Tiramisu Recipe

Temper and whisk egg yolks

Place the egg yolks in a heatproof bowl. Whisk together until homogenous. Add the granulated sugar to the yolks and whisk until pale and slightly thickened, about 1–2 minutes.

Cook yolks gently (optional for safety)

Set the bowl over a simmering water bath (bain-marie) without letting the bowl touch the water. Whisk continuously for 3–4 minutes until the mixture reaches about 70°C (160°F) or thickens slightly. Remove from heat and let cool for 5 minutes.

Combine mascarpone

Fold the mascarpone into the cooled yolk mixture in two additions, gently stirring until smooth and lump-free. Add the vanilla extract and a pinch of salt; mix to combine.

Whip cream and fold

In a separate bowl, whip the cold heavy cream to medium-stiff peaks (enough that it holds shape but is still soft). Use a rubber spatula to fold about one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream until fully incorporated and smooth. Chill the cream in the refrigerator while you prepare the coffee soak and biscuits if needed.

Pour the cooled espresso/strong coffee into a shallow bowl. Stir in the dark rum or marsala wine if using. Taste and adjust: it should be strongly flavored but not overly sweet.

Place the cocoa powder in a small fine-mesh sieve and set aside for final dusting.

Quick-dip ladyfingers: Working quickly so biscuits do not become soggy, one at a time dip each ladyfinger into the coffee mixture for 1–2 seconds per side — just long enough to wet through but not collapse. A properly soaked ladyfinger should be moist but still hold structure.

First layer: Arrange a single layer of soaked ladyfingers, snug but not crushed, in an 8x8-inch (20x20 cm) or similar-sized dish.

Spread about half of the mascarpone cream over the first layer of ladyfingers, smoothing to the edges with an offset spatula. Make sure cream fully covers the biscuits.

Second layer: Dip remaining ladyfingers as before and arrange a second layer over the cream. Spread the remaining mascarpone cream evenly on top and smooth the surface.

Chill: Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, preferably 6–8 hours or overnight. Chilling allows flavors to meld and the texture to set.

Finish and serve: Just before serving, dust the top evenly with the unsweetened cocoa powder using the fine-mesh sieve. Optionally, grate a little dark chocolate on top for extra texture. Cut into portions and serve chilled.