Classic Italian Tiramisu

How to Make It

• 1

  Step 1: Prepare the espresso and mascarpone cream. Brew 2 cups (480ml) strong espresso and let it cool to room temperature. In a large bowl, whisk 4 large egg yolks with 100g (1/2 cup) granulated sugar over a bain-marie (double boiler) until pale yellow and thickened, about 5-7 minutes, reaching a temperature of 70°C (160°F) to pasteurize. Remove from heat and continue whisking until cooled. Gently fold 500g (17.6 oz) mascarpone cheese into the egg yolk mixture until just combined and smooth.

• 2

  Step 2: Assemble the first layer. Dip each savoiardi (ladyfinger) biscuit briefly (1-2 seconds per side) into the cooled espresso. Be careful not to over-soak, or they will become soggy. Arrange a single layer of espresso-soaked ladyfingers at the bottom of a 20x20 cm (8x8 inch) glass dish or baking pan.

• 3

  Step 3: Add mascarpone and repeat. Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers. Use an offset spatula or the back of a spoon to create a smooth surface. Repeat with another layer of espresso-soaked ladyfingers, followed by the remaining mascarpone cream.

• 4

  Step 4: Chill and set. Cover the dish tightly with plastic wrap. Refrigerate the Tiramisu for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cream to set properly. This chilling time is crucial for the dessert's texture and taste.

• 5

  Step 5: Dust and serve. Just before serving, generously dust the top of the Tiramisu with unsweetened cocoa powder using a fine-mesh sieve. Cut into individual portions and serve immediately. For an extra touch of elegance, you may shave some dark chocolate over the top as well.