Tiramisu Recipe

Brew 1.5 cups of strong espresso and immediately stir in 2 tablespoons of dark rum or Marsala. If you prefer a slightly sweeter coffee, dissolve 1 teaspoon granulated sugar into the hot espresso. Let the mixture cool to room temperature, then chill briefly if needed. Transfer to a shallow dish wide enough to dip ladyfingers.

Prepare egg-sugar sabayon

In a medium heatproof bowl, whisk together 4 large egg yolks and 3 tablespoons granulated sugar until well combined and slightly pale. Set the bowl over (but not touching) a simmering pot of water (double-boiler). Whisk constantly for 5–7 minutes until the mixture is warm, glossy and has thickened to a ribbon consistency (sabayon). Remove from heat and let cool slightly.

Incorporate mascarpone

When the sabayon is warm but not hot, whisk in the 16 oz mascarpone a few tablespoons at a time until smooth and fully incorporated. Add 1 teaspoon vanilla extract and a pinch of salt, and mix until homogeneous. Do not overbeat to avoid breaking the mascarpone.

Whip cream

In a separate chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. Gently fold about a quarter of the whipped cream into the mascarpone mixture to loosen it, then fold in the remaining whipped cream gently but thoroughly to create a light, airy cream without deflating it.

Prepare a 9x9-inch (or similar) baking dish or individual serving glasses. Quickly dip each ladyfinger into the cooled coffee mixture—immerse for 1 second per side; do not soak or they will become soggy. Arrange a single layer of soaked ladyfingers in the bottom of the dish to cover evenly (break cookies as needed).

Spread half of the mascarpone cream evenly over the ladyfinger layer using an offset spatula or spoon. Repeat with a second layer of quickly dipped ladyfingers, then finish by spreading the remaining mascarpone cream on top, smoothing the surface.

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably 8–12 hours or overnight. This resting time allows flavors to meld and the texture to set.

Just before serving, dust the top evenly with about 2 teaspoons unsweetened cocoa powder through a fine sieve. If desired, scatter 2 tablespoons dark chocolate shavings over the top for garnish. Slice or scoop and serve chilled.