This is the Tiramisu my mother taught me, and her mother before her. It’s all about the perfect, cloud-like cream and the careful balance of coffee bitterness with sweet richness. No fancy tricks, just patience and good ingredients.

Tiramisu, meaning ‘pick me up’ in Italian, is a beloved no-bake dessert from the Veneto region. Its magic lies in the interplay of textures: the soft, coffee-soaked ladyfingers (savoiardi) and the ethereal, velvety mascarpone cream. The cream is a zabaglione-based custard, which is why it sets so beautifully without gelatin. For an authentic flavor, I always use a strong, dark espresso and a good quality mascarpone cheese.

Ingredients

• 500g (about 1.1 lbs) mascarpone cheese, room temperature
• 4 large egg yolks
• 3/4 cup (150g) granulated sugar, divided
• 1 cup (240ml) strong brewed espresso or strong coffee, cooled
• 3-4 tbsp coffee liqueur (like Kahlúa) or dark rum, optional
• 300g (about 24-30) savoiardi (ladyfinger) cookies
• 1/4 cup (25g) unsweetened cocoa powder, plus more for dusting
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Prepare the coffee mixture. In a shallow bowl, combine the cooled espresso with the coffee liqueur or rum, if using. Set aside.
2. Make the zabaglione. In a heatproof bowl set over a saucepan of barely simmering water (the bowl should not touch the water), whisk together the egg yolks, 1/2 cup (100g) of the sugar, and the salt. Whisk continuously until the mixture becomes very pale, thick, and has doubled in volume, about 8-10 minutes. It should form a ribbon when the whisk is lifted. Remove from heat and whisk in the vanilla. Let cool completely to room temperature.
3. Whip the mascarpone. In a separate large bowl, using an electric mixer on medium speed, beat the room-temperature mascarpone until it is smooth and creamy, about 2 minutes. Do not overmix.
4. Combine the creams. Gently fold the cooled zabaglione into the mascarpone until just combined and smooth. Set aside.
5. In a clean, dry bowl, whip the heavy cream with the remaining 1/4 cup (50g) of sugar until it holds stiff peaks. Carefully fold the whipped cream into the mascarpone mixture in two additions, using a spatula, until no streaks remain. The cream should be light and fluffy.
6. Assemble the Tiramisu. Briefly dip each ladyfinger into the coffee mixture, one at a time, for about 1 second per side. They should be moistened but not saturated. Arrange a single layer of dipped ladyfingers in the bottom of a 9×13 inch (23×33 cm) baking dish or trifle bowl.
7. Spread half of the mascarpone cream evenly over the first layer of ladyfingers using a spatula.
8. Repeat with another layer of coffee-dipped ladyfingers, then top with the remaining mascarpone cream, smoothing the top.
9. Cover the dish tightly with plastic wrap, ensuring the wrap does not touch the cream. Refrigerate for at least 6 hours, or preferably overnight, to set completely.
10. Just before serving, dust the top generously with cocoa powder using a fine-mesh sieve. Slice and serve cold.