Tiramisu Recipe

Prepare espresso mixture

Brew 2 cups of very strong espresso (You&Me Cafe espresso recommended) and let it cool slightly until warm, not piping hot (about 5 minutes). Stir in 1 tablespoon granulated sugar until dissolved, then add 3 tablespoons dark rum or Marsala. Transfer the mixture to a shallow wide dish suitable for dipping. Taste and adjust sweetness or alcohol to preference.

Set the coffee soak aside at room temperature so flavors meld while you prepare the mascarpone cream.

Make the zabaglione base (optional but traditional)

Place a heatproof bowl over a pot of simmering water (double-boiler) making sure the bowl bottom doesn't touch the simmering water. Whisk 6 egg yolks with 3 tablespoons sugar until combined. Whisk continuously over the double-boiler until mixture thickens, becomes pale and ribbons form when you lift the whisk, about 6–8 minutes. Remove from heat and whisk in 1 teaspoon marsala or rum. Allow to cool slightly (5 minutes).

Combine mascarpone

In a separate bowl, gently loosen 2 cups room-temperature mascarpone with a rubber spatula to make it smooth. Fold the slightly cooled zabaglione into the mascarpone until homogeneous and smooth. If you choose to skip the zabaglione step, whisk 6 egg yolks with sugar off heat until thick, then fold into mascarpone.

Whip cream

In a chilled bowl with chilled beaters, pour 1 cup cold heavy cream and 1 teaspoon vanilla. Whip to medium-stiff peaks (do not overbeat).

Gently fold the whipped cream into the mascarpone–zabaglione mixture in three additions, using a rubber spatula and folding motion to keep the mix light and airy. Stop when fully combined and smooth. Taste and adjust sweetness if needed.

Dip and layer ladyfingers

Working quickly so ladyfingers don't get soggy, take each ladyfinger and dip the flat side into the warm coffee mixture for 1–2 seconds—just long enough to soak but not collapse. Line the bottom of a 9x13-inch (or similar 3-quart) dish with a single layer of soaked ladyfingers, trimming to fit if necessary.

First mascarpone layer

Spread about half of the mascarpone cream evenly over the first layer of soaked ladyfingers using an offset spatula to smooth. Make sure edges are covered.

Second layer

Dip remaining ladyfingers briefly in the coffee mixture and arrange a second layer over the cream. Spread the remaining mascarpone cream evenly over the top, smoothing the surface carefully.

Chill

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. Chilling allows flavors to meld and the texture to set.

Finish and serve

Just before serving, sift 3 tablespoons unsweetened cocoa powder evenly over the top. Optionally sprinkle 2 tablespoons finely grated dark chocolate. Cut into portions and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.