Tiramisu Recipe

Prepare egg yolk custard

Set a medium heatproof bowl over a small pot of gently simmering water (double boiler), making sure the bowl bottom does not touch the water. Whisk together 4 egg yolks and 3 tablespoons granulated sugar until smooth. Place the bowl over the pot and whisk constantly for 5–7 minutes until the mixture is pale, slightly thickened and registers about 70–75°C (160–170°F) if using a thermometer. Remove from heat.

Cool and incorporate mascarpone

Let the warm yolk mixture cool for 5 minutes, stirring occasionally. Meanwhile, gently loosen 500 g mascarpone with a spatula in a separate bowl until smooth. Fold the slightly cooled yolk mixture into the mascarpone until uniform and lump-free. Stir in 1 teaspoon vanilla extract.

Whip cream and fold

In a chilled bowl, whip 1 cup heavy cream to soft peaks. Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream until homogenous and airy. Do not overmix or deflate the cream.

Brew 1 cup very strong espresso or coffee and let it cool to room temperature. Add 2 tablespoons coffee liqueur (or 2 tablespoons sweet Marsala wine) and 1 teaspoon sugar if you like it sweeter; stir until sugar dissolves. Transfer the coffee mixture to a shallow dish wide enough to quickly dip ladyfingers.

Prepare a 9x9-inch (or similar 20x20 cm) square dish or 9x13 inch for a thinner layer. Arrange half of the ladyfingers in a single layer, quickly dipping each ladyfinger into the coffee mixture for 1–2 seconds—do not soak; they should be moistened but not falling apart. Place dipped ladyfingers snugly in the bottom of the dish.

Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers, smoothing the top with a spatula.

Repeat with the remaining ladyfingers: quickly dip and form a second layer over the cream, then spread the remaining mascarpone cream over the top, smoothing to an even surface.

Cover tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, to let flavors meld and the dessert set. For firmer texture, chill up to 24 hours.

Before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top and sprinkle 2 tablespoons finely grated dark chocolate if using. Slice with a sharp knife wiped between cuts for neat portions.