Tiramisu Recipe

Prepare egg-sugar sabayon

Set a heatproof mixing bowl over a barely simmering pot of water (double boiler), making sure the bowl bottom doesn't touch the water. Combine the 6 egg yolks and 3 tablespoons granulated sugar in the bowl. Whisk constantly until the mixture becomes pale, thickened and forms ribbons when the whisk is lifted, about 6–8 minutes. Remove from heat and let cool slightly.

Incorporate mascarpone

When the yolk mixture is warm but not hot, add the 500 g mascarpone to the bowl and whisk until smooth and fully combined. Add 1 teaspoon vanilla extract and a pinch of salt; whisk to combine. If the mascarpone is cold and lumps remain, whisk until smooth but avoid overbeating.

Whip cream and fold

In a separate chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. Fold one-third of the whipped cream into the mascarpone-yolk mixture gently to lighten it, then fold in the remaining whipped cream until uniformly smooth and airy. Chill the completed cream in the refrigerator while you prepare the coffee soak and assembly, about 15 minutes.

Brew 300 ml strong espresso and while hot, stir in 1 tablespoon granulated sugar until dissolved. Let the espresso cool to lukewarm or room temperature (10–15 minutes). Once cooled, stir in 60 ml amaro. Taste and adjust: it should be noticeably coffee-forward with a gentle herbal/amaro finish.

Prepare a 9x9 inch (or similar) baking dish or individual serving glasses. Have the 300 g ladyfingers ready. Quickly dip each ladyfinger into the coffee-amaro mixture for 1–2 seconds per side — do not soak them; they should be moist but still hold shape. Arrange a single layer of dipped ladyfingers to cover the bottom of the dish.

Spread about half of the mascarpone cream evenly over the first layer of ladyfingers, smoothing with an offset spatula to the edges. If using a 9x9 dish and 300 g ladyfingers, this will be a roughly even layer thickness.

Add a second layer of dipped ladyfingers over the cream, arranging to cover fully. Spread the remaining mascarpone cream on top, smoothing the surface carefully.

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, ideally 8–12 hours or overnight. This resting time allows flavors to meld and textures to set.

Before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder through a fine sieve. Optional: grate 10 g dark chocolate over the cocoa for added texture and aroma. Cut into squares or scoop into portions and serve chilled.