Tiramisu Recipe

Brew 1 1/4 cups strong coffee or espresso. While hot, stir in 1 tablespoon granulated sugar until dissolved; allow coffee to cool to room temperature (about 20–30 minutes).

Once cooled, stir in 1/4 cup Kahlúa and 2 tablespoons amaretto. Transfer the coffee soak to a shallow dish wide enough to dip ladyfingers.

Make zabaglione

In a heatproof bowl (large enough to sit over a saucepan), whisk together 6 egg yolks and 3/4 cup granulated sugar until pale and slightly thickened. Place the bowl over a pot of gently simmering water (double boiler) — water should not touch the bowl. Whisk constantly until the mixture is warm and ribbons form, about 6–8 minutes. Remove from heat and whisk in 3 tablespoons Marsala wine; let cool 5 minutes.

When the zabaglione has cooled slightly but is still fluid, gently fold in 2 cups mascarpone cheese in two additions: add half and fold until smooth, then add the rest and fold until a smooth, lump-free cream forms. Keep chilled if not assembling immediately.

Whip cream and combine

In a separate bowl, whip 1 cup heavy cream with 1 teaspoon vanilla extract and a pinch (1/8 tsp) salt to soft-medium peaks. Fold about one-third of the whipped cream into the mascarpone-zabaglione mixture to loosen it, then fold in the remaining whipped cream gently until homogenous and light.

Prepare an 8x8-inch (or 9x9-inch) dish. Quickly dip each ladyfinger (about 28 total) into the coffee soak one at a time — submerge for 1–2 seconds per side. Do not soak them until soggy; they should be moist but hold shape.

Arrange a single layer of dipped ladyfingers to cover the bottom of the dish (approximately 14–16, depending on size). Spread half of the mascarpone cream evenly over the ladyfingers, smoothing with a spatula.

Add a second layer of dipped ladyfingers (quick dip as before) to cover the cream layer. Spread the remaining mascarpone cream evenly on top and smooth the surface.

Sift 1 tablespoon unsweetened cocoa powder evenly over the top. Then grate or shave 2 ounces dark chocolate over the cocoa. If using, sprinkle cocoa nibs or chocolate curls for extra texture.

Cover the dish tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight (8–24 hours) to allow flavors to meld and cream to set.

Just before serving, dust with remaining 1 tablespoon cocoa powder and add any additional chocolate shavings. Serve chilled in slices.