Tiramisu Recipe

Prepare zabaglione base

In a heatproof bowl (metal or glass) set over a saucepan of gently simmering water (double boiler), whisk together the 4 egg yolks and 0.75 cups granulated sugar until smooth. Place the bowl over but not touching the simmering water. Whisk constantly for about 6–8 minutes until the mixture is pale, thickened and ribbon-like when the whisk is lifted (this is zabaglione). Remove from heat.

Cool and combine with mascarpone

Allow the zabaglione to cool for 5 minutes, stirring occasionally. Meanwhile, gently loosen 1 lb mascarpone in a separate bowl with a spatula to make it smooth. Fold the slightly cooled zabaglione into the mascarpone in two additions until homogeneous and smooth; avoid overbeating so the mascarpone does not become grainy.

Whip cream

In a chilled bowl, whip 1 cup heavy cream with 1 tsp vanilla extract and a pinch of salt to medium-stiff peaks. Do not overwhip; you want stable but soft peaks.

Combine whipped cream and mascarpone mixture

Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream until fully combined and smooth. Cover and refrigerate if not assembling immediately.

Combine 1 cup cooled strong espresso or coffee with 2 tablespoons dark rum or Marsala wine (optional) in a shallow dish wide enough to dip ladyfingers. Keep nearby for quick assembly. Do not make the coffee sweetened—the traditional tiramisu relies on the cream for sweetness.

Select a 9x9-inch (or similar volume ~8x10) dish for assembly. Quickly dip each ladyfinger one at a time into the coffee mixture for 1–2 seconds per side — they should be moist but not soggy or falling apart. Arrange a single layer of roughly 12 dipped ladyfingers to cover the base of the dish; trim to fit if necessary.

Spread half of the mascarpone cream evenly over the soaked ladyfingers, smoothing the top with a spatula to an even layer about 1/2–3/4 inch thick.

Repeat: quickly dip the remaining ladyfingers in coffee and arrange a second layer over the cream. Spread the remaining mascarpone cream on top and smooth the surface.

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

Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. If desired, finish with 1 tablespoon finely grated bittersweet chocolate for texture and extra chocolate aroma.

Serve chilled, cutting into squares. Store leftovers covered in the refrigerator up to 2 days for best quality.