Tiramisu Recipe

Prepare the zabaglione base

In a heatproof bowl (stainless steel or glass) large enough to hold the whisked yolks, combine the 4 egg yolks and 100 g granulated sugar. Whisk by hand or with a mixer until the mixture becomes pale and slightly thickened, about 2 minutes. Place the bowl over a saucepan of simmering water (double boiler) ensuring the bowl bottom does not touch the water. Whisk constantly for 6–8 minutes until the mixture is warm to the touch, slightly thickened and forms ribbons when the whisk is raised (zabaglione). Remove from heat and whisk in 2 tbsp Marsala (or chosen liqueur) and a pinch of salt. Let cool slightly (5–10 minutes).

Incorporate mascarpone

When the zabaglione has cooled but is still fluid (lukewarm), gently fold in the 500 g mascarpone cheese in 2 additions using a spatula. Stir just until smooth and homogenized — avoid overmixing to keep the texture light.

Whip cream and combine

In a separate chilled bowl, whip 240 ml chilled heavy cream with 1 tsp vanilla extract to medium-stiff peaks. Fold one-third of the whipped cream into the mascarpone-zabaglione mixture to loosen it, then gently fold in the remaining whipped cream until fully combined and smooth. Cover and refrigerate while you prepare the coffee syrup and biscuits; the cream must be cool when assembling.

Make the coffee syrup

In a shallow dish combine 360 ml cooled strong espresso/coffee and 40 g granulated sugar. Stir until the sugar dissolves completely. Taste and adjust: the syrup should be bitter-sweet and strong. Let cool to room temperature (if brewed hot).

Dip ladyfingers

Working quickly so the ladyfingers don't become soggy, dunk each ladyfinger into the coffee syrup for 1–2 seconds — just enough to soak the surface but not to collapse the biscuit. Arrange a single layer of soaked ladyfingers tightly in the bottom of a 22x30 cm (9x13 inch) baking dish or similarly sized serving dish.

First layer of cream

Spread roughly half of the mascarpone cream over the first layer of soaked ladyfingers, smoothing to an even layer with an offset spatula (about 1–1.5 cm thick).

Second layer of ladyfingers

Quickly dip remaining ladyfingers in the coffee syrup (1–2 seconds each) and place them in a second layer over the cream, aligning them perpendicular or in the same orientation depending on dish shape to fill the surface evenly.

Top with remaining cream

Spread the remaining mascarpone cream evenly over the second layer of soaked ladyfingers, smoothing the top. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably 8–12 hours or overnight to allow flavors to meld and cream to set.

Finish and serve

Just before serving, sift 2 tbsp unsweetened cocoa powder over the top in an even layer. Optionally shave 20 g dark chocolate over the cocoa using a vegetable peeler for texture. Slice into portions and serve chilled. Keep leftovers refrigerated up to 2 days.