Tiramisu Recipe

Prepare the base

Select an 8x8-inch (20x20 cm) or similar rectangular baking dish. Arrange half of the ladyfingers in a single layer across the bottom, spacing them to fit. They will be soaked briefly, so fit snugly but not overcrowded.

Make the coffee: brew 300 ml strong espresso or very strong coffee. While still warm, stir in 15 g granulated sugar until dissolved. Allow the coffee to cool to room temperature (or cooler). Once cool, stir in 60 ml coffee liqueur (or omit if you prefer alcohol-free). Transfer the coffee soak to a shallow dish so you can quickly dip the ladyfingers.

Soak the ladyfingers: working quickly, dip each ladyfinger for 1–2 seconds into the coffee mixture — do not soak so long that they become mushy. Place the dipped ladyfingers in the prepared dish in the bottom layer. If using homemade sponge cut to fit, dip briefly on each side.

Make zabaglione (egg yolk custard)

Set up a double boiler: simmer a small pot of water and place a heatproof bowl over it (bowl should not touch the water). Whisk together 4 large egg yolks and 100 g granulated sugar in the bowl until combined. Whisk constantly over the simmering water until the mixture thickens, becomes pale and ribbons form when you lift the whisk, about 6–8 minutes. Remove from heat and whisk in 30 ml marsala (or other liqueur) and allow to cool slightly (5 minutes).

Incorporate mascarpone

When the zabaglione is warm but not hot, gently fold in 500 g mascarpone cheese in two additions, using a spatula to avoid lumps. Work until smooth and homogeneous; do not overheat the mascarpone or it may split.

Whip cream and combine

In a chilled bowl, whip 240 ml cold heavy cream with 1 tsp vanilla extract to soft-medium peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until uniform. Taste and adjust sweetness if desired (add 1–2 tsp sugar if you prefer sweeter).

Assemble first cream layer: spread about half of the mascarpone cream evenly over the first soaked ladyfinger layer using a spatula, smoothing the surface.

Second layer of ladyfingers: arrange the remaining ladyfingers on top of the cream, dipping each briefly into the cooled coffee mixture as before. Fit them snugly to cover the cream layer.

Top with remaining cream: spread the remaining mascarpone cream over the top layer of soaked ladyfingers, smoothing the surface with an offset spatula. Tap the dish gently on the counter to settle the cream and remove air pockets.

Refrigerate: cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. This resting time allows flavors to meld and the structure to set.

Before serving: sift 15 g unsweetened cocoa powder evenly across the top using a fine-mesh sieve. Optionally garnish with 20 g dark chocolate shavings or curls.

Portion and serve: use a sharp, warm knife (dip in hot water and wipe dry between cuts) to cut neat squares. Serve chilled.