Tiramisu Recipe

Prepare batter and bake

Preheat oven to 180°C (350°F). Line a 30x40 cm (12x16 in) jelly roll pan with parchment. Separate 4 eggs into yolks and whites. Whisk yolks with 100 g sugar and 1 tsp vanilla until pale and ribboning (about 3–5 minutes). In a separate bowl, sift together 90 g cake flour, 10 g cornstarch and a pinch of salt. Fold dry ingredients gently into yolk mixture in 2 additions, keeping as much air as possible. Whip egg whites until soft peaks form, then fold them gently into the batter in 2 additions until homogenous. Fold in 15 g melted butter if using (very gently). Spread batter evenly in prepared pan. Bake 10–12 minutes until lightly golden and springy. Remove from oven, invert onto a clean towel dusted with a little sugar, peel off parchment, and roll or leave flat to cool. Trim to fit your serving dish (approximately two 30x10 cm strips or cut into ladyfinger-sized fingers if preferred).

While cake cools, brew 300 ml strong espresso. Stir in 40 ml amaretto and 10 g sugar while hot until dissolved. Let mixture cool to room temperature. Transfer to a shallow dish for dipping sponge strips or cake fingers. Do not soak too long — dip each piece for 1–2 seconds per side so it becomes flavored but not soggy.

Make zabaglione-style base

Place 4 egg yolks and 100 g sugar in a heatproof bowl. Whisk vigorously over a bain-marie (simmering water, bowl not touching water) until thick, pale and tripled in volume, about 6–8 minutes; mixture should reach ~70°C/160°F and be safe to eat. Remove from heat and let cool slightly but not set.

Incorporate mascarpone

When yolk mixture is warm (not hot), whisk in 500 g room-temperature mascarpone until smooth and lump-free. Stir in 1 tsp vanilla.

Whip cream and fold

In a separate bowl, whip 200 ml cold heavy cream to soft peaks. Fold about one-third of the whipped cream into the mascarpone mixture to loosen, then gently fold in the remaining cream until a smooth, airy cream forms. Chill briefly if needed so cream firms slightly before assembling.

Line the serving dish (an 20x20 cm square dish or similar) with one layer of sponge strips or ladyfinger pieces. Lightly dip each piece in the coffee-amaretto mixture (1–2 seconds per side) and arrange to cover the base. Spread about half of the mascarpone cream evenly over the soaked sponge (approx. 500 g cream). Repeat with a second layer of dipped sponge. Finish with remaining mascarpone cream and smooth the top.

Cover and refrigerate at least 4 hours, preferably overnight, to allow flavors to meld and cream to set.

Just before serving, dust the top generously with 20 g unsweetened cocoa powder using a fine sieve. Optionally shave 20 g dark chocolate over the top for texture. Serve chilled; cut into squares and enjoy.