowl. Taste and adjust — it should be strong and slightly sweet.

Quick-dip ladyfingers

Working quickly, dip each ladyfinger into the coffee mixture for about 1 second per side — do not soak until soggy; they should be moist but hold shape. Arrange a single layer of dipped ladyfingers in the bottom of an 8x8-inch (or similar) dish to form the base.

Layer cream

Spread about half of the mascarpone cream evenly over the first layer of ladyfingers, smoothing the top with an offset spatula.

Second layer

Repeat dipping and arranging a second layer of ladyfingers over the cream, then spread the remaining mascarpone cream evenly on top, smoothing the surface.

Chill

Cover tightly with plastic wrap and refrigerate at least 4 hours, preferably 6–8 hours or overnight. Chilling lets flavors meld and the texture set.

Finish and serve

Just before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder through a fine sieve. Use a microplane or vegetable peeler to shave 1 oz dark chocolate over the top for additional texture and aroma. Slice and serve chilled.