Tiramisu Recipe

Brew 2 cups of very strong coffee or espresso. While still hot, stir in 1 tablespoon granulated sugar until dissolved. Transfer to a shallow dish and add 3 tablespoons coffee liqueur if using. Let cool to room temperature; you want warm or room temperature liquid for dipping, not piping hot.

Prepare zabaglione

In a heatproof bowl large enough to hold whisking, combine 5 egg yolks and 3 tablespoons granulated sugar. Whisk until combined and slightly pale. Set the bowl over a saucepan of simmering water (double boiler), ensuring the bowl bottom doesn't touch the water. Whisk continuously until the mixture thickens, becomes ribbon-like and reaches about 160°F (71°C) or thick enough to coat the back of a spoon, about 6–8 minutes. Remove from heat and whisk in 3 tablespoons Marsala (or chosen alcohol) and 1 teaspoon vanilla. Let cool slightly but not fully — still warm is fine.

In a separate chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. If you prefer a slightly sweeter crème, add 1 tablespoon powdered sugar while whipping.

Gently fold the slightly cooled zabaglione into 20 ounces mascarpone cheese (place mascarpone in a bowl and loosen with a spatula first). Fold carefully until smooth and homogenous, taking care not to overbeat. Once combined, fold in the whipped cream in two additions until the mixture is light and spreadable. Taste and adjust sweetness with up to 1 tablespoon additional powdered sugar if desired.

Select a 9x13-inch (or similar) baking dish or a similarly sized serving dish. Quickly dip each ladyfinger into the cooled coffee mixture for 1–2 seconds on each side — they should be saturated but not falling apart. Lay a single layer of dipped ladyfingers, snugly, across the bottom of the dish. Trim or break to fit as needed.

Spread about half of the mascarpone crème evenly over the ladyfinger layer, smoothing the top with a spatula.

Repeat with a second layer of quickly dipped ladyfingers, arranging them crosswise or in the same direction, then spread the remaining mascarpone crème evenly over the top.

Cover the assembled tiramisu tightly 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; overnight is best for optimal results.

Just before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder through a fine sieve. Optionally grate 1 tablespoon dark chocolate over the top for additional texture and garnish. Slice and serve chilled.