Tiramisu Recipe

Prepare egg yolk sabayon

In a heatproof bowl (preferably stainless steel) that will sit over a saucepan, whisk together 6 egg yolks and 3.5 oz granulated sugar until smooth and slightly pale. Place the bowl over a saucepan of simmering water (double boiler), making sure the bowl does not touch the water. Whisk continuously for 6–8 minutes until the mixture is warm, thickened, and ribbons form when the whisk is lifted (temperature about 160°F / 71°C if using a thermometer). Remove from heat and continue whisking for 1 minute to cool slightly.

Incorporate mascarpone

Let the sabayon cool for 2–3 minutes, then add 2 cups mascarpone cheese a few tablespoons at a time, folding gently with a spatula until smooth and fully incorporated. Add 1 tsp vanilla extract and a pinch of fine sea salt; fold to combine. Keep chilled while you whip the cream.

Whip cream and combine

In a separate chilled bowl, whip 1 cup chilled heavy cream to soft peaks. Gently fold one-third of the whipped cream into the mascarpone-sabayon to lighten it, then carefully fold in the remaining whipped cream until a homogeneous, airy cream forms. Do not overfold or overwhip; the mixture should be smooth and spreadable. Refrigerate the finished cream while you prepare the coffee soak and ladyfingers.

Brew 1.25 cups very strong espresso or coffee and allow it to cool to room temperature. Stir in 3 tbsp coffee liqueur if using. Pour the cooled coffee mixture into a shallow dish wide enough to dip ladyfingers quickly. Have the unsweetened cocoa powder (2 tbsp) ready for dusting later.

Arrange and dip ladyfingers: Quickly dip each ladyfinger for 1–2 seconds into the coffee mixture (do not soak — they should be moistened but still slightly firm). Lay dipped ladyfingers in a single even layer on the bottom of a 9x9 inch (or similar sized 8x10) baking dish, trimming cookies to fit as needed.

First layer of cream: Spread about half of the mascarpone cream evenly over the layer of soaked ladyfingers using an offset spatula or the back of a spoon, smoothing the surface.

Second layer of ladyfingers: Repeat dipping and arrange a second layer of dipped ladyfingers over the mascarpone layer, covering completely.

Top with remaining cream: Spread the remaining mascarpone cream evenly over the second layer of ladyfingers and smooth the top carefully.

Finish and chill: Sift 1 tbsp dark cocoa powder evenly over the top, then optionally sprinkle 2 tbsp bitter grated chocolate or shavings. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight, to allow flavors to meld and for the dessert to set.

Serve: Just before serving, dust additional unsweetened cocoa powder for presentation if desired and cut into squares. Use a hot, dry knife (wipe between cuts) for clean slices.