Tiramisu Recipe

Egg yolk sabayon

Set a medium heatproof bowl over a simmering pot of water (double boiler) with water not touching the bowl. Whisk together 4 egg yolks and 1 cup granulated sugar until combined. Place the bowl over the simmer and whisk continuously for 6–8 minutes until the mixture is pale, thick, and has roughly doubled in volume and registers about 160°F (71°C) if checked with a thermometer. Remove from heat.

Fold in 16 oz mascarpone: Let the warm sabayon cool 1–2 minutes (so it's warm, not hot), then add the mascarpone a few spoonfuls at a time, gently folding with a spatula until smooth and fully incorporated. Stir in 1 tsp vanilla extract and a pinch of salt.

Whipped cream

In a separate chilled bowl, whip 1 cup heavy cream to soft-medium 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 homogenous and light. Do not overmix or deflate completely.

Prepare the coffee: Brew 1.5 cups very strong espresso or coffee and let it cool to room temperature. Stir in 3 tablespoons coffee liqueur if using. Transfer to a shallow dish wide enough to dip ladyfingers.

Dusting preparation: Place 2 tablespoons unsweetened cocoa powder in a fine-mesh sieve and have it ready for final dusting.

Line the dish: Use a 9x9-inch (or similar 8x10) baking dish or individual serving glasses. Ensure the dish is dry and ready.

First layer of ladyfingers: Quickly dip each ladyfinger for 1–2 seconds on each side into the cooled coffee — do not soak them; they should be moist but not falling apart. Arrange a single layer of 12 dipped ladyfingers snugly in the bottom of the dish.

First mascarpone layer: Spread half of the mascarpone-cream mixture (about 1/2 of the filling) evenly over the ladyfingers, smoothing the top with an offset spatula.

Second layer: Dip the remaining 12 ladyfingers quickly in the coffee and arrange them over the mascarpone layer, seam side down. Spread the remaining mascarpone mixture evenly on top.

Chill: Cover the dish with plastic wrap and refrigerate at least 4 hours, preferably 6–8 hours or overnight. Chilling allows flavors to meld and the texture to set.

Finish and serve: Just before serving, dust the top evenly with the cocoa powder using the sieve. Optionally sprinkle 1 tablespoon finely grated dark chocolate over the cocoa-dusted surface. Cut into portions and serve chilled.