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
What’s for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Bryant Alvarez
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
46 Comments
somebody tell anti chef Jamie that not even Claire makes her own ladyfingers!
Looks so beautiful Claire and ur glowing and look amazing! ❤😊❤😊😊❤😊❤
Made tiramisu yesterday for Christmas…now I’ll have to try Claire’s recipe for new years!😁
How does everyone pronounce this dessert? Claire says “Tiry-me-soo”! I say “Tira-ma-soo”! What about you? 🍮
17 minutes, done in one day, nothing to figure out, nothing to re-do, no editorial comments from the camera crew, no long lingering shots of cats – who are you and what have you done with Claire Saffitz?
I never put cream in tiramisu. Mascarpone and yolks, lightened with whipped whites. That's all. But I also don't like lots of alcohol flavour. It's a perfect dessert.
I have a quick question: what is a cup of "brewed espresso"? This isn't really something I'm familiar with in the UK. Would it be like a cup of americano? Or is it multiple espresso shots made up until i have a cup/250ml?
oh shoot just made the icebox cake yesterday!
tiramisu from claire? YES!!
My favorite!! However, I agree completely that not all tiramisu are created equal… Thank you for this gem!
OMG! Claire’s gonna be a Mommy! Congratulations!! 🥹🫶🏼🍼
now I'll try this tomorrow
James Hoffman did a vid featuring your other recipe from the book, and said it was good but didn't have enough strong coffee flavour. Which isn't surprising considering…well, James.
In this case I always like to see your take on a traditional, classic recipe.
Lady fingies and custard.
Yasss merry claire-mas
Hey Claire, I just have a question about what we can use instead of Marsala or kahlua for people that cannot consume alcohol?
Lesson learned: high sided plate = good for espresso soaking ladyfingers, not for displaying tiramisu layers
I too tend to not be much of a fan of tiramasu, but that could just be because the majority of ones I've had have been factory made rather than handmade… 🙂
YOU can Never remove your Hometown… THIS So st. Louis is Bonkers
love the title
Very intrigued by the new structure that has been appeared outside the kitchen window……🤩🤩
❤
I have to be that Italian and say the traditional method is much simpler which uses just eggs separated into yolks and whites and no cream. Follow the same steps Claire does except whip the egg whites alone until stiff peaks. I also prefer to whip the marscapone separately as well before adding it to the yolks and sugar. Then just fold it together and done, no wasted egg whites and no need for heavy cream. Also for people having issues dunking the lady fingers just dip quick on each side like Claire showed, if they look dry you can always brush on extra espresso after, so always better to undersoak at first. I like to do a layer of cocoa powder before chilling it because it makes like a chocolate pudding on top and then you can always dust a fresh layer. Also PLEASE PLEASE PLEASE use real espresso, buy instant espresso if you have to, or buy a Moka pot. It really makes a big difference.
Claire, can you provide more info on the espresso? How did you make it? If you don’t have an espresso machine, are there alternatives?
Every chef has their signature ingredient… Chef John's is cayenne. I think Claire's is Demerara sugar.
Congratulations Claire! ❤❤❤
My recipe is almost the same, but I don't use marsala and I mix the mascarpone with the zabaglione before adding the whipped cream. Sometimes I have problems with the mixture though (it curdles), so I'll try this technique next time.
Hi claire,
the video title in German is currently showing as a auto translated version of your working title (it says FINAL at the end lol)
currently YouTube is messing with automatically adding machine translated titles and descriptions to videos, you have to go through and delete them before publishing. It's a huge mess and super annoying they're forcing this down our throats
I dip the biscuits in the coffee earlier in the process and give them time to soak as this avoids it getting watery on the bottom
The traditional recipe does exist. It has no cream, there's no zabaione, so no booze on tiramisu, no sugar on the coffee.
Why no Christmas themed episode….? What.
Loving how this came out so close to James Hoffman ultimate tiramisu recipe. Now I'll have to try both… For science!
You're doing a fantastic job! Just a quick off-topic question: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How should I go about transferring them to Binance?
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!
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 😁
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
9:53 that's always been the thing I don't like about Tiramisu, that slight acidity where I can taste alcohol somehow
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.
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.
Clicked just to mention that the title of this video probably should be updated by Claire's management team.
claireamisu
claire saffitz more like claire todeschini. i love you claire todeschini. i always have.
wait this is not the hegel symposium wtf is this?
Literally the number of times I’ve said “yeah, Claire says” this holiday baking season is unfathomable 😂🥰
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!
So funny because I needed the recipe on Christmas Eve because I thought she already made it lol now I’m so excited