When Carlo stopped himself and said that actually, every interpretation is valid, so it's not unfortunate...as an artist, there is so much I can learn from that. I hope I do.
His statement struck a nice balance. Every interpretation is valid... But the interpretation is also not the original thing. A wildly different take on tiramisu can be great and should exist, but it is not necessarily tiramisu. We could all stand to understand both sides of that idea, I think.
That's a nice (and rare!) thing to hear, so often on UA-cam especially when someone puts their own spin on an Italian dish (and not just Italian, happens with a lot of food) people get very upset about it.
I agree, that moment stuck with me more than maybe any other in the video. As a result I think it’d be appropriate (and I’d enjoy watching) for James to explore a good solid Tiramisu recipe as well as a handful of popular/interesting/wild interpretations. I want to see those spin-offs, especially dairy and egg free options, but I’m honestly just super excited to see James tear down and build up a solid but simple tiramisu recipe.
Pretty sure it was more for the benefit of the others at the table as well as to make sure he didn't have a ton of background noise for that portion of the video.
HA! I loved when he did that. Like he needed to be alone with his slice of Tiramisu to enjoy it fully. Of course, there are 100K+ people that are watching...
Thank you for spreading the word, James! As a Tiramisù World Cup judge (2022), I loved watching this excellent explanation of the history of tiramisù and its connection to Treviso. Anyone who is interested in competing in the Tiramisù World Cup later this year (Oct 2023) in Treviso, please join in the fun (or just come to watch and taste)!
I love how well this video is composed, in every way. Visually, acoustically, dramaturgically. And in these times, it is a beautiful symbol of Europe, being full of appreciation of other cultures and adapting them to something new. Truly made my day :)
This is a fantastic video. The production on this is so good. It really feels like one of the better BBC travel series. The shots are great, the interviews exactly what you want to have, James as the perfect host: lovely and giving space to the people who star in this video (Carlo and Massimo). It's really beyond anything I used to expect from any youtube video. Also, I am now really craving a good Tiramisu.
That’s a thing… BBC has some amazing cinematographers and camera men. Top Gear looked better than many action movies. Many nature docs are so breathtaking. No idea what they put in their tea, but it makes for great visuals :D
James, I'm from Treviso and live abroad since 12 years now. Watching this video almost had me tear up. Thank you for going there and and showing the whole world a piece of my hometown and its Tiramisù story. I think everyone from the area will be incredibly thankful for this.
What started as "here are some neat tips to brew great coffee at home" has evolved into something close to Netflix' Chef's Table. And I love every second of it. Thank you very much, James, for taking us with you on this journey. Hats tipped and sucess well-deserved. All the best from Berlin to you and the whole(some) comment section!
I'm a retired Australian living in Venice for a year and I enjoyed watching this. My son in Melbourne follows you and sent me the link. I'd always presumed Tiramisu had been around forever not just in my generation. I'm going to visit Treviso, find Le Beccheria and try it myself. Thank you for not feeling you had to find minor faults with this dish, enjoy it or not I say.
Amazing video! Your insight into the history of tiramisu is accurate and interesting. Collaborating with you and your staff was a pleasure. See you soon in Treviso for the competition!
You've proven time and time again that stepping outside the studio and expanding the format will always be a winner. You nailed it again and can't wait for the tiramisu deep-dive. My familial version follows the traditional and we just give the biscuits a quick introduction to the espresso/coffee; Never soaking for more than a second, kiss on the cheek then move on. Look forward to seeing your interpretation of this classic!
As a "trevigiano" I loved to see this round up of the story of Tiramisu. It would be interesting to see how different coffee (in roasting and in method) impact the flavour of the dessert because a lot of good tiramisu I had in my life were made with mediocre coffee and usually almost always on the darker side
I think this is the unanswered question in this video: what kind of coffee was originally used in this recipe, exactly because the brew method and roast have big impact on the flavour and perhaps even the texture.
My sister used to work in an Italian restaurant. Although we're in Scotland it set itself apart by trying to be more "authentic" Italian rather than the versions of dishes that had travelled, or at least that was the owner's vision (He was Italian BTW). He taught my sister to make Tiramisu and to this day she can still make it, at incredible speed, and it's absolutely delicious. She usually asks me to make the coffee for it when she makes it for family meals, as she knows she'll get good coffee.
@@lonestarr1490 A wee bit stronger than normal as it gets balanced out by the sugar in the sponge fingers, certainly not Moka Pot or espresso strength though.
I’m so intrigued by this new series of episodes about tiramisu! My foreign friends always expect from me, average Italian living abroad, a perfect tiramisu. I hope that James will be able to scientifically dissect the recipe and give to me all the knowledge to create my personal family recipe. Some questions that I would like to be answered: 1. which side/sides of the savoiardo should meet the coffee, and which side should be down on the tiramisu 2. How to make a perfect mascarpone cream 3. How many levels of savoiardi 4. What kind of coffee
I remember the episode you all did for chasing the ultimate Espresso Affogato and how egg based ice creams did a lot to negatively affect the taste of the coffee. I would be interested in seeing how the relationship between egg and coffee is addressed in chasing your ultimate tiramisu.
Learning the origin of Tiramasu - interesting Hearing how the recipe has evolved from those who witnessed it - fascinating Seeing James on a bridge, enveloped in a giant heart - Priceless.
I feel like you can't fully get the vibe of Tiramisu without exploring another Italian dessert/beverage classic, zabaione. This is clearly the inspiration for the egg yoke foam that is incorporated with the Mascarpone to both stabilize it and give that unique tart note to it that you don't get from other cream cheeses. Finding the best of each ingredients would be incredibly fun, both the ultimate, meaning that which is sourced from an artisan cheese maker in Italy, an artisan baker for the lady fingers, a heritage hen farmer for the eggs, and of course the finest coffee to add that flavorful kick of bitterness to the dish but brewed expertly to bring out all of the other flavor notes that can only enhance the dish further. Additionally it might be interesting to find the "Best Widely Available Version", meaning ingredients that can be sourced widely through shipment from bakers for the Lady Fingers or cheese makers for the Mascarpone, and Rosters for the coffee. In case its not obvious I love this dessert, its near perfect IMHO so I'm excited to see where this goes.
I've lived in Italy for more than 20 years, I've eaten a lot of tiramisù and I make a pretty good one myself. A 2-cup moka makes the right amount of coffee for 12 savoiardi biscuits, and I sweeten the coffee a bit before I pour it on the biscuits. I really don't like it when there's a pool of cold coffee in the bottom of the dish. It's also worth experimenting with how much of the sugar to put in with the whites before you beat them (the rest goes in with the yolks and cheese) because no sugar makes it very dry and hard to fold into the yolks-cheese mix while all the sugar means it never takes on much air. Also, don't overdo it with the cocoa powder on top or it spoils to mouth feel.
There are couple of thing that come to my mind when I think about the "ultimate" recipe for tiramisu: - What kind of coffee to use? classic italian blend? SO? what roast level? - How to prepare that coffee? Moka pot? Espresso? Or even filter? - What ladyfingers to use? Storebought? If yes which one is the best? Or even homemade? What recipe? - How long and how to soak the ladyfingers to keep it consistent? (This is what I have the most trouble with when I make tiramisu at home) I LOVE tiramisu so I'm really stoked about this series!
I love the fact that the video has been out for less than an hour and there is already 100+ comments. We have all been waiting -rather impatiently - for this video and upcoming series. I for one would love to see you looking into each ingredient trying to optimize them the way you do with coffee. I loved your coffee cake video. I would like to see this series be like that but so much more.
We bought the Oracle 2 weeks ago, and so i started drinking coffee for the first time in my life (I'm 55, never drank it until now) i have been watching your videos (like a fiend) among others for the last month to learn everything to become a coffee nerd. Last weekend we had 8 for dinner, and i was the Barista for the night... my guests had thought i was some kind coffee Nazi when they saw my machine. When they found out i have only been drinking coffee/espresso for 2 weeks, they were nervous to order theirs after dinner... i have dialed in my machine, my beans, my recipes, my drink styles. I was informed by no less than 3 of the coffee drinkers that evening, that what i presented each of them was the best coffee/espresso they had had in years, or in one case, ever. So it seems that you truly do know what you're talking about. 😅
As an Italian, I’ve been waiting for your tiramisu recipe for a very long time. Can’t wait to see how you’re gonna handle this masterpiece, and I wanna say something. Tiramisu, like you said, is the dessert of the family, the first dessert you learn to make in Italy, the dessert you make at home. That’s why we ALWAYS make coffee to soak savoiardi in with the moka pot. I hate that coffee because it’s really really harsh and bitter (I know you can make good coffee out of it but in Italy, moka pot coffee is BAD 99,9% of the times, trust me). However, I think that the concept of a slightly bitter coffee for tiramisu is a good idea for the overall balance. I wouldn’t use a light-roasted coffee (that I normally prefer), but I guess that a more developed roast could be the right call. A good italian-espresso-roast profile. Curious to see what you’ll come up with! Bye 👋🏻
Love all this. Totally want James to dive into all those things. Also, I just went to Italy for the first time last summer, and was almost universally disappointed by the coffee. Very different taste preferences.
@Robert Smith have you Tried the Hoffmann method from his mokka pot series? Im into super meticulous fancy espresso, but if I'm in a hurry a good moka also hits the spot and is quick to make. That is with all the hacks explored by James in his series. So preheated water, good coffee, paper filter and gentle heating. It gives a very good mix between filter and espresso :)
@@RobertSmith-up9rz I have, using Hoffmann recipe for it. The only real issue is it’s harder to make then just a French press or Aeropress or pour over or… It can be made good, great even, but the effort you’re putting into it is simply not worth it relative to other options on the market.
James, thank you so much for making this video. This one is close to my heart. My father who passed away last August at the age of 91 was from a small town just outside of Treviso, called Postioma. My father would frequently visit Treviso during his early years. He probably enjoyed eating tiramisu during his visits to the city. Even after immigrating Canada, my father would request my mother make him tiramisu for his birthdays. It was his all-time favourite dessert! Cheers!
I have such nostalgic memories of working in a mom&pop Italian restaurant in my teen years and having the owner's wife creating some of the most incredible tasting home-made Tiramisu's. Thanks for the memories with this great video James!
Рік тому
First time commenting on one of James' videos, just because after all this time talking my favourite non-alcoholic beverage, he's now going full-on video-series on my favourite dessert, the Tiramisu. funny story: I make it a point to taste every single tiramisu I find, in restaurants or dinner parties.. and keeping score in my mind of what is the best. So I'll be following along James's journey to the heart and soul of the Tiramisu, eagerly awayting his conclusions... 'cause this start is already making my mouth water... Thanks for making great videos James!
So excited about this series, this starting episode was fantastic! The amount of work you and your team must have put into it is greatly appreciated! It was really lovely being introduced to the history of tiramisu, by some of the people who had real-life connections to it and were passionate to talk about it :) Thank you!
Your new episodes make my day! Thank you for the high quality content and your time, effort, research, attention to detail and sense of humor. Your content matters to me. Thank you!
Hi James, I'm glad you enjoyed my little city of Treviso! I saw you while you were filming, but didn't want to bother you while working, so I hope you had a nice stay ☕ For those interested in visiting, Treviso has its own airport where many low-cost flies as "Venice Treviso" (Airport Antonio Canova, TSF), or you can reach us with a 20min train ride from Venice! Treviso is also where prosecco wine is made 🥂
This is by far my favorite video of yours James! The amount of obsession, dedication and bonding that the people on the video have over a little bit of desert is delightful! Really well captured!
While this is not a cooking channel (and shouldn't be in my personal opinion), tiramisu is such a classic coffee dessert that I fully support a cooking episode on it. Looking forward to it!
Flippin heck, it just dawned on me that it’s just incredible content like this is just out there on UA-cam, for free… Madness! Great stuff as always, James.
Classy way of marrying both food and coffee lovers into the same interest! The result, an insightful documentary with your personal touch. So refreshing to see!
A brilliant episode James. Being of Italian descent and I have had hundreds of portions. I'm "sorry" you had to go to the considerable effort to tour Italy on our behalf to search and savour its roots but I'm sure glad you did. Salute.
Tiramisu is that one dessert I had at an italian restaurant years ago while travelling that was amazing and I've never been able to recreate it and have it taste the same. I am so excited for this series!
SAME! And, weirdly a kind of cauliflower cheese dish too though not in that order not spectacular or revolutionary but breathtakingly competent a great regret that I never went back
strange, it's really easy and quick to make, that's also why it became this popular. I don't know how easy is to find mascarpone outside of italy though (or savoiardi, but there are a lot of substitute for the bisquits)
I bought a Honda C90 years ago with the dream of riding it all the way from the UK to Italy to search out the best tiramisu recipe and bring it home. My bike was then stolen, so I’m grateful you’ve gone and done the research for yourself. Grateful with a hint of envy.
You’re back! I would love a deep dove into the different kinds of tiramisu that exist :) Carlo Campeol mentioned ”real” tiramisu to only consist of lady fingers, coffee, sugar, egg yolks, dark cocoa, and mascarpone, but i’d love for you to compare this recipe with more modern versions that might include whipped cream, liquor or egg whites, and how any variables affect the final product (and of course what kind of coffee is best to use). I’m looking forwards for more!
I absolutely love tiramisu, it's not too sweet, creamy and light. I don't like many cakes because they tend to be overwhelming with sweetness, but this one has a special place in my heart.
The tiramisu my aunt made was exactly like this. It was considered like chicken noodle soup. Something to build your health back up. Like the one son said, it was for grandmothers, new mothers and kids. Not a uber bougie dessert. God I miss it.
The sheer kindness and admiration you hold for the subject of the video, not just the dessert but the people too, is as present here as ever and it is a wondrous delight.
That "home" feeling about tiramisu is so true. I'm Austrian and in my family it's tradition to serve the tiramisu at special occasions...I like to think that it's not just because of the popularity of the dish but also because some of my family members from many generations before me migrated to Austria from Italy.
This is such a good mini-documentary like wow for some reason this really hit the sweet spot for me The editing was on point, the cinematography and the balance between the interviewees talking and James, really really well done!
You have really taken the idea of being a purist, to altogether a new height. When i hear people say they love their coffee, it sounds like a joke because i am a subscriber of your channel sir. Not just the coffee, but the coffee desserts too.. you have nailed it all🙌🏻🙏🏼❤️❤️
I am making a tiramisu today and I am excited to try again with your recipe! A few things I hope you can cover: - In your earlier shirt, you mentioned the ladyfingers at Etto we’re still a bit crunchy but had lots of coffee flavour. I hope you can unlock this mystery. - How to make sure the raw eggs are safe. Should I be using pasteurized eggs or is there an option to heat them in the recipe? - Coffee options for people without espresso machines. I would love to see a V60 or Aeropress option for the tiramisu coffee, and maybe options for specialty instant too. ☕️ ☕️ ☕️
Eggs should come from legitimate "commercial" producer. You should not serve tiramisù made with your aunt's eggs, so to speak, as genuine and organically grown as they can be. Coffee for tiramisu should be made with a Moka, that's the normal and "original" way to do it, at home, and an inversion pot (a "napoletana") works just as well. I don't think a V60 would work equally well because there is just too much water in it (that's true in general). Lady fingers, "savoiardi", have this wonderful capability to absorb liquids without totally losing structure, they are full of "cavities" and they have something (don't ask me what, but it might be eggs addes somehow in the recipe) that makes them not-immediately permeable to liquids. It's like a plastic sponge, in a sense. The liquid fills the cavities of the biscuit without undoing the biscuit itself as it would happen with a "frollino".
Regarding the ladyfingers, the trick is to quickly dip them in coffee without waiting for them to soak completly. They will then absorb more humidity from the mascarpone when the dessert is assembled. So the key to not have soggy ladyfingers is the right timing between the dessert build up and its serving, which changes according to the water content of the mascarpone-egg cream and the initial soaking. Sounds complicated, but it's just trial and error. Quick dip and overnight rest usually work.
So I started watching recently having just bought a coffee machine and loved all of his content. But this vide certified to me, that James' videos have a quality that is truly valuable to me and to culture in the sense that he examines the creation of popular ideas in coffee and food
And now I'm hungry. Ever since Brian Lagerstrom's video on tiramisu came out I've been mildly obsessed with it (his pumpkin version was great for Thanksgiving dessert). Anything James has to add to this is only going to elevate my dessert game. Great video.
James, your channel has changed my life! I live in Seattle but never got into coffee beyond lattes and Frappuccinos. On Wednesday I got a V60 and a hand grinder. Two days later, I used my secondhand Baratza Encore for the first time. I only lasted two days on the hand grinder 😂
Well you asked... my partner is gluten intolerant (genuinely, diagnosed by a doctor, not a fad thing) and both of us are vegan. I dearly miss tiramisu, and would love to discover a version I can make at home with some lovely specialty coffee for us both to enjoy. So there's your challenge, James! Seriously, though, really looking forward to the series and I'm sure the added insight will let me figure something out for our unusual dietary weirdnesses.
@@StGeorgedragonhunter I haven't seen any gluten free lady finger biscuits that aren't made with egg. Plus the egg and mascarpone aren't suitable for vegans either and substitution isn't obvious... so it isn't as easy as you suggest.
The concept of uovo sbattuto is key here-a breakfast/snack/old-school Red Bull made of of beaten egg white and sugar (often with a touch of coffee) that in Italy universally recalls "nonna", "mamma", "home". Everyone their own story of sbattuto. To properly make your own tiramisù, you will need one too! 😃
This format, and the fact you're breaking it out into a series, feels so much in the same vein as what Alex does and I love it! Looking forward to the rest!
I think it'd be fun to take a look at different coffees. Does it have to be an Italian style blend? Is there fun to be had with African or natural coffees?
James, fantastic video. Brought back a lot of memories when I used to make tiramisu at home about 20 years ago. I stopped making it because my wife and I ate the whole tray, using 2 big bags of savoiardi cookies and was putting on a few pounds. I used Frangelico mixed in the espresso and I liked my savoiadi on the wet side. When I was a child, I often ate beaten egg yolk, sugar and marsala and Massimo mentioned tiramisu evolved from that traditional italian breakfast. The lady down the block from me had chickens in the backyard and eggs where very fresh.
Fun fact: I was on a trip in Milan and as I was searching for speciality coffee shops, I found one called "Mascherpa" which is Speciality Coffee & Tiramisu shop. It was amazing.
A fun fact is a piece of obscure trivia that sheds light on the topic. This is just a pointless travel anecdote. A "fun fact" would be if you were the guy who filmed the dude talking about the brothels and you had additional info to share.
@@KevinJDildonik A fun fact is that there is a place that is a tiramisu concept store & speciality coffee. It's an interesting fact, but I understand if the use of "fun fact" was not quite appropriate. Nonetheless, I don't see the need for criticism, especially since English is not my first language.
I appreciated him saying each interpretation is valid. I myself can not eat chocolate, so it was nice to hear from an Italian that a non-original recipe is acceptable. I used to work for an Italian company and I can say it was surprising to hear any Italian person say that something that wasn't exactly right was acceptable.
Every time I hear/see tiramisu, I think of my Italian friend from Napoli and their family recipe, who made the best tiramisu in the whole world :-) It was exactly as the original recipe and had the best taste after 2-3 days of resting in the fridge, when the tastes of the layers sank into each other. I remember my friend chasing me away from the tiramisu until it was ready to be eaten on the 3rd day :-D The best tiramisu I have ever eaten and the nicest memories of a dear friend her famous dessert 🙂
this makes me feel better about not liking alcohol in my tiramisu. I like a recipe that is parametric. 1 egg, about 1.5 Tablespoons sugar, 100g or Mascarpone, enough ladyfingers and coffee to layer the stuff and that's basically it. I found this in a German recipe book called basic cooking (I think. Maybe it was sweet basics.) and it calls for separating the eggs, mixing the yolk with the mascarpone, beating the egg whites with the sugar and then folding that into the cheese/yolk mixture. This is rather loose at this time, but magically, after layering, this stuff does achieve a very good mousse-y consistency. I personally like putting a layer of ladyfingers (usually the cheapest I can find, with a sugar crust on top) in my vessel and spoon coffee over that until they're uniformly soaked. This way, when you're using hot coffee, you won't burn your fingers. But be aware that hot liquids soak into the pastry faster than cold liquids. Anyway, on top of that, I put a layer of the creme, ladyfingers again, and you can still soak them in the vessel, though hot liquid is the enemy of whipped egg whites, so careful there. Repeat until out of cream. I also put cocoa on there directly, before chilling. It won't fly off the dessert all powdery when you do it like that.
I'm from Treviso and Tiramisù definitely tastes of home for me, it's my favourite dessert and I love eating it as much as I love making it for the people I love. I think it's such a staple for the people that live around here that it becomes much more than a dessert for many families. Looking forward to see your version of it! Can't wait!
I have not met a tiramisu I don't like. I'm amazed at the variety of tiramisus. I am amazed at the lack of control I have when a whole tiramisu is left in my care.
When I was growing up, a local coffee shop had a drink called "The Borgia," which was really just a mocha with a shot of orange syrup. The mention of Gran Marnier as an ingredient in an earlier evolution of tiramisu makes me wonder about how the addition of a little orange liqueur might change the final flavor profile. Also, the concept of "potionability" is revolutionary to me, as I didn't know that tiramisu started out as what was essentially a trifle. I can now think of so many other trifle recipes that I'd like to apply this idea to!
For most of this video I forgot I was watching UA-cam and thought it was Netflix/TV documentary... Brilliant presenting, production, filming, everything. Also helps that it was an interesting story!
We want to see: 1. Perfect Espresso for your Tiramisu 2. Perfect texture to your lady fingers 3. Some sort of coffee infused marscapone 4. The perfect Coffee drink to accompany your tiramisu. Please and thank you. I will go to this restaurant next time I'm in Northern Italy. Excellent video.
Fabulous video, James. I was married into an Italian family and have a passion for both Coffee/Espresso and Tiramisu. I'd like to see you experiment (and or suggest) various beans used for Tiramisu, and how this can alter perception/flavour of the dessert.
Thank you for starting making this SERIES! 😃 For me, apart from good coffee, every single ingredient changes tiramisu. - the biscotti (there are so many different styles of Lady fingers!! Some almost purely made of egg whites, some with different types of flour...) - the mascarpone! Wow, don't get me started on that one. Don't stop at galbani is all I'm going to say... - egg. I love eggs from chicken fed with herbs. Even for tiramisu. - sugar. There are different kinds of sugar as well. For tiramisu, I use the lighter coloured ones. - cocoa powder. As with coffee, there are so many variations of this. Sadly they are quite hard to come by to make any comparison (I don't use a lot of it and don't want several packs lying around opened up... GO HAVE SOME FUN!!! 😋
Honestly, what I'd be interested in the most would be an exploration into making the best savoiardi specifically for a tiramisu. Especially in terms of texture and supporting the structure of such a wet dessert.
It would be amazing if every ingredient can have its own little story, of why and how of this ingredient and your personal favorite. And ofcourse, the coffee would be most highlighted (as said before) the type of coffee, the roasting, the brewing etc etc. This was already an interesting start and beautifully made James!
I was gonna complain about him taking over a month to upload... But then he came with a fully fledge documentary, with investigation, interviews, etc. Well done Mr. Hoffmann, very well done.
I know cooking and food isn't a new pursuit here, but I would gladly subscribe to a channel of James doing a whole host of non-coffee things: James learning to fix a car, James explaining the sport of cricket to Americans, James reviewing wristwatches, etc.
Probably not on the cards because it's not really coffee related, but I would love to see you make the mascarpone. It's such a basic cheese and the quality you can get from home made is dramatically better than what you can buy. My biggest problem with suggesting this is that I don't think there exists a good description of its production on the internet. Traditionally mascarpone is made with light cream (20-25% fat). You heat it to 85 C and then add tartaric acid to coagulate the proteins. You drain the cheese and then refrigeratate. So it's super straight forward. There is a trick, though, for these kinds of cheeses (ricotta, anthotyro, etc). Acid coagulated cheeses coagulate because the casein micelles reach a pH where they have a net neutral charge. At this point, they become hydrophobic and basically push the whey out and collide with each other, forming a sticky mass (curds). The pH where this happens is dependent on temperature. At room temperature, it's about 4.6. At 50 C it's about 5.2 and at 85 C it's about 6.1. The faster you hit the required pH, the bigger the curds you get. If you are making yogurt, the pH decreases slowly over hours. Your curds are smaller than you can see and you end up with a thick fluid. If you dump a bunch of acid into milk in a couple of seconds, you get big chonky curds that easily separate from the whey. This means that you want to hit this point as quickly as possible. The second trick is that at temperatures greater than 92 C, the milk starts to froth. If you add just a bit less acid than you need at 85C and then pump the temperature up to 92 C (or higher) then the cheese forms in that froth. You get light airy curds that float on the top of the vat. If you then cook that cheese (by turning off the heat, leaving the lid on and leaving it for 20 minutes), the whey proteins will cook in the same way that egg whites do. This gives you a light frothy merangue. You can just scoop that out and drain it. If you do it properly, it will all be floating on the top of the vat. Just just a slotted spoon, or a wire basket to fish it out. You can also drain it in a basket rather than a cheese cloth. The reason this works is that when you add the acid, it just starts to break the milk. Then when you crank up the temp to 92 or above, it coagulates very fast. However, you have to get the acid amount right. Too little and it won't form curds properly. This will result in very low yield. Too much and the curds will get grainy and sink to the bottom. It's not as hard as it sounds. You just add enough until you just start seeing it break and then crank up the temp. You want to increase the temp so that you get as much froth as possible, but before it boils. It will just start dancing a bit. Just before you increase the temperature, you need to get a wooden spoon or something and slowly scrape the bottom of the pot. Cheese will form there, because it's hotter than the top, and it will get stuck to the bottom. You want to release it from the bottom so that it floats and provides nucleation points for the milk to froth around. Like I said, this looks *way* more complex than it actually is. I wish there was even a single video on the internet that showed how to do this properly. I've been meaning to do this for a long time, but... I know how much work it is :-) And, like I said, I'm pretty sure this is too far outside what you are doing to actually do it, but I hope you, or others, find the above interesting and useful.
fantastic video. loved how he took himself out of the resteraunt setting and went to a separate room with good audio, lighting and so on. certainly a pre-planned move, but fantastic for the video and shows amazing planning and mindset when doing what is basically an "experience vlog", but retaining informational as a key point. its what makes james and his team such a high quality youtube channel.
Goodness I love tirimasu. I've only ever had a version with liquor though. I have always thought it's a desert where the balance of flavours has to be just right. I love that it's a desert they invites you to make your version, to make it yours. I will watch your forthcoming videos with interest, and I'm sure I'll make a few over the coming weeks! Thanks for this one!
I really enjoyed this video, its great! When I was younger my mother used to make to different Tiramisu, one for adults with Liquor and one for us kids without the liqour and less Coffee but more cocoa. With time the adults decided the kids version was actually tastier so thats the one we always eat nowadays! Thanks for sharing the history of tiramisu!
When Carlo stopped himself and said that actually, every interpretation is valid, so it's not unfortunate...as an artist, there is so much I can learn from that. I hope I do.
His statement struck a nice balance. Every interpretation is valid... But the interpretation is also not the original thing. A wildly different take on tiramisu can be great and should exist, but it is not necessarily tiramisu. We could all stand to understand both sides of that idea, I think.
That's a nice (and rare!) thing to hear, so often on UA-cam especially when someone puts their own spin on an Italian dish (and not just Italian, happens with a lot of food) people get very upset about it.
I agree, that moment stuck with me more than maybe any other in the video. As a result I think it’d be appropriate (and I’d enjoy watching) for James to explore a good solid Tiramisu recipe as well as a handful of popular/interesting/wild interpretations.
I want to see those spin-offs, especially dairy and egg free options, but I’m honestly just super excited to see James tear down and build up a solid but simple tiramisu recipe.
This is inspiring me to create tiramisoup
Words of someone that has some wisdom!
James is the kind of guy to leave the table and enjoy his Tiramisu alone in peace.
tiramisu is better in a dark corner away from other people.
Pretty sure it was more for the benefit of the others at the table as well as to make sure he didn't have a ton of background noise for that portion of the video.
HA! I loved when he did that. Like he needed to be alone with his slice of Tiramisu to enjoy it fully. Of course, there are 100K+ people that are watching...
Alone with his 1.69 million subscribers
@@MythicMagus no shit sherlock, he was joking
James has been thanking me for watching over 4 years now, such a standup guy
And hoping you'll have a great day. That's a lot of great days!
Damn, I thought he was speaking to me all that time, feelsbad
"Please, enjoy."
I hope he has a great day
Thank you for spreading the word, James! As a Tiramisù World Cup judge (2022), I loved watching this excellent explanation of the history of tiramisù and its connection to Treviso. Anyone who is interested in competing in the Tiramisù World Cup later this year (Oct 2023) in Treviso, please join in the fun (or just come to watch and taste)!
It would be really cool if James came up with his own recipe and then went to this years Tiramisù world cup with it.
I definitely want to taste...
Where do I sign up?
Hi, I tried tiramisu in 28 countries now. I experiment tiramisu recipes. Is it possible for normal people to compete?
@@cullly Why would you be so cruel as to put down and mock someone who is passionate about something? Why not just allow them to enjoy their journey?
FATHER YOU’RE BACK
*Daddy
Coffee Daddy
He went to get latte and came back
*Zaddy
El Papa de Café
I love how well this video is composed, in every way. Visually, acoustically, dramaturgically. And in these times, it is a beautiful symbol of Europe, being full of appreciation of other cultures and adapting them to something new. Truly made my day :)
Well done, inserting "dramaturgically" into a conversation!
Mine too, his videos are always so aesthetically beautiful yet calming. Such a pleasure to watch!
How'd you feel about the mise-en-scène? The soliloquy? The supernumeraries? A good thespian will have opinions.
??????
@@error.418that is some advanced vocab. 🙂
Not only is he back, he’s back with the first tiramisu episode. We’ve been waiting for this.
This is a fantastic video. The production on this is so good. It really feels like one of the better BBC travel series. The shots are great, the interviews exactly what you want to have, James as the perfect host: lovely and giving space to the people who star in this video (Carlo and Massimo).
It's really beyond anything I used to expect from any youtube video.
Also, I am now really craving a good Tiramisu.
That’s a thing… BBC has some amazing cinematographers and camera men. Top Gear looked better than many action movies. Many nature docs are so breathtaking. No idea what they put in their tea, but it makes for great visuals :D
James, I'm from Treviso and live abroad since 12 years now. Watching this video almost had me tear up. Thank you for going there and and showing the whole world a piece of my hometown and its Tiramisù story. I think everyone from the area will be incredibly thankful for this.
What started as "here are some neat tips to brew great coffee at home" has evolved into something close to Netflix' Chef's Table. And I love every second of it. Thank you very much, James, for taking us with you on this journey. Hats tipped and sucess well-deserved. All the best from Berlin to you and the whole(some) comment section!
I'm a retired Australian living in Venice for a year and I enjoyed watching this. My son in Melbourne follows you and sent me the link. I'd always presumed Tiramisu had been around forever not just in my generation. I'm going to visit Treviso, find Le Beccheria and try it myself. Thank you for not feeling you had to find minor faults with this dish, enjoy it or not I say.
Please let us know once you've tried it!
Amazing video! Your insight into the history of tiramisu is accurate and interesting. Collaborating with you and your staff was a pleasure. See you soon in Treviso for the competition!
After that trip, he's an expert of tiramisu :-)
Would love to join you next time!
Yes - James, are you going to compete? It look like the gauntlet has been laid at your feet here.
I really love this kind of series. It reminds me of Alex (French Guy Cooking) too. I can't wait for all of the episodes!
They contributed on an episode before for Eclair au Café 🙂
Right on the money with that one! 👍
i know right! very similar vibes, maybe we'll see alex in this series too!
@@Glyn-Leine you might be right
I would watch an actual James Hoffman food/travel series 100%
You've proven time and time again that stepping outside the studio and expanding the format will always be a winner. You nailed it again and can't wait for the tiramisu deep-dive.
My familial version follows the traditional and we just give the biscuits a quick introduction to the espresso/coffee; Never soaking for more than a second, kiss on the cheek then move on. Look forward to seeing your interpretation of this classic!
As a "trevigiano" I loved to see this round up of the story of Tiramisu. It would be interesting to see how different coffee (in roasting and in method) impact the flavour of the dessert because a lot of good tiramisu I had in my life were made with mediocre coffee and usually almost always on the darker side
I think this is the unanswered question in this video: what kind of coffee was originally used in this recipe, exactly because the brew method and roast have big impact on the flavour and perhaps even the texture.
@@santibanks well, as regards brew method, it was moka, given the period it was born.
My sister used to work in an Italian restaurant. Although we're in Scotland it set itself apart by trying to be more "authentic" Italian rather than the versions of dishes that had travelled, or at least that was the owner's vision (He was Italian BTW). He taught my sister to make Tiramisu and to this day she can still make it, at incredible speed, and it's absolutely delicious. She usually asks me to make the coffee for it when she makes it for family meals, as she knows she'll get good coffee.
How do you prepare the coffee for your sister's Tiramisu?
@@lonestarr1490 French Press usually due to the amount she wants
@@cruachan1191 And just as you would drink it, I suppose? Not particularly strong or something?
can I ask where about in scotland, because I know a few places that fit the description!
@@lonestarr1490 A wee bit stronger than normal as it gets balanced out by the sugar in the sponge fingers, certainly not Moka Pot or espresso strength though.
YESSSS HE HAS RETURNED!!
SO excited to see you again James. Thank you for your amazing, and quality content that has made me better coffee at home.
I’m so intrigued by this new series of episodes about tiramisu! My foreign friends always expect from me, average Italian living abroad, a perfect tiramisu. I hope that James will be able to scientifically dissect the recipe and give to me all the knowledge to create my personal family recipe.
Some questions that I would like to be answered:
1. which side/sides of the savoiardo should meet the coffee, and which side should be down on the tiramisu
2. How to make a perfect mascarpone cream
3. How many levels of savoiardi
4. What kind of coffee
Fantastic video mate!
I remember the episode you all did for chasing the ultimate Espresso Affogato and how egg based ice creams did a lot to negatively affect the taste of the coffee. I would be interested in seeing how the relationship between egg and coffee is addressed in chasing your ultimate tiramisu.
Learning the origin of Tiramasu - interesting
Hearing how the recipe has evolved from those who witnessed it - fascinating
Seeing James on a bridge, enveloped in a giant heart - Priceless.
I feel like you can't fully get the vibe of Tiramisu without exploring another Italian dessert/beverage classic, zabaione. This is clearly the inspiration for the egg yoke foam that is incorporated with the Mascarpone to both stabilize it and give that unique tart note to it that you don't get from other cream cheeses.
Finding the best of each ingredients would be incredibly fun, both the ultimate, meaning that which is sourced from an artisan cheese maker in Italy, an artisan baker for the lady fingers, a heritage hen farmer for the eggs, and of course the finest coffee to add that flavorful kick of bitterness to the dish but brewed expertly to bring out all of the other flavor notes that can only enhance the dish further. Additionally it might be interesting to find the "Best Widely Available Version", meaning ingredients that can be sourced widely through shipment from bakers for the Lady Fingers or cheese makers for the Mascarpone, and Rosters for the coffee.
In case its not obvious I love this dessert, its near perfect IMHO so I'm excited to see where this goes.
I've lived in Italy for more than 20 years, I've eaten a lot of tiramisù and I make a pretty good one myself. A 2-cup moka makes the right amount of coffee for 12 savoiardi biscuits, and I sweeten the coffee a bit before I pour it on the biscuits. I really don't like it when there's a pool of cold coffee in the bottom of the dish. It's also worth experimenting with how much of the sugar to put in with the whites before you beat them (the rest goes in with the yolks and cheese) because no sugar makes it very dry and hard to fold into the yolks-cheese mix while all the sugar means it never takes on much air. Also, don't overdo it with the cocoa powder on top or it spoils to mouth feel.
Outstanding cinematography! Portrait lighting, script, structure, pace - it works perfectly in unison!
A coffee story, a travel story and a history lesson all wrapped up in 13 minutes - Bellissimo!
There are couple of thing that come to my mind when I think about the "ultimate" recipe for tiramisu:
- What kind of coffee to use? classic italian blend? SO? what roast level?
- How to prepare that coffee? Moka pot? Espresso? Or even filter?
- What ladyfingers to use? Storebought? If yes which one is the best? Or even homemade? What recipe?
- How long and how to soak the ladyfingers to keep it consistent? (This is what I have the most trouble with when I make tiramisu at home)
I LOVE tiramisu so I'm really stoked about this series!
I love the fact that the video has been out for less than an hour and there is already 100+ comments. We have all been waiting -rather impatiently - for this video and upcoming series. I for one would love to see you looking into each ingredient trying to optimize them the way you do with coffee. I loved your coffee cake video. I would like to see this series be like that but so much more.
We bought the Oracle 2 weeks ago, and so i started drinking coffee for the first time in my life (I'm 55, never drank it until now) i have been watching your videos (like a fiend) among others for the last month to learn everything to become a coffee nerd. Last weekend we had 8 for dinner, and i was the Barista for the night... my guests had thought i was some kind coffee Nazi when they saw my machine. When they found out i have only been drinking coffee/espresso for 2 weeks, they were nervous to order theirs after dinner... i have dialed in my machine, my beans, my recipes, my drink styles. I was informed by no less than 3 of the coffee drinkers that evening, that what i presented each of them was the best coffee/espresso they had had in years, or in one case, ever. So it seems that you truly do know what you're talking about. 😅
As an Italian, I’ve been waiting for your tiramisu recipe for a very long time. Can’t wait to see how you’re gonna handle this masterpiece, and I wanna say something. Tiramisu, like you said, is the dessert of the family, the first dessert you learn to make in Italy, the dessert you make at home. That’s why we ALWAYS make coffee to soak savoiardi in with the moka pot. I hate that coffee because it’s really really harsh and bitter (I know you can make good coffee out of it but in Italy, moka pot coffee is BAD 99,9% of the times, trust me). However, I think that the concept of a slightly bitter coffee for tiramisu is a good idea for the overall balance. I wouldn’t use a light-roasted coffee (that I normally prefer), but I guess that a more developed roast could be the right call. A good italian-espresso-roast profile. Curious to see what you’ll come up with! Bye 👋🏻
Love all this. Totally want James to dive into all those things. Also, I just went to Italy for the first time last summer, and was almost universally disappointed by the coffee. Very different taste preferences.
@@segamble1679 Italian people will never admit that 99% of coffee they buy/make/drink is absolute trash!
Moka pot coffee is utter garbage. I have never ever had a near-decent one, no matter how good the person making it claimed it to be.
@Robert Smith have you Tried the Hoffmann method from his mokka pot series?
Im into super meticulous fancy espresso, but if I'm in a hurry a good moka also hits the spot and is quick to make. That is with all the hacks explored by James in his series. So preheated water, good coffee, paper filter and gentle heating. It gives a very good mix between filter and espresso :)
@@RobertSmith-up9rz I have, using Hoffmann recipe for it. The only real issue is it’s harder to make then just a French press or Aeropress or pour over or… It can be made good, great even, but the effort you’re putting into it is simply not worth it relative to other options on the market.
James, thank you so much for making this video. This one is close to my heart. My father who passed away last August at the age of 91 was from a small town just outside of Treviso, called Postioma. My father would frequently visit Treviso during his early years. He probably enjoyed eating tiramisu during his visits to the city.
Even after immigrating Canada, my father would request my mother make him tiramisu for his birthdays.
It was his all-time favourite dessert!
Cheers!
I have such nostalgic memories of working in a mom&pop Italian restaurant in my teen years and having the owner's wife creating some of the most incredible tasting home-made Tiramisu's. Thanks for the memories with this great video James!
First time commenting on one of James' videos, just because after all this time talking my favourite non-alcoholic beverage, he's now going full-on video-series on my favourite dessert, the Tiramisu. funny story: I make it a point to taste every single tiramisu I find, in restaurants or dinner parties.. and keeping score in my mind of what is the best. So I'll be following along James's journey to the heart and soul of the Tiramisu, eagerly awayting his conclusions... 'cause this start is already making my mouth water... Thanks for making great videos James!
So excited about this series, this starting episode was fantastic! The amount of work you and your team must have put into it is greatly appreciated! It was really lovely being introduced to the history of tiramisu, by some of the people who had real-life connections to it and were passionate to talk about it :) Thank you!
Your new episodes make my day!
Thank you for the high quality content and your time, effort, research, attention to detail and sense of humor.
Your content matters to me. Thank you!
I have never been more excited for a video than I am for an oncoming Ultimate Tiramisu video.
Hi James, I'm glad you enjoyed my little city of Treviso! I saw you while you were filming, but didn't want to bother you while working, so I hope you had a nice stay ☕
For those interested in visiting, Treviso has its own airport where many low-cost flies as "Venice Treviso" (Airport Antonio Canova, TSF), or you can reach us with a 20min train ride from Venice! Treviso is also where prosecco wine is made 🥂
This is by far my favorite video of yours James!
The amount of obsession, dedication and bonding that the people on the video have over a little bit of desert is delightful!
Really well captured!
While this is not a cooking channel (and shouldn't be in my personal opinion), tiramisu is such a classic coffee dessert that I fully support a cooking episode on it. Looking forward to it!
Flippin heck, it just dawned on me that it’s just incredible content like this is just out there on UA-cam, for free… Madness! Great stuff as always, James.
Classy way of marrying both food and coffee lovers into the same interest! The result, an insightful documentary with your personal touch. So refreshing to see!
A brilliant episode James. Being of Italian descent and I have had hundreds of portions.
I'm "sorry" you had to go to the considerable effort to tour Italy on our behalf to search and savour its roots but I'm sure glad you did. Salute.
It's a delight to hear these Italians talk about tiramisu. Beautiful portraits of these people.
Tiramisu is that one dessert I had at an italian restaurant years ago while travelling that was amazing and I've never been able to recreate it and have it taste the same. I am so excited for this series!
SAME! And, weirdly a kind of cauliflower cheese dish too
though not in that order
not spectacular or revolutionary but breathtakingly competent
a great regret that I never went back
strange, it's really easy and quick to make, that's also why it became this popular.
I don't know how easy is to find mascarpone outside of italy though (or savoiardi, but there are a lot of substitute for the bisquits)
I bought a Honda C90 years ago with the dream of riding it all the way from the UK to Italy to search out the best tiramisu recipe and bring it home. My bike was then stolen, so I’m grateful you’ve gone and done the research for yourself. Grateful with a hint of envy.
You’re back! I would love a deep dove into the different kinds of tiramisu that exist :) Carlo Campeol mentioned ”real” tiramisu to only consist of lady fingers, coffee, sugar, egg yolks, dark cocoa, and mascarpone, but i’d love for you to compare this recipe with more modern versions that might include whipped cream, liquor or egg whites, and how any variables affect the final product (and of course what kind of coffee is best to use). I’m looking forwards for more!
I find that egg whites make the dish a little lighter and fluffier, so that’s usually my preferred method!
Most underrated UA-cam channel! Hands down
Cheers from San Diego California
I absolutely love tiramisu, it's not too sweet, creamy and light. I don't like many cakes because they tend to be overwhelming with sweetness, but this one has a special place in my heart.
The tiramisu my aunt made was exactly like this. It was considered like chicken noodle soup. Something to build your health back up. Like the one son said, it was for grandmothers, new mothers and kids. Not a uber bougie dessert.
God I miss it.
The sheer kindness and admiration you hold for the subject of the video, not just the dessert but the people too, is as present here as ever and it is a wondrous delight.
That "home" feeling about tiramisu is so true. I'm Austrian and in my family it's tradition to serve the tiramisu at special occasions...I like to think that it's not just because of the popularity of the dish but also because some of my family members from many generations before me migrated to Austria from Italy.
I hope you call it Tirolmisu then!
James taking on Alex (French guy cooking)- style deep dive series is the thing I've always wanted.
This is such a good mini-documentary like wow for some reason this really hit the sweet spot for me
The editing was on point, the cinematography and the balance between the interviewees talking and James, really really well done!
You have really taken the idea of being a purist, to altogether a new height. When i hear people say they love their coffee, it sounds like a joke because i am a subscriber of your channel sir. Not just the coffee, but the coffee desserts too.. you have nailed it all🙌🏻🙏🏼❤️❤️
I am making a tiramisu today and I am excited to try again with your recipe! A few things I hope you can cover:
- In your earlier shirt, you mentioned the ladyfingers at Etto we’re still a bit crunchy but had lots of coffee flavour. I hope you can unlock this mystery.
- How to make sure the raw eggs are safe. Should I be using pasteurized eggs or is there an option to heat them in the recipe?
- Coffee options for people without espresso machines. I would love to see a V60 or Aeropress option for the tiramisu coffee, and maybe options for specialty instant too.
☕️ ☕️ ☕️
Perhaps a moka pot brew would be good for the task? Moka pots are as Italian as coffee gets, while also preserving the home-made spirit of the recipe
Eggs should come from legitimate "commercial" producer. You should not serve tiramisù made with your aunt's eggs, so to speak, as genuine and organically grown as they can be. Coffee for tiramisu should be made with a Moka, that's the normal and "original" way to do it, at home, and an inversion pot (a "napoletana") works just as well. I don't think a V60 would work equally well because there is just too much water in it (that's true in general). Lady fingers, "savoiardi", have this wonderful capability to absorb liquids without totally losing structure, they are full of "cavities" and they have something (don't ask me what, but it might be eggs addes somehow in the recipe) that makes them not-immediately permeable to liquids. It's like a plastic sponge, in a sense. The liquid fills the cavities of the biscuit without undoing the biscuit itself as it would happen with a "frollino".
Regarding the ladyfingers, the trick is to quickly dip them in coffee without waiting for them to soak completly. They will then absorb more humidity from the mascarpone when the dessert is assembled. So the key to not have soggy ladyfingers is the right timing between the dessert build up and its serving, which changes according to the water content of the mascarpone-egg cream and the initial soaking. Sounds complicated, but it's just trial and error. Quick dip and overnight rest usually work.
So I started watching recently having just bought a coffee machine and loved all of his content. But this vide certified to me, that James' videos have a quality that is truly valuable to me and to culture in the sense that he examines the creation of popular ideas in coffee and food
And now I'm hungry. Ever since Brian Lagerstrom's video on tiramisu came out I've been mildly obsessed with it (his pumpkin version was great for Thanksgiving dessert). Anything James has to add to this is only going to elevate my dessert game. Great video.
James, your channel has changed my life! I live in Seattle but never got into coffee beyond lattes and Frappuccinos.
On Wednesday I got a V60 and a hand grinder. Two days later, I used my secondhand Baratza Encore for the first time. I only lasted two days on the hand grinder 😂
Great video. Treviso is such an underrated city considering the world-famous dessert it gave us. Can't wait to see more from this series!
Production value is unreal now James, this competes with the best legacy media has to offer
Well you asked... my partner is gluten intolerant (genuinely, diagnosed by a doctor, not a fad thing) and both of us are vegan. I dearly miss tiramisu, and would love to discover a version I can make at home with some lovely specialty coffee for us both to enjoy. So there's your challenge, James!
Seriously, though, really looking forward to the series and I'm sure the added insight will let me figure something out for our unusual dietary weirdnesses.
you just need to take out the ladyfingers, or sub them for a gluten free alternative, it's not that hard
@@StGeorgedragonhunter I haven't seen any gluten free lady finger biscuits that aren't made with egg. Plus the egg and mascarpone aren't suitable for vegans either and substitution isn't obvious... so it isn't as easy as you suggest.
This on-location material has a welcome energy, a dynamic
The concept of uovo sbattuto is key here-a breakfast/snack/old-school Red Bull made of of beaten egg white and sugar (often with a touch of coffee) that in Italy universally recalls "nonna", "mamma", "home". Everyone their own story of sbattuto. To properly make your own tiramisù, you will need one too! 😃
Zabaione
This format, and the fact you're breaking it out into a series, feels so much in the same vein as what Alex does and I love it! Looking forward to the rest!
I think it'd be fun to take a look at different coffees. Does it have to be an Italian style blend? Is there fun to be had with African or natural coffees?
I'm Italian and I simply love this content. Thanks.
Finally, the ultimate Tiramisu recipe is coming that we - the fans bullied James into making. Thank you!
James, fantastic video. Brought back a lot of memories when I used to make tiramisu at home about 20 years ago. I stopped making it because my wife and I ate the whole tray, using 2 big bags of savoiardi cookies and was putting on a few pounds. I used Frangelico mixed in the espresso and I liked my savoiadi on the wet side. When I was a child, I often ate beaten egg yolk, sugar and marsala and Massimo mentioned tiramisu evolved from that traditional italian breakfast. The lady down the block from me had chickens in the backyard and eggs where very fresh.
Fun fact: I was on a trip in Milan and as I was searching for speciality coffee shops, I found one called "Mascherpa" which is Speciality Coffee & Tiramisu shop. It was amazing.
I looked it up. Turns out I was staying a street away on my trip to Milan last summer and now I'm sad I didn't try the tiramisu or the coffee there.
A fun fact is a piece of obscure trivia that sheds light on the topic. This is just a pointless travel anecdote. A "fun fact" would be if you were the guy who filmed the dude talking about the brothels and you had additional info to share.
@@KevinJDildonik aye man nobody gives a fuck man maybe just keep that to yourself instead
@@KevinJDildonik A fun fact is that there is a place that is a tiramisu concept store & speciality coffee. It's an interesting fact, but I understand if the use of "fun fact" was not quite appropriate. Nonetheless, I don't see the need for criticism, especially since English is not my first language.
I appreciated him saying each interpretation is valid. I myself can not eat chocolate, so it was nice to hear from an Italian that a non-original recipe is acceptable. I used to work for an Italian company and I can say it was surprising to hear any Italian person say that something that wasn't exactly right was acceptable.
So happy to see you again James and so excited for what’s to come!
Every time I hear/see tiramisu, I think of my Italian friend from Napoli and their family recipe, who made the best tiramisu in the whole world :-) It was exactly as the original recipe and had the best taste after 2-3 days of resting in the fridge, when the tastes of the layers sank into each other. I remember my friend chasing me away from the tiramisu until it was ready to be eaten on the 3rd day :-D
The best tiramisu I have ever eaten and the nicest memories of a dear friend her famous dessert 🙂
this makes me feel better about not liking alcohol in my tiramisu.
I like a recipe that is parametric. 1 egg, about 1.5 Tablespoons sugar, 100g or Mascarpone, enough ladyfingers and coffee to layer the stuff and that's basically it. I found this in a German recipe book called basic cooking (I think. Maybe it was sweet basics.) and it calls for separating the eggs, mixing the yolk with the mascarpone, beating the egg whites with the sugar and then folding that into the cheese/yolk mixture. This is rather loose at this time, but magically, after layering, this stuff does achieve a very good mousse-y consistency. I personally like putting a layer of ladyfingers (usually the cheapest I can find, with a sugar crust on top) in my vessel and spoon coffee over that until they're uniformly soaked. This way, when you're using hot coffee, you won't burn your fingers. But be aware that hot liquids soak into the pastry faster than cold liquids. Anyway, on top of that, I put a layer of the creme, ladyfingers again, and you can still soak them in the vessel, though hot liquid is the enemy of whipped egg whites, so careful there. Repeat until out of cream. I also put cocoa on there directly, before chilling. It won't fly off the dessert all powdery when you do it like that.
I'm from Treviso and Tiramisù definitely tastes of home for me, it's my favourite dessert and I love eating it as much as I love making it for the people I love. I think it's such a staple for the people that live around here that it becomes much more than a dessert for many families. Looking forward to see your version of it! Can't wait!
I have not met a tiramisu I don't like. I'm amazed at the variety of tiramisus. I am amazed at the lack of control I have when a whole tiramisu is left in my care.
I have never been more excited for the next episode in a series!!!
When I was growing up, a local coffee shop had a drink called "The Borgia," which was really just a mocha with a shot of orange syrup. The mention of Gran Marnier as an ingredient in an earlier evolution of tiramisu makes me wonder about how the addition of a little orange liqueur might change the final flavor profile.
Also, the concept of "potionability" is revolutionary to me, as I didn't know that tiramisu started out as what was essentially a trifle. I can now think of so many other trifle recipes that I'd like to apply this idea to!
For most of this video I forgot I was watching UA-cam and thought it was Netflix/TV documentary... Brilliant presenting, production, filming, everything. Also helps that it was an interesting story!
Thank You James! Your travels are always interesting and informative, keep them coming!
We want to see:
1. Perfect Espresso for your Tiramisu
2. Perfect texture to your lady fingers
3. Some sort of coffee infused marscapone
4. The perfect Coffee drink to accompany your tiramisu.
Please and thank you. I will go to this restaurant next time I'm in Northern Italy. Excellent video.
Wow, the production values are off the charts on this one!
YES YES YES - more please. A second helping of this exloration of the Tiramisu
James, this video is a gift for those who love Italy and Tiramisu. Thank you. I found you channel watching Alex The French Guy.
So glad to see him posting again. Seems like he was busy cooking this new series
I simply enjoyed this peak into another aspect of Italian culture. Thank you
🎉Excellent job. Thank you! We're looking forward to meeting all of you in Treviso for the Grand Final of the Tiramisu World Cup
Fabulous video, James. I was married into an Italian family and have a passion for both Coffee/Espresso and Tiramisu.
I'd like to see you experiment (and or suggest) various beans used for Tiramisu, and how this can alter perception/flavour of the dessert.
I could listen to Italians talk all day long, such a beautiful language and they speak with such passion
What a wonderful journey. Thank you James.
Finally the tiramisu series!!!!!!
I swear to god Alex better be in this
Yes! Creating the best homemade ladyfingers????
Thank you for starting making this SERIES! 😃
For me, apart from good coffee, every single ingredient changes tiramisu.
- the biscotti (there are so many different styles of Lady fingers!! Some almost purely made of egg whites, some with different types of flour...)
- the mascarpone! Wow, don't get me started on that one. Don't stop at galbani is all I'm going to say...
- egg. I love eggs from chicken fed with herbs. Even for tiramisu.
- sugar. There are different kinds of sugar as well. For tiramisu, I use the lighter coloured ones.
- cocoa powder. As with coffee, there are so many variations of this. Sadly they are quite hard to come by to make any comparison (I don't use a lot of it and don't want several packs lying around opened up...
GO HAVE SOME FUN!!! 😋
Honestly, what I'd be interested in the most would be an exploration into making the best savoiardi specifically for a tiramisu. Especially in terms of texture and supporting the structure of such a wet dessert.
It would be amazing if every ingredient can have its own little story, of why and how of this ingredient and your personal favorite. And ofcourse, the coffee would be most highlighted (as said before) the type of coffee, the roasting, the brewing etc etc.
This was already an interesting start and beautifully made James!
I was gonna complain about him taking over a month to upload... But then he came with a fully fledge documentary, with investigation, interviews, etc. Well done Mr. Hoffmann, very well done.
I know cooking and food isn't a new pursuit here, but I would gladly subscribe to a channel of James doing a whole host of non-coffee things: James learning to fix a car, James explaining the sport of cricket to Americans, James reviewing wristwatches, etc.
Thank you for talking to everyone.... and to other people too
Probably not on the cards because it's not really coffee related, but I would love to see you make the mascarpone. It's such a basic cheese and the quality you can get from home made is dramatically better than what you can buy. My biggest problem with suggesting this is that I don't think there exists a good description of its production on the internet. Traditionally mascarpone is made with light cream (20-25% fat). You heat it to 85 C and then add tartaric acid to coagulate the proteins. You drain the cheese and then refrigeratate. So it's super straight forward.
There is a trick, though, for these kinds of cheeses (ricotta, anthotyro, etc). Acid coagulated cheeses coagulate because the casein micelles reach a pH where they have a net neutral charge. At this point, they become hydrophobic and basically push the whey out and collide with each other, forming a sticky mass (curds). The pH where this happens is dependent on temperature. At room temperature, it's about 4.6. At 50 C it's about 5.2 and at 85 C it's about 6.1. The faster you hit the required pH, the bigger the curds you get. If you are making yogurt, the pH decreases slowly over hours. Your curds are smaller than you can see and you end up with a thick fluid. If you dump a bunch of acid into milk in a couple of seconds, you get big chonky curds that easily separate from the whey. This means that you want to hit this point as quickly as possible.
The second trick is that at temperatures greater than 92 C, the milk starts to froth. If you add just a bit less acid than you need at 85C and then pump the temperature up to 92 C (or higher) then the cheese forms in that froth. You get light airy curds that float on the top of the vat. If you then cook that cheese (by turning off the heat, leaving the lid on and leaving it for 20 minutes), the whey proteins will cook in the same way that egg whites do. This gives you a light frothy merangue. You can just scoop that out and drain it. If you do it properly, it will all be floating on the top of the vat. Just just a slotted spoon, or a wire basket to fish it out. You can also drain it in a basket rather than a cheese cloth.
The reason this works is that when you add the acid, it just starts to break the milk. Then when you crank up the temp to 92 or above, it coagulates very fast. However, you have to get the acid amount right. Too little and it won't form curds properly. This will result in very low yield. Too much and the curds will get grainy and sink to the bottom. It's not as hard as it sounds. You just add enough until you just start seeing it break and then crank up the temp. You want to increase the temp so that you get as much froth as possible, but before it boils. It will just start dancing a bit. Just before you increase the temperature, you need to get a wooden spoon or something and slowly scrape the bottom of the pot. Cheese will form there, because it's hotter than the top, and it will get stuck to the bottom. You want to release it from the bottom so that it floats and provides nucleation points for the milk to froth around.
Like I said, this looks *way* more complex than it actually is. I wish there was even a single video on the internet that showed how to do this properly. I've been meaning to do this for a long time, but... I know how much work it is :-) And, like I said, I'm pretty sure this is too far outside what you are doing to actually do it, but I hope you, or others, find the above interesting and useful.
fantastic video. loved how he took himself out of the resteraunt setting and went to a separate room with good audio, lighting and so on. certainly a pre-planned move, but fantastic for the video and shows amazing planning and mindset when doing what is basically an "experience vlog", but retaining informational as a key point.
its what makes james and his team such a high quality youtube channel.
Goodness I love tirimasu. I've only ever had a version with liquor though. I have always thought it's a desert where the balance of flavours has to be just right. I love that it's a desert they invites you to make your version, to make it yours. I will watch your forthcoming videos with interest, and I'm sure I'll make a few over the coming weeks! Thanks for this one!
James talking about tiramisù feels so right. I’m waiting for the rest of episodes !! Thank you!
Upping the game, I loved the image quality on the interviews.
I really enjoyed this video, its great! When I was younger my mother used to make to different Tiramisu, one for adults with Liquor and one for us kids without the liqour and less Coffee but more cocoa. With time the adults decided the kids version was actually tastier so thats the one we always eat nowadays!
Thanks for sharing the history of tiramisu!