The Best Tiramisu: Years in the Making

• 6 egg yolks
• 3/4 cup (150g) superfine white sugar (if you don't have this, process regular sugar in a blender until fine)
• pinch of salt
• 1 container mascarpone (475g or about 2 cups), left at room temperature for 15–20 minutes but not longer
• 1 1/4 cup (300 ml) heavy cream
• 2–3 tbsp cocoa powder, for dusting (or finely shaved chocolate instead)
• 30 ladyfingers, approximately
• 1 cup (240 ml) espresso, cold
• 2 tbsp (30 ml) dark rum
• 1 tbsp (15 ml) Grand Marnier
• 1/2 tsp (2.5 ml) vanilla extract

Instructions

1. 1

   Fill a 2- or 3-quart saucepan with a few inches of water and bring to a boil. Reduce the heat to maintain a steady supply of steam.

   In the bowl of a stand mixer, combine the egg yolks, sugar, and salt. Use a flexible spatula to stir the mixture. Place the bowl over the steaming pot, ensuring it doesn't touch the water.

2. 2

   Cook, stirring constantly, until the mixture reaches 165°F (74°C) and feels warm to the touch, about 5 minutes. It really shouldn't take much longer (unless your heat is too low). If the yolks are heated too much or too quickly, they can curdle. Remember to stir constantly and use moderate heat. If in doubt, use a thermometer to avoid exceeding 165°F (74°C).

3. 3

   Transfer the bowl to a stand mixer fitted with a whisk attachment. Whip the mixture on high speed until it becomes foamy, quadruples in size, and is thick enough to briefly hold its shape when dropped from the whisk, about 5–10 minutes. You also need to ensure the egg yolk mixture is at or slightly below room temperature (70°F / 21°C) before adding the mascarpone. If it's still warm, let it sit for a few more minutes while whisking occasionally to prevent a skin from forming.

4. 4

   In a separate bowl, gently mash the mascarpone cheese until smooth. It should be left at room temperature for a very short amount of time—15–20 minutes should do it. If it's too warm, it may not set properly.

   Reduce the mixer speed to medium-low and add the mascarpone a quarter cup (60 ml) at a time. It's okay if small lumps remain—they will smooth out over time. Ensure everything is fully combined and smooth, but be careful not to overwhisk, as this could make the mixture too liquid and prevent it from setting properly.

5. 5

   In a separate bowl, whip the heavy cream until medium soft peaks form. Be careful not to over-whip. Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Set aside.

6. 6

   In a shallow dish, combine the brewed espresso, dark rum, Grand Marnier, and vanilla. Stir until well mixed.

7. 7

   Dip each ladyfinger quickly into the mixture, ensuring they are moist but not soggy. Over-soaked ladyfingers can make the tiramisu soggy, while under-soaked ones can stay dry.

   Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch (23x23 cm) dish.

   Spread half of the mascarpone filling evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone filling.

   Smooth the top layer with a spatula and cover the dish with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, to let the flavours meld together.

8. 8

   Just before serving, dust the top with a generous layer of cocoa powder.