Chef Ed’s Legendary Tiramisu recipe

Chef Ed brings you a bold, creamy, boozy Italian classic that turns any table into a celebration. This tiramisu is rich, velvety, and layered with love—and caffeine. It’s not just dessert; it’s a seductive journey through espresso-soaked ladyfingers, whipped mascarpone clouds, and a dusting of cocoa that whispers amore in every bite.

Ingredients (Serves 8–10):

For the Cream Layer:

6 large egg yolks
3/4 cup granulated sugar
1 cup heavy cream (cold)
1 cup mascarpone cheese (room temp)

For the Ladyfingers & Soak:

1 1/2 cups brewed espresso or very strong coffee (cooled)
2 tbsp dark rum
2 tbsp. coffee liqueur (Chef Ed loves Kahlúa)
1 tsp vanilla extract
1 package (7 oz) of Italian ladyfinger biscuits

For the Top:

Unsweetened cocoa powder for dusting
Dark chocolate shavings (optional)

Instructions:

Step 1: Make the Sabayon (Custard Base)
Fill a saucepan with a couple inches of water and bring to a simmer. In a metal or glass bowl that fits over the pan (double boiler style), whisk the egg yolks and sugar together until light and creamy. Place the bowl over the simmering water and whisk constantly for about 8–10 minutes until thick, pale, and silky. Remove from heat and let cool slightly.

Step 2: Whip It Good
In a separate cold bowl, whip the heavy cream until stiff peaks form. In another bowl, gently whisk the mascarpone until smooth—don’t overmix it or it’ll go grainy. Fold the cooled custard into the mascarpone, then fold in the whipped cream in batches until it’s all smooth and dreamy.

Step 3: Mix the Soak
Combine espresso, rum (or Kahlúa), and vanilla in a shallow bowl. This is your ladyfinger bath. Work quickly—these biscuits soak fast.

Step 4: Layer Like a Boss
Get your 9×9 inch dish ready. Dip each ladyfinger into the coffee mix for 1–2 seconds per side—don’t let them get soggy. Lay a layer of dipped biscuits on the bottom of the dish. Spread half the cream mixture over them. Smooth it out. Repeat with another layer of soaked biscuits, and finish with the remaining cream. Use a spatula to smooth the top like a velvet pillow.

Step 5: Chill and Finish
Cover with plastic wrap and refrigerate for at least 6 hours (overnight is better). Just before serving, dust with unsweetened cocoa powder using a fine mesh sieve. For extra flair, sprinkle dark chocolate curls or grated chocolate over the top.

Chef Ed’s Tip:
Make it a mocha tiramisu by adding 1 tsp of instant espresso powder to the cream mix. Feeling wild? Throw in a layer of crushed hazelnuts between the biscuits and cream.