Tiramisu Half Sheet Recipe

Prepare a double boiler

Bring 2–3 inches of water to a simmer in a medium saucepan. Place a heatproof bowl over the pan ensuring the bowl bottom does not touch the water.

Whisk yolks and sugar

In the heatproof bowl, whisk together 6 egg yolks and 3 tablespoons granulated sugar until well combined and slightly pale.

Cook yolks to safe temperature

Set the bowl over the simmering water and whisk constantly for about 6–8 minutes until the mixture reaches 160°F (71°C) on an instant-read thermometer and becomes thick and ribbon-like when the whisk is lifted. Remove from heat and let cool slightly (about 5–8 minutes).

Incorporate mascarpone

When the yolk mixture is warm (not hot), whisk in 900 g mascarpone, 1 tsp vanilla extract and a pinch of salt until smooth and lump-free. If the mascarpone is cold and lumps form, warm it slightly by whisking over the still-warm double boiler briefly, then cool.

Whip cream

In a separate chilled bowl, whip 2 cups cold heavy cream to medium-stiff peaks. Start at medium speed and finish at high so peaks hold but are still soft enough to fold.

Fold cream into mascarpone mixture

Gently fold one-third of the whipped cream into the mascarpone-yolk base to lighten it, then fold in the remaining cream in two additions until uniform and airy. Do not overmix. Cover and refrigerate until assembly; keep chilled.

Brew 4 cups very strong espresso or coffee. While hot, stir in 4 tablespoons coffee liqueur (if using) and 2 teaspoons sugar if you prefer a slightly sweet soak. Let the coffee reach room temperature. Pour into a shallow wide dish suitable for quickly dipping ladyfingers.

Prepare the half sheet pan: Use a 12 x 16 inch (or similar half-sheet) rimmed pan. If you want an easier removal, line the pan with plastic wrap or parchment, leaving an overhang for lifting. Keep pan chilled if possible.

Dip ladyfingers briefly: Working quickly so they don’t become soggy, dip each ladyfinger for about 1 second per side into the room-temperature coffee soak. They should be moistened but not falling apart. Place a single layer of soaked ladyfingers in the bottom of the pan. Trim to fit as needed; use cut pieces to fill gaps.

First mascarpone layer: Spread roughly one-third of the mascarpone cream evenly over the layer of ladyfingers using an offset spatula to about 1/3-inch thickness, smoothing the surface.

Second ladyfinger layer: Add another layer of dipped ladyfingers on top of the cream, aligning them perpendicular or parallel to the first layer for stability. Press gently to level.

Top with remaining cream: Spread the remaining mascarpone cream evenly over the second layer of ladyfingers. Smooth the top with an offset spatula. Reserve a little cream if you wish to pipe decorations.

Finish and chill: Sift 3 tablespoons unsweetened cocoa powder evenly over the top through a fine-mesh sieve. Sprinkle 40 g finely grated dark chocolate over the cocoa if using. Cover tightly with plastic wrap and refrigerate for at least 24 hours; optimal flavor and texture after 48 hours (preorder requirement).

Serve: Before serving, optionally dust additional cocoa, add chocolate curls or shavings (30 g), and garnish with mint leaves. Use the parchment/plastic overhang to lift tiramisu from the pan, slice into 8–10 portions with a hot, dry knife between cuts for clean slices.