Tiramisu Recipe

Brew 1 cup very strong espresso or strong coffee. While hot, stir in 1 teaspoon sugar until dissolved. Let the coffee cool to room temperature, then stir in 2 tablespoons coffee liqueur if using. Transfer to a shallow dish wide enough to dip ladyfingers briefly.

Prepare the zabaglione (cooked yolk cream)

Set a medium heatproof bowl over a pot of gently simmering water (double boiler), making sure the bowl bottom does not touch the water. Whisk together 4 egg yolks and 1 cup granulated sugar until smooth. Place the bowl over the simmering water and whisk constantly for about 6–8 minutes, until the mixture thickens, becomes pale and ribbons fall from the whisk. Remove from heat and let cool slightly.

Combine mascarpone

When the zabaglione has cooled just slightly (warm, not hot), gently fold in the 16 oz room-temperature mascarpone until smooth and lump-free. Add 1 teaspoon vanilla extract and stir to combine. Do not overbeat or the mascarpone may separate.

Whip cream

In a separate chilled bowl, whip 1 cup cold heavy cream to medium-stiff peaks. Fold about one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream until fully incorporated and smooth. Chill briefly if the mixture seems too loose (10–15 minutes).

Prepare an 8x8-inch (or similar) dish. Quickly dip each ladyfinger (savoiardi) one at a time into the cooled coffee mixture for 1–2 seconds per side — do not soak; they should be moist but not soggy. Arrange a single layer of dipped ladyfingers, cut to fit if needed, covering the bottom of the dish.

Spread about half of the mascarpone cream evenly over the first ladyfinger layer, smoothing gently with an offset spatula.

Repeat: dip remaining ladyfingers quickly in coffee and arrange a second layer over the cream. Spread the remaining mascarpone cream over the top, smoothing the surface.

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably 8–12 hours or overnight. Chilling allows the flavors to meld and the ladyfingers to soften to the ideal texture.

Just before serving, dust the top evenly with 2 tablespoons unsweetened cocoa powder through a fine sieve. Sprinkle 2 teaspoons finely grated dark chocolate on top if desired. Serve chilled, cutting into squares.