Tiramisu Recipe

Prepare egg yolk sabayon

Place a heatproof mixing bowl over a pot of gently simmering water (double boiler) making sure the bowl bottom does not touch the water. Add the 4 egg yolks and 1 cup granulated sugar to the bowl. Whisk constantly until the mixture is pale, thick, and forms ribbons when the whisk is lifted, about 6–8 minutes. The mixture should reach about 160°F (71°C) if you have a thermometer to pasteurize the yolks. Remove the bowl from heat and let it cool slightly (2–3 minutes).

Add mascarpone

When the yolk mixture is warm but not hot, gently fold in the 16 oz mascarpone cheese in three additions using a rubber spatula. Fold just until smooth and homogeneous — avoid overmixing which can make the mascarpone thin.

Whip cream and combine

In a separate chilled bowl, whip 1 cup heavy cream with 1 tsp vanilla extract and a pinch of salt to soft-medium peaks. Using a spatula, gently fold one-third of the whipped cream into the mascarpone-yolk mixture to loosen it, then fold in the remaining whipped cream in two additions until fully combined and airy. Refrigerate the cream until assembly while you prepare the coffee soak and cookies.

Brew about 1.25 cups of very strong espresso or coffee. While still warm, stir in 3 tablespoons dark rum or Marsala wine and 1 teaspoon sugar (optional) until dissolved. Transfer the coffee soak to a shallow wide dish so the ladyfingers can be dipped quickly. Allow the liquid to cool to room temperature before dipping so the cookies do not disintegrate.

Select an 8x8-inch (or similar capacity) dish for assembly. Briefly dip each ladyfinger into the coffee soak: submerge for 1–2 seconds on each side — do not soak them until soggy; they should be moist but still hold shape. Arrange a single layer of dipped ladyfingers, cut to fit if necessary, to cover the bottom of the dish.

Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers, smoothing the top with a spatula.

Repeat with a second layer of quickly dipped ladyfingers, then spread the remaining mascarpone cream on top, smoothing the surface.

Cover the assembled tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight, to let flavors meld and the dessert to set. For best texture and safety when using raw eggs, ensure the yolk mixture was heated to 160°F during the sabayon step.

Just before serving, dust the top evenly with about 2 tablespoons unsweetened cocoa powder using a fine-mesh sieve and sprinkle 1 tablespoon finely grated dark chocolate if using. Slice and serve chilled.