Classic Tiramisu Recipe

Instructions

1. Prepare the sabayon: In a large bowl, whisk egg yolks and sugar until thick and pale, about 5 minutes. The mixture should fall in ribbons when lifted.
2. Add mascarpone: Add mascarpone to the egg mixture and whisk until smooth and well combined. Be gentle to avoid lumps.
3. Whip the cream: In a separate bowl, whip heavy cream to stiff peaks. Don't overwhip or it will become grainy.
4. Fold together: Gently fold the whipped cream into the mascarpone mixture in three additions, maintaining the light, airy texture.
5. Prepare coffee mixture: In a shallow dish, combine cooled espresso and coffee liqueur. The mixture should be strong and aromatic.
6. Dip ladyfingers: Quickly dip each ladyfinger in the coffee mixture for 1-2 seconds per side. They should be moist but not soggy.
7. First layer: Arrange half the dipped ladyfingers in a single layer in a 9x13 inch dish. Spread half the mascarpone mixture over the cookies.
8. Second layer: Repeat with remaining ladyfingers and mascarpone mixture. Smooth the top with an offset spatula.
9. Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight. The flavors will meld and improve with time.
10. Serve: Before serving, dust generously with cocoa powder and add chocolate shavings if desired. Cut into squares and serve chilled.