Tiramisu Recipe

Make yolk-sugar custard

In a heatproof bowl over gently simmering water, whisk egg yolks and sugar until thick, pale, and warm (about 170°F / 77°C).

Remove from heat and whisk in mascarpone until smooth.

Whip the heavy cream to soft peaks and fold gently into the mascarpone mixture until just combined.

Stir in cooled espresso and vanilla. Chill the mousse for at least 2 hours, until set.

Scald milk and cream

In a saucepan, heat milk and cream with a pinch of salt until just steaming.

Make custard

Whisk yolks and sugar until pale. Temper with hot milk mixture, then return to the stove and cook over medium heat, whisking, until the custard coats the back of a spoon.

Strain, then chill thoroughly (preferably 4 hours or overnight).

Stir in espresso powder and vanilla.

Churn in an ice cream machine according to manufacturer’s instructions; freeze until firm.

Make batter

Whisk egg whites with sugar until foamy. Sift cocoa powder, flour, and salt; fold into whites with melted butter until glossy.

Let batter rest 10 minutes.

Spread thin rounds or a thin sheet on parchment; bake at 350°F (175°C) until crisp and edges lift, about 6–8 minutes.

Cool on a rack until crisp and fully set.

Prepare espresso syrup

In a bowl, combine hot espresso with sugar until dissolved; add optional coffee liqueur.

Quickly dip each lady finger into the syrup, coating lightly on both sides.

Place on parchment and let soak briefly before layering.

In serving glasses or a shallow dish, start with a light layer of coffee syrup at the bottom (optional).

Spread a layer of mascarpone mousse (about 1/2 inch). Chill briefly to set if layering more later.

Add a layer of espresso ice cream, smoothing the surface.

Top with a cocoa tuile and dust with a little cocoa powder or decorate with shaved chocolate.