Original Tiramisu: Italian chefs’ action-review the most popular videos of the web!
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- Опубліковано 3 бер 2022
- Tiramisu is a hit, there are hundreds videos of the Italian dessert , but does the original recipe exist? To find out, ItaliaSquisita went to Treviso, inside Le Beccherie, where in the 1970s this dessert was included in a restaurant menu for the first time. Chefs Manuel Gobbo and Beatrice Simonetti present the historical recipe while reviewing some of the most popular videos on UA-cam. An experimental episode, really full of tips, essential for lovers of the most soft and (apparently) easy to prepare Italian dessert. .
Within this action-review episode:
Joshua Weissman, Making Real Tiramisu with Homemade Ladyfingers • Making Real Tiramisu w...
Gennaro Contaldo, How to Make Tiramisù • How to Make Tiramisu |...
Davie504, Perfect Tiramisu • How to make PERFECT Ti...
Discover our book "Original & Gourmet" shop.vertical.it/en
All the tiramisu of ItaliaSquisita: • Tiramisù: originale e ...
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This is how homemade recipes should be. Simple, few ingredients and straight forward. Thank you very much.
Love this! Italia Squisita always delivers on quality explanations, great chefs again too. And as always there are English subtitles, THANK YOU!
Sicuramente il modo migliore per riproporre il vecchio format, senza scadere nel tossico stereotipo riproposto da molti altri youtuber
The best Tiramisu instruction video on the Internet. Complimenti. Davvero di prima qualità.
Thank you, finally a recipe that isn't BS. The right technique, clean ingredients, and good execution. Really, thank you.
Wonderful episode and love that you covered the CORRECT way as well as a bit of history of Tiramisu... Also like that Joshua made the cut!
Looks so easy and delicious! Grazie mille, Italia Squisita.
Great format! We can all learn from the masters and these ones are definitely it! 👏👏👏
Excellent execution and explanation of one of the best desserts in culinary history. Thank you very much, it has been a delight. 💜
Goditi il sole e per favore sii vegano, niente uova di animali, latte di animali, formaggio di animali e burro di animali e miele di insetti🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖.
Enjoy Sunshine and Please be Vegan, no animal’s eggs, animal’s milk, animal’s cheese and animal’s butter, and insect’s honey🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖. Geniessen Sie Sonnenschein und seien Sie bitte vegan, keine Tiereier, Tiermilch, Tierkäse und Tierbutter und Insektenhonig🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖. Profitez du soleil et soyez végétalien, pas d’œufs d’animaux, de lait d’animaux, de fromage d’animaux et de beurre d’animaux, et de miel d’insectes🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖.
@@AliensKillDevils. Potresti spiegarlo agli Inuit? Se riesci a convincere anche un solo lappone a diventare vegano, giuro che lo divento anch' ío.
THE best desert in culinary history, seconded by pavlova and crème brûlée 😉
Complimenti a chi gestisce questo canale. Sempre nuovi format, video interessanti e della giusta lunghezza
Adorei! A explicação foi muito clara. Muito obrigada por compartilhar seus conhecimentos conosco!
I did the recipe for the first time and my family and I loved it!!! Thank you for this videos, really helps to follow the original cuisine❤
where can I find the exact recipe please?
@@orianabirgen1271 (Is post in the comments by italia squisita)
INGREDIENTI/INGREDIENTS
Tuorli d'uovo/Egg Yolks 12
Zucchero/Sugar 300 g (ma dipende dai gusti/try based on your taste)
Mascarpone/Mascarpone cheese 1 kg
Caffè/Coffee qb/to taste
Cacao in polvere/cocoa powder qb/to taste
Savoiardi/Lady fingers qb/to taste
*Questa è la ricetta originale degli anni '70 del tiramisù delle Beccherie. Negli anni il procedimento non è cambiato, ma il dolce è stato alleggerito, il nostro consiglio è di sperimentare con le dosi del mascarpone//This is the original recipe of the Beccherie tiramisu from the 70s. Over the years the procedure has not changed, but the dessert has been lightened, our advice is to experiment with the doses of mascarpone cheese*
@@ashleynatasha7566 hey, I have a question, did you use a machine for the cream or whipped it by hand? Because I did it by hand and my cream is way too liquid, maybe I just did a bad job or I used the wrong quality of ingredients?
@@davis5839 I used italian products but It was cheap so It wasn't high quality. And I whipped it by hand. It's tiring because you cannot stop and you gotta be fast.
Try again
@@davis5839 definitely use an electric mixer to make sure it gets whipped up well. The mascarpone should be pulled out of the fridge about 15 min before using, if its too warm it wont whip up. Make sure to not over whip the mascarpone cheese as well otherwise it will become grainy and separate
*Testing AI dubbing on this video, you can switch to original language plus Eng subs in the yt options*
INGREDIENTI/INGREDIENTS
Tuorli d'uovo/Egg Yolks 12
Zucchero/Sugar 300 g (ma dipende dai gusti/try based on your taste)
Mascarpone/Mascarpone cheese 1 kg
Caffè/Coffee qb/to taste
Cacao in polvere/cocoa powder qb/to taste
Savoiardi/Lady fingers qb/to taste
**Questa è la ricetta originale degli anni '70 del tiramisù delle Beccherie. Negli anni il procedimento non è cambiato, ma il dolce è stato alleggerito, il nostro consiglio è di sperimentare con le dosi del mascarpone//This is the original recipe of the Beccherie tiramisu from the 70s. Over the years the procedure has not changed, but the dessert has been lightened, our advice is to experiment with the doses of mascarpone cheese**
So we don’t need to beat the white eggs and add it to the mix yolk/sugar/mascarpone???
Do you use 500g of sugar for the egg yolks? Or how much sugar is used for 12 egg yolks?
Isnt 12 eggs a bit much?
troppo zucchero. Ho provato farlo con le vostre dosi, dolcissimo
@@Dap740 Even than the sugar seems off, other recipes says 150 g for 6 egg yolks
Per quanto mi facesse morire dalle risate vedere gli chef tirare giù i santi, questa versione del format è fantastica!
Goditi il sole e per favore sii vegano, niente uova di animali, latte di animali, formaggio di animali e burro di animali e miele di insetti🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖.
Enjoy Sunshine and Please be Vegan, no animal’s eggs, animal’s milk, animal’s cheese and animal’s butter, and insect’s honey🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖. Geniessen Sie Sonnenschein und seien Sie bitte vegan, keine Tiereier, Tiermilch, Tierkäse und Tierbutter und Insektenhonig🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖. Profitez du soleil et soyez végétalien, pas d’œufs d’animaux, de lait d’animaux, de fromage d’animaux et de beurre d’animaux, et de miel d’insectes🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖.
Con i Veneti si rischiava che venissero giù tutte le schiere angeliche.
@@AliensKillDevils. un vegano viene da Vega?
Molto bravi....... Grazie x la spiegazione
Ultimate professionalism. Bravo!
OMG what an EPIC crossover
I didn't expect to get bass and italian haute cuisine in one video but i'm glad it happened
EPICO
I really like this format of "reviewing UA-camr videos". It's not just a "bashing" of what they did wrong but more like a hint of what could or should be optimized.
Totally agreed! It's about getting the right result, not just trying to cause drama for the sake of views.
Agreed, it's called constructive criticism.
Its the don't make the same mistakes optimization.
Grazie , finalmente come deve essere un tiramisù !!!😘
first time subscriber, I am from Michigan USA. I love Italian food and always wanted to learn how to make authentic recipes.
Beautiful and delicious!! 🥰👌 Thanks a lot ❤️
Perfeito,o melhor Tiramisù que já vi fazer!
❤❤❤ thanks for sharing this really exquisite italian dessert.
Super merci à vous deux vous êtes de très bons chef(cheffe)✌️👍👏
Wow that recipe is gold. I definetely gonna try that! And i loved them using references from other chefs.
They know it best, but don't say it all. If you try and make tiramisù with commercially available mascarpone, the cream will turn out too soft and fluidish. That s cause commercial quality mascarpone often has a high water content. When you mix it like in the video with beaten egg with sugar, the latter will perform an idroscopic action on the excess water from mascarpone, thus resulting in a soft and almost liquid cream. Look at how dry and hard is the mascarpone they use on the video. That s "artisanal" quality. When using store bought mascarpone it s always better to whisk it little by little by hand into the eggs. Like add first 1/3 or 1/4 of the total mascarpone in the begging, whisk till incorporated, add another 1/3, whisk, and so on till you get a soft, luscious and robust cream. The principle is similar to what you do when making mayo, although not quite the same.
Best wishe from Italy, hoping to help :)
@@francescogiacomopelagatti8221 Needs to be 80+ Mascarpone so 80% fat or more
@@revoltoff it's almost impossible to find that high fat content even here in Italy. Highest i was able to find was 60% and the producer said it wasn't convenient to make it cause the price turned out to be outrageously high. But yes 80% would be awesome in taste
@@francescogiacomopelagatti8221 I guess galbani brand contains %80 fat if i'm not wrong. But.... It hasn't sell in my country.
@@leoandeson7936 here in Italy galbani has around 40% fat content. Don't know maybe they make different products to sell abroad. Just use whatever brand you can find at your local shop and experiment different techniques every time until you can get the perfect consistency and the flavor that satisfies you the most :).
Dicono bene, ma non dicono tutto. Se provate a fare questa ricetta con un mascarpone commerciale, il più delle volte il risultato sarà una crema troppo morbida e fluida. Questo perché la maggior parte dei mascarponi commerciali contengono una quantità di acqua maggiore. Lo zucchero presente nella montata di uova attira l'acqua, destabilizza la crema e il prodotto sarà buono ma non corposo. I mascarponi artigianali sono molto più asciutti, come si può vedere nel video. Se si usano mascarponi commerciali, essi vanno inseriti poco per volta all'interno della montata, mescolando bene con la frusta finché non sono stati assorbiti. Così si aggira la funzione idroscopica dello zucchero e la crema prende la giusta consistenza. Un po' come accade per la maionese.
Qua all' Iper Leone di Lonato si trova un mascarpone col 53% di grassi, La marca è il viaggiator goloso e credo che si trovi solo lì. Infatti già solo mescolando le uova col mascarpone si ottiene una crema bella densa, anche se non tutti concordano sul fatto che il mascarpone vada montato. A me lascia perplesso il fatto che non usino uova pastorizzate, anche se al giorno d'oggi la salmonella è un evento Più unico che raro, e che non usi no lo sciroppo di zucchero a 121 gradi che stabilizzare l'uovo, Ma forse visto che loro usano solo il tuorlo non serve, Io lo faccio per stabilizzare la meringa Dato che per me l'albume gli dà quel qualcosa di unico.
@@CiaosonoSeba ciao posso chiederti una cosa, sembri abbastanza esperto ahaha
Concordo....la percentuale di grasso nel mascarpone é fondamentale non meno del 35 quelli commerciali non ci arrivano
@@kurama1408 grazie dell'esperto, Sono un semplice appassionato Però mi piace molto studiare. Ma se posso aiutarti chiedi pure
Devo dire che, per esperienza, non sempre la più alta percentuale di grasso indicata nell etichetta vuol dire una migliore cremosità o riuscita della crema, esistono alcuni Mascarponi 35% con cui si riesce ad ottenere buoni risultati, altri sopra il 40% che appena li incorpori perdono consistenza, alcuni peggio diventano grumosi, in più a seconda del Mascarpone potrebbe essere che devi cambiare la tecnica con cui lo unisci alle uova ..parlo sempre di prodotti commerciali
This video really helped me make a great first-ever tiramisu. Thank you for the great tips and tricks!
La mejor preparación para hacer uno de los mejores postres, gracias
Fridays are always the best when it comes to Italia Squisita
Vorrei proprio mangiarlo dove è stato creato, che figata 🤩
Another great video! Please keep bringing this quality content!
Bravo! Your cake is a real tiramisu. Thank you!
As a proffesional pastry chef. Thats how you make amazing tiramisu! Great job!
My father is from Treviso He came to Canada in the 1950 s. I didn’t know the original tiramisu was made in Treviso. You can’t wet the saviordis for long , in and out of the coffee or the tiramisu is mushy. I grate orange peel in the cream But I will try the original recipe. GRAZIE. AUGURI di CANADA 🇨🇦. I think there are new wonderful ways to make it
I grate a bit of lemon zest and also add a little lemon juice.
Complimenti per la ricetta la proverò!!!! 🥰🤗👍😁
I always enjoy all of the videos of this channel, so I immediately ordered the book 😊 If it's nearly as good as the videos, it might become one of my favourite cooking books for sure!
Tanti saluti dalla Germania 🤌🏼
Bello il nuovo format, meno aggressivo e più didattico!
A me invece piace meno, lo trovo un po' confuso
Eggs and sugar whipped until creamy to reach right consistency - incorporate mascarpone in (3 min at least) do not over mix (it will split fat and liquid will separate ) fluffy consistency . Brew the coffee . Dip fingers LIGHTLY, not overly soak the fingers to avoid the texture become too liquify/soft. Closely put the fingers together tightly to have better structure. DUST THE COCOA POWDER JUST BEFORE SERVING it. Rest dessert overnight - so that fingers have time to soak up flavour and the cream has time to set!
Great video guys. Thanks for all this useful tips!
realizzato seguendo la vostra ricetta, il risultato è stato stato molto buono.
La crema è la risultata piú stabile rispetto alla ricetta con gli albumi, ed il sapore piú corposo
Usato lo stesso procedimento del video, montato in planetaria e assemblato in anello con fascia di acetato.
Unica variante, comunque suggerita nel video, diminuito lo zucchero nella crema per metterlo nel caffè.
Mascarpone e savoiardi di provenienza Lidl.
Quindi da qui in avanti userò questa ricetta per preparare il tiramisu specialmente quando ricevo ospiti.
Complimenti e grazie agli chef.
Lho fatto ieri sera,Mio figlio lo ha sbranato,buonissimo, complimenti e grazie
scusa il disturbo,visto che lo hai gia fatto mi dici la tempistica esatta per montare i tuorli con lo zucchero gentilmente? non sono esperta di dolci e non vorrei montare troppo i tuorli grazie mille
Now i finally realise why professional chefs laugh whenever television cooks call themselves "chefs".
Yet another high quality, illuminating episode by IS.
Uno spettacolo, complimenti
Glad I discover your channel❤ and have joined as followers. Now I really have the grandmaster way to make good Italian foods. Thanks you so much!.
Extraordinaire ! Merci pour la recette ! En tant que Français l histoire des pâtes et de la crème m à fait rire. Je le fais parfois mais ce ne sont plus des carbonara 😉 Grazie et bonjour à nos frères transalpins !
Khaine?
@@aleale6277 My last name yes 😇😂
Sembra buonissimo! ! È stato prima volta che ho visto il tiramisù senza l’albume !
Però non capisco perchè!
Una volta si faceva assolutamente con l'albume montato a neve
Ognuno deve sempre cambiare qualcosa e farlo passare per classico... e non lo è🤬👎
VERO...IO L'HO FACCIO ANCHE CON ALBUMI MONTATI A NEVE, IN PIU' HO LA GRANDE FORTUNA DI POTER USARE IL MASCARPONE NUMERO UNO IN iTALIA...@@patriziazannier6420
I have always held fast to the original recipe for tiramisu', with one minor exception: I mix about 1 quarter of finely ground quality espresso coffee to my cocoa powder to make the sprinkle. Kudos to Chef Gobbo and Chef Simonetti for taking those that claim best versions to school. Le Beccherie's is the best version.
grazie italia squisita......saluti dal Brasile
Bravi ad aver cambiato format! molto utile imparare le tecniche dagli esperti ma ancora di più imparare dagli errori comuni
Italians are the only people on the world who know *exactly* who did a classic recipe for the first time. The fact they established such classics so early is astonishing, too!
Not always, unfortunately XD
Not really. Italians from different regions with recipe variations often think that their way is the original way, and their neighbor is doing it wrong. This recipe should be easy to trace though because it was invented in 1969.
@@savvysearch ce n'est pas vrai du tout, toutes les recettes viennent d'une région ou d'une ville ensuite il y a des variantes de cette recette, comme le tiramisu il y a des dizaines de variantes mais l'originelle vient de Trévise, les tortellini et les lasagnes de l'Emilia e Romagna, la sauce bolognaise de Bologne, l'amatriciana d'Amatrice ect, ect.........
So good and very simple to make.
Well executed team- simple, elegant, restrained. The finished product quite simply superb.
I for one do not like mascarpone but I would at a pinch at least taste this creation.
I love these videos, look forward to them coming out all the time and show them to my family. Just my opinion, this one seems a little bit confusing, with the clips of other UA-camrs added in. The old reaction videos were perfect. And following up with the correct way to make the recipe was genius. Mixing the two together is difficult to follow.
I second
My italian/toscan friend taught me to drown the biscotti only halfway that way it doesn't get too soggy. And honestly I prefer some texture in it instead of a cream of everything :D saluti da romania
Grande Manuel. Io uso ancora dopo tanti anni la ricetta del ns chef Livio.ovvio la tua è il top ma la Campagnola è sempre nel cuore!😉
Thank you so much for this instructions
I've made tiramisu so many times and its never right. The first time it split, the second time runny. There's a perfect sweet spot for getting airy cream but not splitting the mascarpone, and I haven't got the technique done yet. This video is really helpful though.
Could you name some of the specifics about what we should be most careful of when preparing it for the first time?
@@svetcovladich9996 In case the cream is too soft you can beat it with a spatula for about 3 minutes and it gains a better structure.
Che bello essere italiani e sapere cosa significa mangiare del buon cibo. Lo dico dopo essermi trasferito in America 3 anni fa
Ciao bro.. 🇮🇹👍❤️
Hands down my favourite dessert of all time
Bonjour je suis en France 🇫🇷 et j’aime trop tout la cuisine italienne et cette recette est trop bonne 🤤 merci 🤩 ❤
Nunca provei Tiramisù, porém é uma sobremesa que me fascina visivelmente.
Meu primeiro desejo comestível a se realizar ao visitar a Itália novamente.
Fantástico vídeo!
@Laici Ramos Se non lo hai mai assaggiato è come se non avessi mai fatto l'amore,sei ancora vergine... 🤣🤣😂😂
@@fasullodavvero Scusa, non ho capito il tuo commento.
@@laiciramos8522 Era una battuta!,sense of humor=0? 😁😁
@@fasullodavvero ok, umorismo italiano, va bene! 😁😘🇧🇷
I like these videos much more than the plain old yelling chefs. This is much more informative and better for someone actually interested in learning how to traditionally cook the dish. Great vid!
I fully agree. By showing the different recipes side to side it presents the quality of the experts in a better and more respectful manner. Rather than having separate video's. One where Italian chefs, although correct, are ridiculing UA-camrs. We can all learn from this.
Thank you. So true. It does fall apart the other way. I always make this but now, it will be much better. Gratse.
Gorgeous…. More details,beauty of perfection… silky, smooth and flappy.Outstanding!
Vogliamo video a ripetizione su qualsiasi cosa!! 😂😂
Paolo Lai fa giustamente il suo lavoro e ci racconta della nascita del Tiramisù alle Beccherie a Treviso ma recenti studi di Clara e Gigi Padovani confermano che il Tiramisù nasce presso il ristorante dell'Albergo Roma di Tolmezzo, in provincia di Udine, come evoluzione del "Dolce Torino" almeno dieci anni prima di quanto rivendicato dalle Beccherie, ovvero nel 1951.
BRAVO , SI , CAZZO
Cazzata
@@CartIceCream pero amo, hanno fatto studi non è una roba campata per aria
my favorite sweet, and now i know what i hv been doing wrong, i gotto tobeat the egg with suger longer, to get more consistency, as they said my tiramasu was too soft... great video, mille grazie, ciao from turkiye.
bravo. Grazie mille.
Great video! But as some others I do regret that we don't have the "live reaction" of italian experts watching the youtube videos. It would be great to do both like you did before, 1/ the "reaction" which has high entertainment and interest value, and 2/ the correct way like you are doing in this new format
Nel complesso m’è piaciuto, se devo fare delle critiche l’ho trovato troppo frammentato nel proporre switch continui tra preparazione e spezzoni degli altri video e, senza scendere troppo in quella che poteva esser vista come supponenza, il commento a presa diretta mi piaceva come format.
Very beautiful cream and presentation!
I would like to ask why you dont use meringue blended with the mascarpone/yolk cream ? Does it make the whole cream less stable ?
I use this recipe because i thought it is the original italian way but sometimes it "sits" and loses thickness after a day.
Thank you
Voy a poner en práctica la manera profesional ❤❤❤ yo estaba preparando tiramisu horribles 😂 😂😂 solo yo los comía 😅😅 que buena receta Italiana 🎉gracias por compartir sus secretos
La cosa più difficile di questa ricetta è non leccare la spatola dopo aver pareggiato la crema. 😂
They know it best, but don't say it all. If you try and make tiramisù with commercially available mascarpone, the cream will turn out too soft and fluidish. That s cause commercial quality mascarpone often has a high water content. When you mix it like in the video with beaten egg with sugar, the latter will perform an idroscopic action on the excess water from mascarpone, thus resulting in a soft and almost liquid cream. Look at how dry and hard is the mascarpone they use on the video. That s "artisanal" quality. When using store bought mascarpone it s always better to whisk it little by little by hand into the eggs. Like add first 1/3 or 1/4 of the total mascarpone in the begging, whisk till incorporated, add another 1/3, whisk, and so on till you get a soft, luscious and robust cream. The principle is similar to what you do when making mayo, although not quite the same.
Best wishe from Italy, hope this can help :)
Will it work if you hang mascarpone in a cheese cloth for an hour or so to try and get rid of some of the excess liquid?
Commercial mascarpone is good for tiramisù if you work it properly and at the proper temperatures, at least in Italy, abroad sometimes it's not great. With homemade one you can achieve higher % of fats (did the one of Bressanini which I believe is 50% when made with cream only) and a even harder cream but it's not really necessary for a good tiramisù, actually something harder than what you see in this video is not pleasant imo. Homemade mascarpone is great for emulsifying risotto though, if you add a bit more citric acid to get more acidity it adds another layer of taste to the risotto and it makes it even better.
@@loris7127 true. I was just giving an insight on why you need to adopt another technique when using store bough mascarpone :)
@@robdielemans9189 I don't think so. Mascarpone is just too dense for water to evaporate. You can try that method, but be careful as mascarpone tends to rot quickly. I was just saying why you should use another technique at home rather than the one presented in the video. At least if you want to achieve consistent results. Store bought mascarpone is usually good anyways.
Sì, ora vado a mungere la mucca per farmi il mascarpone in casa
I'll be making this tomorrow for the first time after researching many UA-cam videos with this I think I've perfected this dessert already 🤣
Gracias !!!! Saludos desde México 😀
So you do not use the egg whites? The recipe I use is almost the same, except that it requires you whip the whites to a firm consistency and then you incorporate them slowly and carefully into the yolk+mascarpone cream with a spatula. Also I usually do not beat the yolks and mascarpone as much as here. Indeed I get a cream that is less solid than the one presented here but very light and airy; it's how I have eaten mascarpone for decades.
But now I want to try the original one.
And I'll just save the whites for some meringue or a pavlova ;-)
Italiano é uma língua tão linda, fico feliz de entender 80% os outros 20% a legenda ajuda ❤ amei a receita
Questo è il miglior canale di cucina del tubo...
Love this recipe! I do it with 1/3 of the sugar and it comes out fantastic. I would say half the sugar max, if you put all the sugar they say in the recipe it's waaay too sweet. Other than that it's perfect
Thank you for this recipe!The Tiramisu seems great but i notice something the yolks are raw.If we could heat eggyolks a little bit(about 70 degrees Celcious) will we have the same result?
Buy it pasteurized! Or use a microwave.
@@Cicalonion Thank you for your answer.
health risks are very well monitored in Italy.. eating raw eggs is not a big problem. I've grew up eating raw eggs coming from a much less controlled place.. my grandpa's garden.. and I had no problem in 23 years. Buy them pasteurized if you are really worried about it or, if you have a stand mixer, boil the sugar with 50 grams of water to 108 degrees celsius and while the mixer is on high pour the syrup gently in a stream, you will have fantastic whipped and pasteurized eggs. Don't use a microwave! you will cook them
@@aallpprr8998 I ate two fried eggs sunny side up (yellow not cooked through) every second evening for about 3 years. Only once did I get salmonella.
500 gr of sugar seems super a lot for me (my own preference of course).
I use 150-170gr of sugar, you will taste the mascarpone much better and you won’t have problem to make the cream
Yes! I’ve made it today like they say and is was sooooo sweet!! And the sugar took forever to melt in yolks. I can’t believe they use 500g, really.
They dont use 500grams of sugar themselves and I am super annoyed they don't give the right amounts hahaha
Che meraviglia che perfezione
Praticamente perfetto!
Hi Manuel and Beatrice, thanks a lot for your sharing! I tried this recipe at home just now but my cream is still very liquid, a bit like the other 3 videos... Do you know what are the common mistakes I might've made? Thanks a lot in advance!
Is it because I shouldn't use caster sugar but another type of sugar?
Or Is it because my mascarpone cheese is too wet?
Or is it because I overmixed it after adding mascarpone?
I know this comment is old. leave your marscapone cheese outside to soften some, then whip together with heavy cream/whipping cream. You probably whipped your whip cream, then added your marscapone. I've done many tiramisu, and this is how I do it. Whip to soft peak.
The same just happened to me, the cream is still very liquid after adding the mascapone. Did you work out what the problem was?
@@buggermecharlie I believe they use fresh mascarpone so it’s thicker. You can try making a fresh one, it’s basically just cooking heavy cream so the liquid evaporates.
The same thing happened to me. When I poured the cream, savoiardi started floating to the top 😀
I have this exact problem - the eggs with sugar seem well beaten md fairly stiff, but it all turns to liquid as soon as I add mascarpone. :/ frustrating
Contaldo is an animal 😂 "If it breaks it doesn't matter" 😂
Bravissimi! Bacione da Brasile :D
Pretty good!!! Tiramisu is always a hit ! 😍😍
Ghirlanda natalizia lupo jhh jjjjji jhh jhggfffkp
Per curiosità è giusta la ricetta? Non sono tanti 500g di zucchero per kilo di mascarpone?
Solitamente uso meno di 100g di zucchero per 500g di mascarpone e mi sembra già molto dolce
La mia città ❤️
Grazie mile fratello e sorella! My partner loved it. ❤
I have shared this link to other youtube gurus *CHEFS* for them to learn from you guys. Amazing.Thank you.
Molto interessante il video e il risultato finale. La cosa che tuttavia non mi convince è quella di non aver pastorizzato le uova con la tecnica dello sciroppo di zucchero a 121 gradi. A mio avviso molto più sicuro.
Infine, non costava nulla citare le dosi degli ingredienti
Guarda che le dosi ci stanno...
I've tried making this 3 times, first time was too bitter, second was too sweet, third was just right. Next time gonna try a rum or brandy liqueur.
Try with limoncello
Maestri siete grandi!!!
Grazie moltissimo per la condivisione. Le uova sono di frigo o ambiente?
Grazie
I wonder, why the cream comes out so white? With 12 egg yolks and 1kg mascarpone I get yellowish cream. I reduced the amount of sugar from 500g to 350g. Half a kilo seemed like too much for me, to be honest.
You have to whip the eggs with the sugar for longer until it « whitens »
Btw it also depends on your eggs size, normal ones are 50g , the yolk is ~20g. So it gives approximAtely 250g egg for 500g sugar just like a meringue . Could also explain why you got a yellow colour
B A S S
Bravo, as always!! ✌️🙌👏👏👏👏👏👏👏👏👏👏
wow, i wish to come there someday and try it ......................looks very good