Tiramisu Recipe

Prepare egg sabayon

In a heatproof bowl (glass or metal) set over a saucepan of gently simmering water (double boiler, water should not touch the bowl), whisk together the 5 egg yolks and 100 g granulated sugar until combined. Whisk continuously over the simmering water for 6–8 minutes until the mixture is thick, pale, and registers 70–75°C (160–167°F) if using a thermometer. Remove from heat and let cool slightly (5–10 minutes).

Incorporate mascarpone

When the sabayon is warm but not hot, add the 500 g mascarpone a few spoonfuls at a time, whisking gently until smooth and fully incorporated. Add 1 tsp vanilla extract and a pinch of salt; whisk to combine. Chill the mixture briefly (10–15 minutes) if it becomes too loose to fold.

Whip cream and fold

In a separate chilled bowl, whip 300 ml cold heavy cream to soft peaks. Gently fold one-third of the whipped cream into the mascarpone-sabayon to loosen the mixture, then fold in the remaining cream in two additions until homogeneous and light, taking care not to deflate the cream. Cover and refrigerate while you prepare the coffee and sauce (or use immediately).

Prepare coffee soak by combining 360 ml cooled strong brewed espresso (or very strong coffee) with 60 ml amaretto in a shallow wide dish. If desired, stir in 1 tsp instant espresso powder to intensify flavor. Taste and adjust — it should be pleasantly strong and slightly boozy.

Working quickly to avoid soggy cookies, dip each ladyfinger into the coffee-amaretto mixture for 1–2 seconds per side. The ladyfingers should be saturated but not falling apart; if your cookies are especially soft, reduce dip time to a single quick dip. Lay dipped ladyfingers in a single layer in the bottom of a 23x33 cm (9x13 in) baking dish or in individual serving glasses, trimming to fit if needed.

First layer: Arrange half of the soaked ladyfingers in the bottom of your dish, forming an even layer.

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

Repeat: Add a second layer of dipped ladyfingers across the mousse, trimming to fit. Spread the remaining mascarpone mousse over the second layer and smooth the top. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and for the mousse to firm.

Place 150 g finely chopped dark chocolate in a heatproof bowl. Heat 120 ml heavy cream in a small saucepan just until it reaches a simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit 1 minute to soften. Stir gently from the center until the chocolate is completely melted and the mixture is smooth and glossy.

Stir in 15 g unsalted butter, 15 ml amaretto, and a pinch of salt until the butter melts and the sauce is shiny. Taste and add a little more amaretto if desired. Let the sauce cool to room temperature; it will thicken slightly as it cools but should remain pourable. Transfer to a small container and refrigerate if not using immediately; gently rewarm before serving if it becomes too stiff.

Before serving, dust the top of the tiramisu lightly with 2 tbsp Dutch-processed cocoa powder using a fine-mesh sieve for an even layer.

Spoon or drizzle the amaretto chocolate sauce over individual portions or across the whole top (about 2–3 tbsp sauce per serving, reserve any extra for the table).

Garnish with 20 g dark chocolate shavings if desired. Keep tiramisu refrigerated and serve chilled. Leftovers will keep covered in the refrigerator for up to 2–3 days; texture will soften over time.