Tiramisu with Homemade Ladyfingers

This from-scratch tiramisu builds a deeply flavored, properly structured dessert by starting with homemade savoiardi — the dry, egg-white-leavened biscuits that give tiramisu its signature texture as they absorb espresso and transform into something custard-soft at the center while holding structure beneath. The mascarpone cream is enriched with egg yolks whisked over a double boiler (a true zabaglione base), which both cooks the eggs to food-safe temperatures and produces a silkier, more stable filling than a raw-yolk version. Assembled in a deep 9×9×5 tray, this tiramisu earns an overnight rest so the layers fuse into a sliceable, densely creamy whole.

Ingredients

• large eggs, separated (yolks and whites kept in separate bowls) – 4 large eggs
• granulated sugar, divided (half for yolks, half for whites) – ½ cup, divided
• pure vanilla extract – ½ teaspoon
• all-purpose flour – ¾ cup plus 2 tablespoons
• cornstarch – 2 tablespoons
• powdered sugar, for dusting – 3 tablespoons

• hot brewed espresso or very strong coffee – 1¼ cups
• granulated sugar – 2 tablespoons
• dark rum or coffee liqueur (optional) – 2 tablespoons

• large egg yolks (save whites for another use) – 6 large egg yolks
• granulated sugar – ⅔ cup
• dry Marsala wine – ¼ cup
• mascarpone cheese, cold – 1 pound (2 cups)
• heavy cream, cold – 1 cup
• pure vanilla extract – 1 teaspoon

• unsweetened Dutch-process cocoa powder, for dusting – 3 tablespoons

Instructions

1. Make the ladyfingers. Preheat oven to 375°F / 190°C (convection: 350°F / 175°C). Line two large baking sheets with parchment. Fit a piping bag with a ½-inch plain round tip. In a stand mixer fitted with the whisk attachment, beat the 4 egg yolks with half the sugar (50g / ¼ cup) and the vanilla on medium-high speed until the mixture is pale, thick, and falls in a slowly dissolving ribbon, about 3–4 minutes. Transfer to a large bowl. Thoroughly wash and dry the mixer bowl and whisk attachment to remove any trace of fat from the yolk mixture, then add the 4 egg whites and beat on medium speed until foamy. Increase speed to high and gradually add the remaining 50g / ¼ cup sugar, beating until stiff, glossy peaks form, about 3–4 minutes.
2. Sift the flour and cornstarch together over the yolk mixture. Add about one-third of the whipped whites on top and use a large flexible spatula to fold gently until just barely combined — this first addition loosens the batter. Add the remaining whites in two additions and fold carefully until the batter is uniform and no white streaks remain; work efficiently so you don't deflate the foam. Transfer to the piping bag and pipe 3½-inch / 9cm logs onto the prepared sheets, spacing them 1 inch apart. Dust generously with powdered sugar from a sieve, wait 60 seconds, then dust again — you want a visible sugary coating.
3. Bake the ladyfingers for 12–15 minutes, rotating the pans halfway through, until lightly golden and just firm to the touch at the center. They will look slightly underdone — they firm up as they cool. Cool completely on the pans on a wire rack; they should feel dry and set when fully cooled. The ladyfingers can be baked up to 2 days ahead and stored uncovered at room temperature (exposure to air helps them dry further, which is ideal for soaking).
4. Prepare the espresso soak. Stir the hot espresso and 2 tablespoons of sugar together until the sugar dissolves. Add the rum or liqueur if using. Let cool to room temperature before soaking the ladyfingers — hot liquid will make them dissolve rather than absorb evenly. Pour into a shallow dish wide enough to dip a ladyfinger.
5. Make the zabaglione base. Set up a double boiler: bring about 2 inches of water to a gentle simmer in a medium saucepan, then place a large heatproof bowl on top so the bottom of the bowl does not touch the water. Add the 6 egg yolks, sugar, and Marsala to the bowl and whisk vigorously and constantly over the simmering water until the mixture triples in volume, becomes very thick and pale, and holds a slowly dissolving ribbon when you lift the whisk — a thermometer inserted should read 160–165°F / 71–74°C, which takes about 8–10 minutes of active whisking. Remove the bowl from the heat and continue whisking for 1–2 minutes to cool it slightly.
6. Finish the mascarpone cream. In the stand mixer bowl, whisk the cold mascarpone, heavy cream, and vanilla on medium speed until smooth and thick — the mixture should hold firm but luscious peaks; stop before it looks grainy. Using a large spatula, fold the cooled (but still somewhat warm) zabaglione into the mascarpone mixture in two additions, working gently until completely combined and no streaks remain. The cream should be airy but rich, and hold its shape well.
7. Assemble the tiramisu. Working quickly, dip each ladyfinger into the cooled espresso soak for about 2 seconds per side — they should be moistened through but not soggy or falling apart. Arrange a single layer of dipped ladyfingers tightly in the bottom of the 9×9×5 tray, cutting biscuits as needed to fill any gaps. Spread half the mascarpone cream evenly over the layer, smoothing it into the corners. Repeat with a second layer of dipped ladyfingers, then top with the remaining cream, smoothing the surface flat with an offset spatula.
8. Dust the top generously and evenly with Dutch-process cocoa powder through a fine-mesh sieve. Cover the tray tightly with plastic wrap and refrigerate for at least 8 hours, and ideally overnight (up to 24 hours). The rest is not optional — it allows the ladyfingers to absorb moisture from the cream and the layers to fuse into a dense, cleanly sliceable whole. Dust with a fresh, light layer of cocoa just before serving for a vivid finish. Cut into portions using a sharp, warm knife.