Classic Tiramisu Recipe

Prepare and preheat

Preheat oven to 190°C (375°F). Line two baking trays with parchment paper. Fit a 1–1.25 cm (about 1/2 in) round piping tip to a large disposable or reusable piping bag.

Whisk yolks

In a clean bowl, whisk the 4 egg yolks with 70 g granulated sugar and 1 tsp vanilla extract until pale, thick and ribboning (about 5–7 minutes by hand or 3–4 minutes with a mixer on medium).

Beat whites

In a separate large bowl, add the 4 egg whites and 1 pinch of salt. Whisk until soft peaks form, then gradually add 40 g granulated sugar and continue whisking to stiff, glossy peaks.

Fold together

Fold one-third of the whipped egg whites into the yolk mixture to lighten it. Sift together 90 g flour and 20 g cornstarch and gently fold them into the yolk mixture. Then fold in the remaining egg whites in two additions, taking care not to deflate the batter.

Pipe and sugar

Spoon the batter into the prepared piping bag and pipe 9–10 cm (3.5–4 in) fingers onto the parchment, leaving space between. Sift the 30 g powdered sugar evenly over the piped fingers.

Bake

Bake one tray at a time for 8–10 minutes or until lightly golden and springy. Remove from oven and cool on the tray for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining batter.

Combine 300 ml cooled strong espresso with 60 ml coffee liqueur and 10 g sugar (if using) in a shallow dish. Stir until sugar dissolves. Taste and adjust sweetness or liqueur level as desired. Keep at room temperature.

Cook yolks (zabaglione-style)

Place 4 egg yolks and 100 g sugar in a heatproof bowl set over a saucepan of simmering water (bain-marie). Whisk continuously until the mixture becomes thick, pale, and ribbons off the whisk (about 6–8 minutes). Remove from heat and whisk in 15 ml marsala or coffee liqueur if using. Let cool slightly but not set completely.

Add mascarpone

When the zabaglione is warm (not hot), fold in 500 g room-temperature mascarpone in two additions until smooth and homogeneous. Avoid overmixing to keep air in the mousse.

Whip cream

In a chilled bowl, whip 300 ml cold heavy cream to soft–medium peaks. Do not overwhip; the cream should be light and still spreadable.

Combine

Gently fold one-third of the whipped cream into the mascarpone mixture to loosen it, then fold in the remaining cream in two additions until fully incorporated and airy.

Choose a serving dish (20x20 cm square pan, 9x13 in, or individual glasses). Quickly dip each cooled savoiardi into the coffee soak for 1 second per side — do not soak them; they should be moist but not soggy.

Arrange a single layer of dipped savoiardi across the base of the dish to form the first layer. Trim to fit if necessary.

Spread about half of the mascarpone mousse evenly over the ladyfingers (about 1–1.5 cm thick).

Repeat with a second layer of dipped savoiardi and finish with the remaining mascarpone mousse, smoothing the top with an offset spatula.

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours and preferably overnight (8–12 hours) to allow flavors to meld and mousse to set.

Before serving, sift unsweetened cocoa powder (about 15 g) evenly over the top and sprinkle with 15 g finely grated dark chocolate if using. Slice and serve chilled.