Everybody loves tiramisu – here is the original Italian recipe that won’t fail you.

  • 7 egg yolks
  • ½ cup sugar
  • ⅓ cup sweet marsala, plus 2 tbsp
  • 8 oz / 225 g mascarpone, softened to room temperature
  • 1 cup heavy cream
  • 1 cup espresso coffee
  • 1 oz / 30 g dark chocolate
  • ¼ cup rum
  • 1 tsp natural vanilla extract
  • 48 ladyfingers
  • ¼ cup unsweetened cocoa powder

  1. To make the zabaglione: whisk together egg yolks and sugar in a bowl set over a pot of simmering water. Add ⅓ cup of the marsala and continue to whisk until mixture is thick and doubled in volume. Remove from heat and stir in the mascarpone until blended.
  2. Whip the cream to soft peaks and fold it into the zabaglione.
  3. Combine espresso, chocolate, rum, vanilla extract, and remaining marsala in a saucepan. Heat gently and stir, until the chocolate dissolves. Let it cool down.
  4. Dip each ladyfinger in the mixture for a second (don’t soak them) and arrange in a single layer on a 9×13″ / 22×33 cm glass pan. Spread half of the zabaglione evenly on the top. Repeat with a second layer of ladyfingers and remaining zabaglione.
  5. Refrigerate for 2 hours. Sprinkle top with cocoa powder before serving.