Instructions

• Whisking Egg Yolks and Sugar:Begin by placing the egg yolks and granulated sugar in a large, heatproof bowl. Using a hand whisk or electric mixer, whisk vigorously until the mixture becomes pale yellow and slightly thickened. This stage is crucial for dissolving the sugar granules completely. For a traditional zabaione (Italian custard) base, place the bowl over a pot of gently simmering water, creating a double boiler. Whisk constantly for 5-8 minutes until the mixture is hot to the touch, smooth, and has doubled in volume. This step gently cooks the eggs, making them safe to eat while imparting a luxurious, cookielike flavor. Remove from heat and continue whisking for another 2-3 minutes until cooled to room temperature. The mixture should form thick ribbons that hold their shape for a moment when dropped from the whisk.
• Ensure your mascarpone cheese is at room temperature to prevent lumping. Add it to the cooled egg mixture in three additions, using a spatula to gently fold it in after each addition. Avoid overmixing, as this can cause the mascarpone to break and become grainy. The goal is to maintain as much air as possible in the mixture, resulting in a light, cloudlike texture.
• In a separate chilled bowl, whip the heavy cream until it reaches stiff peaks. Using a broad, flexible spatula, gently fold the whipped cream into the mascarpone mixture in three batches. Use a figure-eight motion, cutting through the center and folding from the bottom up, to combine without deflating the mixture. The final cream should be smooth, homogeneous, and billowy.

!The assembly process determines the tiramisu’s structural integrity and flavor distribution

• Brew strong espresso or dark roast coffee and allow it to cool completely to room temperature in a shallow bowl. If using, this is when you would add any liqueur (1-2 tablespoons of Marsala wine, rum, or Kahlúa). The bowl should be wide enough to easily dip the ladyfingers.
• Work with one ladyfinger at a time. Quickly dip each side into the coffee mixture for no more than 1-2 seconds total. The goal is to moisten the cookie without saturating it. An oversoaked ladyfinger will disintegrate and make the final dessert mushy. It should feel heavy and moist but still hold its shape firmly.
• Arrange a single layer of dipped ladyfingers in the bottom of your chosen dish (an 8×8 inch square or a 9-inch round dish is standard), trimming them if necessary to fit snugly. Spread half of the mascarpone cream over the ladyfingers using an offset spatula, pushing it to the edges to create a sealed layer that prevents the cookies from drying out. Repeat the process with a second layer of dipped ladyfingers and the remaining cream. Smooth the top layer perfectly.