Tiramisu Recipe

Prep and temper eggs

Separate eggs and place 4 yolks in a heatproof bowl. Whisk yolks and 1 cup granulated sugar until smooth and slightly pale. Set a medium saucepan with about 1 inch of simmering water to create a double boiler. Place the bowl over (not touching) the simmering water and whisk constantly for 5–7 minutes until the mixture is warm and the sugar is dissolved and slightly thickened (it should reach about 160°F/71°C if you have a thermometer). Remove from heat.

Cool and fold mascarpone

Let the yolk mixture cool 3–4 minutes. In a separate bowl, gently stir the 16 oz mascarpone to loosen it. Gradually fold the slightly cooled yolk mixture into the mascarpone until smooth and lump-free. Add 1 tsp vanilla and a pinch of salt and mix gently to combine.

Whip cream and combine

In a chilled bowl, whip 1 cup heavy cream to soft peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until homogeneous and airy. Do not overbeat. Taste and adjust sweetness if desired.

Prepare coffee soak

In a shallow dish, combine 1 cup cooled strong coffee and 2 tbs coffee liqueur (if using). Stir to combine. Make sure coffee is room temperature or cooler so it doesn't make the ladyfingers soggy too quickly.

Assemble first layer

Quickly dip each ladyfinger, one at a time, into the coffee mixture for 1–2 seconds—do not soak; they should be moist but not falling apart. Line the bottom of an 8x8-inch (or equivalent) dish with a single layer of dipped ladyfingers, placing them tightly side by side.

Add cream layer

Spread about half of the mascarpone cream evenly over the first layer of ladyfingers, smoothing the top with an offset spatula or spoon.

Second layer and finish

Repeat dipping for a second layer of ladyfingers and arrange them over the cream. Spread the remaining mascarpone cream over the top and smooth the surface. Cover tightly with plastic wrap and refrigerate 4 hours to overnight to allow flavors to meld and for the dessert to set.

Dust and garnish

Just before serving, sift 2 tbs unsweetened cocoa powder evenly over the top. Sprinkle 1 tbs finely grated dark chocolate or chocolate shavings and additional cocoa dusting or decoration as desired.

Cut into 6–8 portions with a warm, dry knife (wipe between cuts for clean slices). Serve chilled. Leftovers keep covered in the refrigerator for up to 3 days.