Classic Tiramisu

Step 1

Separate your eggs, placing yolks in one bowl and whites in another. Whisk the yolks with 100 g of sugar using an electric mixer on medium-high speed for 3-4 minutes until pale, thick, and ribbon-like in texture. Set aside.

Step 2

In a separate bowl, whisk the egg whites with an electric mixer on high speed until soft peaks form, about 2-3 minutes. Gradually add the remaining 50 g sugar while whisking continuously until stiff, glossy peaks form, about 1-2 minutes more.

Step 3

Add the room-temperature mascarpone to the egg yolk mixture and gently fold together using a spatula until smooth and creamy, about 6-8 folds. Carefully fold in the egg white mixture in two additions, folding gently just until combined—do not overmix.

Step 4

Combine the cooled espresso and coffee liqueur (if using) in a shallow bowl. Working quickly, dip each ladyfinger into the coffee mixture for 1-2 seconds per side—the cookie should be moistened but still hold its shape. Arrange dipped ladyfingers in a single layer in a 9x13-inch (23x33 cm) dish.

Step 5

Spread half of the mascarpone cream evenly over the first layer of ladyfingers using an offset spatula or the back of a spoon. Repeat the dipping and layering process with the remaining ladyfingers, then top with the remaining mascarpone cream, smoothing the surface.

Step 6

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

Step 7

Just before serving, dust the entire surface generously with unsweetened cocoa powder using a fine-mesh sieve, holding it 6-8 inches above the dessert. Add finely grated dark chocolate as a garnish if desired, then serve directly from the dish.