The best homemade tiramisu

Tiramisu Cream

• 150 g granulated sugar
• 4 egg yolks
• 500 g full-fat mascarpone
• 400 ml heavy cream (35% fat)
• 1 tsp vanilla extract
• 50 g granulated sugar

Ladyfingers

• 400 ml strong coffee, cooled
• 400 g ladyfingers (savoiardi)

Chocolate Ganache

• 50 g dark chocolate
• 50 ml heavy cream

For finishing

• Unsweetened cocoa powder, for dusting

1. Place the egg yolks and 150 g sugar in a heatproof bowl over a saucepan of gently simmering water. Whisk continuously until pale, thickened and at least 72°C. Remove from the heat and let cool slightly.
2. Add the mascarpone and gently mix until smooth.
3. In a separate bowl, whip the heavy cream with the remaining 50 g sugar and vanilla until soft peaks form.
4. Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.
5. Make the ganache by pouring steaming cream over the chopped chocolate. Let sit for 1–2 minutes, then stir until smooth. Cool slightly.
6. Pour the cooled coffee into a shallow bowl. Quickly dip each ladyfinger into the coffee, coating both sides.
7. Spread a layer of mascarpone cream into the bottom of your serving dish. Add a layer of dipped ladyfingers, followed by another layer of cream. Repeat, finishing with a layer of cream.
8. Spread the chocolate ganache over the top.
9. Cover and refrigerate for at least 4 hours, preferably overnight.
10. Dust generously with cocoa powder just before serving.