Ingredients:

  • 1 ½ cups (355 ml) strong brewed coffee, cooled
  • 2 tablespoons (30 ml) coffee liqueur, such as Kahlúa (optional)
  • 6 large egg yolks
  • ¾ cup (150g) granulated sugar
  • 1 pound (450g) mascarpone cheese, room temperature
  • 1 ½ cups (355 ml) heavy cream, cold
  • About 24 ladyfingers (savoiardi biscuits)
  • Unsweetened cocoa powder, for dusting

Instructions:

  1. Prepare the Coffee Soak: Combine cooled coffee and coffee liqueur (if using) in a shallow dish. Set aside.
  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 thickens and becomes pale yellow and ribbon-like (about 5-7 minutes). Remove from heat and let cool slightly.
  3. Whip the Mascarpone: In a large bowl, gently fold the mascarpone cheese into the cooled zabaglione until smooth and well combined.
  4. Whip the Cream: In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form.
  5. Combine the Creams: Gently fold the whipped cream into the mascarpone mixture until just combined. Don't overmix!
  6. Assemble the Tiramisu: Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer in the bottom of your prepared dish.
  7. Layer the Cream: Spread half of the mascarpone cream mixture evenly over the ladyfingers.
  8. Repeat Layers: Repeat the ladyfinger and cream layers.
  9. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  10. Dust and Serve: Before serving, dust generously with unsweetened cocoa powder. Cut into squares and serve.