Gennaro Contaldo's Classic Tiramisu Recipe | Citalia
Вставка
- Опубліковано 29 вер 2024
- In this video, chef Gennaro Contaldo shows us how to make tiramisu, a simple and delicious Italian pudding using coffee, mascarpone and sponge fingers.
Although a regular sight on menus across Europe and beyond, tiramisu is actually a relatively recent invention and not a traditional Italian pudding as you might expect. Nonetheless, we've taken it into our hearts thanks to its delicious combination of heady flavours.
Ingredients
4 x servings
250ml mascarpone
250ml double cream
1 x egg yolk
2 x tbsp sugar
Seeds of ½ vanilla pod
180ml espresso coffee
2 x tbsp coffee liqueur (Kahlua)
12 x Savoiardi biscuits
Cocoa powder for dusting
25cm in diameter round shallow dish or any shape you prefer
Method
In a bowl or container, combine coffee and coffee liqueur. Set aside.
In a separate bowl, whisk mascarpone, cream, egg yolk, sugar and vanilla seeds together until all well mixed. Set aside.
Dip the biscuits in the coffee mix and line the dish, pour over the creamy mixture and spread evenly all over.
Dust with cocoa powder. Can be eaten immediately or stored in the fridge until required.
------------------------------------------------------------------------------------------------
Learn more about our partnership with Gennaro Contaldo: bit.ly/GennaroC...
Click this link to Subscribe to our channel so you don't miss anything that Gennaro has in store for you: bit.ly/CitaliaY...
Please visit bit.ly/Citalia if you are thinking about planning your next Italian getaway
Follow Citalia Holidays on:
Facebook: / citaliaholidays
Instagram: / citalia_holidays
Twitter: / citalia_holiday
As with everything,we all do things different ways. Tiramisu is no exception. I whisk 6 egg yolks with 5 tablespoons of sugar,I then add the mascarpone and sometimes add whisked egg whites. If you add egg whites it does need to be in the fridge overnight. Don't soak the sponge fingers too much. I will try his version though...nothing ventured nothing gained. Gennaro, ognuno di noi abbiamo una versione diversa,senza ombra di dubbio intendo provare la sua versione. Grazie mille.
When he clapped his hands I was so waiting for a "Mamma mia!"
Does it taste better with cream? I only use eggs with the mascarpone.
+Andrei Pavel use only eggs
Add some double cream ( or panna ) it makes it more yammy
@@Rohaldos also some nutella and macarons... Don't call it "classic" in the title.
I love how Gennaro Contaldo eats food.
Just like the Greeks.We are all very enthusiastic and very expressive.
I love this guy. His passion for food and his personality are just amazing. Makes you want to cook.
You know he's got a loaded shotgun velcroed under the table
He's got five kids, so apparently. 😂
Thats pretty racist.
@@lauriedesantis-staschik4915 oh c'mon it's hilarious! This isn't racism, it's making a joke (and I'm Italian).
@@Krisfabris90 Sorry I am Italian American and I feel it IS racist.It's NOT funny.
@@lovebucketpets3856 do you know what racism means?... The comment was meant to be funny and it's clearly not insulting. You don't need to complicate things, be happy and see the funny things in life.
He's so passionate in authentic Italian cuisine
This recipe is so interesting! It's the only one where egg yolks, whipped cream, mascarpone, sugar, and vanilla seeds are placed immediately together in one bowl, and whisked together. I've tried it and it reduces the amount of time needed to reach stiff peaks drastically.
Most other recipes have us whisk the whipping cream separately, before folding them into the the other bowl where we whisked the mascarpone, sugar, egg yolks, and vanilla seeds mixture. Is there a reason why so many recipes are of this latter variation?
I've tried both, and in fact found the simpler and more efficient method used in this video to be tastier. Thoughts, anyone?
Three years late, but whatever haha. The thing is, alot of italian cuisine is simple cooking. Not all of these technical moments like you have say in the french or japanese cuisine. It's simple technique, few, BUT, very GOOD ingredients and that's how you get there.
For me, I've tried both ways - the more relaxed, use feeling and don't worry about it, and the more technical way with separating egg yolks and whites and whisking separately and folding in etc. The difference in time and effort spent is not decisive enough imo. The end result will still be close.
There is something hearty about just tossing together a quick tiramisu. I like to do it small glasses or cups as well so each family member or guest have their own serving. It's great.
Bless you and your amazing wonderful country. Wishing peace, joy and health in these difficult times. Love from the USA
I can smell, taste of food and see beautiful images of Italy just by watching the cooking video. This is called real magic.
2:21
1. Carefully places ONLY the tip of the spoon in for a taste.
2. Sticks the whole spoon into his mouth.
The real tiramisù uses Marsala which is lighter than most spirits. First you whisk the yolks and sugar together as it creates a nice light texture, then you add mascarpone and then you fold the foamy egg whites in, no cream, no vanilla, no kalua. This version is nice for sure, who doesn’t like cream and the rest of the ingredients? but it’s not like we make it in Italy
There is no "real" tiramisu and the alcohol is just an option as is the variety used, same with the vanilla.
Having eaten tiramisu in Italy and number of decent Italian restaurants in my opinion this one is the best version and as is so often the case with the best versions, the simplest.
In Italy, Tiramisù is made without sour cream, you know this? 1:15
Finally! The secret to the best Tiramisu, it's Kahlua. I've tasted this over ten years ago in a great little restaurant in Rome and long have I tried to figure out how it was made, but I never quite got the right taste. They made it fresh and didn't cool it, so it was still warm on the inside and nice and cold on the outside, best thing I've ever eaten. And now I can finally make it myself!
Thank you geranno for this beautiful and original Italian recipe i am sure that is delicious 😋
Yes, this is how my mother made it! WITH lady-fingers and Kahlua
I thought the original recipe did not have cream, vanilla and liquer.
True
maybe people’s taste changed.
People leave it overnight for favours to infuse. Hence, why food always tastes better the next day.
Ma p
I mistaken Tiramisu as Japanese. But when I found out it is actually Italian.
i have never heard of putting double cream in tiramisu. can someone tell me how it works out? i mean is it better with it?
No double cream in tiramisu, no double cream in carbonara
Obviously, besides this is an old recipe and I would follow it exactly as he says. Maybe the cream makes it fluffier.
Well, the original seems to be without any kind of liqueur but it's gotten usual to add some kind of liqueur. Many times they add Amaretto but the more authentic liquid is Marsala, it's not a liqueur but a dessert wine. I use to put some Marsala into the cream and some coffee liqueur into the coffee for the ladyfingers. Also in the original recipe, as I've read, they didn't use ladyfingers but some kind of italian cookie.
Hi Gennaro, love your recipe and I also love the carved sticks in the background, please tell where they are from?
I love this recipe...and how Gennaro cook as well. It let you calm down...all passionate to the magic of cooking, incredible. Nice :D
Literally best tiramisu recipe I’ve ever made !!!! Thanks 🙏🏼
I love your recipes and the way you describe them 😍❤️
Gotta say I'm completely surprised that the classic tiramisu includes finger biscuits and Kaluha.
I believe this has the same origins as the British Trifle. In medieval times, the monasteries used to give biscuits covered in toppings (wine etc I think) to pilgrims and travellers. And of course the biscuits are still there in the recipe, soaked in liquid (coffee in this case) in this dish and in trifle. Personally I don't like the biscuits - too grainy for me.
I made it this way last Thanksgiving, didnt last ....devoured!!!!!
Cream??? In tiramisu? No
12 finger bisquits
2Tb Kahlua coffee
180ml Coffee
250g Mascarpone cheese
250ml Double cream(Whipped cream?)
1 Egg yolk
2Tb Sugar
1 Vanilla bean(all pod)
I'm gonna try make it with Vanilla extract because whole pod of Vanilla bean is quite expensive...wish me luck Gennaro.
I like the way you present the recipes, lots of enthousiasme which inspires me to make it myself.
I tried and I liked it to do it
I would like to suggest to dip the fingerbisquits in the koffie for about 1, 2 seconds to avoid that it becomes to soft.
Hi Gennaro, thanks for the great videos! I tried your recipe tonight but the cream is too runny. Any advice on that? I mixed it with by hand for 5-10 min, is that enough?
you have most likely not used double cream. try and use something like 'thickened cream or heavy cream'. that should fix it.
I just made this with a large group and we struggled with the heavy cream causing it to be watery. Whipped up more heavy cream to near butter and it thickened a bit. It tasted wonderful in the end, but truly disappointed that it was more difficult than it needed to be. Perhaps next time I will either omit the cream or whip it thick beforehand.
u made my day CHEF
I love this man..!
thank you for your amazing tips for tramisu!!!!
You're a genius!!! Thank you so much 👏🏿👏🏿👏🏿👏🏿👏🏿
Let's not argue whether this an authentic or original recipe. I believe every mama Italia has her own version of tiramisu. Any tiramisu that true-heartedly tells you to "tiramisu" is a good one.
not exactly, the classic one has always the same ingredients.
I love you and Italy .
the secret to perfect tramisu is to make the bisquit yourself
Jennaro, so good to have from you! Bless you!
recipe :
- put eggs, sugar, mascarpone, alcool, biscuits and coffee in throat
- mix with tongue and consume
Is so good a desert hehe and so nice a guy! Thank you! Mmm yummy !
You and Antonio Carluccio make it in basically the same way and it is by FAR the best version, without a doubt.
Found out that I was Italian 2 1/2 years ago. I was so screwed out of all the good learning from a grandmother and family. This looks amazing!!
First time I see this recipe being made with double cream instead of whisked egg whites.
Not sure what I am doing wrong but I can drink the Mascarpone cream in my Tiramisu...
He is magic
This is a very easy recipe once you have the mascarpone cheese and double cream.
And I went to the supermarket to get mascarpone but they don't have it. This is in Greece.
@@georgcorfu no they do try Σκλαβενίτης εγώ από κει το παίρνω έχω φτιάξει τιραμισού 8 φορές Από κει θα το προμηθευτείς από τον Σκλαβενίτη. Δεν ζούμε στον μεσαίωνα μέχρι και guanciale βρίσκεις οποίος ψάχνει βρίσκει κανόνας
I want to sniff his scalp
Because Tiramisu is sounding like Japanese word and that's why we mistaken it as Japanese
What a hero!
Can I lick the cream bowl? Beautiful job Sir.
So easy to make it, I love it
Can I replace Kahlua with Baileys?
Well Kalua has a coffee taste and blends with coffee in the dish. If you change the liqueur then you will have coffee mixed with Bailey's so it will taste something else and maybe not so balanced in your pallet.
Needs more liquor mate.
omgd you are bigger scef you are the god of food and sweet
Έτσι πες τα Χρηστάρα! Big Chef... ;)
I just love this recipe and will try it 😋
So hungry now😋😋😋😋😋
Bless you.
A good old italian man making tiramisu:350k+views
A stingy arrogant flexing turkish men wearing round glasses:1M+views
The world nowadays sucks!
A belloooo
great .. easy and fast ... salutti dai Messico ..
Thank you Gennaro
Grazie Genarro per sta tiramisu.io da israele. Multo Grazie .
so good 😍
Det ser virkelig godt ud
What is it about him that is so captivating!??
I love this guy and his passion
Love Gennaro❤️❤️❤️❤️
I love you, Gennaro!
:You make it, you eat it."
One thing I know is tiramisu was first made in a brothel for their fine patrons.
@hahacool I wish! A nice dessert would totally make up for catching an std 😂
Great great great this Guy and he speaks absoloutly the truth where Tiramisu comes from. :)
I made tiramisu few times a year and I know your recipe by heart , thank you kindly . And every time I have this video on - it’s my tradition , because it’s making ever so special and encouraging to hear your voice and feel your love and passion for cooking 💜💜💜
Can you make this 24h in advance? Or a couple of hours max?
I have made filling ahead of time. My preference is to assemble a few hours before serving. I have not tried this version yet. but love the keep it simple approach.
you can. it will keep in the fridge and firm up, making it even better.
My english is bad
Tiramisu originated in Friuli Region, nord east of Italy
Hi...What brand of mascarpone cheese do you use?
Why I'm cooking so good?!?
Can you imagine sitting at his table with some wine and watch this Artist ………
Bravo! real art - you have made poetica from gastronomia, and we actually can tour in Italy which you love so much, through your own eyes! and all those virtues in 5:04 min.! Thanks so much for uploading.
good tips love it
The taste of Sicilia.
Best tiramisu i had
Love it keep making love from Pakistan
i love you man! plese come in brazil, and call me please, come at my home!
Gennaro 🥰🥰🥰🥰🥰😘😘😘😘😘
Classic????
Bravo maestro!
Classic? No cream no vanilla no spirits.
watch with captions on :D
this is hilarious, thank you!!!
Thank you : )
I enjoy Gennaro and his Tiramisu
Rouw egg??
mmmm nice
Bonjour j'aime ce que vous êtes
Gennaro you're awesome #GennaroContaldo
I envy you forever daddy👍🏻👏🙏🏼
Any substitute for the double cream?
Grey Cross There’s no double cream in tiramisù. You have to beat the egg whites until stiff using a bit of lemon juice and sugar and mix them with the other cream you prepared with egg yolks, mascarpone cheese and sugar. Gennaro is a great showman who makes easiest version of Italian recipes for not Italian people.
@@crisdrumming There are multiple recipe's for tiramisu in Italy including AND excluding egg white, cream, vanilla, alcohol, variety of alcohol, lemon juice etc etc, the only constant is the biscuit, mascarpone and coffee, other than those three it is a personal preference, in Italy and elsewhere.
@@Nick-AngelpeodSeaxisc yes, like there are billion of people on the world and everyone can change a recipe and keep name it in the same way. Double cream is for the one who wants to save time and skip the hard process of make the cream only with eggs. Then you can like it and make it, but it’s not the traditional recipe. Double cream is for amateur.
@@crisdrumming there really is no traditional recipe as the dish is a modern invention and it's origins are disputed.
@@Nick-AngelpeodSeaxisc do you like semantic or just to waste your and my time? Let’s change “traditional” with “the one of the most common and oldest recipe”, when you make a tiramisù and use it double cream, you become automatically a cheater.
Bravo Genneraro Multo bene!
It would be interesting to see Italians from different parts of Italy squabble over who made it first.
Original tiramisu was created in the north east of Italy. Southern italians are not allowed to eat tiramisu
@@robyts07081965 but what happens if they eat It anyway?