Chef's Loaded Tiramisu Recipe

Prepare egg yolk sabayon

Set a medium heatproof bowl over a saucepan of gently simmering water (double boiler), making sure the bowl does not touch the water. Whisk the 6 egg yolks with 3 tablespoons granulated sugar until combined. Place the bowl over simmering water and whisk constantly until the mixture thickens, becomes pale and forms ribbons when the whisk is lifted, about 6–8 minutes. Remove from heat and let cool slightly.

Temper and incorporate mascarpone

When the sabayon is warm (not hot), whisk in the 500 g mascarpone cheese in two additions until smooth and homogenous. Add 1 teaspoon vanilla extract and a pinch of fine sea salt; mix to combine. Cover and chill briefly if it seems too soft, about 10–15 minutes.

Whip cream and fold

In a separate chilled bowl, whip 1 cup cold heavy cream to medium-stiff peaks. Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream until uniform and airy. Do not overmix to avoid deflating the cream. Keep refrigerated while preparing the soak and assembly.

Combine 2 cups cooled strong espresso with 4 tablespoons dark rum (or Marsala) and, if using, 2 tablespoons coffee liqueur in a shallow wide dish. Stir to combine. Taste and adjust—should be bold but not overly boozy. Place 2 tablespoons unsweetened cocoa powder in a fine sieve for final dusting; reserve until assembly.

Construct first layer

Working quickly so the ladyfingers don't become soggy, dip each ladyfinger briefly (1–2 seconds per side) into the coffee-rum mixture. Arrange a single layer of dipped ladyfingers, cut side down if necessary, in the bottom of a 9x13-inch (23x33 cm) baking dish or similar serving dish, covering the base snugly without gaps.

Add mascarpone layer

Spread roughly half of the mascarpone cream evenly over the first layer of soaked ladyfingers with an offset spatula, smoothing the surface to the edges. Tap the dish gently on the counter to remove air pockets.

Second layer and finish

Dip remaining ladyfingers in the coffee mixture the same way and place a second layer over the mascarpone cream. Spread the remaining mascarpone cream over the top, smoothing evenly. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the texture to set.

Dust and garnish before serving

About 10–15 minutes before serving, sift the reserved unsweetened cocoa powder evenly over the top using a fine-mesh sieve. Sprinkle 30 g finely grated dark chocolate and 2 tablespoons cocoa nibs or chocolate shavings (if using) across the surface for texture and visual appeal. Keep chilled until ready to serve; cut into squares with a hot, dry knife for cleaner slices.