Classic Tiramisu Recipe

Prepare a zabaglione (light cooked egg custard)

In a medium heatproof bowl set over (but not touching) a saucepan of simmering water (double boiler), whisk together 4 egg yolks and 1 cup granulated sugar until smooth. Place the bowl over simmering water and whisk constantly for 6–8 minutes until the mixture becomes thick, pale, and ribbons form when the whisk is lifted. The mixture should reach about 160°F (71°C) if using a thermometer. Remove from heat and let cool for 5 minutes.

Incorporate mascarpone

Whisk 16 oz mascarpone cheese into the slightly cooled zabaglione in two additions until smooth and lump-free. Work gently to avoid overworking the cheese so the mixture stays silky.

Whip cream and fold

In a separate chilled bowl, pour 1 cup cold heavy cream with a pinch of salt and 1 tsp vanilla extract. Whip cream to soft-medium peaks using a hand mixer or whisk (about 2–3 minutes). Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream until homogeneous and airy. Do not overfold.

Prepare coffee soak

Combine 2 cups cooled espresso or strong coffee with 3 tablespoons dark rum or marsala wine in a shallow dish wide enough to dip ladyfingers. Taste and adjust alcohol amount to preference.

Dip ladyfingers

Working quickly so cookies do not become soggy, dip each ladyfinger into the coffee mixture for 1–2 seconds per side (they should be moist but still hold shape). Place dipped ladyfingers in a single layer to cover the bottom of a 9x13-inch dish (or similarly sized serving dish). Break a few to fit edges as needed.

Layer cream

Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers using a spatula (about 1/2–3/4 inch thick). Smooth the surface.

Second layer

Repeat with a second layer of dipped ladyfingers to cover the cream, then spread the remaining mascarpone cream over the second layer, smoothing the top with an offset spatula.

Chill and finish

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight to allow flavors to meld and texture to set. When ready to serve, dust the top evenly with 2 tablespoons unsweetened cocoa powder through a fine sieve. If using, grate 1 oz bittersweet chocolate over the cocoa for extra texture and flavor. Slice and serve chilled.