Ingredients
Equipment
Method
Prepare Sabayon
- Fill a small pot with about an inch of water and bring it to a boil, then lower to a simmer. Place a metal bowl on top of the pot so it sits above the simmering water without touching it.
- Combine egg yolks and sugar in the bowl. Whisk together until well blended.
- Set the bowl over the simmering pot and whisk constantly for about 10 minutes, cooking the mixture until it thickens and grows in volume. Remove from the heat.
- Continue to whisk the mixture off the heat to cool and thicken it further. The sabayon should be thick and a pale yellow. Let it cool briefly.
- Mix in the mascarpone cheese with the cooled yolk mixture until smoothly combined. Avoid overmixing to prevent curdling.
Whip Cream and Finish Filling
- In a separate bowl, use an electric mixer to beat the heavy whipping cream to stiff peaks, starting on low and gradually increasing the speed over about 10 minutes.
- Gently fold the whipped cream into the mascarpone sabayon mixture until fully incorporated. Refrigerate the filling until ready to assemble.
Assemble Tiramisu
- Mix the cold espresso or coffee with the coffee liqueur in a shallow bowl. Lightly dip each ladyfinger into the mixture, just until moistened—do not soak.
- Arrange a layer of soaked ladyfingers in the bottom of a 9-inch square baking dish.
- Spoon and spread half the mascarpone cream evenly over the ladyfingers.
- Repeat with a second layer: dip the remaining ladyfingers, arrange them on top, and top with the rest of the mascarpone filling.
- Cover and refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow it to set and the flavors to meld.
Finish and Serve
- Just before serving, dust the top of the tiramisu with unsweetened cocoa powder.
Nutrition
Notes
For best results, use full-fat mascarpone at room temperature—remove it from the fridge 15–20 minutes before use. Coffee liqueur is optional but deepens the flavor; omit for an alcohol-free dessert. You can substitute strong brewed coffee for espresso, and if needed, substitute cream cheese blended with a bit of cream for mascarpone. Tiramisu keeps well in the fridge for 4–6 days; slice and freeze individual servings for up to 2 months, wrapped tightly. Always dust with cocoa just before serving for a classic finish and clean layers.