Tiramisu Recipe

Prepare egg yolk custard

In a heatproof bowl (or top of a double boiler) whisk together the 5 egg yolks and 3 tablespoons granulated sugar until smooth and slightly pale. Set the bowl over simmering water (water should not touch the bowl) and whisk constantly until the mixture thickens slightly and registers about 160°F (or coats the back of a spoon), 4–6 minutes. Remove from heat and let cool for 5 minutes.

Once the yolk mixture has cooled slightly, whisk in the mascarpone cheese (16 oz) until smooth and lump-free. Add 1 teaspoon vanilla extract and a pinch of salt; stir to combine. Chill briefly if the mixture seems too soft while you prepare the whipped cream.

Whip cream and combine

In a separate bowl, whip 1 cup cold heavy cream to soft-medium peaks. Gently fold about one-third of the whipped cream into the mascarpone-yolk base to lighten it, then fold in the remaining whipped cream until fully incorporated and smooth. Do not overmix; keep the mixture airy.

Combine 2 cups cooled strong espresso with 3 tablespoons Marsala and 2 tablespoons Amaretto in a shallow dish wide enough to dip ladyfingers. If you prefer a slightly sweeter soak, dissolve 1 teaspoon sugar into the warm coffee before cooling. Taste and adjust alcohol balance to preference.

Select a serving dish (9x13 pan or equivalent) or individual glasses. Quickly dip each ladyfinger (savoiardi) one at a time into the coffee mixture — do not soak more than 1 second per side; they should be moist but not falling apart.

Arrange a single layer of dipped ladyfingers in the bottom of your dish to cover evenly (about half the cookies, ~12). Break some ladyfingers if needed to fill gaps.

Crumble or scatter half of the amaretto cookies (about 4) across the ladyfinger layer for additional almond flavor and texture.

Spread half of the mascarpone filling evenly over the ladyfingers and cookies, smoothing the top with an offset spatula.

Repeat: quickly dip the remaining ladyfingers in the coffee mixture and arrange a second layer over the mascarpone. Crumble the remaining amaretto cookies across this layer if desired.

Spread the remaining mascarpone filling over the top layer and smooth. Cover the assembled tiramisu tightly with plastic wrap and refrigerate at least 4 hours, preferably 8–12 hours or overnight to allow flavors to meld and for proper slicing.

Before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder using a fine sieve. Optionally sprinkle 1 oz grated dark chocolate and a few extra crumbled amaretto cookies for garnish.

Cut into portions and serve chilled. Leftover tiramisu will keep well, covered, in the refrigerator for up to 3 days (cocoa may darken).