Make Classic Tiramisu with Claire Saffitz | Dessert Person
Make Classic Tiramisu with Claire Saffitz | Dessert Person
Learn how to make the perfect tiramisu with Claire Saffitz, creator of Dessert Person and expert in delicious homemade desserts! In this easy-to-follow recipe, Claire shows you how to make a classic tiramisu from scratch with layers of coffee-soaked ladyfingers and a rich, creamy mascarpone filling. Whether you’re a beginner or an experienced baker, Claire’s tips and tricks will help you create this iconic Italian dessert with professional results. Watch now and master the art of making tiramisu for your next dinner party or special occasion!
CLASSIC TIRAMISU
Serves 8
Special Equipment: 8×8-inch shallow baking dish
LADYFINGERS AND SOAK
1 cup brewed espresso
3 tablespoons demerara sugar
1 7-ounce packages Savoiardi or lady fingers
ZABAGLIONE AND MASCARPONE FILLING
¼ cup dry Marsala or Kahlua → reduced to 2 tablespoons
4 large egg yolks
½ cup demerara
Pinch of kosher salt
8 ounces mascarpone cheese
1 cup heavy cream
1 teaspoon vanilla extract
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Ah damnit I made this dessert two days ago but would have loved to do this version!
Can you PLEASE make a burnt basque cheesecake.
You just "fold it in!" 😅
Hey David, my wife and I really enjoy your videos. Hope you don't stop creating, take the time, we'll keep watching when you're back.
Please make sticky toffee pudding next
Hi Claire, I added the cream into the egg mixture instead of the other way round like you did. The final mixture went clumpy/chunky quite quickly…i don’t think I over whipped the cream mixture – would there be anything else that would cause this? Next time I’ll definitely whip less
Claire u should do the truffle that Rachel did on friends!!! Lady fingers with bife
Is this recipe safe for pregnant women? I know it has the marsala, but does the alcohol cook off during the cooking of the filling?
Just assemble it lady and less talking
I love your channel and this looks delicious but I have to say that in Italian it's pronounced mask – are – poh – neh
Claire >>> James 2X >>> Claire again, this is a war of escalation
I was really confused when you said that you don’t like tiramisu because you’ve never had a good one. I, as an English person, find even the pre-made stuff to be pretty good, so out of curiosity I went on the Wal Mart website to see what your tiramisu offerings are…… and…. My god…. What is that
So funny because I needed the recipe on Christmas Eve because I thought she already made it lol now I’m so excited
I actually make a similar airy type of tiramisu, but instead of the zabaglione I make an Italian meringue. I use 2:1 caramelized sugar and cane syrup (or even honey) for the meringue. The type of syrup used for the meringue can have a real impact on the final outcome, so it's a fun opportunity to experiment!
Time try Claire's version!
Literally the number of times I’ve said “yeah, Claire says” this holiday baking season is unfathomable 😂🥰
wait this is not the hegel symposium wtf is this?
claire saffitz more like claire todeschini. i love you claire todeschini. i always have.
claireamisu
Clicked just to mention that the title of this video probably should be updated by Claire's management team.
Do be careful how much you soak the ladyfingers. I made a different recipe a long time ago and ended up with Tiramisoup… The next time I made it, I put down a layer of dry ladyfingers just in case.
Why does my mascarpone curdle with the whipping cream?? Every time. I have tried everything to not have bits of it in the filling and it is definitely the mascarpone not scrambled egg.
9:53 that's always been the thing I don't like about Tiramisu, that slight acidity where I can taste alcohol somehow
I love how people like to complain that something isn’t “authentic” because you used store bought ingredients… like no it’s actually more authentic because very few Italians themselves bother with home made ladyfingers. Just like Panettone… NO ONE BOTHERS TO MAKE THEM AT HOME BECAUSE THEYRE SO FR KING DIFFICULT
I've been wanting to make a tiramisu and needed a new recipe so perfect timing 😊 so far the zabaglione tastes fantastic so I'm excited for tomorrow 😁
Such an incredible tutorial! 🍰✨ Claire’s step-by-step approach makes this classic tiramisu recipe feel so approachable. The creamy layers and perfect balance of flavors are mouthwatering—thank you for sharing this dessert masterpiece!