Tiramisu Recipe

Prepare egg yolk custard

In a medium heatproof bowl, whisk together the 4 egg yolks and 1 cup granulated sugar until smooth and slightly paler. Set up a double boiler (simmering water in a pot with the bowl resting above but not touching the water). Cook the egg-sugar mixture over the simmering water, whisking constantly, until it thickens and registers 160°F (70°C) on an instant-read thermometer or thickly coats the back of a spoon, about 6–8 minutes. Remove from heat and let cool slightly.

Incorporate mascarpone

While the custard is still warm but not hot, whisk in the 16 oz mascarpone a little at a time until smooth and lump-free. Add 1 teaspoon vanilla extract and 1 pinch salt; whisk to combine. Chill the mixture briefly if it seems too loose (10–15 minutes).

Whip cream and fold

In a separate chilled mixing bowl, whip 1 cup cold heavy cream to soft-to-medium peaks. Gently fold about one-third of the whipped cream into the mascarpone-custard to lighten it, then fold in the remaining whipped cream until uniform and airy. Cover and refrigerate while you prepare the coffee soak (or up to several hours).

Combine 2 cups cooled strong espresso or coffee with 3 tablespoons dark rum or Marsala in a shallow wide bowl. If you prefer a slightly sweeter soak, stir in 1 tablespoon granulated sugar until dissolved. Taste and adjust alcohol or sweetness to preference. Keep the mixture at room temperature.

Do not soak ladyfingers for long: they should be briefly dipped so they absorb coffee but remain slightly firm. Prepare to assemble immediately once soak is ready.

Line an 8x8-inch (or similar 9x9-inch) baking dish with a light coating of the mascarpone cream on the bottom to prevent sticking.

Working quickly, take one ladyfinger and dip the narrow side into the coffee mixture for about 1 second per side — just long enough for the cookie to absorb liquid but not collapse. Arrange a single layer of dipped ladyfingers, snugly, on the bottom of the dish. Trim a couple to fit if needed.

Spread about half of the mascarpone cream evenly over the ladyfinger layer, smoothing with an offset spatula to an even thickness (about 1/2 inch).

Repeat with a second layer of dipped ladyfingers, arranged to cover the cream, then top with the remaining mascarpone cream and smooth the top.

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

Just before serving, dust the top evenly with 2 tablespoons unsweetened cocoa powder using a fine-mesh sieve and sprinkle the optional 1 tablespoon finely grated dark chocolate over the cocoa for added texture. Slice into squares and serve chilled. Leftovers keep refrigerated, covered, up to 3 days.