Tiramisu Recipe

Prepare zabaglione base

Place a heatproof mixing bowl over a saucepan of gently simmering water (double boiler), ensuring the bowl does not touch the water. Whisk together the 4 egg yolks and 3 tbs granulated sugar until smooth. Continuously whisk over the simmering water for 6–8 minutes, until the mixture thickens, becomes pale and ribbons form when the whisk is lifted. Remove from heat and let cool for 5 minutes.

Incorporate mascarpone

When the zabaglione has cooled slightly but is still slightly warm, whisk in the 500 g mascarpone until smooth and lump-free. If needed, beat gently to avoid overworking the mascarpone (which can make it grainy). Stir in 1 tsp vanilla extract. Set aside to cool completely.

Whip cream and fold

In a clean bowl, whip 1 cup cold heavy cream to medium-stiff peaks. Fold about one-third of the whipped cream into the cooled mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until uniform and airy. Do not overmix. Refrigerate the cream while you prepare the coffee soak and ladyfingers if the mixture is warm.

Combine 1 cup cooled strong espresso with 3 tbs dark rum or Marsala (if using) in a shallow dish wide enough to fit ladyfingers. Taste and adjust — it should be strongly coffee-flavored but not syrupy. Have the unsweetened cocoa powder ready in a fine sieve for finishing.

Quickly dip each ladyfinger, one at a time, into the coffee mixture for about 0.5–1 second per side — they should be moistened but not soggy. Arrange a single layer of soaked ladyfingers in the bottom of a 9x9-inch (or similar 2–3 quart) dish, trimming a couple if necessary to fit.

Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers, smoothing with a spatula.

Add a second layer of quickly dipped ladyfingers, fitting them snugly. Top with the remaining mascarpone cream and smooth the surface.

Cover the dish tightly and chill in the refrigerator at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.

Just before serving, dust the top evenly with 2 tbs unsweetened cocoa powder using a fine sieve. Optionally, shave dark chocolate over the top for extra garnish. Serve chilled.