Tiramisu Recipe

Brew 2 cups of strong espresso or very strong coffee. While still warm, stir in 1 tsp granulated sugar until dissolved. Let coffee cool to room temperature, then stir in 3 tablespoons dark rum or coffee liqueur if using. Transfer to a shallow dish wide enough to dip ladyfingers.

Cooked egg yolk custard (sabayon-style)

Place 5 large egg yolks and 3 tablespoons granulated sugar in a heatproof bowl (glass or metal). Set the bowl over a simmering pot of barely simmering water (double boiler) — the bowl bottom should not touch the water. Whisk continuously until the mixture is pale, thick, and has doubled in volume, and reaches about 160°F (70°C) or becomes noticeably warm and ribbony, about 6–8 minutes. Remove from heat and stir in 1 tablespoon Marsala or rum if using. Let the sabayon cool slightly (5 minutes).

Transfer the slightly cooled sabayon to a large mixing bowl. Add 16 oz room-temperature mascarpone a few tablespoons at a time, folding gently until smooth and lump-free. Avoid overbeating to keep mascarpone creamy.

Whipped cream

In a separate chilled bowl, pour 1 cup cold heavy cream with 1 tablespoon powdered sugar (optional) and 1 teaspoon vanilla extract. Whip to medium-stiff peaks (so the cream holds shape but is still silky).

Gently fold one-third of the whipped cream into the mascarpone-sabayon to lighten the mixture, then fold in the remaining whipped cream in two additions until uniform. Do not overmix; mixture should be smooth and spreadable.

Prepare an 8x8-inch (or similar) dish or a 9x13 if you prefer a thinner layer. Quickly dip each ladyfinger (savoiardi) into the cooled coffee mixture for 1–2 seconds on each side — they should be moist but not soggy. Lay a single layer of dipped ladyfingers, snugly but not overlapping, to cover the bottom of the dish.

Spread about half of the mascarpone cream evenly over the ladyfinger layer, smoothing with a spatula. Repeat with a second layer of dipped ladyfingers, then spread the remaining mascarpone cream on top, smoothing the surface.

Sift 3 tablespoons unsweetened cocoa powder evenly over the top layer. If desired, shave 1 oz dark chocolate over the cocoa for added texture and flavor.

Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight, to allow flavors to meld and the dessert to set. For best texture, serve chilled but not ice-cold (remove from fridge 10–15 minutes before serving).

When ready to serve, if cocoa has moistened, dust an additional light layer of cocoa just before plating and garnish with extra chocolate shavings if desired. Cut into squares and serve with a spatula.