Home Tiramisu’ Recipe

Brew 1 1/4 cups of very strong coffee or espresso. While still hot, stir in 1 teaspoon sugar until dissolved. Allow coffee to cool to room temperature, then stir in 3 tablespoons Marsala (or substitute). Transfer the coffee mixture to a shallow dish wide enough to dip ladyfingers.

Do not soak the ladyfingers for long. Dip each ladyfinger into the coffee mixture for 1–2 seconds per side — it should be moist but not falling apart. Arrange dipped fingers in a single layer in your serving dish (9x9 inch square, 8x8 for taller, or equivalent).

Cooked Egg Yolk Sabayon (safe, silky base)

Whisk together 5 large egg yolks and 3 tablespoons granulated sugar in a heatproof bowl until smooth and slightly pale. Add 1 tablespoon Marsala. Set the bowl over a saucepan of gently simmering water (double-boiler) making sure the bowl bottom does not touch the water. Whisk constantly for 6–8 minutes until the mixture is thick, ribbon-like, and registers about 160°F (70°C) if using an instant-read thermometer. Remove from heat and let cool slightly.

While the sabayon cools to warm (not hot), in a separate bowl beat 16 oz mascarpone lightly to loosen (do not overmix or it can break). Fold the cooled sabayon into the mascarpone until smooth and uniform.

In a chilled bowl, whip 3 tablespoons cold heavy cream with 1 teaspoon vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone-sabayon mixture in two additions, keeping the mixture airy and smooth. Fold in 1/2 cup dark chocolate chips (or finely chopped chocolate) now or reserve some to sprinkle between layers.

After the first layer of dipped ladyfingers is arranged in the dish, spread roughly half of the mascarpone filling evenly over them (about 1/2 inch to 3/4 inch thick). If desired, sprinkle a tablespoon of dark chocolate chips or chopped chocolate over the filling for texture.

Add a second layer of coffee-dipped ladyfingers (dip and arrange as before) to cover the filling, pressing gently to level. Spread the remaining mascarpone filling over the second layer and smooth the top with a spatula.

Cover the tiramisu tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight. Chilling allows flavors to meld and the texture to set.

Just before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder through a fine sieve. Optionally, shave a few curls of dark chocolate or scatter a tablespoon of extra chips on top for presentation.