Classic Tiramisu

Method

1. 1

   In a heatproof bowl set over a pot of simmering water, whisk egg yolks and sugar until pale and thick, about 5 minutes. The mixture should reach 160°F and feel warm to the touch.

   ⏲ 5 min

2. 2

   Remove the yolk mixture from heat and beat in mascarpone and salt until smooth and creamy. The mixture should be lump-free and glossy.

   ⏲ 2 min

3. 3

   In a separate bowl, whip heavy cream and vanilla until stiff peaks form. The cream should hold its shape when the whisk is lifted.

   ⏲ 3 min

4. 4

   Gently fold the whipped cream into the mascarpone mixture in three additions until fully combined and fluffy. The mixture should be light and airy with no streaks.

   ⏲ 2 min

5. 5

   Combine espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger into the coffee mixture for about 1 second per side, ensuring they are soaked but not soggy.

   ⏲ 1 min

6. 6

   Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch dish, breaking them as needed to fit snugly.

   ⏲ 1 min

7. 7

   Spread half of the mascarpone cream evenly over the ladyfingers, smoothing the top with a spatula.

   ⏲ 1 min

8. 8

   Repeat with a second layer of dipped ladyfingers and the remaining mascarpone cream, smoothing the top. Cover and refrigerate for at least 6 hours or overnight to set.

   ⏲ 360 min

9. 9

   Just before serving, dust the top generously with cocoa powder. Slice and serve chilled.

   ⏲ 1 min