Tiramisu Recipe

Prepare egg yolk sabayon

In a heatproof bowl (glass or metal) whisk together the 4 egg yolks and 3 tablespoons granulated sugar until smooth and slightly pale. Place the bowl over a simmering pot of barely simmering water (double boiler) making sure the bottom of the bowl does not touch the water. Whisk constantly for about 5–7 minutes until the mixture thickens, becomes ribbon-like when the whisk is lifted, and reaches about 160°F (71°C) if using a thermometer. Remove from heat and whisk in 2 tablespoons marsala (or rum) and a pinch of salt. Let cool slightly.

Add mascarpone

When the sabayon is warm (not hot), fold in the 16 oz mascarpone cheese in 2 additions using a spatula, smoothing any lumps until you have a homogeneous, creamy mixture. Do not overwork or the mascarpone can become grainy.

Whip cream

In a separate chilled bowl, pour 1 cup heavy cream, add 1 teaspoon vanilla extract and whip to soft-medium peaks using a hand mixer or whisk (about 2–4 minutes). The cream should hold shape but still be soft.

Combine

Gently fold one-third of the whipped cream into the mascarpone mixture to loosen it, then fold in the remaining whipped cream in two additions until fully combined and light. Taste and adjust sweetness or liqueur if desired. Cover and refrigerate while assembling the tiramisu if needed.

Prepare coffee soak by combining 1 cup cooled strong espresso or coffee with 2 tablespoons coffee liqueur (optional) in a shallow wide dish. Stir to combine.

Quickly dip each ladyfinger (savoiardi) into the coffee mixture for 1–2 seconds per side — do not soak them or they will become soggy. They should be moist but still hold shape. Arrange 12 dipped ladyfingers in a single layer to tightly cover the bottom of a 9x9 inch (or similar 8x8/9x13 scaled) baking dish.

Spread half of the mascarpone cream evenly over the ladyfingers using an offset spatula or spoon, smoothing to the edges.

Make a second layer: dip remaining 12 ladyfingers quickly in the coffee and arrange them over the cream layer. Spread the remaining mascarpone cream over the second layer, smoothing the top.

Cover the dish with plastic wrap and refrigerate at least 4 hours, preferably 8–12 hours or overnight to set and allow flavors to meld. For best texture, refrigerate up to 24 hours.

Before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. If desired, shave or grate 0.5 oz dark chocolate over the cocoa for extra texture and garnish.

Serve chilled in squares. Keep leftovers refrigerated for up to 3 days.