Classic Tiramisu

• •3 large egg yolks
• •75 granulated sugar
• •250 g mascarpone cheese, cold
• •1 cup strong espresso, cooled
• •2 tablespoon Marsala wine or dark rum (optional)
• •14 pieces ladyfingers (savoiardi)
• •2 tablespoon unsweetened cocoa powder, for dusting

Instructions

1. 1

   Brew strong espresso and let it cool completely. If using Marsala wine or dark rum, stir it into the cooled espresso. Set aside in a shallow dish.

2. 2

   In a heatproof bowl (preferably stainless steel) set over a saucepan of simmering water (ensure the bowl does not touch the water), whisk the egg yolks and granulated sugar constantly until the mixture is pale, thick, and has doubled in volume, reaching a temperature of about 70-75°C (160-167°F). This process gently cooks and pasteurizes the yolks, creating a zabaglione-like base. Remove the bowl from heat and continue whisking until the mixture cools to room temperature and is very airy.

3. 3

   Gently fold the cold mascarpone cheese into the cooled egg yolk mixture until just combined and smooth. Be careful not to overmix, or the mascarpone may curdle and become grainy. The cream should be light and airy.

4. 4

   Working quickly, dip each ladyfinger into the cooled espresso mixture for just 1-2 seconds per side. Do not over-soak, or they will become mushy. Arrange a single layer of soaked ladyfingers at the bottom of a small rectangular or square dish (approx. 7x7 inches or 8x6 inches, or individual serving glasses).

5. 5

   Spread half of the mascarpone cream evenly over the layer of ladyfingers.

6. 6

   Repeat with another layer of espresso-soaked ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.

7. 7

   Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly.

8. 8

   Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.

Chef's Tips

• 💡Use very fresh, high-quality eggs for the best flavor and safety. The bain-marie step helps pasteurize the yolks, but ensure the mixture reaches the recommended temperature.
• 💡Do not over-soak the ladyfingers! A quick dip is all that's needed to absorb the coffee without making them soggy. They will continue to soften as the tiramisu chills.
• 💡Ensure the espresso is completely cool before soaking the ladyfingers; hot espresso will make them too soft and compromise the texture.
• 💡For an extra rich flavor, you can use a combination of strong espresso and a good quality coffee liqueur (like Kahlúa or Tia Maria) instead of Marsala wine or dark rum.
• 💡Tiramisu tastes even better the next day, as the flavors have more time to meld and deepen. Preparing it in advance is highly recommended.