Tiramisu Recipe

Prepare egg-sugar sabayon

Combine 4 egg yolks and 1 cup granulated sugar in a heatproof bowl. Whisk until blended. Place the bowl over a saucepan of simmering water (double boiler) making sure the bowl does not touch the water. Whisk constantly for 6–8 minutes until the mixture is thick, pale, and registers about 160°F (70°C) on an instant-read thermometer. Remove from heat and let cool slightly.

Blend mascarpone

Working quickly but gently so mascarpone does not split, fold the 16 oz mascarpone into the slightly cooled yolk mixture until smooth and homogenous. Add 1 tsp vanilla extract and a pinch of salt; mix gently to combine.

Whip cream and combine

In a separate bowl, whip 1 cup heavy cream to soft-medium peaks. Fold one-third of the whipped cream into the mascarpone-yolk mixture to loosen it, then gently fold in the remaining whipped cream until uniform and light. Do not overmix. Chill the cream in the refrigerator while you prepare the coffee soak and assemble (10–15 minutes).

Brew 1.5 cups strong espresso or very strong coffee. While hot, stir in 1 tablespoon granulated sugar if desired and 3 tablespoons coffee liqueur (optional). Transfer the coffee mixture to a shallow dish wide enough to dip ladyfingers. Allow to cool to warm (not piping hot) — about 5–10 minutes.

Prepare the baking dish: use an 8x8 inch (20x20 cm) or similar rectangular dish. Make sure it is clean and dry.

Dip and layer ladyfingers: Working quickly, take one ladyfinger at a time and dip the long side into the warm coffee for 1–2 seconds only — do not soak. Lay each dipped ladyfinger in a single layer to cover the bottom of the dish. Repeat until the bottom is covered (typically 12–14 ladyfingers).

Spread first cream layer: Using a spatula, spread half of the mascarpone cream over the first layer of soaked ladyfingers, smoothing the top evenly (about 1/2–3/4 inch thick).

Add second layer: Dip remaining ladyfingers the same way and arrange a second layer over the cream. Spread the remaining mascarpone cream evenly over the top, smoothing the surface.

Chill: Cover the dish tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set. For best texture, 8–12 hours is recommended.

Finish and serve: Just before serving, dust the top evenly with about 2 tablespoons unsweetened cocoa powder through a fine-mesh sieve. Optionally shave 1 oz bittersweet chocolate over the top for extra texture and garnish. Cut into portions and serve chilled.