Tiramisu Recipe

Prepare the zabaglione base

Set a heatproof mixing bowl over (not touching) simmering water to make a double boiler. Whisk together the 4 egg yolks and 100 g granulated sugar until well combined. Place the bowl over the simmering water and whisk constantly until the mixture thickens, becomes pale and ribbons form when the whisk is lifted, about 6–8 minutes. The zabaglione should reach roughly 71–75°C (160–167°F) if using a thermometer to be safe. Remove the bowl from the heat and let it cool slightly for 5 minutes.

Incorporate mascarpone

While warm (not hot), gently fold the 500 g mascarpone into the slightly cooled zabaglione in small portions until smooth and lump-free. Do not overbeat or the mascarpone may break.

Whip cream and combine

In a separate chilled bowl, whip 240 ml cold heavy cream with 1 tsp vanilla extract and a pinch of salt to medium-stiff peaks. Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then fold in the remaining whipped cream gently until fully combined and homogeneous. Chill the assembled cream in the refrigerator while you prepare the coffee soak, about 15–20 minutes.

Make the coffee soak: mix 360 ml cooled strong espresso with 45 ml dark rum or Marsala if using in a shallow dish wide enough to dip ladyfingers. Taste and adjust — it should be intensely coffee-flavored but not overly sweet.

Assemble the tiramisu: choose a 23 x 33 cm (9 x 13 in) glass or ceramic dish or a similar-sized serving pan. Quickly dip each ladyfinger (savoiardi) one at a time into the coffee mixture for 1–2 seconds — they should be soaked but not soggy (avoid holding them in the liquid). Line the bottom of the dish with a single layer of soaked ladyfingers, fitting them snugly. Cut any to fit as needed.

Spread half of the chilled mascarpone cream evenly over the first layer of soaked ladyfingers using a spatula, smoothing the top gently. Add a second layer of dipped ladyfingers on top of the cream, arranging them in the opposite direction if you like for stability. Spread the remaining mascarpone cream over the second layer and smooth the surface.

Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. Chilling allows the flavors to meld and the texture to set; a minimum of 6 hours is necessary for proper consistency.

Just before serving, dust the top evenly with about 15 g unsweetened cocoa powder using a fine-mesh sieve. Optionally grate 10 g bittersweet chocolate over the top for extra texture and chocolate aroma. Slice and serve chilled. Store any leftovers refrigerated for up to 2 days; flavor and texture are best within 24–48 hours.