Classic Tiramisu

Ingredients

• 6 large egg yolks
• 3/4 cup granulated sugar
• 2 (8 oz) containers mascarpone cheese, room temperature
• 1 1/2 cups heavy cream, cold
• 2 cups strong brewed espresso or coffee, cooled to room temperature
• 2 tbsp coffee liqueur (optional)
• 24 dry ladyfinger cookies (savoiardi)
• 2 tbsp unsweetened cocoa powder, for dusting

Nutrition (estimated per serving)

Method

1. Set up a double boiler by placing a heatproof bowl over a pot with 1 inch of gently simmering water, making sure the bowl does not touch the water.
2. Whisk the 6 egg yolks and 3/4 cup sugar together in the bowl and place it over the simmering water. Whisk constantly for 6 to 8 minutes until the mixture is pale, thick, and doubled in volume, and a thermometer reads 160 F. This gentle cooking makes the yolks safe to eat without scrambling them; if you see streaks of cooked egg, remove from heat immediately and whisk hard.
3. Remove the bowl from the heat and let the yolk mixture (called zabaglione) cool to room temperature, about 15 minutes, whisking occasionally.
4. Once cooled, whisk the mascarpone into the yolk mixture in two additions until smooth and no lumps remain.
5. In a separate bowl, whip the 1 1/2 cups cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3 minutes - the cream should hold its shape firmly when the beaters are lifted.
6. Gently fold the whipped cream into the mascarpone mixture in three additions using a spatula, folding from the bottom up to keep the mixture light and airy. Do not stir vigorously or you will deflate the cream and lose the light texture.
7. Combine 2 cups cooled espresso with 2 tbsp coffee liqueur in a shallow dish.
8. Quickly dip each ladyfinger into the espresso mixture for only 1 second per side - they soak up liquid fast, and a few seconds too long will turn them to mush. Arrange a single layer of dipped ladyfingers in the bottom of an 8-inch square dish.
9. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.
10. Cover and refrigerate for at least 6 hours, or ideally overnight, so the layers set and the flavors meld together.
11. Just before serving, dust the top generously with 2 tbsp cocoa powder through a fine sieve for an even, clean layer.

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