Claire Saffitz Makes Tiramisu Icebox Cake | What’s For Dessert

Claire Saffitz Makes Tiramisu Icebox Cake | What’s For Dessert
We’re back with another recipe from What’s For Dessert, and if there was one recipe in the book that Claire had to give the first prize blue ribbon, it would be this one: Tiramisu-y Icebox Cake. It takes the beloved Italian dessert and lightens it, spinning the classic flavors of tiramisu into a homey yet impressive icebox cake that you can make ahead of time. It’s an assemblage of mousse-y mascarpone and coffee filling, coffee- and kahlua-dipped ladyfingers, and a whipped cream and cocoa topping. The finished dessert is a shining example from WFD’s Chilled and Frozen Desserts chapter, which celebrates creamy, airy, and cold confections. To check out this recipe, other chilled desserts, and more desserts of every kind, pre-order What’s For Dessert here. It’s out 11/8!

#Tiramisu #Cake #ClaireSaffitz

Special Equipment:
Metal loaf pan
(4 1/2 x 8 1/2 inches, measured across the top), hand mixer

3⁄4 cup strong brewed coffee (6 oz / 170g)
1⁄4 cup Kahlúa (2.3 oz / 65g)
3 large egg yolks (1.6 oz / 45g), at room temperature
1⁄4 cup sugar (1.8 oz / 50g)
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt
1 cup mascarpone cheese (8.5 oz / 240g), chilled
11⁄2 cups heavy cream (12.7 oz / 360g), chilled, divided
1 (7 oz / 200g) package ladyfingers or savoiardi
Unsweetened cocoa powder, for sprinkling
Video Breakdown0:00 Start0:01 How To Make Tiramisu-y Icebox Cake

Thanks for watching!

What’s for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
Dessert Person Online:
Claire on Instagram:…
Claire Merchandise:
Penguin Random House Books:

Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar



  • Mine combined mix of the coffee and marscapone is always so liquid and not firm peaks. Why?

    Lisa Tham 20/10/2022 am6:18
  • If your tiramisu is too sweet, too heavy or too boozey u arent having tiramisu 😉 (especially since tiramisu never calls for liquor or alcohol, but americans i guess). Also you technically made this sweeter than a tiramisu because you added heavy cream, which doesnt even go in the original mixture. At this point i dont think you've ever even read the true original recipe, which is kinda disappointing from a professional pastry chef.

    angel0 20/10/2022 am6:18
  • I can’t wait to veganize this

    TYLER RESTO 20/10/2022 am6:18
  • Is your new book available in Canada? If so where can I order it?

    Dukie 20/10/2022 am6:18
  • I always thought tira misu was complicated, but you make it seem manageable. Thanks for leveling the new book.

    N Nagle 20/10/2022 am6:18
  • Where is this plate from? So cute!

    Jaicel Asegurado 20/10/2022 am6:18
  • Yuuum, we need this book now!!

    VictorAndScience 20/10/2022 am6:18
  • I always make icebox cake for any friends who are “with child”. It’s so comforting and simply sweet; the flavors aren’t overpowering.
    I LOVE this version, I’m so excited to try it!

    Jenna Miller 20/10/2022 am6:18
  • yummy 😋

    vence buchanan 20/10/2022 am6:18
  • Can i use the regular salt?

    بَ 20/10/2022 am6:18
  • I've made this two times already! Admittedly I've never had tirimisu before making this version myself, and I didn't think I'd like it, but.. it's to die for. I make the coffee double strong with added espresso power in my soak and syrup. I prefer my stand mixer because my hand mixers beaters are rubberized and it doesn't whip up, but honestly so easy and rewarding to make.

    Nacho 20/10/2022 am6:18
  • The recipe in the description and in the video says "heavy cream." Should it actually be whipping cream? I bought heavy cream and after 10 min with the hand mixer it never got to even a soft peak! Trying to salvage by actually freezing it and hoping tiramisu ice cream works out. I've made whipped cream many times and never had this issue, so very very puzzled. 🙁

    N Smith 20/10/2022 am6:18
  • Thank you for a wonderful recipe, ClaIre! Made it for my husband's birthday, everyone loved it!

    Catherine Ann Gavile 20/10/2022 am6:18
  • Definitely not easy. Did not work. My husband chose this recipe because he thought it would be easier than baking a cake for his birthday. Nope. You know that thing the camera guy mentions about the curdling marscapone? Yeah, mine did that. You know how she jokes about- let’s pretend this is easy? Not so funny. I have a chocolate chip cookie cake recipe that I make often that has marscapone whipped cream and that works every time. This, maybe there is not enough cream to marscapone? But it curdled right away. Expensive ingredients right down the drain. Bummer. Now my husband has a cranky wife and no cake. Wahn wahn

    Candace Gyure 20/10/2022 am6:18
  • I like the style and edit of this video and that they let us know first what level of difficulty and equipment needed

    Carina Alvarez 20/10/2022 am6:18
  • This looks amazing. Genuine question though, what is the purpose of the egg yolks? Just richness?

    Joy Merkel 20/10/2022 am6:18
  • I know what I'm making when I get paid next month.

    Racquel Robinson 20/10/2022 am6:18
  • Black Twitter gon have a field day with that intro!

    piecesofme 20/10/2022 am6:18
  • I made this. Lots of work, but totally worth it!

    Jeff Kelley 20/10/2022 am6:18
  • Claire, this such a great recipe! Have made this twice for my family since this video came out and I can’t wait to have the new book! ♥️

    Mónica Alpízar 20/10/2022 am6:18
  • Where is she filming? Is it a new kitchen remodel?

    Dina Nunez 20/10/2022 am6:18
  • When I made it, I only had enough filling to do 2 layers of ladyfingers wondering if it's because my pan was bigger/a little longer? 🤔 Any one else stumble upon this problem?

    Teodora Lancaster 20/10/2022 am6:18
  • My grandma made me this and i think i asked for it for my birthday twice 🎂

    Conn Eee 20/10/2022 am6:18
  • Im currently living in a dorm and it makes me miss baking so much, so binging your baking videos is so great! Can't wait until I have access to a kitchen to make this!

    Isabel Espinosa 20/10/2022 am6:18
  • Smooth Move Kitchen Aid

    acearch5ive 20/10/2022 am6:18
  • I love that all mistakes are kept in, gives me confidence when I bake and mess up 😀

    Crazycujo 20/10/2022 am6:18
  • I want to try this recipe but I’m not sure what to use for the “strong brew coffee” part as I don’t have a coffee machine . Any recommendations? 😀

    Turbo 20/10/2022 am6:18
  • I like cooking with humanfingers

    GentlemanNietzsche 20/10/2022 am6:18
  • Hi I’m just asking where we buy kahlua

    Gorgonia Guevara 20/10/2022 am6:18
  • I have a weakness for Italian desserts.

    Zayphar 20/10/2022 am6:18
  • I made this today for my fiancés birthday. He adores tiramisu and I’m not usually a fan, but this was absolutely delicious!!!! I had three slices it was so good. Looking forward to the book since I only have a hand mixer!😅

    Rachel-Roni 20/10/2022 am6:18
  • Awesome recipe, and easy for adapting…thank you so much! I'd love to adapt it by doing 1/2 kahlua 1/2 godiva chocolate liquor…and maybe 2 tbsps of Knudsen's black cherry juice 💕 oh and I'm buying 1/2 dozen copies of your book for xmas presents cuz the recipes are great :))

    StarryEye 20/10/2022 am6:18
  • This is beautiful and looks amazing! I'll have to give it a try

    Anonymous 315 20/10/2022 am6:18
  • Good work. Enjoyed watching.

    Eric Black 20/10/2022 am6:18
  • I just spent loads of money on my stand mixer. Now I will not make recipes if it doesn’t use one 😂

    Donna May 20/10/2022 am6:18