Tiramisu Recipe

Brew 1 cup very strong coffee or espresso. While still hot, stir in 1 tbsp granulated sugar until dissolved. Let the coffee cool to room temperature (about 20–30 minutes). If using liqueur instead of marsala, add 2 tbsp into the cooled coffee; otherwise keep the 2 tbsp reserved for the yolk mixture.

Whisk egg yolks and sugar

In a heatproof bowl, whisk 5 egg yolks with 3 tbsp granulated sugar until pale and slightly thickened, about 2–3 minutes by hand. If you prefer a cooked custard for safety, place the bowl over a simmering water bath (bain-marie) and whisk continuously until the mixture reaches about 70°C (160°F) and thickens — about 5–7 minutes. Remove from heat.

Add alcohol and mascarpone

Stir 2 tbsp marsala (or rum/coffee liqueur) and 1 tsp vanilla extract into the warm yolk mixture. Allow it to cool slightly (5 minutes) then gently fold in 500 g mascarpone cheese until smooth and lump-free. If the mascarpone is very cold and stiff, let it sit at room temperature 15 minutes before using to avoid curdling.

Whip cream and combine

In a separate chilled bowl, whisk 1 cup cold heavy cream with a pinch of salt until soft peaks form. Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream until fully combined and smooth. Do not overmix or the mixture will deflate.

Select a 9x9 inch (or similar 20x20 cm) dish or a 22x15 cm rectangular pan. Quickly dip each ladyfinger (one at a time) into the cooled coffee for 1–2 seconds — do not soak them; they should be moist but not falling apart. Lay a single layer of soaked ladyfingers side by side to cover the bottom of the dish. Trim a couple to fit if needed.

Spread about half of the mascarpone cream evenly over the first layer of ladyfingers, smoothing the top with a spatula to an even layer approximately 1–1.5 cm thick.

Repeat with a second layer of quickly dipped ladyfingers, arranging them perpendicular or aligned with the first layer for structural stability. Top with the remaining mascarpone cream and smooth the surface.

Cover the assembled tiramisu with plastic wrap and refrigerate at least 6 hours, preferably 8–12 hours or overnight. This chilling allows flavors to meld and the ladyfingers to soften to a cake-like texture.

Just before serving, sift 2 tbsp unsweetened cocoa powder evenly over the top layer of mascarpone. Optionally, shave 20 g bittersweet chocolate over the surface for extra texture and flavor.

Cut into squares and serve chilled. Store any leftovers covered in the refrigerator for up to 2 days; quality is best within 24 hours.