How To Make Tiramisu
How To Make Tiramisu is a easy American recipe that serves 8. 320 calories per serving. Recipe by Claire Saffitz x Dessert Person on YouTube.
Prep: 33 min | Cook: 8 min | Total: 51 min
Cost: $17.54 total, $2.19 per serving
Ingredients
- 2.5 cups Heavy Cream (cold, divided (2 cups for whipping, 0.5 cup for custard))
- 8 oz Mascarpone Cheese (room temperature)
- 0.25 cup Confectioners' Sugar (for sweetening whipped cream)
- 1 tsp Vanilla Extract (pure vanilla)
- 0.25 cup Light Brown Sugar (for custard base)
- 4 large Egg Yolks (room temperature)
- 2 tbsp Cornstarch (for thickening custard)
- 2 tbsp Unsalted Butter (cut into cubes)
- 1 pinch Kosher Salt
- 2 tbsp Bourbon (good quality, for flavor and soak)
- 1 tsp Almond Extract (or amaretto liqueur)
- 1 cup Strong Coffee (cooled; espresso works too)
- 20 pieces Nilla Wafers (about 1 cup, crushed for layers)
- 4 tbsp Nutella (hazelnut‑chocolate spread, folded into custard)
- 1 tbsp Cocoa Powder (for dusting on top)
Instructions
Gather Ingredients
Measure all ingredients, separate the heavy cream (2 cups for whipping, 0.5 cup for custard) and set the coffee to cool.
Time: PT5M
Whip the Cream
In a large mixing bowl, combine 2 cups cold heavy cream, 0.25 cup confectioners' sugar and 1 tsp vanilla extract. Whisk (or use an electric mixer) until soft peaks form.
Time: PT5M
Make the Nutella‑Bourbon Custard
In a separate saucepan whisk together 4 egg yolks, 0.25 cup light brown sugar, 2 tbsp cornstarch, 0.5 cup cold heavy cream, 2 tbsp butter, 4 tbsp Nutella, 2 tbsp bourbon and 1 tsp almond extract. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5‑6 minutes.
Time: PT8M
Temperature: medium heat
Cool the Custard
Transfer the hot custard to a tall bowl and set it in an ice‑water bath. Stir occasionally until the custard is warm but not hot (about 5 minutes).
Time: PT5M
Incorporate Mascarpone
Add the 8 oz room‑temperature mascarpone to the cooled custard and whisk until smooth and homogeneous.
Time: PT3M
Combine with Whipped Cream
Gently fold the mascarpone‑custard into the whipped cream using a spatula until fully incorporated and airy.
Time: PT3M
Assemble the Tiramisu
Quickly dip each Nilla wafer into the cooled coffee (do not soak). Arrange a layer of wafers at the bottom of each serving glass. Spoon a layer of the cream mixture over the wafers. Repeat with another wafer layer and finish with the cream. Dust the top with cocoa powder.
Time: PT10M
Chill and Serve
Refrigerate the assembled tiramisu for at least 30 minutes to set. Serve chilled, optionally with an extra sprinkle of cocoa.
Time: PT2M
Nutrition Facts
- Calories
- 320
- Protein
- 5 g
- Carbohydrates
- 28 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: vegetarian, contains alcohol
Allergens: dairy, eggs, gluten, nuts, alcohol
Ingredient Substitutions
- Instead of Heavy Cream: chilled coconut cream (non‑dairy)
- Instead of Mascarpone Cheese: cream cheese (will be tangier)
- Instead of Confectioners' Sugar: powdered sugar
- Instead of Vanilla Extract: vanilla bean seeds
- Instead of Light Brown Sugar: white sugar + 1 tsp molasses
- Instead of Egg Yolks: pasteurized egg yolks
- Instead of Cornstarch: arrowroot powder
- Instead of Unsalted Butter: margarine
- Instead of Bourbon: whiskey, rum
- Instead of Almond Extract: amaretto
- Instead of Strong Coffee: brewed coffee
- Instead of Nilla Wafers: ladyfingers, graham crackers
- Instead of Nutella: other chocolate hazelnut spreads
- Instead of Cocoa Powder: unsweetened cocoa
Equipment Needed
- Mixing Bowl
- Hand Whisk or Electric Mixer
- Saucepan
- Ice Bath Bowl
- Spatula
- Measuring Cups and Spoons
- Sieve or Fine Mesh Strainer (optional)
- Serving Glasses or Small Dessert Dish
- Sifter (optional)
Critical Steps — Do Not Skip
- Whipping the cream to soft peaks
- Cooking the custard without curdling
- Cooling the custard before adding mascarpone
- Folding the mascarpone custard into whipped cream gently
- Quickly dipping Nilla wafers to avoid sogginess
Chef Tips from the Video
- Use a chilled metal bowl for whipping cream; it speeds up the process.
- For extra nutty flavor, toast a handful of hazelnuts and sprinkle on top with cocoa.
- A pinch of kosher salt in the custard balances the sweetness.
Troubleshooting
Custard curdles or forms lumps.
Whisk continuously over medium heat and remove from heat as soon as it thickens. If lumps form, pass the mixture through a fine mesh sieve.
Whipped cream becomes grainy or over‑whipped.
Stop whisking as soon as soft peaks form. If over‑whipped, gently fold in a tablespoon of cold cream to loosen.
Wafers become soggy and fall apart.
Dip each wafer for only 1–2 seconds; they should be moist but retain structure.
Storage
Refrigerator: Cover and store for up to 3 days.
Freezer: Not recommended; texture changes.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Assemble the tiramisu a day ahead and keep refrigerated; flavors meld beautifully.
- If preparing the custard early, cover the bowl with plastic wrap directly on the surface to prevent skin formation.
Frequently Asked Questions
What is the cultural significance and history of Bourbon Nutella Tiramisu in American dessert cuisine?
Bourbon Nutella Tiramisu is a modern American reinterpretation of the classic Italian tiramisu. It reflects the U.S. trend of adding regional flavors—like bourbon and Nutella—to beloved classics, making it a popular summer, no‑bake dessert for gatherings.
What are the traditional regional variations of tiramisu in Italian cuisine compared to this American version?
Traditional Italian tiramisu uses ladyfingers, espresso, mascarpone, egg yolks, and cocoa, with no alcohol beyond optional Marsala. The American version swaps ladyfingers for Nilla wafers, adds Nutella and bourbon, and skips the raw egg yolk custard, creating a sweeter, boozier profile.
How is Bourbon Nutella Tiramisu traditionally served in the United States?
In the U.S., this version is often served in individual glasses or small dessert dishes, chilled, and dusted with cocoa powder. It’s common to garnish with crushed wafers or toasted hazelnuts for added texture.
What occasions or celebrations is Bourbon Nutella Tiramisu traditionally associated with in American culture?
Because it’s quick, no‑bake, and boozy, it’s popular at summer barbecues, brunches, holiday parties, and casual dinner gatherings where a sophisticated yet easy dessert is desired.
What makes Bourbon Nutella Tiramisu special or unique in American dessert cuisine?
The combination of Nutella’s hazelnut‑chocolate richness with bourbon’s caramel notes creates a layered flavor profile that isn’t found in traditional tiramisu. Using Nilla wafers also adds a familiar, buttery crunch that’s easy to source.
What are the most common mistakes to avoid when making Bourbon Nutella Tiramisu at home?
Common errors include over‑cooking the custard (which causes curdling), over‑whipping the cream (making it grainy), and soaking the wafers too long (making them soggy). Follow the quick‑dip technique and watch the custard closely.
Why does this Bourbon Nutella Tiramisu recipe use a custard base instead of the traditional raw egg yolk mixture?
Cooking the yolks with sugar and cornstarch creates a stable, pudding‑like custard that is safe to eat without raw eggs and adds a silky texture that holds up well with the added Nutella and bourbon.
Can I make Bourbon Nutella Tiramisu ahead of time and how should I store it?
Yes, assemble the tiramisu up to 24 hours ahead. Keep it covered and refrigerated; the flavors will meld and the dessert will stay fresh. Do not freeze, as the texture of the cream will change.
What texture and appearance should I look for when the custard is done?
The custard should coat the back of a spoon, be smooth with no visible lumps, and have a glossy sheen. It will thicken further as it cools, becoming spreadable but not stiff.
How do I know when the whipped cream is ready for folding?
Soft peaks should form—when you lift the whisk, the peaks should gently fold over without falling. The cream should be glossy and hold its shape without being grainy.
What does the YouTube channel Claire Saffitz x Dessert Person specialize in?
The YouTube channel Claire Saffitz x Dessert Person focuses on approachable, home‑cooked desserts that blend classic techniques with modern twists, often featuring guest chefs and quick, no‑bake recipes.
How does the YouTube channel Claire Saffitz x Dessert Person's approach to American dessert cooking differ from other dessert channels?
Claire Saffitz x Dessert Person emphasizes ingredient accessibility (e.g., using Nilla wafers instead of ladyfingers) and a relaxed, conversational style, encouraging experimentation while keeping recipes simple enough for everyday cooks.
Last updated: August 24, 2026
