Tiramisù Recipe

Prepare oven and piping bag

Preheat oven to 200°C (390°F). Line two baking sheets with parchment paper. Fit a large piping bag with a 1 cm (or round) tip; if unavailable, cut the bag to about 1–1.5 cm opening.

Whisk egg yolks

In a clean bowl, whisk the 5 egg yolks with 60 g granulated sugar and 1 tsp vanilla extract until pale, thick, and ribbon-like (about 3–5 minutes by hand or 2–3 minutes with an electric mixer).

Whip egg whites

In a separate grease-free bowl, whisk the 5 egg whites with a pinch of salt to soft peaks. Gradually add 40 g powdered sugar and continue whisking to glossy, medium-stiff peaks.

Fold batter

Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Sift the 75 g flour and 15 g cornstarch over the mixture and fold carefully to combine. Fold in the remaining egg whites in two additions, keeping as much air as possible.

Pipe and sugar-dust

Transfer batter to the prepared piping bag. Pipe 10–12 cm (4–5 in) fingers onto the parchment, leaving about 2 cm space. Dust the piped fingers lightly with 20 g powdered sugar using a sieve.

Bake

Bake one sheet at a time in the preheated oven for 8–10 minutes, until lightly golden and slightly springy to touch. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Combine 300 ml cooled strong espresso with 30 ml dark rum or coffee liqueur (if using) and 10 g granulated sugar (if desired) in a shallow dish. Stir until sugar dissolves. Taste and adjust strength/sweetness. Keep the mixture shallow enough to quickly dip the savoiardi.

Make zabaglione (egg yolk custard)

Set a heatproof bowl over a simmering pot of gently boiling water (double boiler), making sure the bowl bottom doesn't touch the water. Combine the 4 egg yolks with 80 g granulated sugar and 30 ml marsala (if using). Whisk continuously until the mixture becomes thick, pale, and ribbons off the whisk (about 6–8 minutes). Remove from heat and let cool slightly but not set.

Incorporate mascarpone

When the zabaglione is warm (not hot), fold in the 500 g room-temperature mascarpone in batches until smooth and lump-free. Add 1 tsp vanilla and a pinch of salt, and mix gently to combine. Chill briefly if the mixture becomes too warm.

Whip cream and fold

Whip the 300 ml cold heavy cream to soft-medium peaks. Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the rest in two additions until a light mousse forms. Do not overmix or deflate.

Quick dip savoiardi

Working quickly so the biscuits don't become soggy, dip each cooled savoiardi into the coffee soak for 1–2 seconds on each side — just long enough to absorb surface coffee but remain structurally intact. Arrange a single layer of dipped biscuits, seam-side down, in a 20x20 cm (or similar) square dish or serving dish.

Layer mousse

Spread about half of the mascarpone mousse evenly over the first layer of biscuits (use an offset spatula for a smooth finish). Repeat with another layer of dipped savoiardi and the remaining mousse, smoothing the top.

Chill

Cover the assembled tiramisù tightly with plastic wrap and chill in the refrigerator for at least 4 hours, preferably 6–8 hours or overnight, to allow flavors to meld and texture to set.

Dust and serve

Just before serving, sift 20 g unsweetened cocoa powder evenly over the top and sprinkle 10 g finely grated dark chocolate, if using. Cut into portions and serve chilled. Store any leftovers covered in the refrigerator for up to 2 days.