House Made Tiramisu Recipe

Prepare oven and pans

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper and lightly mark 3/4-inch by 3-inch fingers spaced about 1 inch apart (you should get ~24).

Separate the eggs while cold; bring whites to room temperature for easier whipping. In a large bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add 2 tablespoons sugar and continue whipping to glossy stiff peaks. Set aside.

In a separate bowl, whisk the egg yolks with 2 tablespoons sugar and 1 teaspoon vanilla until pale, thick, and ribboning (about 3–4 minutes by hand or 2 minutes with a hand mixer). Fold the yolk mixture gently into the whipped whites in two additions, keeping as much air as possible.

Sift the flour over the egg mixture in two portions and fold gently with a spatula until just combined. Transfer batter to a piping bag fitted with a plain 1/2-inch round tip.

Pipe fingers onto prepared sheets. Lightly dust with powdered sugar. Bake one sheet at a time for 8–10 minutes, until lightly golden and springy. Cool on wire racks. Ladyfingers will crisp as they cool.

In a heatproof metal bowl, whisk together 6 egg yolks and 3 tablespoons sugar until combined and slightly foamy.

Set the bowl over a saucepan of gently simmering water (double-boiler), ensuring the bottom of the bowl does not touch the water. Add 1 cup Marsala wine in a slow steady stream while whisking continuously.

Whisk constantly until the mixture triples in volume, becomes thick and ribbony, and reaches about 160°F (safe for eggs), roughly 8–12 minutes. Remove from heat and let cool slightly (5 minutes).

In a separate bowl, beat cold heavy cream to soft peaks. In another bowl, beat mascarpone with 1 teaspoon vanilla and a pinch of salt until smooth. Fold the slightly cooled zabaglione into the mascarpone until uniform, then gently fold in the whipped cream to make a light mascarpone zabaglione cream. Chill briefly if needed to firm slightly, about 15 minutes.

Combine 1 cup cooled espresso/coffee, 2 tablespoons Marsala (optional), and 1 teaspoon sugar in a shallow dish; stir until sugar dissolves. Taste and adjust sweetness. Do not oversoak ladyfingers — the goal is a light coffee flavor.

Select a 9x5-inch loaf pan or individual serving glasses (makes about 6 portions). Quickly dip each ladyfinger, one at a time, into the coffee soak for 1–2 seconds (do not submerge). Line the bottom of the pan or glasses with a single layer of soaked ladyfingers.

Spread about one-third of the mascarpone zabaglione mixture evenly over the ladyfingers. Repeat with a second layer of dipped ladyfingers and another one-third of the cream. Finish with a final layer of cream, smoothing the top. Cover and chill at least 4 hours, preferably overnight, to set and let flavors meld.

Melt 4 oz chopped semisweet chocolate in a heatproof bowl over barely simmering water or in short bursts in a microwave, stirring until smooth. If using molds, pour melted chocolate into spoon molds or coat disposable spoons by spooning chocolate into the spoon bowl and spreading to coat. Tap to remove air bubbles.

Chill until set, about 15–30 minutes. Dust with a little cocoa powder or shave a small amount of dark chocolate over them for presentation. Keep refrigerated until serving.

Just before serving, dust the top of the tiramisu generously with 2 tablespoons unsweetened cocoa powder and scatter 2 tablespoons dark chocolate shavings if using. Place a chocolate spoon on each portion (if individual) or on the platter for guests to use.

Serve chilled. Store leftover tiramisu covered in the refrigerator up to 3 days.