Tiramisu Recipe

Prepare coffee mixture

Brew 2 cups very strong espresso or coffee and let it cool to room temperature. Stir in 2 tablespoons dark rum or coffee liqueur if using. Pour into a shallow bowl wide enough to dip ladyfingers.

Soak ladyfingers

Working quickly so the ladyfingers do not become soggy, dip each ladyfinger into the cooled espresso for 1–2 seconds per side. Arrange a single layer of dipped ladyfingers in the bottom of a 9x9-inch (or similar) baking dish to form the first layer. Trim to fit if necessary. Reserve any leftover coffee mixture for additional layers.

Whisk eggs and sugar

In a heatproof bowl, whisk together 6 large egg yolks and 3 tablespoons granulated sugar until smooth. Place the bowl over a saucepan of simmering water (double boiler), making sure the bottom does not touch the water. Whisk constantly for 5–7 minutes until the mixture is thickened, pale, and registers about 160°F (71°C) if using a thermometer. This cooks the yolks for safety and stabilizes the custard. Remove from heat and let cool slightly.

Add marsala and mascarpone

Whisk 2 tablespoons marsala wine into the warm yolk mixture. Add the 16 ounces room-temperature mascarpone a few spoonfuls at a time, whisking until smooth and lump-free. Chill briefly if the mixture becomes too loose (5–10 minutes in the refrigerator).

Whip cream and fold

In a separate chilled bowl, whip 1 cup cold heavy cream and 1 teaspoon vanilla extract to soft-medium peaks. Gently fold about one-third of the whipped cream into the mascarpone-yolk mixture to lighten it, then fold in the remaining whipped cream in two additions until a uniform, airy cream forms. Do not overmix or deflate the cream.

Spread about half of the mascarpone cream evenly over the layer of soaked ladyfingers in the baking dish, smoothing the top with an offset spatula.

Sprinkle about half of the crushed amaretti (about 1/2 cup) evenly over the cream. If desired, drizzle a little of the reserved coffee mixture across the layer for extra coffee flavor (do not soak).

Arrange a second layer of espresso-dipped ladyfingers over the crumble (dip as before and fit to size). Spread the remaining mascarpone cream evenly over the second layer, smoothing the top. Finish by sprinkling the remaining crushed amaretti over the top.

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Chilling allows flavors to meld and the ladyfingers to soften to a cake-like texture.

Just before serving, sift 2 teaspoons unsweetened cocoa powder over the top in an even layer. Optionally sprinkle 2 teaspoons finely grated dark chocolate for extra texture and flavor.

Slice into portions and serve cold. Store leftovers covered in the refrigerator for up to 3 days.