Do I have to use raw eggs?
No. For a similar classic-style result with less risk, use pasteurized eggs. If you can find them, pasteurized liquid yolks (or a carton of pasteurized egg product) are the clearest option. In-shell pasteurized eggs reduce risk, but nothing makes it zero. If you want to avoid eggs entirely, see the egg-free option below.
Egg-free option: how do I do it?
Make the espresso soak and layers the same way. For the filling, whisk 16 oz (450 g) cold mascarpone with 3/4 cup (90 g) powdered sugar, 1 tsp vanilla, and a pinch of salt just until smooth (do not overmix). In a separate bowl, whip 1 1/2 cups (360 ml) cold heavy cream to medium peaks, then fold it into the mascarpone mixture. Chill time is still important, so give it at least 6 to 8 hours, ideally overnight.
What kind of ladyfingers should I buy?
Look for savoiardi, the crisp Italian ladyfingers. Soft, sponge-cake style ladyfingers tend to disintegrate when dipped and can make the layers overly wet.
Can I use regular coffee instead of espresso?
Yes. Brew it very strong, think double strength. Let it cool completely before dipping.
How do I keep tiramisu from getting soggy?
Use crisp savoiardi and do a quick dip, about 1 second per side. Also, cool the coffee so it does not soften the cookies before they even hit the dish.
Is alcohol required?
Not required, but recommended for that classic vibe. Marsala is traditional. Dark rum is common. Coffee liqueur works too. Skip it if you want and add a little extra vanilla.
When should I dust with cocoa?
Right before serving if you want the prettiest finish. You can dust earlier, but it will absorb moisture and turn darker.
What cocoa powder works best?
Either natural or Dutch-process works. Dutch-process is a little smoother and darker, natural is a bit sharper and more chocolatey. Use what you like.
