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.
IntermediateItalianServes 9
Printable version with shopping checklist
Source Video
13h 12m
Prep
13m
Cook
1h 37m
Cleanup
15h 2m
Total
Cost Breakdown
Total cost:$17.20
Per serving:$1.91
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.
You Might Also Like
Similar recipes converted from YouTube cooking videos
