Claire Saffitz Makes Tiramisu Icebox Cake | What’s For Dessert
Claire Saffitz Makes Tiramisu Icebox Cake | What’s For Dessert
We’re back with another recipe from What’s For Dessert, and if there was one recipe in the book that Claire had to give the first prize blue ribbon, it would be this one: Tiramisu-y Icebox Cake. It takes the beloved Italian dessert and lightens it, spinning the classic flavors of tiramisu into a homey yet impressive icebox cake that you can make ahead of time. It’s an assemblage of mousse-y mascarpone and coffee filling, coffee- and kahlua-dipped ladyfingers, and a whipped cream and cocoa topping. The finished dessert is a shining example from WFD’s Chilled and Frozen Desserts chapter, which celebrates creamy, airy, and cold confections. To check out this recipe, other chilled desserts, and more desserts of every kind, pre-order What’s For Dessert here. It’s out 11/8!
#Tiramisu #Cake #ClaireSaffitz
Special Equipment:
Metal loaf pan
(4 1/2 x 8 1/2 inches, measured across the top), hand mixer
Ingredients:
3⁄4 cup strong brewed coffee (6 oz / 170g)
1⁄4 cup Kahlúa (2.3 oz / 65g)
3 large egg yolks (1.6 oz / 45g), at room temperature
1⁄4 cup sugar (1.8 oz / 50g)
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt
1 cup mascarpone cheese (8.5 oz / 240g), chilled
11⁄2 cups heavy cream (12.7 oz / 360g), chilled, divided
1 (7 oz / 200g) package ladyfingers or savoiardi
Unsweetened cocoa powder, for sprinkling
Video Breakdown0:00 Start0:01 How To Make Tiramisu-y Icebox Cake
Thanks for watching!
What’s for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
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I’ve tried this twice now. Both times, I can’t get the whipped cream/mascarpone custard to rewhip. It thickens but never gets stiff peaks again. Not sure what’s up. Two different brands of mascarpone cheese to see if that was the issue. Delicious the first time. We’ll see how it sets this time.
I made this two days ago and only just decorated and tried it tonight. It's incredible. It's like my ideal dessert, so light and creamy. And really, really tasty. Thank you so much for this recipe, Claire. It's a winner!
Your videos are so easy to understand ..its a blend of creativity with your passion to show us something new every time.. keep up the great work lk
Just found the perfect dessert for my friend's birthday dinner!!!! Thanks, Claire!!!!
is that Brad's Vincenzo??!!
I'm french baker in Paris, Claire you're beautiful women 😍
Claire's brown butter pumpkin pie made me a hit at the office pot lucks now I might need to add this to the rotation as well. Looks delicious.
Good to see ol' Half-Sour living the dream. Speaking of dreams when are you taking bf applications??
Holy shit this cream filling was SO GOOD. I did the marscapone filling and omitted the coffee/water mix and just whipped the egg yolks and sugar together to the same stage as the video and did the rest as normal. Used it as my filling for a strawberry/raspberry fruit tart and a coffee/black cocoa parfait and both were a big hit. Had to reduce sugar because of super picky parents but they loved it. The cream doesn't melt at room temperature like regular whipped cream does but it's quite light. Will be keeping this one in my back pocket.
Anyone else not have their cake set up after chilling? What the heck! 😢
i accidentally curdled the mascarpone and cream but i saved it by seperating the milk and the buttermilk and using the buttermilk to make a custard and then stirring the butter into the custard. i haven't tried the result but i didn't have time to let the custard cool so that's concerning by the custard didn't taste half-bad. it's certainly not light anymore but at least i'll have something to go off of.
You're an expert on efficiency
This looks so good I can’t wait to try it 😍
Made this yesterday and it was delicious! The unsweetened cream balances out all the sweetness in the cake so well. Thank you for your consistently amazing and thoughtful recipes <3
What is the best lactose-free substitute for the heavy cream here?
I made 1 for Thanksgiving.
Got told by someone this was the best tiramisu they've ever had & 2 people scanned the recipe from the cookbook I brought.
I'm now planning on making 2 for Christmas.
Claire Saffitz, you've done it again
Just made this yesterday for Thanksgiving. So delicious–not too sweet (as Claire notes), but still clearly a dessert. Creamy, flavorful! We've already eaten a big portion of it! It's so good. Since it's just the two of us and very informal, I skipped the plastic wrap and final whipped cream layer. I served it directly from the container. Simple, perfect directions, and very fast (20 minutes tops). I will make this again and again. It's especially great for a holiday because it's so simple, yet special, which comes in handy when your main dishes take so much time to make.
this video deserves more views for how delicious this tiramisu, reminds me of a small italian deli in nyc that made homemade tiramisu! havent found anything in houston even close until now!
My family loves this! I made ladyfingers myself and they were super saturated.
Thanks for making this Italian dessert accessible.
Italian desserts are the best, but a lot of their recipes are in Italian
Ugh I literally curdled it in two seconds of mixing, then Watched the video for 10 more seconds for her to explain how easy it is to fuck it up and make butter….back to the store and another 12$ of ingredients 😡
Love tiramisu! I really like that you're not making your desserts overly sweet!🤗🤗
I have never made tiramisu before- do you have to include an alcohol? or is it okay to keep it out?