Tiramisu always tastes best if you let it rest in the fridge overnight (or for at least 8 hours) before serving—that is, if you can wait.
- 2 egg yolks
- 2 tbsp granulated sugar
- 250 g mascarpone cheese
- 300 ml heavy whipping cream
- a packet of ladyfinger biscuits (also known as savoiardi)
- espresso coffee, the higher quality the better
- marsala wine/dark rum/coffee liqueur
- 1 tbsp granulated sugar
- cocoa powder
- Whisk egg yolks and granulated sugar together over hot water or a double boiler* until it has paled and doubled in size. It should resemble a custard-like texture.
- Take it off the heat, and once it has cooled down, fold in room temperature mascarpone cheese. Set aside.
- In a separate bowl, whip cream until stiff peaks form, then fold it into the mascarpone/egg yolk mixture.
- Prepare your coffee—add sugar and alcohol in here if you’d like.
- Dip ladyfinger biscuits into coffee and layer at the bottom of your serving container.
- Add a layer of your cream mixture.
- Repeat process.
- To finish, dust with cocoa powder.
- You’re done!
* Double boiler: Fill a saucepan/pot with around one to two inches of water and bring to a simmer over the stove. Place your bowl on your pot, and the steam trapped between the water & bowl will heat up whatever is in your bowl. In this case, the egg yolks will be heated to help the sugar dissolve—but make sure you whisk vigorously to avoid the eggs scrambling.