Beth's Foolproof Tiramisu | ENTERTAINING WITH BETH
Вставка
- Опубліковано 22 сер 2024
- SUBSCRIBE for more great recipes! bit.ly/BethsEnt...
SUBSCRIBE to my gardening channel! bit.ly/InBethsG...
VISIT MY WEBSITE FOR PRINTABLE RECIPES: bit.ly/EWBWebsite
MORE FOOLPROOF RECIPES!
Foolproof Brownies bit.ly/1wu0bCq
Foolproof Tiramisu bit.ly/1ytO2hW
Foolproof Crepes bit.ly/1sXywZS
Foolproof Chocolate Lava Cake bit.ly/1ytOmNK
Foolproof Snickerdoodles bit.ly/1ww1gLR
MORE GREAT DESSERT RECIPES!
Chocolate Lava Cake bit.ly/1td06pB
Foolproof French Macarons bit.ly/1qUuoup
Raspberry Cheesecake bit.ly/EWBChees...
Strawberry Shortcake Cupcakes bit.ly/1xTpVrq
Chocolate Pot de Creme bit.ly/1CSxSR4
Strawberry Ice Cream Baskets bit.ly/1zJttCc
S'More Pie bit.ly/EWBSmore
Creme Brulee bit.ly/EWBCreme
Tiramisu bit.ly/EWBTiri
Profiteroles bit.ly/EWBProfi...
Chocolate Raspberry Pavlova bit.ly/1xTq8uS
S'More Pie bit.ly/SmorePieEWB
Caramel Apple Ice Cream Cups bit.ly/1EDVdWm
Pumpkin Bread bit.ly/1q8avMA
French Apple Tart bit.ly/1qO3RP9
LIKE ME ON FACEBOOK on. 14JXtvo
FOLLOW ME ON INSTAGRAM bit.ly/16QuyH2
FOLLOW ME ON TWITTER bit.ly/TZ6QVA
FOLLOW ME ON PINTEREST bit.ly/WBefLa
BETH'S FOOLPROOF TIRAMISU
Fits a 9 x14 casserole dish
Serves 10-12
For the sponge cake:
5 eggs
¾ cup (150 g) sugar
1 ½ tsp (7.5ml) vanilla
2 cups (240 g) flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
1/2 cup (120 ml) of milk
1/2 cup (120 ml) of olive oil
For the filling
1 tbsp (15 ml) vanilla
1 ½ (350 ml) cups heavy cream
¾ cup (150 g) powdered sugar
1 cup (240 ml) pasteurized egg product (or 5 egg yolks)
¼ cup (50 g) granulated sugar
8 oz (230 g)mascarpone cheese (NOTE: Be sure it is at room temperature. It will be easier to mix that way)
For assembly:
2 cups (475 ml) espresso or strong coffee, cooled
2 tsp (10 ml)of Rum Extract
¼ cup (25 g) cocoa powder
4 tbsp (25 g) grated dark chocolate
chocolate covered espresso beans for garnish (optional)
METHOD:
Preheat oven to 350 F (176 C).
Grease and flour a 17 ½ x 12 ½ x 1" sheet pan. Set aside.
For the cake:
Whip together, on high, the eggs and sugar until they are pale yellow and voluminous. Takes about 5-7 mins.
Then add vanilla and mix.
In a separate, small bowl combine the milk and the oil and set aside.
In a separate bowl combine the flour, baking powder and salt. Whisk with a fork, and then add to the egg mixture in thirds, alternating with the oil and milk mixture. Mix just until combined.
Pour out into pan. Spread with a spatula until evenly distributed. Bang pan on counter to release air bubbles. Bake for 10 mins until tooth pick comes out clean. Allow to cool and then cut into 4 " x 2" rectangles and set aside.
Prepare the coffee Pour it into a shallow container (like a pie plate) and add the rum extract. Then prepare the filling.
For the filling, whip the heavy cream with the powder sugar and vanilla until stiff peaks form. Set aside.
Then in a clean bowl, whip the pasteurized egg product and granulated sugar, with an electric mixer for at least 15 mins on high. You will know when they are done when the mixture doubles in volume and becomes fluffy. (if using regular egg yolks beat only for 5-7 mins)
Place the softened mascarpone cheese in a large bowl, and gently fold in the whipped cream in stages, lightening the cheese with every addition. Once all the cream is added, gently fold in the whipped egg mixture. Set aside.
Take out a 9 x 14 casserole dish. Dip each piece of 4 x 2 cake into the coffee mixture, both sides for 1 second each, and then place the wet cake in the bottom of the dish, until you create 1 bottom 1 layer.
On top of the cake layer, add half of your filling, smoothing out to completely cover the sponge cake. Then add about 2 tbsp of sprinkled cocoa and 2 tbsp of grated dark chocolate.
Then add another layer of cake and repeat the process of adding the remainder of the filling, cocoa and grated chocolate. Clean edges of dish with a paper towel.
Cover lightly with foil and refrigerate for at least 2 hours until set. But overnight is REALLY BETTER!
To serve cut into squares and garnish with a chocolate covered espresso bean. Serve and float up to dessert HEAVEN! Enjoy! ☺
ABOUT THIS CHANNEL
I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! bit.ly/BethsEnt....
These videos are really well made! Just straight up cooking no distractions or too much chatter. I like that conciseness.You really care about the dish you're making and inspire us to take that extra care too. Great job.
Aw thanks for that :) So glad you enjoy them!
Regarding the egg issue, when I make my tiramisus, I whisk the eggs over a bain marie with the liquor and sugar until they're cook and extremely fluffy. Following that, I fold in my whisked egg whites.
I like that idea , I will try it that way cooking the egg over the water like we do pudding!
Thats what i do too.
@@sylvias5470 precisely so
@@bobbyfitzgerald4165 cheers fam 🍻
The eggs for traditional mascaporne do not have to be technically raw. What I do is separate the eggs, heat the egg yolks slowly over a double boiler while whisking them together with the sugar. Then I add the mascarpone cheese and rum. Beat the eggs whites separately and combine the two mixtures. It makes for THE lightest, fluffiest texture EVER! I would just suggest making sure your eggs are farm fresh :)
Loved you're version though!
Oh that's a great idea! LOVE it!
Amelia Gagliardi have you tried to cook the whole egg with sugar over the double boiler? I never have, and want to try it, but I don’t know if it will succeed.
That's how I've always done it too, Amelia! You're basically making a Sabayon!
Hi Beth, I totally love this recipe, I actually have my grandma's lady finger recipe which I bake in a baking sheet like you do with the cake here and it does make for a time saver! One thing, for those who live in countries where pasteurized egg product is not sold, you can actually pasteurize it yourself very easily! Only special thing you'll need is a candy thermometer: basically mix the eggs with the sugar in a heatproof bowl, mix until combined, then take it to a double boiler and whisk constantly so you don't get scrambled eggs, when the thermometer reaches 140 F° all bacteria should be dead! Then just take it to the mixer and WHIP UP!
Hope this helps out.
Federico Celina the whole egg or just the yolks? I have tried to warm up the egg yolks. I want to try to warm up the whole but I don’t know how it will turn out.
Your personality is so fun it make watching your videos a blast and baking enjoyable!
I think your videos are better than ever. I love some of the angles of the kitchen such beautiful light and the view of your potager. Inspiring for sure.
Oh my!!! I've never made this.Had no idea what I was getting myself into. Anyway, I decided that I was going to give it a try. Made it for a get together at my house for new year. Boy was this a hit. Everyone LOVE IT!!! You're instructions were so well put together that I did exactly as you explained and because of that it was perfect! Your tutorials are very simple and easy to follow and I really like how you give other options if we don't have that particular item.....
F Austin YAY! So glad it was a hit! :) It's one of my favorites too :)
I love that you stayed true to the traditional italian recipe, using egg yolks (even if you used egg product, with todays information, it is the wiser choice),
mascarpone and espresso. Your recipes are very inspiring, and your love for food and dining is evident. Your passion is contagious, thank you!
Aw thanks for that :) I'm so glad you enjoy the recipes!
I have just made this and it was absolutely delicious. I say was because it’s all gone😢😢
I can’t thank you enough for your recipes. I am becoming a great cook and baker thanks to your wonderful instruction. Can’t wait for my apple pie !! It’s in the oven😋😋😋
I remember an endless discussion I saw on a tv show from last season here in Italy where professional chefs were arguing whether the real and absolutely original recipe for tiramisù would call for cocoa powder or chocolate shavings; well the discussion lasted long and in the end they didn't reach an agreement. so great you did putting both and the problem's gone!! :-)
Ha ha ha right? I love them both! Since they each add something a bit different :)
now that you've mastered classic tiramisù, I suggest that you try variations of it. For example a very good one is lemon tiramisù, it doesn't have coffee but a limoncello syrup and we normally make it in summer in italy since it tastes really light and fresh. btw, I guess for you american people there must be also a pumpkin tiramisu recipe somewhere :-) have a nice day Beth!
giamm11 ooh that's a good idea! I love lemon flavored desserts :)
giamm11
Oh me too LOVE that! Leave it to the Italians to come up with that. You guys are so creative :) And yes pumpkin Tiramisu is another popular one here! :)
Most recipes for this desert also has meringue using the egg whites is that so?
wow u really are an amazing cook, tried this earlier, worked great! Thanks so much, u are the best!!!
I like putting the last dusting of cocoa powder on just before serving, i find that when doing it before covering and placing in the fridge the cocoa can seem almost a little wet. :-)
Mina thanks for the tip! I'm about to make this for Mother's Day so I'm glad I saw your comment :)
You are my favourite person to watch for cooking by far! Thanks for all the recipes!
I love how you concider us not finding certain ingredients and coming up with an alternative!
Much love from Greece x
Really love your bakes and recipes and it's helping me getting better at baking.
SonicBoom7869 YAY! So gad to hear that :) Keep cooking! Practice is the best ally in the kitchen :)
This recipe is definitely foolproof. I made the tiramisu yesterday and we are enjoying it today.It is the first time I made a dessert i am proud of!. Delicious.
I did find that it is hard to keep the final mix of mascarpone,egg and whipped cream fluffy,and at times i thought it was not going to be enough to cover the cake.
I used also vanilla beans instead of flavor, and it turned out very good.
Wow, this is the best tiramisu tutorial I’ve found on the internet! So clear-cut & I love the tips. ! Thanks!
you are actually a god send!!! thank god i found this video!! im making tiramisu tomorrow for my trial cooking exam which is next week and i have never made it before and because im doing italian cuisine this was the quickest dessert that was a high level skill so i needed to find a recipe that would fit in with the rest of my dishes but eveywhere i loooked there was always something i couldnt obtain e.g. 'ladyfingers' ... never even HEARD of them before!
This is the 3/4 time i make this 😊 and i have used lady fingers to save in prep. I have also frozen them and served them out of the freezer after thawing for a few minutes and its like a wonderful ice cream cake! If you life a firm cheescake or ice cream cake I recommend trying it frozen, flavor profile is the same but texture is way different:)
Oh yum! I love that idea! :)
There are vids here in youtube that teaches you how to pasturize your own eggs just by boiling in a certain temperature but I'm not sure if they are indeed pasturized (since there's no pasturized eggs here in the Philippines :( )... so I went gutsy with raw eggs lol! Oh by the way,I divided the tiramisu into three parts and tested it with rum, amaretto and kahlua. Taking a spoonful out of the rum, amaretto and kahlua area is like heaven in my mouth! Thanks for the recipe Beth!
This was Utterly Delicious Beth, like a gooey yummy Decadent Cake, thank you so much,
Yes I do double boiler for egg yolks as well but I'm hoping to try your way because heating up the eggs while beating them is my least favourite part of making tiramisu :) thank you Beth so much for another great recipe :)
In Bulgaria we have no problem finding lady fingers. They are in every big or small shop. Here we call them cat tongues because of their shape :)
This is truly foolproof! The first time I made it everyone went crazy! Now my family asked me to do it for New Years Eve... Its my new signature dessert thanks to you Beth :) greetings from Argentina!
Martina Turrado Ahhh so glad to hear that! :) YAY! I'd love to visit Argentina one day! :)
You'll be more than welcome! Maybe you could learn to cook some of our traditional food :) thanks again, happy new years!!
Loved this recipe. I made this the other day, but because I live in Mexico it is hard to find lady fingers, mascarpone cheese, powered sugar and pasteurized eggs. So I made all four. They all turned out great and the Tiramisu was delicious. Love your show.
Your recipe was the best tiramisu recipe I could find very clear and easy!!!
Ive watched this, and the french macaroons! You make things look so easy!! :D im subscribing.
Aw thanks for that :) WELCOME!
Yum! Let's just say....its on my bucket list to eat this cake!
I really love that you gave the recipe for the homemade sponge cake or "ladyfinger". Sometimes I just like seeing how everything is made from scratch like the olden days. :)
Another great recipe! I'll have to make this at thanksgiving when I visit my parents and can use their kitchen aid mixer.
OMG!! I have moved to a small town and I can't ever find ladyfingers. You have saved my favorite dessert. Thank you Betty!! Love Love your videos.
I am so glad that you show alternatives to the tradition recipe. Its always disappointing when I find that people say you MUST use a certain ingredient, but its very hard to find. I live in a big city, and I can't even find some of the most basic ingredients! Thanks Beth so much for showing alternatives to these recipes because the alternatives taste just as good and are easy to find. I also heard you were filming on your own! Its nice to see that your channel is slowly becoming more independent! I hope you have an easier time with the channel :P
Aw thanks Andrew! Appreciate that :) Yes the filming and editing is really empowering! It will take me awhile to get the hang of it, but I'm sure like anything in life, with a little practice, I'll be better and better! :)
Hi Beth! Thank you SOOOOO much for sharing this recipe! :)
I'm salivating just by listening to the recipe, thank you so much for all your tips and trick it's really helpful for us beginners. going to make it soon, thank you again.
I made this for my father for fathers day and it turned out wonderfully! I used real lady fingers and real eggs and made it two days in advance and it was still amazingly delicious.
+Rose Singer yay!! So glad it was a hit :) isn't it yummy! Ha! :)
Tiramisu looks like the dessert version of lasagna! Yum!
Vintage Rose
Lovely recipe. Thank you for your step to step presentation.
So glad you enjoyed it! :) . Thanks for watching!
I love how you make baking seem so easy! And you're so cheerful! It just makes my day! (:
Aw thanks :) Anytime I talk about food it makes me happy :) LOL!
love the way you explain everything, seems so easy!!! I thought making tiramisu was super hard! but its easier than I thought! regards from Panama, Central America
Aw thanks :) Yes it's easier than you think and sooo worth the effort! A Really delicious dessert! :)
Oh my gooooodness, thank you, thank you, thank you. I have made the traditional way with the raw eggs and I couldn't enjoy it. I was trying to find a substitute and also cut out on the liquor. You have really helped. Thank you for your awesome recipe and for taking the time to share it.
For a long time I wanted to make Tiramisu. But in my country (Brazil), I can't find mascarpone cheese! It's much easier to find the cookies that you mentioned. So I ended up having to make my own mascarpone cheese, and was amazing, even that I'm not a big fan of desserts. Thank you Beth!
Nice! I'd love to try and do that too, cheese making has always intimidated me, but sounds like it was worth the effort? :) So glad the dessert was a hit! :)
Love your recipes they are brilliant ❤
This is one of my favourite cake! didn't know it take so much work! haha
Ha ha yes there are a few steps, but the results are soooo worth it! :)
Thank you so much for this recipe Beth! It was so easy to follow (I'm under the age if sixteen, and I was able to make it!) I uses the pasteurized egg product, which took half and hour, but it was worth it (the filling was my favorite part!!!) thank you!
Aw so glad to hear that! Yes that efgg product does take a lot of time to whip up, but it's soo good! The wait is worth it :) So glad it was a hit! :)
Making tiramisu during the holidays has always been a tradition in my family and among relatives (I've an Italian uncle), but the requirement for pre-made lady fingers always bugged me a bit, so I love the idea of the homemade sponge!
I love the foolproof videos! They help so much!
thank you for sharing, I have been looking for a tiramisu recipe in cake form and this is the best one I have come across.
Aw so glad to hear that! ENJOY! This one is one of my favorites :)
Going to neighbors tomorrow , and I"m bringing the desert ! This is perfect . P.S. When I moved from N.Y. to Palm Springs the first thing I sent out was my Nespresso machine ! Couldn't live without it ! Will let you know how it comes out ! Thanks again !
Ha! I know we are in love with our Nespresso Machine too. It's just the BEST! Good luck with the dessert, if you have the time make it today/ tonight do, it's really best when it sits in the fridge overnight :) Enjoy!
I always love Tiramisu and love watching your video, Beth. Thanks for all your works :)
Aw thanks for watching! :)
Beautiful!!! Thank you Beth
I love Beth!
I've just tried this recipe and been waiting for mine to get firmed up in cooler! I can't wait to try! Thanks for such a simple yet great recipe :D
I'd tried your recipe and i gave a slice of it to my friend and the day after that she was beggibg for the recipe. How funny and thoughtful she was. Thanks for this amazing foolproof tiramisu.
Aw so glad she liked it! :)
Thank you so much for the ingredients and measurements more power to your channel GodBless I'm a big fan of yours 😊😊😊
Aww thank Myla! So glad you enjoy it! Truly appreciate the support!! ❤️😘
Hi, Beth I found your food channel about making Tiramisu. Thank you for sharing your recipe and also teaching step by step the instructions on how to make it. About two years ago or so I did found a recipe on how to make Tiramisu since I never even knew what kind of dessert it was nor even trying it. I made it with of course the raw egg and thankfully didn't get sick by it. But, I wanted to be more safer. I too did some research about salmonella and you showed me in your video a person can substitute it for pasterized eggs from the carten. I followed through by whipping it for those 15 minutes and it came out nicely done. Thanks again. Tiramisu taste amazing. 😀
YAY! So glad it was a hit! :) . Isn't it yummy!
I did it :) I can not believe I did a homemade tiramisu thank you so much for the recipe.
Aw so glad to hear that! I knew you could do it :) Ok now you are ready to tackle creme brulee! :) Beth's Foolproof Crème Brûlée Recipe (NO KITCHEN TORCH!)
Great Beth! I always love your recipes and it always foolproof cause of your great tips. What about Opera Cake? I live it so much .... Wait for your recipe.... Thanks a lot.
Beth - what a beautiful recipe. I have a hard time finding ladyfingers sometimes, too, so I really appreciate the cake part of the recipe!
Right?! It's a real yummy one Liesl! A must try for sure :)
Beth u simply amazing . Love your recipes. :) Can't wait to try this one
thx I saw the recipe in the descriptoin below thank u agian I watch your videos every week this recipe was my fav thx 😘
I love this Beth!
FashionByAlly she’s my absolute favorite!!! The kind of person you want as a friend.
Beth, this looks lovely and delicious! And you have found the answer to the raw egg solution! You're god sent! Lol. I'll definitely be making this sometime in the near future. :)
I love your recipes!! I just made your pumpkin spice pancakes and i can't wait to try this! Thank you for the amazing recipes!!!
Omg! I wanna try it out! Thank you for the recipe.
Hello there! I'm from Singapore and i'm glad to have come across your UA-cam channel. It has been a pleasure watching your informative videos packed with precise and detailed recipe tips!
I was wondering if the rum/rum extract ingredient in this recipe can be substituted? I can't consume rum or alcohol. Do let me know if you have a suggestion. Thanks!
Looks soo good and it is easier that i thought to make. Can't wait to try it out!!:)
in Canada you can find lady fingers in regular grocery stores
elizabeth lemire You guys are so lucky! :)
Lol i didnt know it was hard to find . I thought it was a normal little cookie ;)
yeah they're all over Shoppers Drug Mart lol
They are pretty popular here in northern midwest as well. I can find them in almost any grocery store (Maybe it's because we are on the border of Canada or something)
Lucky...
This is just perfect! My family loves Tiramisu but they are so expensive and the store-bought ones are not always very good (because they are probably refrigerated for long periods of time). I'm going to definitely try this recipe out! I do have a question though. I don't have a stand in mixer so does it affect the recipe if I mix it by hand? Is it better if the sponge is fresh or dries overnight? And where do you get the pasteurized egg? Thank you for posting! (:
The perfect recipe for me-I've been looking for a good tiramisu recipe!!
love watching your vids cos your voice is so gentle:))
I like how you included the 'lady finger' recipe, as I don't think I've ever been able to find actual lady fingers. Thanks! xx
this looks amazing can't wait to make it..
I made this and it was so good! Thanks for the recipe. :)
Good recipes! Beth, why you always make everything easier? It's harder to go on a diet after watching this one, heheheh.
thanks so much for sharing this recipe (: !! I will definitely try this !
You're awesome I've always wanted to know how to make this!!!!
Superb Beth !!
I found my lady fingers at the German and Russian bakery where I live. Try checking at other foreign super markets! Love your videos:)
Omg!!!! I love it!!!!! Thanks
Love tiramisu ! This is wonderful. Thank you
I love this
thank y beth i just made the tiramisu it s amazing love it
I adore tiramisu Sooo good. Me and my boyfriend always split one when we order dessert.
I love so much Tiramisu !!
Thank you !
looks soooo good!!!!!
Thanks for the alternatives👍
Just made this :D
Its chilling now can't wait to eat it ;)
Thankz for the recipe and video
Hey Beth, for a gluten free option, can the flour be substituted for nut flour? Thanks for the great recipe.
Thank you! I was finding a recipe of tiramisu like this.☺️
got to try this recipe pretty SOON
Hi Beth thanks for yr lovely recipes but I wld like to ask you if its only sweet stuff you make. Do have rwcipes for other types of food maybe bread,pasta but healthy stuff for ppl who arw diabetics?Thanks for time and patience.God blezz from Trinidad
I was told that ladyfinger biscuits are a holiday product. Look for them around the holidays.
Beth !! You are a masterpiece
beth u r amazing
Hey Beth! Can you use vegetable oil or do you need specifically olive oil?
Beth, you make this look SO easy. Can't wait to try this with my gluten and sugar free twist. You are my kitchen idol. : ) Can't wait to share you with my peeps.
Aw thanks for that :) I hope you enjoy it! Def a fave at our house :)
Hello Beth the tiramisu looks absolutely divine. I will be making this one for Christmas. I was also wondering if you have any cakey brownie recipe you could share with us.
Thanks again for such great recipes. :-)
Nice recipe! Like having a recipe to make the cake. Yum!
Thank you for the lovely recipe but what can we substitute the rum and rum extract with? I mean something more natural and has the flavor of the rum? Thank you :)
It really is tasty . I especially love the molten lava cake . It is really good. :]