Tiramisu Recipe

Brew and flavor the coffee

Brew 2 cups of very strong espresso (or strong brewed coffee). While still hot, stir in 1 tablespoon granulated sugar (optional) until dissolved. Allow the coffee to cool to room temperature, then stir in 4 tablespoons marsala wine (or substitute). Transfer to a shallow dish wide enough to dip ladyfingers.

Soak the ladyfingers

Working quickly and one at a time, dip each savoiardi into the cooled coffee-marsala mixture for about 1–2 seconds per side — long enough to coat but not so long that they become soggy. Arrange dipped ladyfingers in a single layer in the bottom of an 8x8 inch (or similar) baking dish. You should use roughly half the cookies for the first layer (about 12, adjust to fit your dish).

Prepare the yolk custard

Set a heatproof bowl over a saucepan of simmering water (double boiler) with the water not touching the bowl. Whisk together 6 egg yolks and 3 tablespoons granulated sugar until pale and slightly thickened. Place the bowl over the simmering water and whisk constantly for 6–8 minutes, until the mixture is warm, glossy and has thickened enough to coat the back of a spoon (temperature about 160°F / 71°C). Remove from heat and let cool slightly.

Combine mascarpone and custard

When the yolk mixture has cooled for a few minutes (still slightly warm), gently fold in the 20 ounces mascarpone cheese using a rubber spatula until smooth and lump-free. Add 1 teaspoon vanilla extract and a pinch of salt; mix until homogeneous. Chill briefly if mixture becomes too soft.

Whip cream and fold

In a separate chilled bowl, whip 1 cup cold heavy cream to medium-soft peaks. Gently fold about one-third of the whipped cream into the mascarpone-custard to lighten it, then fold in the remaining whipped cream until fully incorporated and smooth, taking care not to deflate the cream too much.

After arranging the first layer of dipped ladyfingers in the baking dish, spread half of the mascarpone cream evenly over the cookies using an offset spatula or the back of a spoon (about 1/2 of the cream mixture). Smooth the top gently.

Create a second layer by dipping the remaining savoiardi quickly in the coffee-marsala mixture (1–2 seconds per side) and arranging them atop the mascarpone layer, fitting to the dish. Spread the remaining mascarpone cream evenly over the second layer and smooth the surface.

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. Chilling allows the flavors to meld and the texture to set.

Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Optionally sprinkle 1 tablespoon finely grated dark chocolate for extra texture and aroma.

Serve chilled. Store any leftovers tightly covered in the refrigerator for up to 2 days (best eaten within 48 hours).