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

Summary by Krater

Claire Saffitz demonstrates how to make her Tiramisu-y Icebox Cake from her cookbook What's for Dessert, walking through the process of making the coffee syrup, whipping the egg yolks and mascarpone filling, and layering with ladyfingers before chilling and finishing with whipped cream and cocoa powder.

From the video

Answers: How do you make Tiramisu-y Icebox Cake?

• Tiramisu-y Icebox Cake recipe
• making mascarpone and egg yolk filling
• coffee soak for icebox cake
• layering ladyfingers in a loaf pan
• whipping cream for icebox cake topping

Ingredients

• 3/4 cup (6 oz / 170g) strong brewed coffee
• 1/4 cup (2.3 oz / 65g) Kahlúa
• 3 large (1.6 oz / 45g) egg yolks
• 1/4 cup (1.8 oz / 50g) granulated sugar
• 2 teaspoons instant coffee granules
• 1 teaspoon vanilla extract
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 cup (8.5 oz / 240g) mascarpone cheese
• 1 3/4 cups (12.7 oz / 360g) heavy cream
• 1 (7 oz / 200g) package ladyfingers or savoiardi
• unsweetened cocoa powder

What it concludes

• Whipping the egg yolk and instant coffee syrup mixture until it is light, thick, and mousse-y and has cooled to room temp takes about 3 minutes.
• Beating the mascarpone and heavy cream with a hand mixer on low and gradually increasing to medium-high until it holds stiff peaks takes about 1 minute.
• Mixing the mascarpone and yolk mixture on low to combine, then increasing speed to medium-high and beating until stiff peaks form again takes 1 to 2 minutes.
• Refrigerate the assembled icebox cake until the filling is set and the ladyfingers are completely softened, at least 12 hours.