Tiramisu Classico Recipe

Brew and prepare

Brew 1 cup (240 ml) of very strong espresso. While still hot, pour into a shallow wide bowl, stir in coffee liqueur or dark rum if using, and let cool to room temperature (about 20–30 minutes). Reserve 2 tablespoons of espresso warmed separately to dissolve sugar if needed.

Prepare chocolate and cocoa

Sift 2 tablespoons unsweetened cocoa powder into a small fine sieve and set aside for final dusting. Grate or shave 40 g dark chocolate and reserve for layering; save extra 15 g for garnish.

Whisk egg yolks and sugar (sabayon)

Set a heatproof bowl over a simmering saucepan of barely simmering water (double boiler). Add 4 egg yolks and 3/4 cup granulated sugar to the bowl. Whisk continuously until the mixture is pale, thick, and forms ribbons when the whisk is lifted, and reaches about 70°C (160°F) on an instant-read thermometer — about 6–8 minutes. Remove from heat and let cool 2–3 minutes.

Incorporate mascarpone

Working quickly, whisk 500 g mascarpone into the slightly cooled sabayon until smooth and lump-free. Add 1 tsp vanilla extract and a pinch of salt; whisk to combine. Chill briefly if the mixture seems too loose (5–10 minutes) but keep it workable.

Whip cream and fold

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 cream in two additions until homogeneous and airy. Do not overfold or deflate the cream.

Dip ladyfingers

Quickly dip each savoiardi (ladyfinger) into the cooled espresso for 1 second per side — do not soak; they should be moist but not soggy. Line the bottom of a 9x13-inch (23x33 cm) baking dish or equivalent serving dish with a single layer of dipped ladyfingers (about 18), trimming to fit if necessary.

First layer

Spread half of the mascarpone cream evenly over the first layer of dipped ladyfingers (about 1/2 of the cream mixture). Sprinkle half of the grated dark chocolate (about 20 g) evenly over the cream.

Second layer

Arrange a second layer of dipped ladyfingers on top of the cream, then spread the remaining mascarpone cream evenly. Smooth the top with an offset spatula. Sprinkle the remaining grated chocolate over the top.

Chill and finish

Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight to allow flavors to meld and for the cream to set. Just before serving, sift the reserved cocoa powder evenly over the top and add extra dark chocolate shavings (about 15 g) for garnish.