Go to the Recipe: Tiramisù Icebox Cake
What, no flowerpot tiramisu? ;-) Kidding!! Love the 3 levels! Covers pretty much all needs!
That's a /r/WeWantPlates hall of famer right there.
Recipe looks great and can’t wait to try. Curious about the amount of mascarpone cream in grams for each layer of tiramisu? Thanks! PS - this tiramisu series has been one of my favorites in recent memory.
So glad to hear you've been enjoying the tiramisù series! Each layer takes about 320 g of mascarpone cream (that's the amount that gets loaded into the pastry bag at the end of Step 4, then you would reload the bag with that amount for the subsequent layers). Let us know how this one turns out for you!
What do you think about actually freezing it? Does the xanthan stabilizer it enough
Does this taste better than the easy version? I made the easy version and it was great. If this one tastes better I’ll make it.
This is the version that I'm most likely to make out of the three!
Keen to make this but I'd love to make it alcohol free without the marsala. I assume you could just sub the marsala for the equivalent volume of sugar and water (seems like sweet marsala is about 100g/L of sugar?) but could you also sub for grape juice? Grape juice sounds like it has around 200g/L of sugar, so subbing that for the marsala and sugar in the espresso syrup might be right sweetness wise?
Update, I could not find particularly great grape juice, and I think full strength it might have been distracting. Ended up diluting the grape juice (1/3 grape, 2/3 water) and it added just the right amount of flavor. Grape juice started at 160g/L of sugar which dilutes down to ~53g/L so you may want to add more sugar to make up for the sweetness of the marsala (an extra roughly 150g/L of diluted grape).
Nicholas, great video! Just watched it with my kids and they couldn’t be more excited to make this. I do have one question…where do you guys get your stainless steel bowls? They’ve always stood out to me in Chef Step videos and for the first time in this video I noticed that they might come in different sizes. Thanks!!
The bowls are from Ikea, and they do come in a bunch of sizes. We got them a looooong time ago, so our may be a little different from the current model. In general, I've found that the quality of Ikea's cookware has gone down a little over the years, but I imagine the bowls are still solid.
Their 365 line of stainless steel cookware used to be really great quality for the price—one of the restaurants I cooked at opened on a shoestring budget and we started with a lot of Ikea cookware and it worked great, even in a commercial setting. Earning a Michelin star with Ikea pots and plates was pretty sweet. Recently when I've checked out the 365+ line, it seems to be a lot lighter and flimsier, unfortunately.
I wish there were more information on alternative methods for making espresso—especially for those without specialized equipment. Since I don’t have any coffee-making tools, I used instant coffee powder, but I’m unsure of the right ratio. In my recent attempt, it turned out too strong, which made the ladyfingers extremely bitter.
I don't know if it's me but the coffee syrup was way too salty
Just made this for dessert at my MiL's tomorrow, so it'd better be good Nick ;-)
Sometimes cooking Marsala is seasoned so maybe that's it? It only has 1g of salt in it
4g of salt in Zabaglione is way too salty! I followed the recipe even though intuitively it looked like that salt is going to ruin the Tiramisu. And it indeed ruined it. I have never eaten a cake this salty. Have they tested this recipe?
And the Zabaglione. This is a cake, not a savory dish! It needs almost no salt. If you make this recipe and skip the salt altogether it comes decent. A little salt can make it better, but the quantities recommended destroy it.
Update - it was excellent
I refrigerated it and didn’t use xanthan and it was fine
My granddaughter requested tiramisu for her 16th birthday so this cake seemed perfect. I have 2 pullman pans and we're a large family so I doubled the recipe. It took about 2 hours start to finish. I substituted 1.5% of instant pudding to heavy cream for the xanthan as used in the Quick and Easy Tiramisu recipe. I made the cakes 2 days before the party, they held up well and the reviews were great. Before I make a recipe on Chefsteps I read the comments and I considered cutting the salt based on a couple of prior reviews. I'm glad I did not. When I added up the components, including the weight of the lady fingers, it was @1400 grams. There are 5 total grams of added salt in that amount. It is not an issue in this cake and I have no idea how anyone would consider it salty after trying the recipe. Thanks, Nicholas, for helping me make my granddaughter's cake memorable.
Looks great, Al!
Al I can't express how much joy this brings me! The thought of you all sitting around a table eating this loaf of love together makes my day. BTW, happy birthday to your granddaughter!
I appreciate you sharing the results. Yours looks better than mine - 10/10 my man.
First, praise for the video on making the sabayon. Excellent instruction on what to do.
Now for a question and a comment. Is the 0.5 g of xanthan correct? I have jeweler's scale that is accurate to 1/100 gram and the 0.5 g of xanthan is less than a pinch. It almost doesn't exist.
Now for the comment. to avoid confusion I strongly suggest that you write the gelatin amount as "7 g / 3 g". I used Knox powdered gelatin and almost put in 7 g! Hopefully your scaling calculations can deal with that notation.
Thank you Ed! It takes a team to make me look like I know what I'm doing on camera.
Xanthan: haha yea it's a very small amount. Generally speaking you will likely find Xanthan used at around 0.2-0.4% of the base liquid you're adding it to, in this instance it's the cream. With cream only being 57–58% water I chose to lean more toward the lower percent range to achieve the results I needed. I can be a bit of a cowboy with the amount of xanthan I use but in this application a little goes a long ways.
Thanks for the note on the gelatin, I'll flag that in our culinary team meeting today.
