Tiramisu Recipe

Prepare a bain-marie

Fill a medium saucepan with 3–4 cm of water and bring to a gentle simmer over medium heat. Place a heatproof bowl (metal or glass) on top so it sits above the water without touching it.

Whisk yolks and sugar

Combine egg yolks and 100 g granulated sugar in the heatproof bowl. Whisk constantly for 6–8 minutes over the bain-marie until the mixture is pale, thickened and ribbons form when the whisk is lifted (temperature ~70–75°C if using a thermometer).

Cool and combine with mascarpone

Remove the bowl from the heat and let the yolk mixture cool for 5 minutes. In a separate bowl, gently beat mascarpone to loosen it. Fold the slightly cooled yolk mixture into the mascarpone until smooth and lump-free. Stir in vanilla extract and a pinch of salt.

Whip cream and fold

In a chilled bowl, whip the heavy cream to soft peaks. Gently fold one third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining cream until completely combined and smooth. Cover and chill in refrigerator while preparing coffee soak and assembly (at least 30 minutes).

Brew the espresso and while still hot stir in 10 g granulated sugar until dissolved. Allow to cool slightly (warm is fine). Stir in 60 ml rum or Marsala and 2 tablespoons amarena syrup. Transfer the coffee soak to a shallow wide dish for dipping ladyfingers.

Prepare dish: Use a 20 x 20 cm (or similar 8–9 inch square) baking dish or trifle dish. Have all components at hand.

Dip ladyfingers: Working quickly, lightly dip each ladyfinger into the coffee soak for 1–2 seconds per side—do not soak until soggy; they should be moistened but still hold shape. Lay a single layer of dipped ladyfingers in the bottom of the dish, trimming to fit if necessary.

First layer of crema: Spoon or pipe roughly half of the mascarpone crema evenly over the ladyfingers and spread smooth with an offset spatula (about 1–1.5 cm thick). Scatter about half of the drained amarena cherries (reserve some whole cherries for garnish) across the cream, gently pressing them slightly into the surface.

Second layer: Repeat with a second layer of dipped ladyfingers laid over the cream, then spread the remaining mascarpone crema evenly on top, smoothing the surface.

Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows flavors to meld and the texture to set.

Finish and serve: Just before serving, sift unsweetened cocoa powder over the top using a fine-mesh sieve. Arrange the reserved amarena cherries on top, drizzle with a little of the cherry syrup if desired, and sprinkle dark chocolate shavings. Slice and serve chilled.