The BEST Tiramisu Recipe (Rich, Creamy & So Easy!) Recipe

Add about 1 inch of water to a small pot and bring it to a boil over high heat on the stove. Reduce heat to low so the water is simmering gently.

In a medium bowl, combine egg yolks and sugar, whisking well to blend.

Place the bowl over the simmering water without letting it touch the water. Whisk constantly for about 10 minutes until the mixture thickens and increases in volume.

Remove the bowl from heat, add vanilla extract, and continue whisking until the mixture cools down and becomes thick and bright yellow.

Gently fold the mascarpone cheese into the zabaglione mixture, being careful not to overmix to avoid curdling.

In a large separate bowl, beat the heavy whipping cream using an electric mixer, starting on low and increasing speed until stiff peaks form.

Carefully fold the whipped cream into the mascarpone mixture until smooth and well incorporated.

In a bowl, mix the cold espresso or coffee with 2 teaspoons sugar and set aside to cool.

Quickly dip each ladyfinger into the cooled coffee mixture, coating just enough without soaking them completely.

Arrange half of the dipped ladyfingers in a 9-inch square baking dish in an even layer.

Spoon half of the mascarpone cream filling over the ladyfingers, spreading evenly.

Add a second layer of dipped ladyfingers, followed by the remaining mascarpone filling.

Refrigerate the assembled tiramisu for at least 4 hours or overnight to set and develop flavors.

Before serving, dust the top generously with unsweetened cocoa powder. Enjoy chilled!

Cover and refrigerate any leftovers for up to 2-3 days.