Tiramisu Recipe

Brew 1 cup of very strong espresso (use Daisy Green if available). While hot, stir in 1 tablespoon sugar until dissolved. Let coffee cool to room temperature (about 20–30 minutes).

When coffee is cool, stir in 1/4 cup Mr. Black coffee liqueur. Transfer to a shallow dish wide enough to dip ladyfingers.

Make zabaglione (cooked yolk custard)

Place 4 egg yolks and 1/2 cup granulated sugar in a stainless-steel or heatproof bowl. Set the bowl over a pot of simmering water (double boiler), making sure the bowl bottom does not touch the water. Whisk constantly until the mixture becomes thick, pale, and ribbons fall from the whisk (6–8 minutes) and reaches about 70–75°C (160–170°F). Remove from heat and let cool slightly (5 minutes).

Whisk the mascarpone (16 oz) briefly to loosen it, then fold the slightly cooled zabaglione into the mascarpone until smooth and homogenous. Add 1 tsp vanilla extract and a pinch of salt; mix to combine.

In a separate chilled bowl, whip 1 cup cold heavy cream to soft peaks. Gently fold whipped cream into the mascarpone-zabaglione mixture in two additions, keeping the mixture airy. Cover and refrigerate if not assembling immediately.

Quickly dip each ladyfinger (savoiardi) into the coffee + Mr. Black mixture for 1–2 seconds per side — do not soak them; they should be moistened but still retain some structure.

Line a 9x9-inch (or similar-sized) dish with a single layer of dipped ladyfingers, trimming to fit if necessary.

Spread half of the mascarpone cream evenly over the ladyfingers (about half of the mixture). Smooth the top with an offset spatula.

Create a second layer of dipped ladyfingers directly over the cream. Spread the remaining mascarpone cream evenly on top and smooth the surface. Cover the dish with plastic wrap.

Refrigerate the tiramisu for at least 6 hours, preferably 8–12 hours or overnight, to allow flavors to meld and texture to set.

Just before serving, dust the top evenly with 2 tablespoons unsweetened cocoa powder and sprinkle with 1 tablespoon finely grated dark chocolate if using. Cut into portions and serve chilled.