Tiramisu Recipe

Prepare a double boiler

Bring an inch or two of water to a simmer in a saucepan. Place a heatproof bowl over the pan (don’t let the bowl touch the water) to create a double boiler.

Whisk yolks and sugar

In the heatproof bowl, whisk together 4 egg yolks and 0.75 cups granulated sugar until smooth and slightly pale.

Cook custard

Set the bowl over the simmering water and whisk constantly for about 6–8 minutes, until the mixture thickens slightly and reaches about 160°F (71°C) or coats the back of a spoon. This pasteurizes the yolks and dissolves the sugar.

Cool slightly

Remove the bowl from heat and continue whisking off the heat for 1–2 minutes to help it cool. Transfer the custard to a clean bowl and let it cool to room temperature (10–15 minutes).

Whip heavy cream

In a separate chilled bowl, whip 1 cup heavy cream with 1 tsp vanilla extract and 0.125 tsp salt to soft peaks.

Combine mascarpone

Gently fold 1 cup room-temperature mascarpone into the cooled egg-sugar custard until smooth and lump-free. Then fold in the whipped cream in two additions until mixture is uniform and airy. Do not overmix or the mascarpone may become grainy.

Prepare coffee soak

Combine 1 cup cooled strong brewed espresso (or strong coffee) with 2 tablespoons coffee liqueur (omit if not using) in a shallow wide dish. Taste and adjust — it should be bold but not oversweet.

Quick-dip ladyfingers

Working quickly, dip each ladyfinger into the coffee mixture for 1–2 seconds per side. Do not soak — they should be moistened but still hold their shape. Lay dipped ladyfingers in a single layer across the bottom of a 9x9-inch (or similar) dish; trim to fit if necessary. You should use about half the biscuits for the base (roughly 12).

First layer of cream

Spread half of the mascarpone cream (about half the mixture) evenly over the arranged ladyfingers, smoothing with an offset spatula to the edges.

Second layer

Repeat: dip the remaining ladyfingers quickly in the coffee, arrange them in a single layer over the cream, then spread the remaining mascarpone cream evenly on top.

Chill

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably 8–12 hours or overnight. This allows flavors to meld and the dessert to set firm.

Finish and serve

Just before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder using a fine sieve. Optionally, shave about 1 ounce of dark chocolate over the cocoa for texture and extra chocolate aroma. Cut into squares and serve chilled.