Classic Tiramisu with Espresso-Soaked Ladyfingers

Option A (Traditional – Raw Egg Yolks):

• In a mixing bowl, whisk together egg yolks and sugar until thick, pale, and ribbon-like (use a hand or stand mixer for ease).

• Add mascarpone and beat until smooth.

Option B (Cooked Egg Yolks – Zabaglione Style):

• Combine yolks and sugar in a heatproof bowl over a simmering pot of water.

• Whisk constantly for ~8 minutes until thick and foamy.

• Remove, cool slightly, then beat in mascarpone.

1. In a separate chilled bowl, whip heavy cream, vanilla, and a pinch of salt until soft peaks form.

2. Gently fold the whipped cream into the mascarpone mixture in 2–3 additions until fully incorporated and airy.

1. Combine espresso and coffee liqueur in a shallow dish.

2. Dip each ladyfinger briefly (about 1–2 seconds per side)—do not over-soak—and layer into a 9x13-inch (or similarly sized) dish.

1. Add a layer of espresso-dipped ladyfingers to the bottom of the dish.

2. Spread half the mascarpone cream over the top, smoothing evenly.

3. Repeat with a second layer of soaked ladyfingers, then top with remaining cream.

4. Cover and refrigerate for at least 6 hours (preferably overnight).

1. Just before serving, dust generously with unsweetened cocoa powder using a fine sieve.

2. Garnish with chocolate shavings or curls if desired.

• Use fresh mascarpone, not cream cheese—it makes all the difference in texture.

• For clean layers, chill thoroughly before cutting.

• Don’t oversoak the ladyfingers—they’ll turn mushy. A quick dunk is perfect.

• Swap espresso for decaf or chai tea for a caffeine-free twist.

• Use flavored liqueurs (like Amaretto or Baileys) for unique flavor profiles.

• Make mini tiramisus in individual cups or jars for a fun presentation.

• Serve with espresso, dessert wine (Vin Santo or Marsala), or affogato

• Ideal for elegant dinners, special occasions, or whenever you need a creamy indulgence