Tiramisu

Tiramisu has always been one of my all-time favorite desserts. If I see it on a menu, there’s a good chance I’m ordering it. I love the layers of espresso-soaked ladyfingers, silky mascarpone cream, and a generous dusting of cocoa. It’s one of those timeless desserts that always feels a little special.

Ingredients

For the Zabaglione & Mascarpone Cream

10 large egg yolks

½ cup granulated sugar

½ cup Marsala wine or brandy

2 cups heavy whipping cream

6 tablespoons granulated sugar

2 (8-ounce) containers mascarpone cheese

¼ cup water

1 tablespoon unflavored gelatin (I used kosher gelatin.)

For the Coffee Soak

2 packages ladyfingers

1½ cups espresso, cooled

½ cup coffee liqueur

2 tablespoons granulated sugar (optional, depending on the sweetness of your coffee liqueur)

Instructions

Make the Zabaglione

Fill the bottom of a double boiler with water and bring it to a gentle simmer.

In the top of the double boiler, combine the egg yolks and ½ cup sugar. Using a hand mixer, beat the mixture for about 1 minute before slowly adding the Marsala wine or brandy.

Continue beating for about 8 minutes, scraping down the sides frequently with a spatula. It may seem like a long time, but this step is essential for creating a smooth, airy zabaglione while ensuring the egg yolks are fully cooked.

Transfer the zabaglione to a container and refrigerate until completely chilled.

Make the Mascarpone Cream

In a separate bowl, whip the heavy cream, adding the remaining 6 tablespoons sugar as it begins to thicken, until soft peaks form.

Once the zabaglione has completely chilled, gently fold it into the whipped cream. Add the mascarpone and continue folding until smooth and well combined.

Dissolve the gelatin in the hot water and stir until completely dissolved. Allow it to cool slightly before gently folding it into the mascarpone mixture.

To Assemble

Arrange a layer of ladyfingers in the bottom of a 9 × 13-inch baking dish.

In a small bowl, stir together the espresso, coffee liqueur, and sugar until the sugar has dissolved. If you’re using a sweet coffee liqueur such as Kahlúa, taste the mixture first—you may find that additional sugar isn’t necessary.

Spoon about two tablespoons of the coffee mixture over each ladyfinger, enough to moisten them thoroughly without making them soggy.

Spread an even layer of the mascarpone cream over the ladyfingers.

Repeat the layers, alternating soaked ladyfingers and mascarpone cream until all of the ingredients have been used. I typically make four layers total—two layers of ladyfingers and two layers of cream—but you can adjust the layering to suit your dish. Always finish with a layer of cream.

Cover and refrigerate for at least 4 hours, though overnight is even better.

Just before serving, dust generously with unsweetened cocoa powder. If desired, finish with a light sprinkle of instant espresso powder for an extra boost of coffee flavor.