Tiramisu Recipe

Prepare zabaglione base

In a heatproof mixing bowl set over a saucepan of gently simmering water (bain-marie), whisk together 4 egg yolks and 3 tablespoons granulated sugar until the mixture is pale and slightly thickened, about 3–4 minutes. Keep whisking and cook until it reaches a ribbon consistency and registers about 70–75°C (158–167°F) if using a thermometer. Remove from heat and let cool for 5–8 minutes while stirring occasionally to prevent skin forming.

Incorporate mascarpone

When the zabaglione is warm but not hot, whisk in 500 g mascarpone cheese in 2 additions until smooth and lump-free. Add 1 teaspoon vanilla extract and a pinch of fine salt; mix until homogeneous. Chill briefly if mixture becomes too loose.

Whip cream & fold

In a separate chilled bowl, whip 1 cup cold heavy cream to medium-stiff peaks. Gently fold about one-third of the whipped cream into the mascarpone mixture to loosen it, then fold in the remaining whipped cream carefully to keep the mixture airy and smooth. Do not overfold; aim for a light, spreadable cream.

Combine 1 cup cooled strong espresso with 2 tablespoons dark rum or Marsala (optional) and 2 teaspoons instant coffee/espresso powder in a shallow bowl. Whisk until the powder dissolves. Taste and adjust: the soak should be strongly coffee-forward but not overly bitter.

Place 3 tablespoons unsweetened cocoa powder in a fine-mesh sieve or small sifter for final dusting. Keep it near your assembly area.

Quick-dip ladyfingers: Working quickly so they don't become soggy, dip each of the 24 ladyfingers one at a time into the coffee soak for 1–2 seconds per side (they should be moistened but still hold shape). Do not soak; a fast dip is enough. Lay a single layer of dipped ladyfingers into the bottom of a 9x13-inch (or similar) dish, trimming as needed to fit snugly.

First cream layer: Spread about half of the mascarpone cream evenly over the first layer of ladyfingers, smoothing the top with an offset spatula to an even layer (about 1 cm thick).

Second layer: Dip remaining ladyfingers the same way and arrange them in a second layer over the cream. Spread the remaining mascarpone cream evenly over the second ladyfinger layer, smoothing the surface.

Chill and set: Cover the assembled tiramisu loosely with plastic wrap and refrigerate at least 4 hours, preferably 6–8 hours or overnight. Chilling allows flavors to meld and the cream to firm up.

Finish & serve: Just before serving, dust the entire top generously with the 3 tablespoons unsweetened cocoa powder using the sieve for an even coating. Optionally sprinkle 2 tablespoons finely grated bittersweet chocolate over the cocoa for extra texture and aroma. Slice and serve chilled.