Tiramisù Recipe

Prepare egg-sugar sabayon

Place the 5 egg yolks and 100 g granulated sugar in a heatproof bowl (preferably metal). Set the bowl over a saucepan of simmering water (double boiler) making sure the bottom of the bowl does not touch the water. Whisk continuously until the mixture is pale, thickened and reaches about 70–75°C (160–167°F) by an instant-read thermometer, or becomes ribbon-like when the whisk is lifted (about 6–8 minutes). Remove from heat and let cool slightly (3–5 minutes).

Add mascarpone

When the sabayon is warm but not hot, fold in the 500 g mascarpone a few spoonfuls at a time using a rubber spatula until smooth and fully incorporated. Avoid overmixing to keep the mascarpone airy.

Whip cream

In a separate chilled bowl, pour the 200 ml cold heavy cream, add 1 tsp vanilla extract and a pinch of salt. Whip to soft-medium peaks using a whisk or electric mixer (about 2–3 minutes). Stop when peaks hold shape but are still soft.

Combine

Gently fold one-third of the whipped cream into the mascarpone-sabayon to lighten it, then fold in the remaining whipped cream in two additions until homogeneous and fluffy. Do not overfold or deflate the mixture. Chill briefly (10–15 minutes) if necessary to firm slightly before assembling.

Brew 300 ml strong espresso or coffee and while still hot stir in 10 g sugar to fully dissolve. Let the coffee cool to room temperature (about 20–30 minutes). Once cooled, stir in 40 ml coffee liqueur if using. Pour the coffee mixture into a shallow dish wide enough to dip the ladyfingers quickly.

Prepare a 20 x 20 cm (or similar 8 x 8 inch) square dish, tiramisù dish, or a 9 x 13 inch pan depending on desired layers. Have the mascarpone cream and coffee soak ready at hand.

Quickly dip each 1 ladyfinger cookie into the coffee mixture for 1–2 seconds per side. Do not soak — they should be moist but not falling apart. Place dipped ladyfingers in a single even layer, snug but not crushed, covering the bottom of the dish. Trim cookies to fit if necessary.

Spread roughly half (about 2/3 if you prefer more cream) of the mascarpone cream over the first layer of soaked ladyfingers, smoothing gently with an offset spatula to an even layer (about 1–1.5 cm thick).

Repeat: dip remaining ladyfingers quickly and arrange a second layer over the cream. Spread remaining mascarpone mixture evenly on top, smoothing the surface.

Cover the assembled tiramisù tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight (8–12 hours) to allow flavors to meld and textures to set. For best results, chill 12–24 hours.

Before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Optionally grate 10 g dark chocolate over the cocoa for extra texture and aroma. Slice and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.