Classic Tiramisu (Claire Saffitz's Version)

Ingredients

• 7 oz package (about 24 pieces) Ladyfingers (Savoiardi) (Dry, crispy style for best absorption)
• 4 large Egg yolks (Use fresh eggs for food safety)
• 1/2 cup Demarara sugar (Can substitute with granulated sugar)
• 1/3 cup Marsala wine (Sweet Marsala, not dry; traditional for zabaglione)
• Pinch Kosher salt
• 1 cup Heavy cream (Chilled)
• 8 oz Mascarpone cheese (Chilled)
• 1 cup Espresso (Freshly brewed, cooled to room temp)
• 2 tbsp Demarara sugar (for soak)
• 1 tsp Vanilla extract
• 1 oz Chocolate (for grating) (Dark or semisweet, for topping)
• 1 piece Plastic wrap (To cover during chilling)

Instructions

1. Prepare espresso soak

   Combine 1 cup freshly brewed espresso (cooled) with 2 tablespoons Demarara sugar in a bowl. Stir until sugar dissolves. Set aside.

   Time: PT5M

2. Reduce Marsala wine

   Pour 1/3 cup Marsala wine into a small saucepan. Bring to a simmer over medium heat and reduce slightly until syrupy, about 2-3 minutes. Remove from heat.

   Time: PT3M

3. Start zabaglione (sabayon) base

   In a large heatproof bowl, combine 4 large egg yolks, 1/2 cup Demarara sugar, and a pinch of kosher salt. Whisk immediately to prevent yolks from 'burning' on the sugar.

   Time: PT3M

4. Add Marsala and vanilla

   Slowly stream the warm, reduced Marsala wine into the yolk mixture while whisking. Add 1 tsp vanilla extract. Mix well.

   Time: PT2M

5. Cook zabaglione over water bath

   Fill a large saucepan with 1-2 inches of water and bring to just under a simmer (not boiling). Place the bowl with the yolk mixture over the saucepan, ensuring the bottom doesn't touch the water. Using a hand mixer (or whisk), beat constantly, increasing speed gradually, until the mixture is thick, pale, and forms ribbons (about 10 minutes).

   Time: PT10M

   Temperature: Just under simmer (approx. 85°C)

6. Cool zabaglione

   Remove the bowl from the heat. Continue beating for several minutes to cool the mixture to room temperature and further thicken.

   Time: PT5M

7. Whip cream and mascarpone

   In a separate bowl, combine 1 cup cold heavy cream and 8 oz cold mascarpone. Using a hand mixer, whip on medium-low, increasing to high, until medium-stiff peaks form (about 3-5 minutes).

   Time: PT5M

8. Fold zabaglione into cream mixture

   Add the cooled zabaglione to the whipped cream/mascarpone. Gently fold with a spatula until just combined and mostly uniform in color. Avoid overmixing.

   Time: PT3M

9. Assemble first layer

   Pour espresso soak into a shallow plate. Working quickly, dip each ladyfinger for about 1 second per side (do not oversoak) and arrange in a single layer in the bottom of an 8x8 inch baking dish lined with plastic wrap (optional, for non-reactive surface).

   Time: PT7M

10. Spread half the filling

    Spoon about half of the filling over the first layer of ladyfingers. Use an offset spatula to spread evenly.

    Time: PT2M

11. Assemble second layer

    Repeat dipping remaining ladyfingers and arrange as a second layer over the filling.

    Time: PT5M

12. Spread remaining filling

    Spread the rest of the filling over the second layer of ladyfingers, smoothing the top.

    Time: PT2M

13. Cover and chill

    Cover the surface with plastic wrap. Refrigerate for at least 12 hours (overnight) to allow flavors to meld and the filling to set.

    Time: PT12H

    Temperature: 4°C

14. Finish and serve

    Uncover tiramisu. Grate chocolate over the top to cover (or dust with cocoa powder). Cut into squares and serve.

    Time: PT3M

15. Cleanup

    Wash all bowls, mixer attachments, saucepan, spatulas, grater, and utensils. Wipe down counters and store leftovers.

    Time: PT30M

Nutrition Facts

Calories

400

Protein

6g

Carbohydrates

38g

Fat

24g

Fiber

1g

Ingredient Substitutions

• Instead of Ladyfingers (Savoiardi): Homemade sponge fingers
• Instead of Demarara sugar: Granulated sugar, Turbinado sugar
• Instead of Marsala wine: Sweet sherry, Vin Santo, Omit for alcohol-free
• Instead of Kosher salt: Sea salt
• Instead of Heavy cream: Whipping cream
• Instead of Mascarpone cheese: Cream cheese (for texture, but flavor will differ)
• Instead of Espresso: Strong coffee
• Instead of Demarara sugar (for soak): Granulated sugar
• Instead of Chocolate (for grating): Cocoa powder
• Instead of Plastic wrap: Aluminum foil

Equipment Needed

• Large saucepan
• Large heatproof mixing bowl
• Hand mixer
• Measuring cups and spoons
• Spatula
• Small offset spatula (optional)
• 8x8 inch baking dish
• Shallow plate or bowl (for dipping)
• Box grater or microplane
• Plastic wrap

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use high-quality espresso and mascarpone for best flavor.
• A hand mixer makes zabaglione much easier, but a whisk works with patience.
• Plastic wrap in the pan prevents metallic taste if using aluminum.
• Let tiramisu sit at room temperature for 10-15 minutes before serving for best texture.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Not recommended; texture will suffer.

Room temperature: Not safe due to dairy and eggs.

Make-Ahead Tips

• Tiramisu is best made at least 12 hours ahead and can be made up to 2 days in advance.
• Grate chocolate just before serving for best texture.

Frequently Asked Questions