Tiramisu Recipe

Prepare a bain-marie for egg yolks

Bring a small pot of water to a gentle simmer. Use a heatproof bowl that fits over the pot without touching the water.

Whisk the 6 egg yolks and 1 cup granulated sugar together in the heatproof bowl until combined and slightly pale.

Place the bowl over the simmering water (bain-marie) and whisk constantly for 6–8 minutes until the mixture is warm to the touch (about 70–75°C / 160–170°F) and has thickened slightly and is smooth. This step cooks the yolks for safety and helps dissolve the sugar.

Remove the bowl from heat and continue whisking for 1 minute to cool slightly. Transfer the cooked yolk mixture to a mixer bowl and beat with a paddle or whisk attachment on medium speed for 1–2 minutes until pale and slightly voluminous. Let cool to room temperature.

In a separate chilled bowl, whip 2 cups cold heavy cream with 2 tsp vanilla extract and a pinch of salt to soft peaks. Do not overwhip; you want medium-stiff peaks that still fold easily.

Fold the room-temperature cooked yolk mixture gently into the mascarpone cheese (900 g) until smooth and lump-free. Then fold in about one-third of the whipped cream to loosen the mixture, followed by the remaining whipped cream, folding gently until fully incorporated and fluffy. Taste and adjust sweetness if needed.

Brew 2 cups strong espresso or very strong coffee and let it cool to warm (not hot). Stir in 4 tablespoons dark rum or Marsala wine if using.

Pour the coffee mixture into a shallow dish wide enough to quickly dip ladyfingers.

Have 48 ladyfingers ready. Quickly dip each ladyfinger one at a time into the coffee mixture for 1–2 seconds per side — do not soak them; they should be moist but not soggy or falling apart.

Line the bottom of a 9x13-inch (23x33 cm) baking dish (or equivalent) with a single layer of dipped ladyfingers. Trim ladyfingers as necessary to fit.

Spread about half of the mascarpone cream evenly over the first layer of ladyfingers, smoothing the top with an offset spatula.

Arrange another layer of dipped ladyfingers over the cream (perpendicular or same direction), then spread the remaining mascarpone cream evenly on top.

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let flavors meld and the dessert set.

Just before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder through a fine-mesh sieve. Optionally shave 40 g bittersweet chocolate over the top for extra texture and garnish.

Cut into 24 slices for a full (24) or into 12 slices for a half portion. Use a hot, clean knife (dip in hot water and wipe between cuts) for neat slices.