Tiramisu Recipe

Prepare zabaglione base

Set a medium saucepan of simmering water (about 2–3 cm depth) over low heat to create a double boiler. In a heatproof bowl large enough to sit over the pan without touching the water, whisk together 4 egg yolks and 100 g granulated sugar until combined. Add 60 ml whole milk and 2 tbsp Marsala or rum (if using). Place the bowl over the simmering water and whisk continuously for about 6–8 minutes until the mixture thickens into a pale, ribbon-like custard (zabaglione) and registers about 71–75°C/160–167°F. Remove from heat and allow to cool slightly (5 minutes).

While the custard cools a little, in a separate chilled bowl whip 200 ml cold heavy cream with 1 tsp vanilla extract until soft peaks form. Do not overwhip; you want a smooth, billowy texture.

When the zabaglione is warm but not hot, gently fold in 500 g mascarpone in three additions: dollop each portion into the custard and fold with a spatula until smooth and homogenous, taking care not to overwork. Once mascarpone is incorporated, fold in the whipped cream in two additions until the mixture is silky and airy. Chill the finished crema in the refrigerator for at least 30 minutes to set slightly while you make the crumble and prepare coffee.

Preheat oven to 170°C (340°F). Line a small baking sheet with parchment paper.

In a bowl combine 80 g all-purpose flour, 20 g unsweetened cocoa powder, 50 g granulated sugar and a pinch of salt. Add 70 g cold diced unsalted butter and rub the butter into the dry ingredients with your fingertips (or use a pastry cutter) until the mixture resembles coarse crumbs with some pea-sized pieces. Do not fully turn it into a dough; you want loose crumble.

Spread the crumble evenly on the prepared sheet and bake 12–15 minutes, stirring once halfway, until dry and fragrant but not burnt. Remove from oven and cool completely on the tray; the crumble will crisp as it cools. Break into small pieces if any larger clusters remain.

Combine 300 ml cooled strong espresso with 40 ml coffee liqueur or amaretto (if using) in a shallow dish. Taste and adjust strength — the mixture should be quite coffee-forward but not overly soggy.

Quickly dip each ladyfinger (savoiardi) one at a time into the coffee mixture for 1–2 seconds per side. They should be moist but not falling apart. Arrange a single layer of dipped ladyfingers in the bottom of a 22 x 22 cm (or similar) serving dish or individual glasses to cover the surface.

Spread half of the chilled mascarpone crema evenly over the soaked ladyfingers using an offset spatula. Sprinkle about two-thirds of the cooled cocoa crumble evenly over the cream (reserve some for garnish).

Add a second layer of quickly dipped ladyfingers to cover the cream, pressing gently to level. Spread the remaining mascarpone crema over the second layer and smooth the top. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the texture to set.

Prior to serving, dust the top with 10 g unsweetened cocoa powder through a fine sieve and sprinkle the reserved cocoa crumble evenly. Finish with 20 g finely grated dark chocolate if desired for extra texture and aroma.