Tiramisu Cake Recipe

Prepare coffee soak

Brew 1 cup very strong espresso or strong coffee. Let it cool to room temperature. Stir in 2 tablespoons coffee liqueur if using. Transfer to a shallow dish wide enough to dip ladyfingers quickly.

Dip each ladyfinger quickly (0.5–1 second per side) into the coffee mixture—do not soak. Arrange a single layer of dipped ladyfingers, rounded side down, to cover the bottom of a 9-inch springform pan or 9x13-inch pan, leaving minimal gaps. Break cookies to fit edges as needed.

Make zabaglione (egg yolk custard)

Set a heatproof bowl over a saucepan of gently simmering water (bain-marie), making sure the bowl bottom does not touch the water. Combine 6 egg yolks, 1 cup granulated sugar, and 3 tablespoons water in the bowl. Whisk constantly until the mixture thickens, becomes pale and ribbon-like, and reaches roughly 160°F (about 8–10 minutes). Remove from heat and continue whisking for 1 minute to cool slightly.

When the zabaglione is warm (not hot), whisk in the 24 oz mascarpone a few spoonfuls at a time until smooth and fully incorporated. Add 1 teaspoon vanilla extract and mix until homogeneous.

Whip cream

In a separate chilled bowl, whip 2 cups cold heavy cream to medium-stiff peaks. Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining cream until no streaks remain. Do not overmix.

Spread about half of the mascarpone cream evenly over the first layer of soaked ladyfingers in the pan, smoothing the top with an offset spatula.

Create a second layer of dipped ladyfingers: briefly dip more ladyfingers in the coffee mixture and arrange them over the cream to cover the surface. Press gently to level.

Spread the remaining mascarpone cream over the second layer, smoothing the top. Cover the pan with plastic wrap and refrigerate at least 6 hours, preferably overnight (8–12 hours) to set and allow flavors to meld.

Before serving, sift 3 tablespoons unsweetened cocoa powder evenly over the top. Optional: sprinkle 1 oz finely grated dark chocolate over the cocoa for extra texture. Release from springform or cut into squares if using a rectangular pan and serve chilled.