Authentic Italian Tiramisù

Cool the espresso

Brew 150ml strong espresso, stir in 2 tablespoons Cointreau and cool completely, about 15 minutes. Warm coffee will make the savoiardi collapse.

Soften the mascarpone

Take the mascarpone from the refrigerator and leave it at room temperature for about 10 minutes, until it can be scooped while still holding its shape.

Whisk the yolk cream

Separate the eggs. Place 3 yolks and 60g sugar in a bowl set over 60–70°C water. Whisk for about 5 minutes, until pale, thick and ribbon-like. Keep the water below 70°C so the yolks do not set.

Fold in the mascarpone

Add 250g mascarpone to the yolk mixture one tablespoon at a time, folding with a spatula until completely smooth. Gradual additions prevent lumps.

Arrange the savoiardi

Dip each savoiardo briefly in the cooled espresso mixture so only the surface absorbs liquid. Arrange tightly in the base of the dish. Do not soak them until soft.

Layer the cream

For one layer, spread all the mascarpone cream evenly over the savoiardi. If the dish and remaining ingredients allow two layers, use half the cream, add another layer of dipped savoiardi, then spread over the rest. Level the surface.

Chill

Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly cold and firm enough to portion.

Finish with cocoa

Just before serving, add a small splash of Cointreau if desired and dust evenly with 2 tablespoons unsweetened cocoa powder.