Classic Tiramisu Cake Recipe

Brew 2 cups of very strong espresso or coffee. While still hot, stir in 3 tablespoons granulated sugar until dissolved. Let the coffee syrup cool to room temperature, then stir in 3 tablespoons dark rum or coffee liqueur if using. Transfer to a shallow bowl for dipping ladyfingers.

Prepare a zabaglione (cooked egg yolk custard)

Set a heatproof bowl over a medium saucepan of gently simmering water (double-boiler), making sure the bowl bottom doesn't touch the water. In the bowl, whisk together 6 egg yolks and 1 cup granulated sugar until combined. Whisk constantly over the simmering water for about 8–10 minutes until the mixture is pale, thickened, and ribbon-like (zabaglione). If you prefer a safer raw-egg-free version, use pasteurized eggs or omit and proceed with a stabilized whipped cream/cream cheese alternative.

Remove the zabaglione from the heat and let it cool for 5 minutes, whisking occasionally. Once warm but not hot, fold in 24 oz mascarpone cheese in two additions, gently whisking until smooth and lump-free. Stir in 1 teaspoon vanilla extract and 1 teaspoon finely grated lemon zest (optional).

Whip cream and assemble filling

In a separate bowl, whip 1 cup cold heavy cream to soft-medium 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 homogeneous and airy. Keep the filling chilled until assembly.

If using sponge cake layers instead of ladyfingers, slice into thin layers to create 2–3 cake layers sized for your pan (9-inch round or 9x13 rectangular). For classic tiramisu, use ladyfingers: quickly dip each ladyfinger into the cooled espresso syrup — submerge for 1 second per side; do not soak, they should be moistened but not falling apart.

Line the base of a 9-inch springform pan (or a 9x13 dish) with a single layer of dipped ladyfingers, cut to fit if necessary, placing them close together with the rounded side down so there are no gaps. Spread about one-third of the mascarpone filling evenly over the first layer of ladyfingers using an offset spatula, smoothing to the edges.

Repeat with a second layer of dipped ladyfingers and another third of the filling. Finish with a final layer of ladyfingers and spread the remaining mascarpone filling on top, smoothing it into an even layer. Alternatively, build 2 layers if using thicker cake layers—ensure you use all filling evenly between layers and on top.

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight (8–12 hours) so flavors meld and the dessert sets. For best texture, refrigerate up to 24 hours.

Just before serving, dust the top generously with 3 tablespoons unsweetened cocoa powder using a fine-mesh sieve. Garnish with 2 tablespoons grated dark chocolate if desired. Release the springform ring (if used), slice with a warm, dry knife, wiping between cuts for clean slices, and serve chilled.