Combine egg yolks and sugar in a double boiler, over boiling water using a whisk. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-coloured.
6 egg yolks, 100 g caster sugar
Allow to cool briefly before adding room temperature Mascarpone to whipped yolks. Mix until well combined.
250 g Mascarpone cheese
In a separate bowl, use an electric mixer to whip the heavy cream until it forms stiff peaks. Then, gently fold the whipped cream into the Mascarpone sabayon mixture.
237 ml heavy whipping cream
Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet. It is very important to not soak them!
1 cup espresso coffee, ½ cup coffee flavoured liqueur, 30 Italian Savoiardi ladyfinger biscuits
Arrange the ladyfingers in the bottom of a 9-inch square baking dish or glass container. Spoon half the Mascarpone cream filling over the ladyfinger biscuits.
Repeat process with another layer of ladyfingers. Add another layer of Tiramisu cream. Then, refrigerate for at least 4 hours.
Finally, dust your Tiramisu with cocoa just before serving.
1 tbsp unsweeted cocoa powder
Notes
To ensure your Tiramisu turns out perfect every time, consider these helpful tips:
Brew strong coffee: Prepare a robust espresso or strong coffee to infuse the ladyfingers with rich flavour. Alternatively, you can use instant coffee dissolved in hot water.
Bring Mascarpone to room temperature before mixing: This will help it mix in easier. Take it out of the refrigerator as you gather ingredients to make the recipe.
Allow time for melding: Tiramisu is best when it has time to chill and allow the flavours to meld together. Prepare it a day in advance if possible, or at least 4-6 hours before serving.