Tiramisu Recipe

Prepare zabaglione base

Whisk the 4 egg yolks and 100 g granulated sugar in a heatproof bowl until combined and slightly pale. Place the bowl over a saucepan of gently simmering water (double boiler) making sure the bowl does not touch the water. Whisk constantly for about 6–8 minutes until the mixture is thick, warm (about 65–70°C if using an instant-read thermometer) and forms ribbons when the whisk is lifted. Remove from heat and let cool for 5 minutes.

Incorporate mascarpone

Add the 500 g mascarpone cheese to the slightly cooled zabaglione. Fold gently with a spatula until smooth and fully incorporated—avoid overmixing to keep the mascarpone light.

Whip cream and combine

In a separate chilled bowl, whip the 240 ml cold heavy cream with 1 tsp vanilla extract to medium-stiff peaks. Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream until uniform and smooth. Cover and refrigerate while you prepare the coffee soak and assemble.

Combine 360 ml cooled strong espresso and 45 ml coffee liqueur (if using) in a shallow bowl. Stir in 1 tablespoon sugar only if you prefer a slightly sweeter soak; taste and adjust. Let the liquid cool to room temperature before using so it does not make the ladyfingers soggy immediately.

Line a 22 x 30 cm (9 x 12 inch) rectangular dish or a similar-sized casserole with a thin layer of mascarpone cream to anchor the first layer of ladyfingers.

Quickly dip each savoiardi (ladyfinger) into the coffee mixture for 1–2 seconds on each side—do not soak; they should be moist but still hold their shape. Arrange a single layer of dipped ladyfingers snugly on the bottom of the dish. Trim biscuits to fit if necessary.

Spread half of the mascarpone cream evenly over the ladyfingers with an offset spatula, smoothing the surface. Sprinkle a light dusting (about 1 tablespoon) of unsweetened cocoa powder over the cream using a fine sieve.

Repeat by dipping and arranging a second layer of ladyfingers over the cocoa-dusted cream. Spread the remaining mascarpone cream to an even layer on top.

Sift the remaining cocoa powder evenly over the top layer. If desired, grate the 20 g bittersweet chocolate over the cocoa for extra texture and flavor.

Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight, to allow flavors to meld and the dessert to set. For best slicing, chill on a flat surface.

Before serving, dust with additional cocoa if needed and slice with a sharp knife wiped between cuts. Serve chilled.