There’s something quietly luxurious about a well-made tiramisu—espresso-soaked Savoiardi, a rich zabaglione, and a dusting of cocoa. This version stays close to tradition: strong moka coffee, a splash of marsala, and no shortcuts. No whipped cream, no folded egg whites—just a velvety, mascarpone-rich crema that sets softly and spoons like a dream. A little make-ahead magic that tastes even better the next day.

Yield 10

Mis en Place

180 G. Egg Yolks

80 G. Granulated Sugar

500 G Mascarpone Cheese

300 G Espresso/ Moka Coffee

150 G Marsala Wine,

or a sweet liqueur like Punch Abruzzo

30 Ladyfinger Cookies (Savoiardi)

Cocoa Powder, for dusting

Method

Step 1

Prepare the cream

In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened,

until the mixture is light and forms soft ribbons.

*a hand mixer or stand mixer fitted with a whisk attachment works well

Step 2

Transfer about 3/4 of the zabaglione to another bowl and set aside.

Add the mascarpone to the mixing bowl containing the remaining zabaglione.

Whisk until smooth.

Transfer the reserved zabaglione over the mascarpone mixture and use a spatula to fold it in.

Do not over mix so that it remains airy and light.

Keep folding until thoroughly incorporated and smooth.

Set aside. 

Step 3

Mix the soak

In a shallow dish, combine the cooled espresso with the marsala wine.

Stir gently.

Step 4

Assemble the tiramisu

Spoon a small amount of the mascarpone mixture into a 9″ deep dish or pan and spread.

Quickly dip each ladyfinger into the coffee mixture (just 1–2 seconds per side—don’t let them get soggy) and arrange them in a single layer in your dish.

Spread half of the mascarpone mixture over the cookies.

Repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone mixture.

Sift cocoa powder over top.

Step 5

Chill

Cover and refrigerate overnight to let the flavours meld and the cream set.

Step 6

Finish and serve

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

Note:

This dessert is best served cold and can be made up to 2 days in advance.