Tiramisu Recipe

Prepare vanilla

Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. Put seeds and scraped pod into a small bowl with the 2 tbs cold water to bloom while you work.

Make zabaglione base

Whisk the 6 egg yolks with 150 g granulated sugar in a heatproof bowl until pale and slightly thickened. Place the bowl over a bain-marie (simmering water, not touching the bowl) and continue whisking constantly until the mixture reaches ribbon stage and is warm and thick (about 6–8 minutes). Remove from heat and stir in the bloomed vanilla (seeds and most of the liquid). Allow to cool slightly.

Whip cream

In a separate chilled bowl, whip 300 ml heavy cream to soft peaks. Refrigerate until needed.

Make Italian meringue (stabilize)

Heat 30 g granulated sugar with 30 ml water in a small saucepan to 118°C (244°F) to make a syrup. Meanwhile, whisk 3 egg whites to soft peaks. With the mixer running, slowly pour the hot sugar syrup into the whites in a thin, steady stream to form a glossy meringue. Continue whipping until cooled to room temperature.

Combine mascarpone mixture

Lightly loosen 500 g mascarpone with a spatula (do not overbeate). Fold the cooled zabaglione (egg yolk mixture) into the mascarpone until smooth. Gently fold in the whipped cream until incorporated, then carefully fold in the Italian meringue until the cream is light, airy, and uniform. Taste and adjust sweetness if desired. Chill briefly if the mixture is too loose (15–20 minutes).

Combine 360 ml strong hot espresso/coffee with 20 g sugar and 50 ml rum or Marsala (if using). Stir until sugar dissolves and let the mixture cool to room temperature. Keep shallow enough to quickly dip ladyfingers.

Layer tiramisu

Quickly dip each ladyfinger (savoiardi) into the cooled coffee soak for 1–2 seconds per side — do not soak; they should be moist but not falling apart. Line the bottom of a 23x33 cm (9x13 in) pan or similar serving dish with a single layer of dipped ladyfingers, trimming as needed to fit.

Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers (use an offset spatula for smoothness). Sift a thin dusting (about half) of the 15 g cocoa powder over the cream.

Add a second layer of dipped ladyfingers, pressing gently to level. Spread the remaining mascarpone cream over the second layer and smooth the surface carefully. Sift the remaining cocoa powder evenly on top.

Cover the assembled tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight, to allow flavors to meld and texture to set.

Make Toschi ganache

Chop 200 g Toschi (or high-quality) dark chocolate and place in a heatproof bowl. Heat 150 ml heavy cream to just below boiling, then pour over the chopped chocolate. Let sit 1–2 minutes to soften, then stir gently until smooth. Stir in 15 g unsalted butter for extra gloss, if desired. Allow ganache to cool until thickened but still pourable (room temperature).

Top with ganache

If you prefer a glossy ganache layer, spread a thin layer of the cooled ganache over the top of the set tiramisu about 30–60 minutes before serving. Chill briefly to set the ganache.

Make broken chocolate shards

Temporarily soften 80 g dark chocolate by gently melting two-thirds of it, then stir in the remainder off-heat to temper, or simply melt and spread if tempering isn't necessary. Spread the chocolate in a thin layer on a parchment-lined tray and chill until nearly set but still slightly pliable. Using a knife or bench scraper, break into irregular shards. Alternatively, chop into small bits for sprinkling.

Garnish and serve

Decorate the top of the tiramisu with the broken chocolate shards, arranging larger pieces near the center and smaller bits around. Optionally dust a little extra cocoa powder. Keep refrigerated and serve chilled; cut into portions with a warm, dry knife for cleaner slices.