Tiramisu Recipe

Brew 1 cup strong espresso or very strong coffee. While hot, stir in 1 tsp granulated sugar if using and 2 tablespoons coffee liqueur (optional). Set the coffee mixture aside to cool to room temperature (about 15–20 minutes). Transfer to a shallow dish wide enough to quickly dip ladyfingers.

Prepare the zabaglione-style base

Place 4 large egg yolks and 1 cup granulated sugar in a heatproof bowl (metal or glass). Set the bowl over a saucepan of gently simmering water (double-boiler), making sure the bowl does not touch the water. Whisk constantly for about 6–8 minutes until the mixture becomes pale, thick, and ribbons form when you lift the whisk. The mixture should reach about 160°F (71°C) if using a thermometer to ensure safe cooking of the yolks.

Cool and fold in mascarpone

Remove the bowl from the heat and let the yolk mixture cool for 5 minutes. Whisk in 16 oz room-temperature mascarpone, 1 teaspoon vanilla extract, and a pinch of salt until smooth and fully incorporated. Refrigerate briefly if it becomes too soft while you prepare the whipped cream.

Whip the cream

In a separate chilled bowl, pour 1 cup cold heavy cream. Using a hand mixer or stand mixer, whip the cream to medium-stiff peaks (about 2–4 minutes). Be careful not to overwhip. Gently fold about one third of the whipped cream into the mascarpone-yolk mixture to lighten it, then fold in the remaining whipped cream until homogeneous and airy. Cover and chill if assembly will be delayed.

Prepare an 8x8-inch or similar shallow dish. Quickly dip each ladyfinger into the cooled coffee mixture for 1–2 seconds per side — do not soak them; they should be moist but not falling apart. Line the bottom of the dish with a single layer of dipped ladyfingers, trimming to fit if necessary (about 12–14 for the first layer).

Spread half of the mascarpone cream evenly over the first layer of ladyfingers, smoothing with an offset spatula to an even layer (about 1/2–3/4 inch thick).

Repeat: dip remaining ladyfingers quickly in coffee and arrange a second layer on top of the cream. Spread the remaining mascarpone cream over the second layer and smooth the top.

Cover the assembled tiramisu tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set. For best texture and safety (because of eggs), refrigerate at least 6–8 hours; overnight is ideal.

Just before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder through a fine sieve and sprinkle 1 tablespoon finely grated dark chocolate if using. Slice and serve chilled.