How to make a classic tiramisù dessert from Treviso! | Pasta Grannies
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- Опубліковано 27 вер 2024
- Mara's tiramisù is an excellent, get ahead and indulgent dessert for the holidays. There are so many variations on this, across the world, but key things to remember are: use great quality ingredients (espresso please, not instant coffee) and don't let your Savoyard/lady fingers biscuits turn to mush. Mara shows how easy it is.
PS We have a sweet not a pasta this week because Heliana (my other editor) has Covid, and I'm saving a tortellini episode for Christmas Eve.🙂
I am married to an Italian and these videos are very helpful! Thank you for keeping all these culinary traditions alive!
Glad you like them! best wishes Vicky
This is the real Tiramisù 😍❤ Brava Mara!
And I was just thinking of mailing you this link Vicenzo. You are everywhere 👨🍳
I was looking in the comments for you Vicenzo 😅🤣.
Not really. Whipped whites are hard to digest, and coffee wants some rum in it, or at least marsala ( it's like Port wine).
@@GuidoBatt whipped whites are hard to digest? isn't it harder to digest sugar, whipped cream and mascarpone? you literally said the lightest ingredient in the whole dessert is hard to digest.
@@klaudia2141 Well, sugar needs no digestion at all, it goes in the blood in seconds. Whipped cream and Mascarpone are fats, not easy to process (it's a job for the pancrreas) but still easier than the proteins of the eggs. The problem with the egg's white is that it contains an anti-vitamin, that is inactivated when cooked (look for: avidin).
I just love this nonna, I like her kitchen as well. It reminds me on my childhood. My mother also gave me yolks with sugar when I wanted something sweet. And the way how Mara work, patiently, with no hurry and with love, which is the most important ingredient. God bless you Mara.
My grandmother is from Treviso and my grandfather is from Padua and this is exactly how my grandmother made her tiramisu . 👍
That's good to hear 🙂🌺 best wishes, Vicky
So appreciative of these videos, where many traditions are still documented - Thank You - to the videographers, Vicky, and of course, the Expert Grannies, and All who support their endeavors in their Families and Communities!
Eataly! Brava!!!
I love that for the most part you don't translate what the grannies say, but give them subtitles. I've been learning Italian for a while and it's a great opportunity for me to listen to native speakers. Movies are still above my knowledge, but cooking videos work great. Also the nonnas often aren't talking as fast as younger people which makes it easier as well. Aaaand of course I love food. 😂
Agreed! This is on of the many reasons I watch these grannies!
I'm glad you are happy with subtitles; I'm not a fan of dubbing or talking over the ladies. 🙂 best wishes, Vicky
Me, too!
Exactly! I wouldn't mind videos fully subtitled, so i can practise a bit, haha
Sambuca, Prosecco, this granny know how to live 😎
This just unlocked an old memory for me, the zabaiòn, with the egg yolks with sugar that my grandma also used to make to us when we were young. I have never tried it again ever since, but it was a sweet moment, thinking that grandmas despite being from different cultures share this common thread amongst them. Thank you!
My friend and I would make ourselves this treat, as teens...
It's called "eggedosis" here.
L🥚ve from Norway 😋😋
This is my favourite. I taught myself how to make my own mascarpone and I bake my own ladyfingers. Homemade is always the way to go. Great video! :)
I always make tiramisu following this recipe and is a winner. Love traditional recipes that pass through generations ❤
Prosecco and tiramisù are a VERY VERY good combo
You are speaking my language 😁
Are both from Treviso😉
Last week, risotto; this week tiramisu. Be still my pasta granny heart! I love it!
hi Scott, normally I would have put a pasta episode in between, but people seem very happy! 🙂🌺 best wishes, Vicky
Generous servings!
Such a beautiful dessert.
Thank you Pasta (dessert) grandmas.
There is no more wonderful show in the world. After Bourdain left us we are now left with this jewel. Grazie!
Grazie Mara per la ricetta di Tiramisù. Sono Ollandese. L’ho fatto stamattina. lo mangeremo il primo giorno di natale. Grazië mille e buon natale.
What a nice job, driving around Italy and tasting all this wonderful food made by nonne!
It's the best job in the world 🙂 best wishes, Vicky
It looks amazing. And the taste would be to die for! Good recipe. Rich but simple. I love how she added the coffee. So smart. This lady knows how to cook. She doesn’t do things just like that. She took it with care👏🏼🙏🏼
What a lovely nonna! Now i am craving tiramisu! The first recipe with the eggs and sugar i used to eat it a lot as a kid. It was very popular in Greece when i was growing up and my grandmother was making it with eggs from her hen house.
Wow, this is the simplest version I have ever seen ... and looks super delicious!!! Grazie tante 😊😊😊
So good to see it 😍
My grandma used to make me every morning il zabaiòn, egg yolks with sugar. Rauw. To give me energy 😊 When I got older, she'd add liquor to it, whatever we had at home, sometimes also a grappina. Freschin freschin 🤗🥰
hi Giovanna, thank you for sharing your memories 🙂🌺 best wishes, Vicky
Tira mi su - lift me up or pick me up is the translation. And it always does when I eat one - lifts my mood up by 100 percent :-)
I read that Tiramisù (this is the authentic word) is from Treviso (Veneto Region). 🇮🇹My grandma too, born in 1911,gave me as a child the zabajone, no idea if inside there was any sort of liquor. 🤣 I remember that she shaked by hand eggs, with coffe and sugar. By the way I tasted a version of modern Tiramisù with roasted barley coffe that was good anyway.
My mom from Verona did the same. The grown up version had a splash of Marsala in it!😋
Actually Tiramisù isn't from Treviso, It Is from Friuli Venezia Giulia. That's what the Ministery on Agriculture said.
@@marika7998 sono italiano. Potresti spiegarmi meglio? Come nacque? Dove nacque?
With Prosecco too! What wonderful hosts!
Studio l'italiano e cucino dai tuoi video. Grazie mille
Finally the real thing love from Greece 🙌
What a great video! I am so going to make this. Wow...Wow... Thank You all!!!
Che tiramisù dall'aspetto fantastico! 😍😍😍😍
I will definitely try the spoon trick to avoid having too much coffee at the bottom, grazie mille Nonna Mara !
So lovely. Also, this is how I make my tiramisu, but I do not use sambuca. I want to make it now.
bravissima un nuovo metodo che non conoscevo....mille grazie
I'm gonna end up learning Italian from these ladies! Amazing recipe!
Tiramisu has been my favorite dessert for ever. We spent a week in Veneto and I couldn't have any since I am pregnant at the moment... On our last day, I found out, that most restaurants don't use liquor and pasteurized eggs. So I dug in like there was no tomorrow!
I never knew, you could pasteurize eggs...
? all eggs you buy in the supermarket are pasteurized
@@rosannapizza6402 in what country? I am 99% sure, here in Germany we buy untreated eggs...
@@rosannapizza6402 Whay are you saying? Ma che dici???
@@andreamariapohl1611 Don't care, that's false.
@@rosannapizza6402 That's only in North America, if I'm not wrong.
I love Mara and her kitten!
It looks delicious!
My Nonna was from that area, she used to always make us whipped eggs and sugar.I remember loving it back then, but not today.lol..there was a name for it but I can’t recall anymore.💕🇨🇦
uovo sbattuto or in dialect "sbattutín"
"Sbattoeto" or "sbatto-een" in dialetto Trevisan.
It's a dialect spoken only by bis-nonni these days.
Canadian in B.C. here. Born in the province of Treviso.
Buon Natale.
Wow this is so wholesome. I’m planning to make this for my best friend’s birthday
Oh Vicki, we all need your job! We see your face and know it's your passion.
hi Antonio, yes I have the best job in the world! 🙂🌺 best wishes, Vicky
You gave the quantities of all the ingredients except the sugar. How much sugar did she add???
I tried this recipe and it's delish! Thanks for this wonderful recipe and nice tip not to put cocoa powder till before serving ❣️❣️
She added cocoa and then put it in the fridge until tomorrow. I don't understand. Maybe just to show us?
Grazie mille. ❤
I'll be using this recipe for the family's Christmas feast!
good to hear! Happy Holidays. best wishes, Vicky
Amazing .
I want Kitty Kat to get a treat too!
The woman director is a lucky lady. She tastes all these delicious delicacies.
Just saw this video and went to the kitchen! My Tiramisú is colling in the fridge!! I just replaced the Sambuca liqueur by some Brandy because I didn´t have Sambuca at home. As per I could scraped from the bowl it is a heaven´s dessert!
Ms. Vicky, that is a very rich, delicious looking dish, the only thing I can think of that would be in my part of Appalachia that would come even close is a cream cheese custard, but it''s not nearly this fancy, sorry, ......but God bless everyone !
hi Steve, yes tiramisù is not quite trifle which funnily enough is called zuppa inglese 'English soup' in Italian. 🙂🌺 best wishes, Vicky
@@pastagrannies Ms.Vicky, ma'am, thank you very much for that info, God Bless you all
Yes, delicious. I make it this way but add Frangelico, one of my favorite liqueurs; and of course enjoy my Tiramisu with the same. Vicky and team, by the time you devoured it, I'm sure the one she just made for the video would have cooled a bit for you to go for seconds :)
hi Souad, it all disappeared in seconds! I like the sound of Frangelico being added... best wishes, Vicky
Muito bom! Abraços do Brasil!
Nailed it!! This is how I make my tiramisu !! Except I use Baileys instead of amaretto or the Anis liquor
Tiramisu is my favorite desert. Thank you
My mum is Sicilian and she used to give us kids a yolk with a table spoon of sugar and a tablespoon of marsala wine before going off to school.
hi Tony, thanks for sharing your memory; I love how grandmothers all over Italy treated their grandchildren in this way. best wishes, Vicky
@@pastagrannies Thanks. Best wishes to you.
This is my favourite dessert of all time. So rich and decadent. Thsnk you everyone. Stay happy and healthy. Caio from downunder x
It's so easy to make, too; which always appeals to me! best wishes, Vicky
Vicky, your expression after you tasted ❤️
I like this Tiramisu recipe especially the sambuka!
This is the best recipe thank you
Now I really want to go to Italy
Great recipe, and cute mini void!
Thid is me and my mom's favorite cake we've been making it gor 30.years... I've tried different recipes ... for those whom.dont want the raw eggs I whip.up heavy whipping cream and and sugar and marcapone.to that.
Made this today! It's resting up in the fridge now, so hard to wait to take a bite.....i may have had a little taste tho...haha absolutely fantastic taste already! I can't even imaging how much better it will be tomorrow!
What a cute kitty.
OOOOOOOH! BEAUTIFUL!
So... I realizing now, I'm a pasta grannie ( and I'm 43 ) 😳🤣🤣🤣🤣 I made Tiramisu for the last Christmas lunch, and was a similar recipe, but I baked my oun lady fingers!
I'm being crazy?
No not crazy at all, your tiramisù sounds fantastic. 🙂🌺 best wishes, Vicky
I love this video
Thanks! I dislike Sambucca so much I can't even sit across the table from someone who's drinking it. Guess I'll have to stick with Kahlua in my favorite dessert. Otherwise, looks wonderful! 😁
Sambuca does not go with the classic Tiramisù. The lady made a version of her region.
In Tuscany we use vin santo instead. Every area adds its own flavor of alcohol, I guess.
you can use marsala. or rum...
you can skip alcohol all together, the original doesn't have any
Kahlua version is top!
Lovely!
Get well soon Heliana! stay safe pasta grannies team
Thank you Rosanna! Heliana is on the mend 🙂🌺 best wishes, Vicky
Love it!
Beautiful
Oooh my lord this looks amazing😫
Wow.. made it today...
That looks sooooo delicious im so jalouse that you got to taste it hehe 🤤🤤🤤🤤🤤
delizioso
I live in Treviso, beautiful city
We are making this for Christmas, it looks amazing! But how much sugar does she add to the eggyolks, two tablespoons, or more?
hi Charlotte it's 20g of sugar for every egg yolk, I hope it's a hit! best wishes, Vicky
@@pastagrannies Thank You! I was just looking for this info it was not mentioned! I have a one recipe from Piemonte but this sounds better!
I hope you will soon head to milan and show-case some of my hometown's amazing nonne with our delicious dishes. if you ever need a granny, my grandma is available
Non sono un amante dei dolci ma credo che il tiramisù sia il dolce più buono in assoluto
I wouldn't be able to eat this... But what a wonderful video, and a dish so well-made.
Simplesmente Lindooo
Tasty 🤙🍍🏝 4:19
no heavy cream. this is the way
How much sugar did she put in the egg yolks when she whipped them?
perfetto!
lovley
How much sugar did she add to the egg yolks? I didnt catch it
Un classique pas si facile que ça à faire
Soit trop sucré, soit détrempé,
Moi, je mets du marsala dedans 😋
Me too. In Canada, Marsala is expensive and hard to find though.
I've also used amaretto, kahlua, sweet vermouth, even dark rum.
Did you beat the egg yolks with sugar until it becomes a "SABAYONE" ?
Yes... i know because she is my mother in law
Bravo. How much sugar do you use?
Yum! Looks delicious.
This looks delicious but I could not eat raw eggs! The kitten is delightful!
Me and my family from Italy have been making it for years you can substitute the eggs whip up some heavy cream add marscapone and sugar and layer it with the ladyfingers dipped in coffee that comes out tasting basically the same
You can cook the eggs+sugar like if it were a savayon.. That's safer.
@@JorgeSpina1980 yes you can
Thanks everyone!
You may beat the raw egg yolks and sugar using a double boiler.
That's how we "pasteurize" egg yolks.
The whites become a whipped merangue plus either whipped cream and icing sugar or mascarpone.
Three things...1. No alkohol 2.yolks and sugar should be whipped first and 3. She said the cacao is added before you eat it but pulls out a covered one who was in the fridge for a day?
I would substitute Kahlua for the Sambuca and keep the rest of recipe the same
Tiramisù col prosecco pazzeschissimo che grandi i veneti
What do I have to do to get a big piece of that Tiramisu??🤤🤤
As always a great video. May I also add I love everything you do, but wonder if it would be helpful to have the closed caption for the English portion, too? I usually only see it for the Italian translation, but sometimes it would help to have it all on closed caption. Hopefully you'll take this comment for how it's intended - that of being supportive of everything you do!
Hi Chris - for English subtitles, if on phone your phone, click on the 3 dots on the screen & get the subtitles. If on your computer, again click on the 3 dots below the screen & it pops up the English version to the right of the screen. Hope that helps out.
@@carlaquartiroli6820 thanks I’ll try it again. Right now it only shows the Italian translations and not the English.
hi Chris, thanks for your comments. Yes subtitles are a tricky to get right - I tried closed captions on one episode (so both English and Italian could be read) but I had dozens and dozens of people writing to complain because they didn't know about closed captions and so couldn't see anything. So I abandoned that! I repost the UA-cam content on Pasta Grannies Facebook page and these (square format) videos have the English subtitles added (because the videos are mostly viewed silent, which I think is a little strange). best wishes, Vicky
@@pastagrannies Vicky you’re awesome! I understand the complexities of people and you’re awfully kind to respond. I can’t imagine watching your videos mute, but that’s their prerogative. I’ll definitely check out the Facebook versions. All the best to you and your loved ones this holiday season. Chris
Same to you Chris, and we'll keep trying with the subtitles! 😀 best wishes, Vicky
Great video! I look forward to try this great tiramisu recipe thank you! Does anyone recommend anything to substitute freshcin?
Freschin is the smell of the eggs. A common swap for the Sambuca liqueur is Marsala wine, but other commenters have mentioned Frangelico which is a hazelnut liqueur. best wishes, Vicky
@@pastagrannies thank you so much! I cant consume alcohol this is why im searching to substitute. Bests:)
I see - in which case, just leave it out but if you're very determined to find a swap, I reckon a little, finely chopped stem (candied) ginger would be rather good. best wishes Vicky
@@pastagrannies thank you so much! Im so excited to try!
@@reneemichel4789 I have used de-alcoholised Marsala for this in the past.
The intro about the history of tiramisù made me laugh so much because I'm from Friuli and I swear it's true, if you say in Friuli that tiramisù is from Veneto they'll nearly kill you🤣
'sti veneti ci vogliono rubare tutto, come al solito e.e
Egoism is beyond words..
🌹🌹🌹
Ciao Maria, un sogno da favola, cordiali saluti Christine da Vienna
hi, my favorite desert is PASTIERA DE GRANO, ! PLEASE SHOW
That's a southern dish, from the Napoli area?
@@Seriously_Eh yes, but i'm like the traditional one, not the one that is made today with the wheat grain already ready for use, as it is in certain countries like here in Brazil, we don't have it
I'll add it to my list for when we next go to the Naples area 🙂 best wishes, Vicky
@@pastagrannies gracie milli
Montate SEMPRE i bianchi alla fine e poi incorporateli subito al resto.