Italian Tiramisù Recipe

Brew 1.5 cups very strong espresso or very strong coffee. Let it cool to room temperature. If desired, stir in 1 tsp granulated sugar while still warm to dissolve, then cool completely.

When coffee is cool, stir in 3 tablespoons dark rum or Marsala wine. Transfer mixture to a shallow dish wide enough to quickly dunk ladyfingers.

Prepare the zabaglione-style yolk mixture

Set a medium heatproof bowl over a small saucepan of gently simmering water (bain-marie), making sure bowl bottom does not touch the water. Whisk together 5 egg yolks and 1 cup granulated sugar until combined. Continuously whisk over the simmering water for 6–8 minutes until the mixture is light, thickened, and ribbons form when you lift the whisk (temperature ~70–75°C / 160–170°F). Remove from heat and let cool slightly for 5 minutes.

While the yolk mixture cools slightly, place 1 cup heavy cream, 1 teaspoon vanilla extract, and a pinch of fine sea salt in a separate bowl. Whip to medium-stiff peaks using a hand mixer or stand mixer (so the cream holds shape but is still soft).

Fold 20 oz mascarpone cheese into the warm but not hot egg yolk mixture until smooth and lump-free. Then gently fold the whipped cream into the mascarpone-yolk mixture in two additions, keeping as much air as possible. Do not overfold; aim for a silky, thick cream.

Choose a 9x13 inch (or similarly sized) shallow dish. Quickly dip each ladyfinger (savoiardi) one at a time into the coffee-rum mixture for 1–2 seconds—do not soak them until soggy; they should be moist but hold shape. Line the bottom of the dish with a single layer of soaked ladyfingers, trimming to fit if necessary.

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

Add a second layer of quickly dipped ladyfingers over the cream, covering completely, then spread the remaining mascarpone cream on top and smooth.

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

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