Tiramisu Recipe

Prepare egg yolk sabayon

Place a heatproof mixing bowl over (but not touching) simmering water to form a double boiler. Add the 4 egg yolks and 3 tbs granulated sugar to the bowl and whisk continuously until the mixture is pale, thick, and the sugar has dissolved, about 6–8 minutes. The mixture should reach roughly 70°C (160°F) if using a thermometer.

Remove the bowl from the double boiler. Let the yolk mixture cool for 2–3 minutes, then gently fold in the 450 g mascarpone in two additions until smooth and lump-free. Do not overmix or heat the mascarpone.

Whip cream

In a separate chilled bowl, whip 1 cup cold heavy cream with 1 tsp vanilla extract and a pinch of salt to soft-medium peaks. Be careful not to overbeat to the point of butter forming.

Fold whipped cream into mascarpone-yolk mixture in three gentle additions using a spatula until homogenous and airy. Set aside in the refrigerator while you prepare the coffee soak and ladyfingers.

Combine 1 cup cooled strong coffee/espresso with 2 tbs coffee liqueur and 1 tsp sugar (if using) in a shallow bowl. Taste and adjust sweetness or liqueur amount. Keep mixture at room temperature; do not use hot coffee or it will break the cream.

Set out a 9x9-inch (or similar volume) dish or a comparable trifle dish. Quickly dip each ladyfinger into the coffee soak for 1–2 seconds per side — they should be moist but not soggy. Arrange a single layer of soaked ladyfingers to cover the bottom of the dish (about half the cookies).

Spread half of the mascarpone cream evenly over the first layer of ladyfingers using an offset spatula.

Repeat with another layer of dipped ladyfingers (quick dip 1–2 seconds each) to cover the cream, then spread the remaining mascarpone mixture evenly on top.

Smooth the top, cover tightly with plastic wrap, and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.

Before serving, sift 2 tbs unsweetened cocoa powder evenly over the top. Optionally, shave about 15 g dark chocolate over the cocoa for texture and garnish.

Slice or serve with a spoon. Keep leftovers covered in the refrigerator for up to 3 days.