Excessive Tiramisu Testing: The Hunt For The Best Ingredients (Ep #4)
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- Опубліковано 22 тра 2024
- This is the nerdy and extremely excessive testing of the tiramisu ingredients I wanted to explore to help inform the ultimate tiramisu recipe. This isn't a video about the ultimate recipe, but how to get there. I hope this will help you reflect your own preferences in your choice of ingredients. I tried all of these different components so you didn't have to, and regret none of it.
My previous Tiramisu Series videos
Tiramisu episode 1: • The Tiramisu: How It B...
Tiramisu episode 2: • UA-cam's Best Tiramis...
Tiramisu episode 3: • I Judged The Tiramisu ...
My video about coffee strength: • There Is No "World's S...
Timestamps
0:00 Introduction
1:21 Coffee part 1: The Dunk
5:03 Coffee part 2: Strength
7:35 Coffee part 3: Choice of coffee type
10:27 The Savoiardi biscuit
14:29 Eggs
17:38 Mascarpone
19:50 Cocoa powder
23:52 Timing: How far in advance to make your tiramisu
25:30 Conclusions
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"I wanted to know... No, I NEEDED to know how much liquid was in the biscuit." That's what I'm absolutely here for, yes.
I was not disappointed by the nerdiness, thank you James!
Oh James... I wish a man would say those words to me. 😮💨
Yes agreed. It's a bit of personal preference but James has more to it than that. I'm very happy to know my preference is similar... a quick roll of the biscuit in the coffee!
Per Gram density's yes
What if we used North American scoone biscuites
Now this is the kind of hard-hitting journalism I can get behind.
4% strength makes a lot of sense because thats around where a moka pot brew sits. thats what most italian home cooks are going to use to get the "espresso" for dipping
Protect this man. He's out here suffering through the most ridiculously amazing coffee and coffee-adjacent rabbit holes and making it an absolute treat to watch.
Keep it up James!
Syringe dosing the coffee into the biscuits was peak nerd and I salute you!
Its overy nerdy iys just dumb
Like he noting do in his life?
@@mesiroy1234 why not? better than spending his life commenting hate on youtube videos
@@mesiroy1234You and hundreds of thousands of others watched.
Dunking graphs. This is peak James Hoffman. Awesome.
No music, no dragging babble, no distractions and unneccessary information dumping. Just pure informative and intriguing video. This is the kind of video that I subscribed for.
The Sainsbury’s (13:46)say boudoir because that’s what savoiardi are called in French. They are originally from the Duchy of Savoy, which had both French and Italian as official languages.
And by me they are sold by Bakers, under the Boudoir name, and are great. miss when you could go to the Bakers factory shop, and buy a 10kg bag of the rejects, and sort it out into powder, semi good, good and near perfect. Powder would be used in jellies and tarts, semi good went with school lunches, and good was during the weekends. Near perfect was when we had visitors over. Yes mom made tiramisu, though often enough she also used custard instead of the cream, and also the biscuits would be soaked in a little bit of coffee mixed with a dash of vanilla as well. Cocoa on the top would be crushed chocolate biscuits instead, with the odd frozen chocolate dipped biscuits crushed and mixed in.
History! Depth of knowledge! We bow down!
If I may add to the conversation, in French, we have a distinction between "boudoir" and "biscuit à la cuillère" (literally meaning "spoon biscuit" in English). Boudoirs are smaller and dryer than biscuits à la cuillère.
And apart from Sainsbury's biscuits, which are clearly boudoirs, it seems to me that the other ones in the video are closer to "biscuits à la cuillère". It might be considered hair-splitting on my part, but maybe, savoiardi biscuits are closer to biscuits à la cuillère than to boudoirs.
When it comes to the cocoa powder, a bigger factor than the brand is alkalisation (Dutching). A more alkalised cocoa is going to have a browner / darker colour and a more chocolatey flavour. A non-alkalised cocoa is going to be lighter / pinker and will generally be less chocolatey but have more interesting natural flavour notes. Perhaps frustratingly, the chocolatey ones with a nice deep brown colour are the most processed.
I made a comment about this before seeing yours, great point! I’m curious about the difference and if mid-Dutch process cocoa or even Oreo-style black cocoa would be interesting.
@@listenheedIt would be interesting to test black cocoa powder, but I think the colour might be off-putting. Working with it can also be a bit of a pain because it tends to stain everything a greyish-black.
You could always make a separate one with activated charcoal in addition to the black cocoa for the guests who had a little... too much.
Actually the other important thing to consider is % of fat in cocoa powder. 18-22% fat cocoa powder tastes fuller and more complex than 10% one
The cocoa should be 18-22% fat for a full rich taste, not 10%.
You don't need the acidity of natural unsweetened so dutch processed has the advantages of Alkalizing cocoa making it darker in color, mellow in flavor, and dissolves easily into liquids.
As a person who loves tiramisu and data but is also an overthinker and has difficulty making decisions, I absolutely love every moment of this video. Thank you for the types of data, the tastings, product information and in-depth explanations. This is definitely a labor of love and I greatly appreciate it!
"Tiramisu rabbithole" were 2 words that I thought I'd never put together... until now! 🤠Love that James went deep so that we didn't have to! 🙇
The amount of prep and work that went into this video behind the scenes must’ve been immense! Kudos to James and his team!
I´m tired just thinking about it. And the amount of tiramisu eaten and the amount of spoons used to taste it make me unconfortable
In the family of my wife (Italian) it's customary to add a little spritz of Amaretto to the creme and a bit of lemon zest. That works out beautifully and rounds out the taste of the tiramisu.
My family in northern italy use a bit of martini in the coffee
Genuinely can't stand either of these ingredients in Tiramisu. My favourite Italian restaurant used both (or maybe it was orange zest?) and for me it ruined what was otherwise a perfect Tiramisu.
Goes to show how important adjusting recipes to your personal preferences is.
I love adding amaretto to the espresso / coffee. The almond taste goes so well with it.
@@DamnZodiakYeah, I absolutely hate almond flavoring and so its always a devastating surprise when something contains it
I always thought marsala (another sweet dessert wine) was standard alongside the coffee.
Many years ago I spent a couple of months in Bologna, and after one memorable dinner the restaurant refused to serve the tiramisù on display because it was too fresh. We came back the next night and it was great. I therefore hypothesise that tiramisù aging is either a necessity for the most traditional artisanal recipes or a cunning wheeze to drive repeat business.
"Nerdy and extremely excessive" is exactly what we need James... Thank you
Although it is not necessary in a tiramisu, It would have been interesting to see you try different liquors (rum, wine, amaretto, coffee liqueur) vs. no liquor. Great content as always James!
We've used Marsala for years. We made a batch for recovering alcoholics so we substituted vanilla sugar and couldn't taste any difference. However, the next day told the tale. usually our Tiramisu improves overnight. The one without Marsala did not. I'd be interested in tests with other liquors.
Yes! 100% We need you to test a recipe that incorporates alcohol. I use rum mixed with the coffee dunk. Its important to have just the right amount of it so its not overpowering but its still detectable. This would be a key test point for you to cover at least for what most Americans want in a great tiramisu.
God bless nerds. I love them. Anyone who cares so much about their interests is amazing and deserves the world
The sous-vide eggs part was mind blowing. This opens up so many possibilities when you need to be extra careful! I am definitely going to try this.
take every ingredient in a cookie and pre-toast/cook/caramelize it, combine it, let it sit, and then think of the baking as the final step, and you can compare to how raw and ununified a regular cookie tastes. This is how I get people to understand how to up their baking and cooking. The reason tiramisu is so popular is everything is already cooked. Good tiramisu is finding a balance in precook in those ingredients, the rest is just profile preference. Same with all baking really.
@@SpaceMulva Thanks for the advice, this is a totally new perspective for me! I never thought of doing that, but it makes sense when you think about it. I know how I'll spend my upcoming weekends now. ^^
@@SpaceMulvanot sure I understand how you do it for the cookies o_o what kind of research can I do to find more about?
It also sounds like a good idea if you need to make a lot of tiramisu. Plopping yolks in a bag sounds like significantly less effort and less hands-on than whisking a bunch of yolks in a double boiler.
I laughed out loud at the beginning. Dunking lady fingers into coffee, to check which duration would make a perfect biscuit is exactly what I've done 30 years ago. The nerd is strong in me.
For the egg yolk - i find that you can achieve a fluffier, lighter cream by pasteurazing the eggyolks over a doble boiler and then beating them up with the sugar until very light yellow colout. I pasteurize the whole eggs tho, so the foam is usually very tall and it results in a nice, slightly fluffy cream
I like folding the whipped egg whites into the yolks/mascarpone mixture to make the cream extra fluffy and light.
4:20 Having done this experiment myself in my personal quest for the ultimate tiramisu (inspired by JH's first tiramisu video), I find the amount surprisingly high actually. In my testing the ideal range was between 8-16g of coffee soaken per biscuit and I ended up preferring to dunk just one side of the biscuit and then having the dunken side up top, the idea being that as the gravity pulls the coffee down the soakiness gets more even, but not so much as to lose all the crunch.
Also crucial in the sogginess sphere of things is the assembly and whether you let it set afterwards. I arrange the tiramisu in the style of Pasticceria Nascimben, single servings. I also don't let the tiramisu set after the assembly. I make the egg, sugar, mascarpone mixture beforehand and let it set in the fridge, but it doesn't need like a day of setting, half an hour will do. It can be used fresh too if you're in a hurry, the consistency is all about how you whisk the eggs and sugar.
As for coffee I used AeroPress with ratios varying between 1:5 - 1:10, but I also tried it with espresso which is nice if you want a lot of coffee flavour, but it is more work. Definitely recommend using ratios tighter than 1:10 if you're going for sub 10g dunk on the biscuits as the amount of coffee is so little that if you want any coffee flavour you gotta have strong coffee.
A side note on the ingredients: The eggs make a huge difference if not in flavour at least in colour. The organic eggs for some reason are much YELLOWER than your run-of-the-mill eggs. I found this very important as I was obsessing over making the tiramisu as yellow as Pasticceria Nascimben's. In the end I didn't get it to be as yellow unless I highly underwhipped the eggs and used less mascarpone, but then you're going to have issues with runny mixture. I wonder if they use colouring to achieve the colour, taste and consistency in the same package.
EDIT: Oh yeah, I used the Vicenzovo savoiardi biscuits. Forgot that there may be others.
Yolk colour is determined by the farmer, there is a addition to the feed that they give the chickens and they have a chart like a paint swatch, x many grams per kilogram of feed and you get this colour yolk. Maybe Italian farmers crank it to the max.
I wish there was a version where you make the mascarpone from scratch, I have made that version and it is mindboggling how much better it is from the store-bought one, and it only takes two ingredients, heavy cream, and lemon. (I am curious to see if that would be the case always or if the store mascarpones that you have tested in the video would be better). I used a 40% fat heavy cream for my mascarpone and absolutely loved it. Going to try and experiment with the other factors. I also do a sort of Zabaglione with the egg yolks and sugar, which turns out nice and gives a nice texture to the tiramisu. Amazing video as always, James. 😃😃
I did have a play with making my own, but struggled with getting it to set up. I plan to come back to it in future
A lot of heavy cream is ultra pasteurized, it won’t set up if it is, you have to get cream that is regular or low temp pasteurized for it to set up.
@@SupernovaBetty very nice point. I've actually not thought about it that way. I guess I got very lucky with what I bought 😁
when I've made it in the past i used powdered milk in with the cream as well, and can confirm that it turns out miles better than the storebought stuff
Can you use sodium citrate with the pasteurized cream to make the mascrapone? I have heard this is a common technique used for making cheese from pasteurized cream. I don't think unpasteurized dairy products can be sold in the US. It turns out pasteurization was introduced for a good reason (Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella, and Salmonella).
James! Now I am standing here in my kitchen, wanting to make tiramisu, and I realize you Ep#5 is not out yet! How can you do that to me?! 😢
I've been making at least 4 tiramisu every year since over 20 years and my recipe is:
3 Eggs (Yolks and Whites separated)
3tbsp Sugar
250g Mascarpone
~20 Lady Fingers (find some good ones)
Cocoa Powder
I use a dark roasted coffee from a Bialetti (Moka Pot) which imho has the perfect strength.
When i feel fancy i add a bit of Vanilla to the cream and Cognac/Brandy to the Coffee before dunking.
So the main thing i'm missing in this vid is yes or no to the whipped egg whites?
I personally feel they are essential to get a nice fluffy texture which melts on your tongue.
The egg whites are also accepted as part of the classic category at the world cup, so they deserve to be tested!
whipped egg whites as a layer or mixed into the marscopone? And wondering if you can recommend which Lady Fingers are good in the U.S.? I've only seen the standard Stella D'Oro ones in local grocery stores (U.S. midatlantic) which are likely not all that great, but can order better ones online
@@TamarLitvot i mix the mascarpone with the yolks, sugar (+ optionally vanilla) and than very, very (!) carefully fold in the beaten egg whites. and sorry can't recommend you anything in the U.S. because i'm from europe.
@@goose-lw6js Thanks so much for the info on the eggs! I think I'll try out some lady fingers I've seen online.
Egg whites are essential. They add body and a lightness to the Tiramisu that helps to balance against the heavy mascarpone.
I'm so glad they found a professional tiramisu taster to do this crucial work 👍
I’m would have loved it if they incorporated someone from the Beccherie or the Tiramisu World Cup.
They should have balanced it out by bringing on an amateur tiramisu enjoyer/rando from the general public. I volunteer my time and waive my fee for the next round of tasting.
Wonderful video. I am Italian and a tiramisù lover. In case, as here in Brazil, you can't find mascarpone, 400gr of Philadelphia mixed with 100gr of double cream, works really well. For me, the right coffe strength is moka coffee, but this is only a tradition of my family. I enjoyed a lot the video! Thank you!
Interesting how strength had such a profound effect on the overall flavor profile. Great video!
You have asked for missed aspects of testing and i thought about it - maybe a sugar alternative version is for some people interesting. Is it a big tradeoff or is there a way to make good tiramisu without refined sugar (like there is a way to enjoy great decaf coffee). Really enjoying your videos, thanks to you and the team for the great work.... and to get stuck in the coffee rabbit hole because of you, love it
Yes, they could try Xylitol, Erythritol or Allulose. It would be a bit more diabetic friendly.
When watching this video deep into the rabbit hole it all makes sense and is very interesting, but taking a step back and realising I am watching a man judge Savoiardi biscuits ability to snap I know I have truly made it in life
From watching this series I know that it's not a traditional part of the original recipe, but my favourite thing about tiramisu is that taste of Marsala wine infused into the sponge fingers.
James, I am obsessed with tiramisu to an unhealthy degree. I have tried literally hundreds of tiramisus. The hands down *best* I have ever tried is from a restaurant in Rome called Est Artigiani del Gusto. It's *unreal*. It's life mindblowing. It's lifechanging. I cannot stress enough how much I recommend going there just to try it!!!
the best recipe I've used is from an older Italian book. yolks are bain-marie cooked with marsala into a fluffy zabaglione; the coffee is sweetened and blended with rum. thanks for taking us down the rabbit hole!
Finally!!! I knew in my heart that this series wasn't over. Thank you!! I'm exited!
I've actually started perfecting my recipe for Tiramisu as well, and this is the recipe I found worked best:
- 500 grams Mascarpone
- 4 large eggs (both yolk and white, but seperated)
- 120-140 grams of sugar, depending on how sweet I want it
- Coffee, brewed from a Moka pot
- Savoiardi, or the italian version of Lady fingers, which can be found at specialty shops. They are bigger than regular sized ones.
- Dark rum if I want a bit of a kick in it.
The steps themselves are incredibly easy. Seperate eggs, cream the yolk with sugar for a couple of minutes until fluffy. Mix the whites until stiff peaks (around 4-5 minutes). Put the mascarpone in a bowl and mix it as well, to fluff it up a bit, and loosen it. Add the mascarpone to the yolk/sugar and mix for a couple of minutes until combined. Slowly add the whites in several batches, mix with a spatula gently so it doesn't lose too much air. Then just assemble. Dunk the savoiardi in the liquid for very short, like half a second to a second per side. Dust with cacao powder. Put in fridge for at least 8 hours but preferably over night. Done!
This is pretty much exactly the recipe that we use at the café I work at. We use 125g of powdered sugar per 4 eggs and 500g mascarpone. It's really, really good and lots of customers compliment it.
How do you pasteurize egg whites, I don't want to eat them raw
@utku3463 Whilst mixing to create stiff peaks, you can put the bowl over a hot water bath, just like an au bain marie/double boiler. It would be a good idea to have a thermometer, though, as you don't want the whites to go past 70 C/160 F. Also, make sure they are room temperature again when adding them to the rest of the mixture. Good luck!
I appreciate those who "take one for the team" so we can enjoy the best of coffee! Thanks James. You are my hero.
Yees ! I've waited for this episode for months ! I knew you were working on it and I was certain you were taking forever because you were testing so many things like you always do.
Tiramisu science! 🥰 Nice to know the decaf version wasn't horrible. I have to try a decaffeinated tiramisu now 😋
evolving into a weird Tiramisu guy from being the weird coffee guy?
¿Porqué no los dos?
There’s coffee in the biscuits so it checks out.
@@greysuit17 I believe because there is coffee in it, this officially makes it a "weird coffee guy tangent". We could call it the "Tiramisu Tangent".
You truly deserve honorary Italian citizenship! Your content is absolutely delightful, and I adore every bit of it. ❤
"Shot, dunk & roll" will be sung by schoolchildren from today onwards
4:54 +1 for the “I know I know… but… science!!” 😂😂😂
You didn't need to do the video, could have just come to my house! This video reinforces everything I learned through trial/error in making tiramisu. Espresso - too strong, drip coffee - too weak. Solution - 50/50 mix. Mascarpone - found one through trial and error that works well. Some ended up too soggy, some too thick. Lady fingers - I favor the driest traditional ones I can find. Dipping also trial and error found that a drop and quick roll in coffee produced best balance of flavor/texture. Tried cooking the eggs once... sticking with raw. Nice to see it all proven out here!
denied. buy the sous vide machine.
@dallasturner4592 might need to now!
So excited to use all of your work and effort to up my own dessert game. Thanks James!
I always look forward to your videos, James, no matter what the content is. They (you) are always highly entertaining, and are THE BEST UA-cam has to offer. Thank you, James!
Oh man, that's a lot of testing! Great work!
One thing that this kind of standard testing methodology can't find is odd combinations: Where the undesired qualities of some of the less-good products can combine together to, as you say, create something that's more than the sum of its parts, cancelling out or complementing each other. Though finding these would require a LOT more testing.
Best video of the year so far, love the nerd levels
James, just dropping in to say I really enjoyed this video. The longer format ones are always nice.
From a professional chef's perspective, I enjoyed your testing: True product design and development skills.
What I noted pretty much straight away, though, is that there were no benchmark ingredient amounts when making the samples - especially the amount of eggs, number of Savoiardi biscuits, amount of sugar or volume of Mascarpone.
From your video footage at least, I also think that the egg yolks weren't whipped out enough when making the sabayon. From my experience, the sabayon should be light and airy - just like a zabaglione made with good Marsala should be.
Knowing what sort of ratio you prefer in terms of sabayon and mascarpone would be appreciated too.
I realise that these extra details would likely blow-out the video editing time beyond what you may find reasonable, and what one considers the ultimate tiramisu is entirely subjective, but I'd nevertheless like to hear what your preferred amounts are anyway.
All in all, though, an excellent post.
@james - the best technique is to lay the biscuits in a shallow pan with a 1/2 cm layer of coffee. lay the biscuit into the pan horizontally and wait until it soaks up the coffee up to 50% of the z axis. This way, they retain the texture, and still have some space to absorb the liquid from the creme. the coffee should, of course, be cold.
Lol, so good!
One thing I do question is:
1) Have all of the biscuits brought to the same internal humidity % moisture level.
2) Does a different coffee type like dark roast work better with a different egg process and or biscuit recipe and or mascarpone richness and or various cocoas etcetera.
3) Would adding the coffee last (to the bottom of the plate- wait until soaked up to serve) make a difference.
Oh yes, very convoluted but Interesting.
Great information James and crew! I love that Jame's brain works so much like mine. Lol!😊😅😂🤣😁😉
Regarding your first point: I was wondering whether it would make sense to use less than 14g of coffee in the already higher moisture biscuits, but switch to a higher strength of coffee, so the overall moisture level and strength balances out. Maybe 10g or 12g of 6% strength, or something like that, would work better for the higher moisture biscuits.
My autism greatly appreciates the dunking graphs, the commitment here to the quest is outstanding
I'm so happy to see the continuation of this series. I've been waiting months to find out the correct dosage of coffee for my savoiardi.
1. I would request to give an aproximate recipe for using the aeropress (espresso style ratios) to extract as close to 5% coffee if possible, in case we can find a way to not be forced to need an espresso machine.
2. I used a natural columbian light roast (distinctly wild flavour notes of bluberry, cotton candy) which I absolutely love and the wild fruitiness came through and was actually very nice. It was subtle, so didn't distract from the coffee, but had a pleasant finish. I would like the complexity of a sweet non acidicly fruity coffee with dutch process or darker cocoa perhaps.
James did the same thing as Greg from How to Drink. Dude did a Manhattan matrix, and now he visibly shudders every time he thinks of or drinks the cocktail.
This is my endgame. I'm obsessed with the nerdiness of this whole thing!
I loved coffee before stumbling on your amazing channel, now I'm passionate about coffee, thank you James!
For me, what's missing is the no-egg version. I got a scribbled recipe from an osteria in Venice ages ago, and have been playing with it to get closer to what my memory says I enjoyed on that visit. I'm about there, and Arden & Amici (Waitrose) savoiardi, fairly standard mascarpone, good Guatemalan coffee from a moka are the basics. Everything else is technique.
That sequence of the body in panic mode followed by a very sober "no" when tasting the valhrona cocoa ?
My favourite part.
You are living proof that the scientific method can (and should!) be applied to absolutely anything and everything. You are a scientist's scientist, James, and have all my respect.
But … SCIENCE! 😂
Thats the best bit.
Towards the end of the video I marvel at how much you tend to every detail of every detail and it just reminds me of how much I enjoy your videos, James.
Never stop!
Cheers
That's some thorough testing! The only thing I didn't see was testing different eggs. You can buy cheap eggs that have a dull pale yellow yokes or more expensive (grain fed, free range etc) with beautiful bright orange yokes. Since you're typically eating the eggs raw, I'd think that you could notice it in the final dessert.
Ethan Chlebowski just did a video breaking down different price point eggs, and at least in cooked versions he wasn’t able to find a difference in taste, only animal welfare considerations! Fascinating video
Best classic tiramisu recipe ever: UA-camrs Jessi & Alessio's "How To Make Tiramisu- Authentic Italian Recipe" - just use way less sugar (around 3/4 cup total appears to be the sweet spot). Uses a Moka Pot which appears to be perfect strength if you use a dark roast. And best of all: no wasted egg whites - you use them to your advantage by whipping them then folding them into the yolk/mascarpone mixture to make it all the more fluffy and delightful! Interestingly Pasta Grammar has a near identical recipe but I prefer the technique of the former.
Hey! Just wanted to give a little trick for those who are iffy around raw egg yolks and dont have a sous-vide setup. While it isn't as fool-proof and as perfect as using a water circulator, you can definitely get away with a makeshift sous vide setup using a sealable bag, a large pot of water and a temperature probe. When you have a lot of water, it is surprisingly good at retaining heat. Simply probe your water when it reaches 60, take it off the heat and check it every once in a while and if it drops by a degree or two you can briefly put it back on the heat to keep it at 60. Hope this helps!
Regarding raw eggs: in NA eggs are considered less safe to consume raw. I do anyway but I found a simple method to pasturize them that i am doing to hedge my bets.
I have an electric kettle that you can set to a specific temperature and i just let the whole egg in shell sit at 60 degrees for 5 minutes. Supposedly that is long enough.
One may not even need a fancy kettle just a thermometer and very large pot of water at 65 degrees would basically stay above 60 the entire cycle.
If you arebable to verify the validity of this approach to home egg pasturization it might be a great inclusion for making it approachable. It may also take on that sous vide quality you liked.
This is not a recipe video, It's a tribute !
Tenacious JH
The Cook's illustrated recipe is brilliant. They use espresso and instant espresso powder along with rum. They make the liquid very very concentrated. So all you have to do is drop the biscuit in, immediately flip it, then pull it out. Out. It gets infused with lots of coffee and rum flavor without being completely saturated. This helps the final dish hold together much better without getting soggy
Great Video! I love the series and appreciate how you and your team apply a scientific method to a seemingly mundane topic. It's great to see that fancy does not necessarily mean better. I can't wait for the finishing video! Keep up the great work❤
Congratulations James, you did a great journey into the tiramisù.
I transitioned to a Ketogenic diet/lifestyle 14 months ago to control my weight and now have it under control, but as a coffee lover, you have no idea the torture you're putting me through with these tiramisu recipes! 😁😲 I'm sure there must be others out there with a similar lifestyle who just drool when James presents these. Keep up the great work James. Always enjoy your content. 👍
why can´t you do a keto tiramisu, i bet there are recipes
Heavenly Fan posted a recipe recently
Sugar substitute, keto almond biscuit. Not that difficult.
There is a book coming out in a few months called "Eat Happy Italian" that will have a recipe that is pretty close to what you might want. Will likely still contain a sugar of some form but will likely work for a special, of course you could sub a suitable sweetener. The biscuit is a cloud bread version. Check out Anna Vocino and her Eat Happy series of books.
This would be the perfect episode for Hames Joffmann's comeback.
Love this series! We need more stuff like this!
Thanks for doing the in-depth work to get the results I didn’t know I needed to know!
Never knew I needed such an extensive and somewhat excessive analysis of tiramisu. Well done sir! 👏
As an engineer I always love to see the sheer thoroughness and effort James puts into his videos. Watching the passion and scientific precision motivates me a ton.
I just love these in depth nerdy videos. thanks from Thailand ❤
As a Coffee and Chocolate lover I am always in support of the rest of ingredients of Tiramisu being just vehicles for those goodies to enter my system so I am not a fan of Tiramisus made by people who clearly despise them and it just tastes of sweetened dairy products so I'm a fan of this video rooting for the real stars of the show to shine.
You gotta' love this guy. Who else would use a refractometer -- with a straight face and without justification, no less -- to make tiramisu? I mean. . . .
I am really conditioned by youtube and you. No mid role ads, no sponsored part. Really enjoyable. You can see its a project of your heart if you do earn less money with it.
Most important thing I learned from this video - store bought biscuits are fine, vs. all the fussy fiddling around with homemade, which adds a lot of effort and complexity (and dish washing!) to the creation of the dessert
Thank you so much for all the hard work. I really appreciate you and your team's time and effort for this!
in all my years on youtube, this is the best video i have ever seen! THANK YOU :-)
The fact that none of the major coffee channels on youtube touch on boilergate makes me lose trust in the individual youtubers but also in the whole industry, it shows what a small duck pond they are swimming in and whose interests they actually serve.
Thanks James, this is the video I KNEW I always needed! I love Tiramisu, but when making it at home I often wonder about coffee strength and dipping times, so this is the guidance I needed! I can only brew Aeropress at home though, so generally halve the water or double the coffee to make a double-strength liquid for dipping. I'd say it's still a bit weak for me, but I don't currently have another option -other than a takeout espresso that's slightly watered down!
This is the perfect examination of all my tiramisu questions!
Every video tops the previous one. Hats off to you and the crew.
I can totally see where you’re coming from with the sous vide’ed egg.
I once made tiramisu for a then pregnant friend and used pasteurized egg yolk powder. There was a a somewhat unpleasant grit to the resulting product but the texture in general was amazing.
Definitely something to explore.
The video I never knew I needed. Also, gotta love the transition from "weird coffee guy" to "weird tiramisu guy"
Finally, the next installment! I do wish you had tested Stella's cream recipe, though. I've never had that much success with her biscuit recipe but her cream recipe has been my favorite so far because of how the whole eggs lets more of the mascarpone come through.
That is one of the best nerdy videos I've ever seen. Completely in my style. Thank you so much!!
I imagine my wife throwing me away from kitcgen when I'm coffeeing my biscuits with a syringe 😅
It's good to know that using decaff doesn't do anything negative. I don't like having caffeine too late, so knowing it's a viable option is good.
I don't think I'm ever going to make this but I certainly enjoyed watching you do it.
For those wondering, if a Moka pot would be the best brew method/coffee for tiramisu, here's my math. By my estimation a Moka pot would be about 3% "strength" (coffee solubles/water). My 2 cup pot takes about 12g of ground coffee and 100g water. I get about 80g out. 12g grounds at a 20% extraction ratio is 2.4g coffee solubles. Divide that by 80g and you're at 3% strength. The wildcard here is the extraction ratio-I'm not sure 20% is right, but it seems a decent estimate. If it's roughly accurate, then Moka pot coffee wouldn't be strong enough, per James' 4% guide. Also, given that each biscuit needs 14g of coffee, you'd need a very large Moka to produce all that coffee in a time-efficient fashion.
Thank you for going through this. I've been curious myself about all the components because there are so many! I do hope there is a follow up video where you use recipes to optimize the flavor/texture of some of the ingredients you used (ie. drying out the homemade ones more, higher coffee particles in the lighter coffee and decaf, trying to thin and smoothen out the fattier/extreme expensive mascarpone, etc.)
A classic! Looking forward to the recipe as soon as you can stomach it!
Just when you think James can’t get any nerdier, oh yes he can. I love it
I love this and will be looking forward to the final video :-) My personal favourite is something between 10-24 hours. We never managed to get passed 48 hours - by then, all tiramisu was gone 😍
That "floppy biscuit moment" has left me wondering how many intended innuendos I might have missed over the years of watching James' videos ....
Top quality and informative content
Glued to the screen for 26 minutes of Tiramisu goodness, much better than anything on the TV
Craving a sweet dessert now 😂
This is the greatest dessert, researched by the greatest coffee expert on the planet. I shall be following his recommendation!
On the subject of the dunking, Tiramisu is a tradition in my family for various holidays. Both my mother and grandmother always said not to dunk, and to simply spoon the coffee on top lest the biscuit turns soggy. It's always been our preferred way of making it as well.