Tiramisu Recipe

Brew and flavor coffee

Brew 2 cups very strong espresso or coffee. While still hot, stir in 2 teaspoons granulated sugar until dissolved, then add 3 tablespoons dark rum or Marsala if using. Allow the coffee to cool to room temperature (about 20–30 minutes).

Prepare cocoa for dusting

Place 2 tablespoons unsweetened cocoa powder in a fine-mesh sieve or small shallow bowl for later dusting. Arrange 24 ladyfingers on a tray so they are ready to be dipped.

Dip ladyfingers quickly (1–2 seconds per side) into the cooled coffee—do not soak. Line the bottom of an 8x8-inch (or similar 9x9) baking dish with a single layer of soaked ladyfingers, breaking a few to fit snugly.

Make zabaglione (cooked yolk base)

Set a heatproof bowl over a saucepan of gently simmering water (bain-marie), ensuring the bowl bottom does not touch the water. Whisk together 5 large egg yolks and 3 tablespoons sugar until combined. Whisk constantly over the simmering water until the mixture becomes thick, pale, and ribbons form when you lift the whisk, about 6–8 minutes. Remove from heat and let cool for 5 minutes.

Fold in mascarpone

When the zabaglione has cooled slightly but is still fluid, whisk in 20 ounces room-temperature mascarpone, one portion at a time, until smooth and lump-free. Add a pinch of salt and 1 teaspoon vanilla extract; stir to combine. Refrigerate briefly if the mixture feels warm (5–10 minutes).

Whip cream

In a chilled bowl, whip 1 cup cold heavy cream with 1 tablespoon sugar to soft–medium peaks. Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream until uniformly combined. Do not overmix; keep the texture airy.

Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers in the dish, smoothing with an offset spatula to the edges.

Add a second layer of quickly coffee-dipped ladyfingers, fitting them snugly on top of the cream. Spread the remaining mascarpone cream over the second layer and smooth the surface.

Cover the dish tightly with plastic wrap and refrigerate at least 6 hours, preferably 8–12 hours or overnight. This chilling allows the flavors to meld and the layers to set.

Just before serving, dust the surface evenly with the reserved 2 tablespoons unsweetened cocoa powder using a fine sieve. Optionally shave 1 ounce dark chocolate over the top for extra texture and flavor.

Serve chilled. Keep leftovers covered and refrigerated for up to 3 days.