Tiramisu Recipe

Brew 1 1/4 cups of very strong espresso or strong coffee. While hot, stir in 1 teaspoon granulated sugar until dissolved. Add 3 tablespoons Marsala and 2 tablespoons coffee liqueur. Transfer the mixture to a shallow dish wide enough to quickly dip ladyfingers; let cool to room temperature.

Make zabaglione (cooked egg yolk mixture)

In a heatproof bowl set over (not in) simmering water (double boiler), whisk together 4 large egg yolks, 2 tablespoons granulated sugar and 2 tablespoons water. Whisk constantly until the mixture thickens, becomes pale and ribbons form when the whisk is lifted, about 6–8 minutes. Remove from heat and let cool slightly (about 5 minutes), stirring occasionally.

Combine mascarpone

When the zabaglione is still warm but not hot, fold in 16 oz mascarpone cheese in two additions, gently whisking until smooth and lump-free. Stir in 1 teaspoon vanilla extract. Chill slightly if the mixture feels too loose (5–10 minutes).

Whip cream and finish

In a separate chilled bowl, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar to medium-stiff peaks. Fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream gently until homogeneous and airy. Cover and refrigerate until assembly (can be kept up to 2 hours).

Prepare an 8x8-inch or similar rectangular dish (or 9x7) and have the coffee soak, mascarpone cream and 24 ladyfingers ready. Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds — do not soak; they should be moist but not soggy. Arrange a single layer of dipped ladyfingers in the bottom of the dish, trimming to fit if necessary.

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

Add a second layer of dipped ladyfingers on top of the cream, aligning them perpendicular or parallel to the first layer as preferred. Gently press to level.

Spread the remaining mascarpone cream over the second layer and smooth the top. Cover loosely with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to let flavors meld and for the texture to set.

About 10 minutes before serving, dust the top evenly with 2 tablespoons unsweetened cocoa powder through a fine sieve. Sprinkle 2 ounces of dark chocolate shavings and 3 tablespoons chocolate pearls across the top for texture and finish.

Slice into squares and serve chilled. Leftovers will keep covered in the refrigerator for up to 3 days (texture best within 24–48 hours).