Tiramisu Recipe

Prepare egg-sugar sabayon

In a heatproof bowl (stainless steel or glass) set over a pot of simmering water (bain-marie), whisk together the 4 egg yolks and 3 tablespoons granulated sugar until smooth. Whisk constantly until the mixture becomes pale, thick, and ribbons form when you lift the whisk, about 6–8 minutes. Remove from heat and whisk in 2 tablespoons marsala wine (or coffee liqueur). Let cool slightly.

In a separate bowl, beat 1 cup cold heavy cream with 1 teaspoon vanilla extract until soft peaks form. Set aside in the refrigerator.

Warm (not hot) the mascarpone if it is very cold by letting it sit at room temperature for 15 minutes; then gently fold the mascarpone (500 g) into the cooled sabayon a few spoonfuls at a time until smooth and lump-free. Once incorporated, fold in the whipped cream in two additions using a spatula to preserve airiness and create a smooth, light mascarpone cream.

Prepare the coffee soak: combine 1.25 cups cooled strong espresso/coffee with 1 tablespoon sugar (optional) and 2 tablespoons amaretto or coffee liqueur (if using) in a shallow bowl. Stir until sugar dissolves. Taste and adjust sweetness or liquor to preference.

Arrange a 9x9-inch (or similar capacity) baking dish. Quickly dip each ladyfinger (24 count) one at a time into the coffee mixture — submerge for 1 to 1.5 seconds per side. Do not soak; they should be moist but still hold shape. Place a single layer of dipped ladyfingers in the bottom of the dish, fitting them snugly.

Spread about half of the mascarpone cream evenly over the first layer of ladyfingers with an offset spatula, smoothing the top to the edges.

Repeat with a second layer of dipped ladyfingers, arranging them over the cream. Spread the remaining mascarpone cream over the top layer and smooth evenly.

Cover the assembled tiramisu tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, to allow flavors to meld and the cream to set.

Just before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder through a fine-mesh sieve. If desired, use a microplane or vegetable peeler to shave 20 g dark chocolate over the cocoa for texture and extra chocolate flavor.

Slice and serve chilled. Leftovers keep covered in the refrigerator for up to 3 days.