Tiramisu Recipe

Brew and cool coffee

Brew 1¼ cups of very strong espresso or strong coffee. While still warm, stir in 1 tsp granulated sugar if using to mellow bitterness. Transfer to a shallow wide bowl (so ladyfingers can be quickly dipped). Allow to cool to room temperature, then stir in 2 tablespoons coffee liqueur or dark rum if using. Chill briefly if it’s still warm before dipping cookies.

Test a ladyfinger by briefly dipping one — it should absorb coffee but not fall apart (0.5–1 second dip). Keep the coffee mixture nearby when assembling.

Prepare zabaglione (egg yolk custard)

Place a heatproof metal bowl over a saucepan of lightly simmering water (double boiler), making sure the bowl bottom does not touch the water. Add 4 egg yolks and ¾ cup granulated sugar to the bowl. Whisk constantly until the mixture becomes pale, thick, and ribbon-like — about 6–8 minutes — and reaches approximately 160°F (totemperature-safe). Remove from heat and let cool slightly (2–3 minutes).

Incorporate mascarpone

Working with the warm (not hot) zabaglione, add the 16 oz room-temperature mascarpone in small portions, gently folding until smooth and lump-free. Add 1 teaspoon vanilla extract and a pinch of salt. If the mascarpone is too cold it may clump; ensure it’s softened for a smooth cream.

Whip cream

In a separate chilled bowl, pour 1 cup cold heavy cream with 2 tablespoons confectioners' sugar. Using a hand mixer or stand mixer, whip to medium-stiff peaks (soft enough to fold but holds shape). Be careful not to overwhip into butter.

Combine

Gently fold one-third of the whipped cream into the mascarpone-zabaglione mixture to lighten it, then fold in the remaining cream in two additions until homogenous and airy. Do not overmix — maintain volume.

Prepare a 9x9-inch square dish or similar shallow baking dish. Spread a thin layer (about ½–¾ cup) of the mascarpone cream on the bottom to level and prevent dry cookies.

Working quickly to avoid soggy cookies, dip each ladyfinger into the cooled coffee mixture for 0.5–1 second, flipping once so both sides get coffee but the cookie remains intact. Line the bottom of the dish in a single layer (about 12 ladyfingers depending on size). Trim a few to fit if necessary.

Spread half of the mascarpone cream (about 2 cups) evenly over the first cookie layer, smoothing gently with an offset spatula to the edges.

Repeat with a second layer: dip remaining ladyfingers and arrange them over the cream, then top with the remaining mascarpone cream, smoothing the top.

Cover tightly with plastic wrap and chill in the refrigerator at least 4 hours, preferably 8–12 hours or overnight to allow flavors to meld and texture to set.

Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Optionally grate 1 tablespoon dark chocolate over for extra garnish. Slice with a warm, clean knife (wipe between cuts) and serve chilled.