Tiramisu Recipe

Prepare egg-sugar sabayon

In a heatproof bowl (metal or glass) whisk together the 4 egg yolks and 3 tablespoons sugar until smooth and slightly paler. Set the bowl over a saucepan of gently simmering water (double boiler), making sure the bottom of the bowl does not touch the water. Whisk constantly for 5–7 minutes until the mixture thickens, becomes ribbon-like and reaches about 70–75°C (160°F) on an instant-read thermometer. Remove from heat and continue whisking for 30 seconds to cool slightly. Stir in 2 tablespoons marsala (or rum/liqueur).

Incorporate mascarpone

Let the sabayon cool for 2–3 minutes, then gently fold in 500 g mascarpone cheese in 2 additions, using a spatula to keep the mixture smooth and avoid overbeating. Stop folding when no lumps remain.

Whip cream and combine

In a separate chilled bowl, whip 1 cup heavy cream with 1 teaspoon vanilla extract to soft-medium peaks. Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then fold in the remaining whipped cream gently until homogeneous and airy. Taste and adjust sweetness if needed (add up to 1 tbs sugar if desired). Cover and chill briefly while you prepare the coffee soak.

Prepare coffee soak

Combine 2 cups cooled strong brewed espresso (or very strong coffee) with 2 teaspoons sugar and 2 tablespoons coffee liqueur (if using) in a shallow wide dish. Adjust sugar to taste and stir until dissolved. The mixture should be room temperature or slightly cool — not hot.

Dip ladyfingers

Working quickly, dip each ladyfinger for 1–2 seconds per side into the coffee mixture — do not soak them until soggy, they should be moist but still hold shape. Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch (23x33 cm) dish (or equivalent) to cover the surface tightly. Break a couple of cookies to fill gaps as needed.

First layer

Spread half of the mascarpone cream evenly over the first ladyfinger layer, using an offset spatula to smooth it to the edges.

Second ladyfinger layer

Dip the remaining ladyfingers briefly and arrange a second single layer over the mascarpone cream. If your dish is deep, you can overlap slightly to fit. Press gently to level.

Top with remaining cream

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

Dust and serve

Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Optionally grate 1 tablespoon dark chocolate over the cocoa for extra texture. Cut into squares and serve chilled. Store covered in the refrigerator up to 2 days for best texture.