Tiramisu Recipe

Prepare egg yolk sabayon

Whisk the 5 egg yolks with 120 g granulated sugar in a heatproof bowl until combined and slightly pale. Set the bowl over a pot of gently simmering water (double boiler), making sure the bottom of the bowl does not touch the water. Whisk continuously for about 6–8 minutes until the mixture is thickened, glossy, and registers about 70–75°C (or is warm and has thickened enough to coat the back of a spoon). Remove from heat and let cool slightly.

Incorporate mascarpone

Fold the 500 g mascarpone into the cooled egg-sugar mixture in two additions, gently stirring until smooth and lump-free. Do not overbeat; keep the mixture light.

Whip cream and combine

In a separate chilled bowl, whip 240 ml heavy cream with 1 tsp vanilla extract to medium-stiff peaks. Fold one-third of the whipped cream into the mascarpone-egg mixture to loosen it, then gently fold in the remaining whipped cream until fully incorporated and smooth. Cover and refrigerate while you prepare the coffee soak and assemble.

Combine 360 ml cooled strong espresso/coffee with 60 ml dark rum or Marsala (if using) and 1 tsp sugar (if using) in a shallow dish. Taste and adjust sweetness or alcohol to preference. The liquid should be cool or at room temperature so it won't dissolve the ladyfingers immediately.

Choose an assembly dish (about 20 x 30 cm / 8 x 12 inches) or an equivalent volume baking dish. Quickly dip each ladyfinger (300 g total) one at a time into the coffee mixture for 1–2 seconds per side — do not soak them; they should be moist but not falling apart. Line the bottom of the dish with a single layer of soaked ladyfingers, breaking a few to fit as necessary.

Spread about half of the mascarpone cream evenly over the first layer of soaked ladyfingers, smoothing the top with a spatula. Add a second layer of quickly dipped ladyfingers over the cream, then spread the remaining mascarpone cream evenly on top.

Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight, to allow flavors to meld and for the texture to set.

Before serving, sift 15 g unsweetened cocoa powder evenly over the top. Optionally grate 10 g dark chocolate over the cocoa for extra texture and garnish. Slice and serve chilled.