You’re too kind! 🥹 thank you for the support 🤍 I started this UA-cam in May (Instagram has otherwise been my main channel) but I’m so happy to see more and more joining here too as time goes 🥰
Absolutely unbelievable job, as always! Spectacular presentation and design! That looks like such a smooth and lovely blend of classic tiramisu flavours as well!
What a wonderful cake...🤗 It's so warm, sweet and elegant! It's tender by cream and strong by coffee, fantastic flavour))) 😋 Thank you so much for this recipe and incredible pastry talant) Be happy, lovely and cute chef) 😊
Thank you so much 🤍 it really does taste heavenly 😍 you can find the full recipe on my website here: www.louiselindbergpastry.com/en/post/tiramusi-cake-with-coffee-mascarpone-chocolate
Can you share the full recipe in the description of your post? Or just mention how much of each ingredient is used during the video which is the standard format for instructional cooking videos. Most of the other baking videos do this. I went to your website, created an account and subscribed... And it still wouldn't let me see the recipe. It keeps asking me to subscribe.
Hello 🤍 Thank you for your input ☺️There’s many ways of doing videos like these. Some have recipes, some don’t. My main purpose of these videos is to teach the method, and for the video to be used as a guidance when creating the cake based on the recipe ☺️ For this recipe, you will need to subscribe / purchase the recipe, which I have made available at an affordable level so it’s accessible for everyone. I also have several other free recipes here on my channel and also on my website that you can try out ☺️ Recipe development takes a lot of time and there’s much effort into testing to make sure the recipes always are great and easy to follow, so that is why I have subscriptions on my website, as it allows me to keep creating new cakes as we all have to make a living ☺️
Very rare UA-camr Chef gets in to this very important information, Gelatine strength, recipe change to different diameters, oven setting like steam, fan or no fan. Etc etc. I believe most french Chefs use 200bloom strength sheets or powder. I personally use 240 bloom powder but with same quantity as 200bloom sheets in recipes and my cakes comes out perfect.
Yes this is a paid recipe. I have several other free recipes here on my channel and also on my website that you can try out ☺️ Recipe development takes a lot of time and there’s much effort into testing to make sure the recipes always are great and easy to follow, so that is why I have subscriptions on my website, as it allows me to keep creating new cakes as we all have to make a living ☺️ The recipes are fairly priced in order to be affordable for everyone.
Thank you for the feedback, I’m on it already 😄 just haven’t had time to order one since I’ve been traveling. Hope to improve future videos with this ☺️🙏🏼
To me that actually makes it even more exciting to eat 😍 there’s also a lot of freezing time etc in between so the process is not as long as it might seem ☺️
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I'm shocked and confused that you only have 12 thousand subscribers on youtube, your desserts are so high class!
You’re too kind! 🥹 thank you for the support 🤍 I started this UA-cam in May (Instagram has otherwise been my main channel) but I’m so happy to see more and more joining here too as time goes 🥰
remember me as one of your early subscribers! can't wait to recreate your artworks! @@louiselindbergpastry
@@GODWANNABE Thank you so much for the kind support 🥰 it truly means so much to me ❤ thank you for being here!
Absolutely unbelievable job, as always! Spectacular presentation and design! That looks like such a smooth and lovely blend of classic tiramisu flavours as well!
Thank you so much for the kindest message 🤍 this cake really is soo good 😍
Just WOW! - Truly amazing!
Thank you so much 🤍
What a wonderful cake...🤗
It's so warm, sweet and elegant! It's tender by cream and strong by coffee, fantastic flavour))) 😋
Thank you so much for this recipe and incredible pastry talant)
Be happy, lovely and cute chef) 😊
Thank you so much for the sweetest comment 🤍
This cake truly taste amazing 😍
This looks absolutely amazing!
Thank you so much, I’m happy you like it 🤍
Looks like 'Heaven'!
My favorite dessert is Tiramisu!
Thank you so much 🤍
Ohh then I think you’d love this one! 😍
This looks amazing and must have tasted amazing. Love the way you assemble them! Are you able to share your recipes? Thanks!
Thank you so much 🤍 it really does taste heavenly 😍 you can find the full recipe on my website here: www.louiselindbergpastry.com/en/post/tiramusi-cake-with-coffee-mascarpone-chocolate
Stunning.
Thank you so much 🤍
Amazing. Thank you very much. Wishing you the best and every success.
Thank you very much for the kind message ☺️ same to you 🤍
Accidently saw it and simply shocked ....wish to learn more and more from you thank you soo much .u make it so easy and simple.for us .💐☺️👍
Thank you so much 🤍 I’m so happy you like the tutorial 🥰
This is a work of art👌 Really thanks for sharing this art with us i ll try it
Thank you so much for the kind words 🩷 I’m so happy to hear you like the cake 🥰
You are amazing sister keep going💐💐💐💐
🤍🤍🤍
you deserve way more views and likes
That’s so kind of you to say 🩷 thank you so much for the support 🥰
perfect, i love the recipe, thanks😍
So happy to hear that 🤎🤎
Will support your channel , keep up the good work ❤❤❤
Thank you so much, that means a lot to me 🩷
Excellent 🎉🎉🎉
Thank you 🤍
Can you share the full recipe in the description of your post? Or just mention how much of each ingredient is used during the video which is the standard format for instructional cooking videos. Most of the other baking videos do this. I went to your website, created an account and subscribed... And it still wouldn't let me see the recipe. It keeps asking me to subscribe.
Hello 🤍
Thank you for your input ☺️There’s many ways of doing videos like these. Some have recipes, some don’t.
My main purpose of these videos is to teach the method, and for the video to be used as a guidance when creating the cake based on the recipe ☺️
For this recipe, you will need to subscribe / purchase the recipe, which I have made available at an affordable level so it’s accessible for everyone.
I also have several other free recipes here on my channel and also on my website that you can try out ☺️ Recipe development takes a lot of time and there’s much effort into testing to make sure the recipes always are great and easy to follow, so that is why I have subscriptions on my website, as it allows me to keep creating new cakes as we all have to make a living ☺️
Thank you for amazing videos ❤learn a lot from your channel. Thank you again ❤
That really makes me so happy to hear 🩷 thank you so much for your support 🥰
🔥🔥🔥
🤍🤍
So amazing thank you very much
Thank you 🤍
Omg thank you so much❤
🤍🤍
😮wow. Very pretty. What gelatin bloom stength do you use to make your entremets?
Very rare UA-camr Chef gets in to this very important information, Gelatine strength, recipe change to different diameters, oven setting like steam, fan or no fan. Etc etc.
I believe most french Chefs use 200bloom strength sheets or powder. I personally use 240 bloom powder but with same quantity as 200bloom sheets in recipes and my cakes comes out perfect.
Thank you so much 🤍 I use bloom value 240 ☺️
@louiselindbergpastry youre welcome. Thanks. I plan to make my first ever entremet this holiday season.👍🏾
❤
😮😮😮❤
🩷🩷
Nice
كم هي جميلة و رائعة كأنها سرقت منك بعضا من جمالك ايتها المدهشة
Bonjour de France,
Merveilleux !!!
Merci pour le partage
MICHEL31
Bonjour! So cool 😍 France is truly one of my favorite countries 🎉🇫🇷
Which milk chocolate used here for mirror glaze
I’ve used Callebaut 823 for the glaze ☺️
Which brand chocolate used in this recipe
I normally use Valrhona or Callebaut :)
Damn that took two days to complete!!!
The different layers needs to set and there’s working time required to make the amount of layers, but oh boy it’s sooo worth it 😍
@@louiselindbergpastry looks absolutely bonkers!! Could impress every person at a home party!!
can you write the ingredients how much the butter and how much the sugar please
You can find the full recipe on my website that I have linked in the description 🤍
@@louiselindbergpastrythank you
which you have shared the measurements
The full recipe is on my website 🤍
Can we get the amount of everything please , ❤
You can find the full recipe here 🤍 www.louiselindbergpastry.com/en/post/tiramusi-cake-with-coffee-mascarpone-chocolate
@ thank you very much ❤️
Hello please who Can traduire for me in France
O myy prosses So long😮
The layers are all worth it and I had a lot of fun making them 😍
@ You are doing great work, and I am sure your desserts are very delicious. We enjoy watching it too.🙃👍👍
Recipe locked under pay wall... So stupid
Yes this is a paid recipe.
I have several other free recipes here on my channel and also on my website that you can try out ☺️
Recipe development takes a lot of time and there’s much effort into testing to make sure the recipes always are great and easy to follow, so that is why I have subscriptions on my website, as it allows me to keep creating new cakes as we all have to make a living ☺️
The recipes are fairly priced in order to be affordable for everyone.
Where's the ingredients 🌚💔
You can find the full recipe on my website linked in the description 🤍
@louiselindbergpastry thank you so much and I adore Ur content, it's really amazing 🖤✨ good luck 💜
I love watching your videos but, please, invest in a microphone. Or add a dialogue compressor to the footage. It's just a little speaker phoney...
Thank you for the feedback, I’m on it already 😄 just haven’t had time to order one since I’ve been traveling. Hope to improve future videos with this ☺️🙏🏼
It is a shame eating this after having to work for 3 days on it
To me that actually makes it even more exciting to eat 😍 there’s also a lot of freezing time etc in between so the process is not as long as it might seem ☺️
Рецепт за деньги! Обалдеть! А по другому зарабатывать не умеешь?
It is a shame eating this after having to work for 3 days on it
I can guarantee you that the flavor is worth the effort 😍