Tiramisu — Layers of Espresso, Mascarpone, and Cocoa

— The Method

How it comes together.

1. Step 01

   Whisk the egg yolks and sugar over a bowl of simmering water (or use a double boiler) until pale and thick, about 5 minutes. The mixture should reach 160°F for food safety. Remove from heat and let cool slightly.

2. Step 02

   Whisk the cooled eggs into the room-temperature mascarpone until smooth. Fold in the whipped cream gently, then add the rum or Marsala. The mixture should be silky and spreadable.

3. Step 03

   In a shallow bowl, combine the hot espresso, rum or Marsala, and sugar. Stir until the sugar dissolves. Cool slightly.

4. Step 04

   Quickly dip each ladyfinger into the espresso mixture — just one second per side — and arrange them in a single layer in a 9×13-inch dish. Spread a thin layer of the mascarpone mixture over the ladyfingers.

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5. Step 05

   Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Dust the top generously with cocoa powder and refrigerate for at least 4 hours before serving (overnight is even better).

6. Step 06

   If desired, add dark chocolate shavings just before serving. Tiramisu improves as it sits, with flavors deepening and textures softening.