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Classic Tiramisu (Claire Saffitz's Version)
A classic Italian tiramisu with a light, airy zabaglione (sabayon) filling, espresso-soaked ladyfingers, and a finishing touch of grated chocolate. This recipe is adapted from Claire Saffitz's home kitchen and focuses on balanced flavors—rich, creamy, and just a hint of Marsala wine for complexity, without being overly boozy. Perfect for making ahead and serving at gatherings.
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Critical Success Points
- • Whisk egg yolks and sugar immediately to prevent 'burning' the yolks.
- • Cook zabaglione gently over a water bath, whisking constantly to avoid scrambling.
- • Cool zabaglione before folding into cream/mascarpone.
- • Do not overwhip the cream/mascarpone mixture.
- • Dip ladyfingers quickly—do not oversoak.
- • Chill tiramisu for at least 12 hours before serving.
Safety Warnings
- • This recipe contains raw or lightly cooked eggs. Use pasteurized eggs if concerned about food safety.
- • Alcohol is present in small amounts; not suitable for children or those avoiding alcohol.
- • Be careful with hot water bath and steam when making zabaglione.
- • Ensure all utensils are clean to prevent cross-contamination.
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