Classic Italian Tiramisu

A properly made tiramisu is a masterpiece of texture — the mascarpone cream should be light enough to quiver on a spoon, and the ladyfingers should be soaked but not soggy. This version uses no raw eggs in the traditional sense — the yolks are tempered for food safety.

Ingredients

• 6 egg yolks
• 150g sugar
• 250ml strong espresso, cooled
• 500g mascarpone, room temperature
• 300ml heavy cream
• 200ml Marsala or dark rum
• 300g savoiardi ladyfingers
• Cocoa powder for dusting

Instructions

1. Whisk egg yolks and sugar in a bowl over simmering water (bain-marie) until pale, thick, and ribbony — about 8 minutes.
2. Remove from heat and let cool slightly. Fold in mascarpone until smooth.
3. Whip heavy cream to soft peaks. Fold gently into mascarpone mixture.
4. Combine cooled espresso and Marsala in a shallow bowl.
5. Quickly dip each ladyfinger in the espresso mixture — 1-2 seconds per side, not soaking.
6. Arrange a layer of dipped ladyfingers in a 9x13 dish. Cover with half the cream mixture.
7. Repeat with a second layer of ladyfingers and remaining cream.
8. Refrigerate at least 4 hours (overnight is best).
9. Dust generously with cocoa powder just before serving.