Tiramisu Recipe

Prepare a custard base (zabaglione-style)

Whisk the 4 egg yolks and 3 tablespoons granulated sugar together in a heatproof bowl until pale and slightly thickened, about 2–3 minutes. Place the bowl over a simmering saucepan of barely simmering water (double boiler) making sure the bowl does not touch the water. Continuously whisk until the mixture is warm and noticeably thickened and ribbons form when you lift the whisk, about 6–8 minutes. Remove from heat and let cool slightly (about 5 minutes).

While the yolk mixture cools, beat the mascarpone briefly to loosen it so it’s smooth and lump-free. Gradually fold the warm (not hot) egg yolk mixture into the mascarpone until homogeneous and smooth. Do not overmix or the mascarpone can become too loose.

In a separate chilled bowl, whip the 240 ml heavy cream with 1 teaspoon vanilla extract to medium-stiff peaks. Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining cream in two additions until uniform and airy. Cover and refrigerate until assembly (up to 2 hours).

Brew strong coffee and let it cool to room temperature. Stir in 1 teaspoon instant espresso powder if using to intensify flavor. Add 60 ml Marsala or dark rum if using; taste and adjust — the soak should be robust but not syrupy. Transfer to a shallow dish suitable for quickly dipping ladyfingers.

Have your 20×20 cm (8×8 in) or similar baking dish ready (a 9×9 in works). Quickly dip each ladyfinger (savoiardi) into the coffee mixture for 1–2 seconds per side — do not soak; they should be moist but not falling apart. Line the bottom of the dish with a single layer of soaked ladyfingers, cutting a few to fit edges as needed.

Spread half of the mascarpone cream evenly over the first layer of ladyfingers, smoothing the surface with an offset spatula.

Add a second layer of quickly-dipped ladyfingers over the cream, arranging them perpendicular to the first layer if desired. Spread the remaining mascarpone cream over the top and smooth.

Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. Chilling allows flavors to meld and the texture to set.

Just before serving, dust the top evenly with the 2 tablespoons unsweetened cocoa powder through a fine sieve. Optionally shave 20 g dark chocolate over the surface for texture and extra chocolate flavor.

Slice with a sharp knife wiped between cuts for clean pieces. Keep tiramisu refrigerated; consume within 2–3 days.