Tiramisu Recipe

Prepare and bake sponge

Preheat oven to 350°F (175°C). Line a 9x13-inch baking sheet or a 9x13 pan with parchment. Separate the eggs: place yolks in one mixing bowl and whites in another. Whisk the egg whites with a pinch of salt until soft peaks form. Gradually add 0.5 cup granulated sugar and continue whisking until glossy stiff peaks form. In the yolk bowl, whisk yolks with 1 tsp vanilla until pale and slightly thickened, then slowly fold in the beaten egg whites in two additions, taking care to keep as much air as possible. Gently fold in the 0.75 cup flour until just incorporated; do not overmix. Transfer batter to prepared pan, smooth top, and dust lightly with powdered sugar if using. Bake 10–12 minutes, or until lightly golden and springs back. Allow to cool, then cut into strips or fingers about 1.5 inches wide to mimic ladyfingers. If you prefer store-bought ladyfingers, omit this step and use 24–30 ladyfingers.

Brew the espresso or strong coffee and let it cool to room temperature. Stir in the coffee liqueur or Marsala (if using). Place the mixture in a shallow dish large enough to dip the sponge strips or ladyfingers. Keep cocoa powder separate for dusting.

Cook egg yolks with sugar (optional zabaglione-style for safety and richness)

Place egg yolks and 0.75 cup granulated sugar in a heatproof bowl set over a pot of gently simmering water (double boiler), whisking constantly until the mixture is thick, pale, and reaches about 160°F (70°C) (about 6–8 minutes). Remove from heat and let cool slightly. This step pasteurizes the yolks and creates a stable custard base.

Combine mascarpone and custard

When the yolk mixture has cooled to warm (not hot), fold the 16 oz room-temperature mascarpone into the yolk-sugar custard until smooth and lump-free. Add 1 tsp vanilla and 1/8 tsp salt; mix gently to combine.

Whip cream and fold

In a separate chilled bowl, whip the 1 cup cold heavy cream to soft peaks. Gently fold about one-third of the whipped cream into the mascarpone mixture to loosen it, then fold in the remaining whipped cream until fully combined and smooth, taking care to preserve air for a light texture. Taste and adjust sweetness if desired.

Select a serving dish (9x9-inch pan, 8x8, or a trifle dish). Quickly dip each sponge strip or ladyfinger into the coffee mixture for 1–2 seconds — do not soak or they will become soggy; just moisten. Arrange a single layer of dipped pieces to cover the bottom of the dish.

Spread about half of the mascarpone cream evenly over the first layer of soaked sponge to about 1/2-inch thickness. Repeat: dip and arrange a second layer of sponge or ladyfingers, then spread the remaining mascarpone cream on top, smoothing the surface with an offset spatula.

Cover the assembled tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight, so flavors meld and the dessert firms. If you used cooked yolks, it is safe to refrigerate longer; still best consumed within 48 hours for texture.

Just before serving, sift the 2 tablespoons unsweetened cocoa powder evenly over the top. Optionally garnish with dark chocolate shavings. Cut into portions and serve chilled.