BEST CLASSIC ITALIAN TIRAMISU

Instructions

Mascarpone Cream Option 1: Using heavy cream (recommended)

Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside

In a separate heat-proof bowl, add the egg yolks and sugar. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. Whisk on medium-high speed for exactly 2 minutes, then remove from heat

Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined (do not overmix as the mixture can become grainy)

In a separate bowl, whip the cold heavy cream until it reaches stiff peaks (do not overmix)

Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air

Mascarpone Cream Option 2: Using egg whites

Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside

In a separate heat-proof bowl, add the egg yolks and half of the sugar. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. Whisk on medium-high speed for exactly 2 minutes, then remove from heat

Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined (do not overmix as the mixture can become grainy)

In a separate clean bowl, add the egg whites and remaining sugar. Place on the saucepan with boiling water again, and whisk on medium-high speed with a clean whisk until the mixture reaches 160F. Remove from heat and keep whisking until a glossy, stiff meringue forms

Add the meringue to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air

Assembly and serving:

Pour the coffee into a wide bowl. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side but you can do up to 1-2 seconds per side) and add a layer of soaked ladyfingers in the bottom of a 7x11" rectangular dish

Spread on half of the mascarpone cream evenly

Repeat with another layer of soaked ladyfingers

Top with the remaining mascarpone cream. You can also pipe it on in dollops

Cover and refrigerate for at least 4 hours, or overnight

When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!