Tiramisu Recipe

Prepare a bain-marie and whisk yolks

Bring a medium saucepan with 2–3 cm of water to a gentle simmer. In a heatproof bowl (metal or glass) large enough to sit over the pan without touching the water, whisk together the 6 egg yolks and 3 tbs granulated sugar until combined and slightly pale.

Cook yolks to safe temperature

Place the bowl over the simmering water (bain-marie) and whisk constantly for 6–8 minutes until the mixture is warm and thickens slightly. It should reach about 70–75°C (158–167°F) if you use a thermometer — this pasteurizes the yolks. Remove from heat and whisk in 2 tbs marsala wine (or chosen liqueur).

Cool the custard

Transfer the cooked yolk mixture to a clean bowl. Whisk occasionally until it cools to room temperature (about 15–20 minutes). You can speed cooling by setting the bowl in an ice bath and stirring gently until cooled.

Beat mascarpone and combine

In a separate bowl, gently loosen 500 g mascarpone with a rubber spatula so it’s smooth but not runny. Fold a few spoonfuls of the cooled yolk mixture into the mascarpone to lighten it, then fold the mascarpone back into the rest of the yolk mixture until smooth and homogenous. Do not overmix or the mascarpone can become grainy.

Whip cream

In a chilled bowl, using a hand mixer or stand mixer with whisk attachment, whip 1 cup cold heavy cream with 1 tsp vanilla extract to soft-medium peaks (holds shape but still slightly glossy).

Fold cream into mascarpone custard

Gently fold about one-third of the whipped cream into the mascarpone custard to lighten it, then fold in the remaining whipped cream in two additions until no streaks remain. Use gentle strokes to keep the mixture airy.

Prepare coffee soak

Brew 300 ml strong espresso or very strong coffee and let it cool to room temperature. Stir in 2 tbs coffee liqueur if using. Pour the coffee into a shallow wide dish suitable for dipping ladyfingers.

Quick dip ladyfingers

Working quickly so the cookies don’t become soggy, dip each ladyfinger for 1–2 seconds per side into the coffee (they should be moistened but not falling apart). Arrange a single layer of dipped ladyfingers in the bottom of a 23 x 33 cm (9 x 13 in) dish or similarly sized serving dish.

Layer mascarpone

Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers using an offset spatula.

Repeat layers

Dip the remaining ladyfingers and arrange a second layer over the cream, then spread the remaining mascarpone mixture into an even final layer. Smooth the top level with a spatula.

Chill and set

Cover the assembled tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.

Finish and serve

Just before serving, sift 2 tbs unsweetened cocoa powder evenly over the top. If using, finely grate 20 g dark chocolate over the top for extra texture. Slice and serve chilled. Leftovers keep well covered in the refrigerator for up to 3 days.