The Ultimate Tiramisu Recipe

If you love coffee, and you love tiramisu, then this is the recipe for you! It gets a little weird, and very nerdy, but it does make the ultimate tiramisu!

Timestamps:
00:00 - Intro
01:37 - Eggs
03:01 - Coffee
04:55 - Espresso
05:22 - Aeropress
06:20 - Coffee Beans
07:04 - Saline
08:13 - Mascarpone
09:27 - Assembly
11:21 - Rest
11:46 - Cocoa Powder
12:10 - Tasting
13:22 - Outro

Read the recipe and calculate your doses at: https://www.jameshoffmann.co.uk/tiram...
Here's the recipe for 32 biscuits and 18g espresso doses:

Ingredients

32 Savoiardi biscuits*
144g of ground coffee
640g of mascarpone cheese
8 egg yolks
128g of sugar
8 drops saline solution (To make saline: dissolve 5g of salt in 20g of boiling water. Store in a dropper bottle.)
Cocoa Powder to finish

Note on biscuits: Our default biscuits for this recipe have been the Vicenzovo Savoiardi Lady Fingers. We’d recommend trying to find something similar to these - there are plenty of near-identical biscuits from other brands. If you are using a different style of biscuit, you will need to do some maths to figure out your dose of coffee/biscuit.
Our recipe is built around biscuits that weigh 8g each - if you’re working with 12g/biscuit, do the maths to compensate for the extra weight with extra coffee.

Instructions
Brew 8 double shots of espresso.
You need 480g of coffee liquid total. This will be split into two equal portions of 240g for each layer. - Allow to cool completely before using.
Add 9 drops of saline solution to the cooled coffee liquid.
Add all egg yolks to a ziplock bag and cook, using a sous vide circulator, at 60C for 30 minutes then cool completely. If you cannot use a sous vide, you can either use them raw or you can mix with the sugar and heat in a bain marie to 70C, then quickly cool.
Mix the sugar and egg yolk using a hand mixer, or stand mixer, at a relatively low speed for 4 to 5 minutes. You should see the mixture increase in volume and begin to notably thicken.
Add the mascarpone in thirds, each time incorporating on lower speeds for 30 to 60 seconds. It doesn't need to be flawlessly mixed.
Begin the assembly. Prepare your chosen tray. This recipe presumes you will do it in two stages.
Pour 240g of the coffee mixture in a suitable bowl. Take half the Savoiardi. Dunk the Savoiardi only on the non-sugared side. Then turn upside down and place in the tray. Repeat with all biscuits. You should have a little coffee left over. Starting with the last biscuits you dunked, use a pastry brush to add all the remaining coffee to the biscuits in the layer.
Carefully put half of the mascarpone mixture on top of the biscuits.
Add the remaining 240g of coffee to the bowl. Repeat the dunking of the remaining biscuits.
Add the remaining mascarpone cream.
Refrigerate for at least 8 hours, ideally 24.
Before serving dust with cocoa powder.
Serve and enjoy!

Biscuit recommendations
Matilde Vincenzi Vincenzovo Savoiardi/Ladyfinger biscuits
Antico Borgo Savoiardi/Ladyfinger Biscuits

Nutritional info for a single portion (4 biscuits / 207g)
Energy - 593.4 kcal
Fat - 40.9g
Saturates - 27.3g
Carbohydrate - 46.8g
Sugars - 34.0g
Fibre - 0.5g
Protein - 8.9g
Salt - 1g

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Videos mentioned:
Our Tiramisu Series:    • Tiramisu  
There Is No "World's Strongest Coffee":    • There Is No "World's Strongest Coffee"  
The Magic of Salt in Coffee:    • The Magic of Salt in Coffee  

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