Perfect Tiramisu

Set aside a 9×9-inch baking pan or dish.

2Add the warm coffee, 3 tablespoons of Marsala wine, vanilla, and 1 tablespoon of sugar to a wide, shallow bowl. Stir until the sugar dissolves, and then set the bowl aside.

3You will need a double boiler. If you have one, use it. Otherwise, find a heat-safe bowl that fits over a small saucepan. Fill the saucepan with an inch or two of water and place over medium-low heat. Bring the water to a simmer.

4With the heat-safe bowl on the counter, add the egg yolks, 2 tablespoons of Marsala wine, and 3 tablespoons of sugar. Beat with a handheld electric mixer at medium speed until frothy, 20 to 30 seconds.


5Place the bowl over the simmering water, and continue to beat on medium using the electric hand mixer until the mixture has tripled in volume, looks pale yellow, and the beaters leave distinct tracks as you move them through it, 5 to 8 minutes. (Look for a thin ribbon that falls from the beaters when lifted from the bowl.) Do not stop beating, and keep the water at a low simmer during this step (otherwise, you risk scrambling the eggs).

6Remove the bowl from the heat, then while it is still hot, beat in the mascarpone cheese until just combined. Allow the mixture to cool while you whip the cream.

7In a clean bowl with clean beaters, whip the cream until it reaches medium to firm peaks (as you pull the beaters away, the peaks will hold for a bit and then slowly fall back).

8Use a spatula to fold half of the whipped cream into the mascarpone mixture. Then, repeat with the remaining whipped cream. The whipped cream will slightly deflate, but the mixture should be light and airy.

Assemble Tiramisu
1Dip half of the ladyfingers quickly into the coffee and line the bottom of the pan/dish. Depending on the shape of your dish, you might need to break a few into pieces to fit them. If you don’t seem to have enough, spread the ladyfingers out a little.

2Spoon half of the mascarpone filling over the ladyfingers and spread into an even layer. Grate half of the chocolate over the filling.

3Dip the remaining ladyfingers into the coffee and arrange a second layer over the grated chocolate.

4Spoon the remaining mascarpone mixture over the ladyfingers, then grate more chocolate to cover the top completely.

5Cover with plastic wrap and refrigerate for at least 6 hours and up to 3 days.

6When ready to serve, add more grated chocolate and leave it at room temperature