Tiramisu Recipe

Brew and cool espresso

Brew about 1 1/4 cups of strong espresso (or very strong brewed coffee). Pour into a shallow wide bowl and let it cool to room temperature. Stir in the coffee liqueur (about 3 tablespoons). Taste and adjust liqueur amount if desired.

Quick dip ladyfingers

Working quickly, dip each savoiardi (ladyfinger) into the cooled espresso mixture for 1–2 seconds per side — just long enough to moisten but not so long that they fall apart. Arrange a single layer of dipped ladyfingers, flat side down, in the bottom of an 8x8-inch (or similar 9x9) baking dish. Break a couple to fit if necessary.

Whisk egg yolks and sugar (warm method optional)

Option A — Traditional zabaglione (safer, thicker): In a heatproof bowl set over barely simmering water (double boiler), whisk together 4 large egg yolks and 3 tablespoons granulated sugar until the mixture becomes pale, ribbons form, and it registers about 160–170°F (70–77°C). This takes ~6–8 minutes. Remove from heat and cool slightly. Option B — No-cook (use fresh pasteurized eggs): Whisk yolks and sugar until pale and slightly thickened, ~3–4 minutes.

Combine yolk mixture with mascarpone

When yolk mixture is warm (not hot), add 16 oz mascarpone a few tablespoons at a time, stirring until smooth and lump-free. Add 1 tablespoon powdered sugar, 1 tsp vanilla extract, and a pinch of salt; mix until homogeneous. Chill briefly if mixture is warm, 10–15 minutes.

Whip cream and fold

In a separate chilled bowl, whip 1 cup cold heavy cream to medium-stiff peaks. Gently fold a third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream in two additions until uniform and airy. Do not overmix; preserve volume.

Spread about half of the mascarpone cream evenly over the first layer of dipped ladyfingers in the dish. Smooth with an offset spatula to the edges.

Make a second layer: Dip remaining ladyfingers quickly in the espresso mixture and arrange them snugly over the cream. Spread the remaining mascarpone cream over the second layer and smooth the top.

Cover the dish tightly with plastic wrap and refrigerate at least 6 hours, preferably 8–12 hours or overnight. This allows flavors to meld and the dessert to set; longer chilling (up to 24 hours) improves texture.

Before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. If using, sprinkle 1 tablespoon finely grated dark chocolate over the cocoa for texture and extra chocolate aroma.

Slice with a sharp knife (wipe between cuts for neat slices) and serve chilled. Leftovers keep covered in the refrigerator for up to 2 days; beyond that the ladyfingers may become overly soft.