Classic Tiramisu Recipe: 3 Tips for Making Tiramisu

• 5 large egg yolks (egg whites reserved for another use)
• ⅔ cup sugar
• 2 cups mascarpone cheese
• 1 teaspoon vanilla extract
• 16 fl oz heavy cream
• 1 package ladyfinger cookies
• 1 cup brewed espresso (or strong coffee)
• Unsweetened cocoa powder, for dusting

1. 1

   Bring a few inches of water to a boil in a large saucepan. Lower the heat to a simmer.

2. 2

   In a large bowl, combine the egg yolks and sugar to make a sabayon.

3. 3

   Place the bowl over the simmering water in a double boiler, steamer basket, or directly in the pan, using a bit of aluminum foil shaped into a ring as an elevated base, and cook, whisking continuously until thickened, about 10 minutes. Remove from heat and set aside to cool.

4. 4

   Using an electric hand mixer, beat the mascarpone and vanilla extract into the cooled egg yolk mixture, just until combined.

5. 5

   In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Working in batches, gently fold the whipped cream into the mascarpone cream cheese mixture with a spatula.

6. 6

   When you’re ready to assemble, place the espresso in a shallow bowl. Briefly dunk the ladyfingers in the coffee, making sure to coat each side. Place a layer of ladyfingers along the bottom of the dish. Cover it completely with a loose layer of the mascarpone mixture. Repeat with the second layer of ladyfingers and mascarpone.

7. 7

   Cover with plastic wrap, and refrigerate for 12 to 24 hours.

8. 8

   When you’re ready to serve, dust the surface of the tiramisu with cocoa powder.

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