Tiramisu Recipe

Brew 1 1/4 cups of very strong espresso. While still hot, stir in 1 tablespoon granulated sugar until dissolved. Transfer coffee to a shallow wide dish and let cool to just warm, then stir in 3 tablespoons dark rum or Marsala. Set aside to cool completely; chilling briefly in the refrigerator for 10–15 minutes speeds assembly. Reserve 2 tablespoons unsweetened cocoa powder for final dusting.

Make zabaglione (cooked yolk mixture)

Place 4 egg yolks and 3 tablespoons granulated sugar in a heatproof mixing bowl. Whisk to combine. Set the bowl over a simmering bain-marie (saucepan with gently simmering water) ensuring the bowl's bottom does not touch the water. Whisk constantly until the mixture thickens, becomes pale and ribbon-like, and reaches about 160°F (around 7–8 minutes). Remove from heat and whisk in 1 tablespoon Marsala (optional). Let cool slightly to warm, about 5 minutes.

Incorporate mascarpone

While the zabaglione is still warm but not hot, gently fold in the 16 oz room-temperature mascarpone a few spoonfuls at a time until smooth and lump-free. Work carefully to avoid overbeating the mascarpone which can become grainy. Once combined, set the bowl aside to cool to room temperature.

Whip cream and combine

In a chilled bowl, whip 1 cup cold heavy cream with 1 tablespoon powdered sugar (optional) and 1 teaspoon vanilla extract to medium-stiff peaks. Fold one-third of the whipped cream into the cooled mascarpone-zabaglione to lighten it, then gently fold in the remaining whipped cream until uniform and airy. Taste and adjust sweetness if needed (add up to 1 tablespoon powdered sugar total if you prefer sweeter). Keep the filling chilled until assembly.

Prepare an 8x8-inch or 9x13-inch dish depending on desired thickness (8x8 will yield a taller tiramisu). Quickly dip each ladyfinger (savoiardi) one at a time into the cooled coffee-rum mixture for about 1 second per side — they should be moist but not soggy. Line the bottom of the dish with a single layer of dipped ladyfingers, fitting them snugly; break cookies to fill gaps.

Spread half of the mascarpone filling evenly over the first layer of soaked ladyfingers using an offset spatula. Smooth the surface to an even layer about 1/2 inch thick (for 9x13) or thicker for 8x8.

Add a second layer of quickly dipped ladyfingers over the mascarpone, arranging them perpendicular to the first layer for stability. Spoon and spread the remaining mascarpone filling over the top, smoothing to an even layer.

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. Chilling allows flavors to meld and the ladyfingers to soften to the proper custard-like texture.

Just before serving, dust the top generously with the reserved 2 tablespoons unsweetened cocoa powder using a fine-mesh sieve. Optionally shave 1 oz bittersweet chocolate over the surface for added texture and garnish.

Cut into portions (see servings) and serve chilled. Keep leftovers refrigerated and consume within 2–3 days.