Ingredients:

  • 1 cup (240 ml) strong brewed coffee, cooled
  • 2 tablespoons (30 ml) coffee liqueur (such as Kahlua or Tia Maria), optional
  • 1 tablespoon (15 ml) granulated sugar
  • 6 large egg yolks
  • ¾ cup (150g) granulated sugar
  • ½ cup (120 ml) heavy cream, cold
  • 1 pound (450g) mascarpone cheese, room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 1 (7-ounce/200g) package ladyfingers (savoiardi biscuits)
  • Unsweetened cocoa powder, for dusting

Instructions:

  1. Prepare the Coffee Soak: Combine cooled coffee, coffee liqueur (if using), and sugar in a shallow dish. Stir until sugar dissolves.
  2. Make the Zabaglione: Whisk egg yolks and sugar together in a heatproof bowl set over a simmering pot of water (double boiler). Cook, whisking constantly, until the mixture is pale yellow, thickens, and reaches 160°F (71°C) on a thermometer. This takes about 5-7 minutes. Remove from heat and let cool slightly.
  3. Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form.
  4. Combine the Cream and Mascarpone: Gradually fold the mascarpone cheese into the cooled zabaglione mixture until smooth and combined. Gently fold in the whipped cream.
  5. Assemble the Tiramisu: Dip each ladyfinger into the coffee mixture for a few seconds (don't soak them completely!). Arrange a layer of coffee-soaked ladyfingers in the bottom of the baking dish.
  6. Layer the Cream: Spread half of the mascarpone cream mixture evenly over the ladyfingers.
  7. Repeat Layers: Repeat with another layer of coffee-soaked ladyfingers and the remaining mascarpone cream mixture.
  8. Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  9. Dust and Serve: Just before serving, dust generously with cocoa powder. Cut into squares and serve.