Tiramisu Recipe

Prepare Espresso Mixture

Brew the espresso or strong coffee and pour it into a shallow bowl. While still warm, stir in the granulated sugar until dissolved. Add the coffee liqueur if using, and mix well. Let cool to room temperature.

Soak Ladyfingers

Quickly dip each ladyfinger into the cooled espresso mixture for about 1 second per side. Do not oversoak; they should be moist but not soggy. Set aside on a plate or tray.

Whisk Egg Yolks and Sugar

In a heatproof bowl, combine the egg yolks and sugar. Set the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture becomes pale and thick (about 5–7 minutes). Remove from heat and let cool slightly.

Mix in Mascarpone

Add the mascarpone cheese to the cooled egg mixture and whisk until smooth and well combined.

Whip Cream

In a separate bowl, whip the heavy cream and vanilla extract to stiff peaks using a hand mixer or stand mixer.

Fold Cream into Mascarpone Mixture

Gently fold the whipped cream into the mascarpone mixture in two batches, being careful not to deflate the cream. Mix until fully incorporated and smooth.

Layer Ladyfingers and Cream

In a 9x9-inch dish or similar container, arrange a layer of espresso-soaked ladyfingers on the bottom. Spread half of the mascarpone cream evenly over the ladyfingers.

Add a second layer of soaked ladyfingers over the mascarpone cream. Top with the remaining mascarpone cream and smooth the surface with a spatula.

Chill and Set

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

Dust with Cocoa and Garnish

Before serving, sift unsweetened cocoa powder evenly over the top. Optionally, garnish with dark chocolate shavings for added texture and flavor.