Traditional Tiramisu Recipe
espresso, ladyfingers, mascarpone and fresh whipped cream with a cocoa dusting
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Ingredients
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Coffee soak
Mascarpone cream
Assembly & finishing
Method
Coffee soak
Brew coffee
Brew 2 cups of very strong espresso or strong coffee. While still hot, stir in 1 tablespoon granulated sugar until dissolved. Let coffee cool to room temperature (or chill briefly) so it will not sog the ladyfingers excessively.
Once cooled, stir in 3 tablespoons dark rum or Marsala wine if using. Pour the coffee mixture into a shallow wide dish (pie plate) for quick dipping.
Mascarpone cream
Make zabaglione (egg custard)
Place 5 large egg yolks and 1 cup granulated sugar in a medium heatproof bowl. Whisk to combine. Set the bowl over a saucepan of simmering water (double boiler), ensuring the bowl bottom doesn't touch the water. Whisk constantly until mixture thickens, becomes pale and ribbon-like and reaches about 160°F (or you feel it thicken), about 6–8 minutes. Remove from heat and allow to cool slightly (5 minutes).
Incorporate mascarpone
When the zabaglione is warm (not hot), whisk in the 16 oz room-temperature mascarpone, 1 teaspoon vanilla extract and a pinch of fine salt until smooth and homogenous. If small lumps remain, whisk gently until smooth; avoid overbeating which can break the texture.
Whip cream
In a separate chilled bowl, whip 1 cup heavy cream to soft-medium peaks. Begin with medium speed and increase as it thickens. Stop when you have soft to medium peaks (holds shape but still slightly glossy).
Fold cream into mascarpone mixture
Gently fold one-third of the whipped cream into the mascarpone-zabaglione to lighten it, then fold in the remaining whipped cream in two additions until uniform and airy. Use gentle motions to preserve volume.
Assembly & finishing
Prepare dish: Use a 9x9 inch (or similar 8x10) baking dish or serving dish. Ensure it is clean and dry.
Dip ladyfingers quickly (1 second per side): Working quickly, dip each ladyfinger into the cooled coffee mixture for about 1 second per side — they should be moistened but not soggy. Arrange a single layer of dipped ladyfingers in the bottom of the dish, trimming ends to fit if necessary.
First cream layer: Spread about half of the mascarpone cream evenly over the arranged soaked ladyfingers, smoothing gently with an offset spatula to an even layer (about 1/2–3/4 inch thick).
Second layer of ladyfingers: Dip remaining ladyfingers as before and arrange a second layer over the cream, slightly staggered if needed to cover gaps.
Top with remaining cream: Spread the remaining mascarpone cream evenly over the second layer of ladyfingers, smoothing the top.
Chill: Cover the tiramisu tightly with plastic wrap and refrigerate at least 6 hours, preferably 8–12 hours or overnight. Chilling firms the layers and lets flavors meld.
Finish and serve: Just before serving, dust the top evenly with 2 tablespoons unsweetened cocoa powder through a fine sieve. Optionally sprinkle 1 tablespoon finely grated dark chocolate over the cocoa for texture. Slice and serve chilled.
Storage: Keep refrigerated up to 48 hours for best texture; ladyfingers will continue to soften over time.