Dessert Recipe

Prepare espresso soak

Brew strong espresso and let it cool to room temperature (about 1 1/4 cups). Stir in the coffee liqueur if using. Set aside in a shallow dish suitable for quickly dipping ladyfingers.

Make zabaglione-style mascarpone cream

In a heatproof bowl, whisk 4 egg yolks with 3/4 cup granulated sugar and 1/8 tsp salt until smooth. Place the bowl over a barely simmering saucepan of water (double boiler) making sure the bowl doesn't touch the water. Whisk constantly for 6–8 minutes until the mixture thickens, becomes pale and ribbons form when you lift the whisk (zabaglione). Remove from heat and let cool slightly for 5 minutes.

Gently fold the mascarpone (16 oz) into the cooled zabaglione until smooth and lump-free. In a separate bowl, whip 1 cup heavy cream to soft peaks, then fold the whipped cream into the mascarpone mixture in two additions until homogenous and airy. Do not overmix.

Assemble tiramisu

Quickly dip each ladyfinger into the cooled espresso for 1–2 seconds—do not soak; they should be moist but intact. Arrange a single layer of soaked ladyfingers in the bottom of a 9x9 inch (or similar) dish. Spread half of the mascarpone cream evenly over the ladyfingers (~50%). Repeat with a second layer of dipped ladyfingers and the remaining mascarpone cream, smoothing the top.

Chill and finish

Cover tightly and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and for the texture to set. Just before serving, dust the top evenly with 2 tablespoons unsweetened cocoa powder and grate 1/2 oz dark chocolate over the surface if desired. Serve chilled.

Prepare crust

Preheat oven to 325°F (163°C). Combine 1 1/2 cups graham cracker crumbs with 2 tablespoons granulated sugar and 6 tablespoons melted butter in a bowl. Mix until all crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom (and slightly up the sides, if desired) of a 9-inch springform pan. Chill in the refrigerator for 10 minutes while preparing filling.

Make filling

Reduce oven to 300°F (150°C). In a large bowl, beat 32 oz room-temperature cream cheese with 1 cup granulated sugar and 1/4 tsp salt until smooth and free of lumps (use a paddle attachment on low speed to avoid incorporating too much air). Beat in 3 eggs one at a time, mixing just until combined after each addition. Add 1/2 cup sour cream, 2 tsp vanilla extract, 1 tbsp flour (if using), and 1 tsp lemon zest; mix until smooth and uniform. Scrape down the bowl to ensure even texture.

Assemble and bake

Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. To reduce cracking, place the springform pan inside a larger roasting pan and add hot water to the roasting pan to come about halfway up the outside of the springform (water bath). Bake at 300°F (150°C) until the edges are set but the center still slightly jiggles—about 55–70 minutes depending on oven. Turn off the oven, crack oven door, and let the cheesecake sit in the warm oven for 30 minutes to cool gradually.

Cool and chill

Remove the cheesecake from the oven and water bath; run a thin knife around the inside edge of the springform to prevent sticking. Let cool completely at room temperature for 1 hour, then refrigerate uncovered for at least 4 hours or preferably overnight before releasing the springform and serving. Top with sour cream or fruit if desired.

Melt chocolate

Chop 6 oz dark chocolate and place in a heatproof bowl with 1 tablespoon butter. Melt gently over simmering water (double boiler) or in short bursts in the microwave, stirring until smooth. Remove from heat and let cool slightly (to about 100–110°F / warm to the touch).

Prepare egg yolk sabayon

In a small heatproof bowl, whisk 3 egg yolks with 2 tablespoons granulated sugar and 1 tablespoon cold water. Place over simmering water and whisk constantly until the mixture becomes thick, glossy and ribbons form (about 4–6 minutes). Remove from heat, stir in 1/2 teaspoon vanilla extract and a pinch (1/8 tsp) salt. Allow to cool slightly but keep warm so it blends smoothly with melted chocolate.

Temper and combine: Whisk a spoonful of warm sabayon into the melted chocolate to loosen it, then fold the chocolate into the remaining sabayon until fully combined and silky.

Whip cream and fold

Whip 1 1/2 cups heavy cream to soft–medium peaks. Fold one-third of the whipped cream gently into the chocolate mixture to lighten it, then fold in the remaining cream in two additions until uniform and airy. Avoid overfolding to keep the mousse light.

Chill and serve

Spoon or pipe the mousse into serving glasses or ramekins. Chill in the refrigerator for at least 2 hours to set. Before serving, garnish with a dusting of cocoa powder or chocolate shavings if desired.