Italian Pie Tiramisu Recipe

Brew 1 cup of very strong espresso or coffee. While hot, stir in 1 tsp granulated sugar until dissolved. Let coffee cool for 10–15 minutes to lukewarm, then stir in 3 tablespoons dark rum (or 2 T rum + 1 T coffee liqueur). Transfer to a shallow dish wide enough to dip ladyfingers quickly.

Working quickly, dip each ladyfinger into the coffee mixture for 1–2 seconds per side — you want them soaked but not falling apart. Arrange a single layer of soaked ladyfingers, closely but not crushed, in the bottom of a 9-inch (or similar) pie dish or springform pan. Reserve remaining dipped ladyfingers for a second layer if your dish depth allows.

Cooked-style egg yolk sabayon (safer, stable filling)

Set a heatproof bowl over a saucepan of gently simmering water (double boiler), making sure the bowl doesn't touch the water. Whisk together 4 egg yolks and 1 cup granulated sugar in the bowl until combined. Continuously whisk over the simmering water until the mixture is pale, thick, and registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Remove the bowl from heat.

Whisk the cooked yolk mixture off heat for another minute to cool slightly, then fold in the 16 oz room-temperature mascarpone and 1 teaspoon vanilla extract until smooth and lump-free. Add a pinch of salt to balance sweetness.

Whipped cream folding

In a separate chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream carefully until uniformly combined and airy. Do not overmix to preserve volume.

Spoon or pipe about half of the mascarpone cream over the first layer of soaked ladyfingers, spreading into an even layer (about 1/2–3/4 inch). If you have enough ladyfingers for a second soaked layer, arrange them atop the cream and press lightly. Otherwise proceed to finish and reserve extra ladyfingers for serving.

Spread the remaining mascarpone cream over the top to create a smooth dome or even layer. Cover the assembled pie 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, sift 2 tablespoons unsweetened cocoa powder evenly over the surface. Optionally dust a light sprinkle (about 1 tablespoon) of powdered sugar atop the cocoa for a finished look. Slice and serve chilled.