Home Made Tiramisu Recipe

Prepare the sabayon

Set a medium heatproof bowl over a saucepan of gently simmering water (double boiler), making sure the bottom of the bowl does not touch the water. Whisk together the 4 egg yolks and 3 tablespoons sugar until combined. Continuously whisk over the simmering water for 6–8 minutes until the mixture becomes thick, pale, and forms ribbons when the whisk is lifted (temperature should reach about 70–75°C if using a thermometer). Remove from heat and let cool slightly for 3–4 minutes.

Incorporate mascarpone

When the sabayon is warm but not hot, gently fold in the 500 g mascarpone, 1 teaspoon vanilla extract, and a pinch of salt until smooth and homogenous. Work gently to avoid overworking the mascarpone; small lumps can be smoothed by gentle stirring.

Whip cream and combine

In a separate chilled bowl, whip 1 cup cold heavy cream to medium-stiff peaks. Fold one-third of the whipped cream into the mascarpone-sabayon mixture to lighten it, then carefully fold in the remaining whipped cream in two additions until fully combined and airy. Do not overfold; you want a light, spreadable cream.

Prepare coffee soak

Combine 1 cup cooled strong espresso and 3 tablespoons coffee liqueur (or omit alcohol and use extra espresso) in a shallow dish. Taste and adjust — the mixture should be robust but not syrupy. Keep it at room temperature.

Dip ladyfingers

Working quickly, dip each ladyfinger into the coffee mixture for 1–2 seconds per side — they should be moist but not soggy. Arrange a single layer of dipped ladyfingers, cut side down if needed, in an approximately 9x9-inch (or similar 8x8 or 9x13 proportionally) serving dish to form the base.

First layer of cream

Spread roughly half of the mascarpone cream evenly over the first layer of ladyfingers using an offset spatula, smoothing to the edges.

Second layer

Dip another layer of ladyfingers quickly in the coffee mixture and lay them over the cream to form the second layer. Spread the remaining mascarpone cream over the second layer, smoothing the top evenly.

Chill and finish

Cover the assembled tiramisu with plastic wrap and refrigerate at least 6 hours, preferably 8–12 hours or overnight to let flavors meld and texture set. Right before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top and sprinkle 1 tablespoon finely grated bittersweet chocolate if using. Serve chilled.