Classic Tiramisu Recipe

Prepare egg-sugar zabaglione

Combine the 4 large egg yolks and 100 g granulated sugar in a heatproof bowl. Place the bowl over a saucepan of gently simmering water (double boiler) so the bowl does not touch the water. Whisk constantly until the mixture is pale, thick, and roughly doubled in volume, and registers about 70–75°C (160–170°F) or feels very warm and ribbons form when the whisk is lifted, about 6–8 minutes. Remove from heat and let cool slightly (3–5 minutes).

While the zabaglione is still warm but not hot, fold in the 500 g mascarpone cheese in three additions, gently incorporating to create a smooth, lump-free cream. Do not over-whisk or the mascarpone may split. Add 1 tsp vanilla extract and fold to combine.

Whip cream and combine

In a separate chilled bowl, whip 240 ml heavy cream to soft peaks. Gently fold about one-third of the whipped cream into the mascarpone-zabaglione to loosen the mixture, then fold in the remaining whipped cream carefully until homogeneous and airy. Keep chilled until assembly.

Brew 360 ml very strong espresso or coffee and allow it to cool to room temperature. Stir in 60 ml coffee liqueur if using. Taste and adjust: the soak should be strongly flavored but not syrupy.

Prepare a 9x9-inch (or similar capacity) dish or a 9x13-inch if you prefer a thinner layer. Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds on each side — do not soak; they should be moist but not falling apart. Arrange a single even layer of soaked ladyfingers to cover the bottom of your dish (approximately half of the 300 g, depending on dish size).

Spread about half of the mascarpone cream evenly over the first ladyfinger layer, smoothing with an offset spatula. Repeat with a second layer of quickly dipped ladyfingers to cover the cream layer, then spread the remaining mascarpone cream evenly on top. Smooth the surface.

Sift 2 tablespoons unsweetened cocoa powder evenly over the top layer of mascarpone. If using, grate 15 g dark chocolate over the cocoa for added texture and aroma.

Cover the tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. Chilling allows the flavors to meld and the ladyfingers to soften to the proper texture.

Just before serving, dust with a light additional layer of cocoa if desired. Cut into portions and serve chilled. Leftovers keep covered in the refrigerator for up to 3 days.