Classic Italian Tiramisu

Ingredients

Instructions

0 of 6 steps complete

1. 1Whisk egg yolks and ½ cup sugar in a heatproof bowl set over a saucepan of barely simmering water. Whisk constantly for 8–10 minutes until pale, thick and 160°F on a thermometer. Remove from heat and cool 10 minutes.
2. 2Beat the mascarpone into the cooled yolk mixture until smooth; do not overbeat or it can loosen.
3. 3In a separate chilled bowl, whip the cold cream with the remaining ¼ cup sugar and vanilla to medium-stiff peaks. Fold gently into the mascarpone mixture in two additions.
4. 4Stir the espresso and optional liqueur in a shallow dish. Working one at a time, dip each ladyfinger for 1–2 seconds per side — just until moistened, not soggy — and arrange in a single layer in a 9-by-9-inch dish.
5. 5Spread half the mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.
6. 6Cover and refrigerate at least 6 hours, preferably overnight. Dust generously with cocoa just before serving. Keep refrigerated and enjoy within 3 days.