This easy tiramisu recipe makes a classic Italian dessert with ladyfingers dipped in coffee liqueur and a sweet mascarpone mixture. I think the layers look beautiful when you make the tiramisu in a glass bowl and dust the top with cocoa powder and chocolate curls.
When cooking the egg yolks, ensure constant stirring over simmering, not boiling, water to prevent scrambling; the goal is to gently cook and thicken them to a 'ribbon stage' for safety and texture. For optimal fluffiness, ensure your heavy cream and mixing bowl are very cold before whipping to stiff peaks. Be gentle when folding the whipped cream into the mascarpone mixture to maintain its airiness. Crucially, avoid oversaturating the ladyfingers with coffee liqueur; a quick, even brush is sufficient to moisten without making them soggy, which would compromise the tiramisu's delicate texture. For enhanced flavor, consider using strong, cooled espresso or coffee as the base for dipping the ladyfingers, potentially adding a splash of dark rum or Marsala to the coffee liqueur for added depth. Proper chilling for several hours is essential for the layers to set and for the flavors to meld beautifully.