Recipe source: Recipe Tin Eats

3 eggs , yolks and whites separated

1/2 cup (110g) caster sugar (superfine sugar)

1/2 tsp vanilla extract

8 oz / 250g mascarpone , good brand (Important - read Note 1)

1 1/4 cups black coffee , hot and strong!

2 tbsp (or more!) Frangelico or Kahlua , or other liquor of choice

6.5 oz / 200g (24 - 30) lady fingers, pavesini or savoiardi biscuits Cocoa , for dusting

Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency). Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.

Clean bowl and whisk. Add egg whites and beat until it’s stiff (3 minutes on speed 7, should be all white foam, see video!)

Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don’t bash out all the air in the egg whites! (Note 4) Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish. (See video or step photos above to see how I arrange them). Spread over half the cream, then top with another layer of coffee dipped biscuits.

Spread with remaining cream. Cover, refrigerate for at least 4 - 5 hours, preferably overnight Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.

Personal notes:

She uses Kahlua here which I like, but I also like to use marsala which is a fortified wine, and I’ve even tried it with a good quality dark rum. Play around with it to your taste.

The uncooked eggs might turn some people off, and you want to be aware if you’re serving it to immunocompromised people or pregnant people. You can temper or pasteurize your eggs at home if you are concerned, but the risk here is very low.

If you are confused about finding savoiardi, they’re probably either in the cookie aisle or the “international” aisle of a lot of U.S. stores, but you can use the Instacart app to see what stores have them in stock before you go shopping. They are easier to find now in the U.S. than they were 20 years ago, I’ll tell you that much. You want to get the dry ones. Ladyfingers/savoiardi are really easy to make yourself but I advise against it for tiramisu because the fresh ones have a bit too much moisture. You want a really dry cookie to absorb all the liquid.