Authentic Tiramisu

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For the Mascarpone Cream

• Eggsyolks only, at room temperature6
• Granulated Sugar¾ cup
• Mascarpone Cheeseat room temperature16 oz

For Assembly

• Espressocooled1 ½ cups
• Ladyfingers24

For Dusting

• Unsweetened Cocoa Powderfor dusting2 tbsp

1. 1

   In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk together the egg yolks and sugar. Continue whisking for about 8–10 minutes, until the mixture is pale yellow, thick, and has increased in volume. It should reach about 160°F (71°C). Remove from heat and let cool slightly.

2. 2

   In a separate bowl, gently whisk the mascarpone cheese until smooth. Gradually fold the cooled egg yolk mixture into the mascarpone until well combined and smooth. Be careful not to overmix.

3. 3

   Quickly dip each ladyfinger into the cooled espresso, ensuring they are soaked but not falling apart. This should take just a second or two per ladyfinger.

4. 4

   Arrange a single layer of dipped ladyfingers in the bottom of a serving dish (about an 8x8 inch or similar size).

5. 5

   Spread half of the mascarpone cream mixture evenly over the ladyfingers.

6. 6

   Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.

7. 7

   Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.

8. 8

   Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.