Tiramisu Recipe

Prepare a double boiler

Bring about 1–2 inches of water to a gentle simmer in a medium saucepan. Place a heatproof bowl over the pan (bottom should not touch the water).

Whisk yolks and sugar

Place egg yolks and 1 cup granulated sugar in the heatproof bowl. Whisk continuously over the simmering water until the sugar dissolves and the mixture is warm to the touch and slightly thickened, about 4–5 minutes. The mixture should reach about 65–70°C (150–160°F) if you have a thermometer.

Cook and cool the zabaglione

Remove the bowl from the heat and continue whisking for 1–2 minutes to cool slightly. Set aside while you prepare the cream so the eggs stay safe and the mixture stabilizes.

Beat mascarpone

In a separate bowl, loosen the mascarpone by stirring briefly so it is smooth. Gradually fold the warm egg-sugar mixture into the mascarpone until homogeneous and smooth. If the mascarpone starts to separate, work gently and stop stirring.

Whip cream

In another chilled bowl, whip the heavy cream with the vanilla extract and a pinch of salt until soft-medium peaks form. Be careful not to overwhip.

Combine

Fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until fully combined and smooth. Chill the cream briefly (10–15 minutes) if it feels too soft for layering.

Combine the strong hot coffee (or cooled espresso) with 1 tablespoon granulated sugar and the rum or Marsala (if using) in a shallow dish. Stir until the sugar dissolves. Allow the mixture to cool to room temperature before dipping the ladyfingers to prevent them from dissolving.

Prepare a 9x9-inch (or similar size) baking dish or an equivalent shallow dish. Spread a thin layer (about 1/3 of the total) of the mascarpone cream on the bottom to level and seal the base.

Quickly dip each ladyfinger (one at a time) into the coffee mixture for 1–2 seconds — they should be moist but not soggy. Arrange a single layer of soaked ladyfingers in the dish, fitting them snugly. Trim to fit as needed.

Spread half of the mascarpone cream evenly over the ladyfinger layer. Smooth the surface with an offset spatula.

Repeat with a second layer of dipped ladyfingers, arranging them perpendicular to the first layer for structural stability. Spread the remaining mascarpone cream (and any reserve) over the second layer and smooth the top.

Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. This resting time allows flavors to meld and the ladyfingers to soften to the proper texture.

Just before serving, sift the unsweetened cocoa powder evenly over the top using a fine mesh sieve. Sprinkle the grated dark chocolate on top if using. Optionally, garnish with a few whole cocoa-dusted cocoa nibs or chocolate shavings.

Slice into portions and serve chilled. Keeps well covered in the refrigerator for up to 3 days.