BEST Classic Italian Tiramisu Recipe

Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside

In a separate heat-proof bowl, add the egg yolks and 2/3 cup sugar. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*

Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy)

In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks (just starts to hold shape). Do not overmix

Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have a creamy, light mixture

Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside

In a separate heat-proof bowl, add the egg yolks and 1/3 cup sugar. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*

Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy)

In a separate clean bowl, add the egg whites and remaining 1/3 cup sugar. Place on the saucepan with boiling water again, and whisk on medium-high speed with a clean whisk until the mixture reaches 160F (5-8 minutes). Remove from heat and keep whisking until a glossy, stiff meringue forms*

Add the meringue to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have an airy, light mixture

Pour the coffee into a wide bowl, and make sure it is not hot. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side)* and add a layer of soaked ladyfingers in the bottom of a 8x9.5" rectangular dish*

Spread on half of the mascarpone cream evenly

Repeat with another layer of soaked ladyfingers

Top with the remaining mascarpone cream

Cover and refrigerate for at least 6 hours, or ideally overnight

When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!