Tiramisu Recipe

Cooked egg yolk sabayon

In a heatproof bowl large enough to hold whisked yolks, combine the 4 egg yolks and 100 g granulated sugar. Whisk until smooth. Place the bowl over a barely simmering saucepan of water (double boiler), ensuring the bowl bottom doesn't touch the water. Whisk constantly for about 5–7 minutes until the mixture is pale, thick, and registers about 71–75°C (160–167°F) on an instant-read thermometer (this pasteurizes the yolks). Remove from heat and allow to cool slightly (2–3 minutes).

Incorporate mascarpone

When the sabayon is warm but not hot, gently fold in 450 g mascarpone, working in small batches and mixing until smooth and lump-free. Be careful not to overbeat; stop when fully combined and silky.

Whip cream

In a separate chilled bowl, pour 240 ml heavy cream and 1 tsp vanilla extract. Using a hand or stand mixer, whip the cream to medium-stiff peaks (about 2–4 minutes on medium-high depending on equipment). Do not overwhip — peaks should hold but be slightly soft.

Combine

Gently fold one-third of the whipped cream into the mascarpone-sabayon to lighten the mixture. Then fold in the remaining cream in two additions until uniform and smooth. Scrape down the bowl to ensure an even, airy mascarpone filling. Chill briefly (10 minutes) if the filling feels too soft to work with.

Brew 360 ml strong coffee or espresso and allow it to cool to room temperature. Stir in 60 ml dark rum or Marsala wine if using. Taste and adjust — coffee should be strong but not overly bitter. Place the coffee mixture in a shallow wide dish suitable for quickly dipping ladyfingers.

Prepare an 8x8 inch (20x20 cm) square dish or similar-sized serving dish. Quickly dip each ladyfinger (200 g total) into the coffee mixture for 1–2 seconds per side — do not soak them until soggy; they should be moist but retain structure. Arrange a single layer of dipped ladyfingers snugly across the bottom of the dish, trimming to fit if necessary.

Spread about half of the mascarpone filling evenly over the first ladyfinger layer with an offset spatula, smoothing to the edges. Add a second layer of quickly dipped ladyfingers on top of the filling. Spread the remaining mascarpone filling over the second layer and smooth the top.

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8–24 hours) to allow flavors to meld and textures to set.

Before serving, dust the top evenly with about 10 g unsweetened cocoa powder using a fine-mesh sieve. If desired, shave 20 g bittersweet chocolate over the cocoa for extra texture and aroma.

Serve chilled. Keep leftovers refrigerated, covered, for up to 2 days.