Amazing Tiramisu Masterclass | Simple but delicious recipe
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0:00 Intro
1:17 Structure of Tiramisu
4:25 Start (CLICK HERE if you want to jump straight in)
7:04 Tiramisu Cream
11:59 Piping the cream
12:44 Dusting cocoa powder
13:53 Secret Tip
15:12 Wrap-up
There are thousands of tiramisu recipes out there. Here, I've created a recipe based on the original tiramisu - I have given changes (e.g. Not using raw egg whites & replacing it with whipped cream) in order to suit a wider audience.
Tiramisu has changed so much in recent years that pastry chefs use gelling agents/thickeners (epsecially in petit gateau form) as well as creating variations such as strawberry, matcha tiramisu.
So let's not argue that all these variations are wrong, because desserts evolve over time.
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Tiramisu is a classic Italian dessert that everybody loves. In this video, I’ll show you a delicious tiramisu.
▶Hanbit's Tiramisu◀
Yield: 4 Tiramisu in oval shaped cartons of size 125mm x 80mm x 40mm (200ml volume). Pls scale up/down the recipe by the same ratio to fit your pan.
*Pls Note* I’ve used store-bought ladyfingers (Savoiardi) and I am a fan of using store-bought ones as it’s so convenient.
⊙Coffee Syrup⊙
Guideline: 1 ladyfinger to absorb 12~15ml of the coffee syrup
Water 40ml
Espresso 48ml (if you don’t have espresso, use 6g of instant coffee + 42ml of water)
Instant Coffee 0.8g
Sugar 16g
Kahlua (coffee liquor) 5ml (you can substitute it with Amaretto, or Marsala. If you don’t have any of them, just leave it out)
Add everything together and make sure the sugar melts completely. Dip the ladyfingers in the syrup and place them at the bottom of the cartons. Leave it in the fridge.
⊙Mascarpone Cream⊙
Mascarpone cheese 150g (pls use mascarpone rather than cream cheese, so much more authentic)
Heavy Cream 125g
Egg Yolk 34g
Sugar 32g
Water 14g
① Lightly beat the mascarpone cheese.
② Add the heavy cream in and beat it until you reach the desired consistency (not too soft). Keep this in the fridge while you work on the pâté à bombe.
③ Pâté à bombe: Add egg yolk + water + sugar in a saucepan and raise it to 85℃ using a hot water bath. I recommend straining it. Whip it until you get a light yellow colour.
④ Add the pâté à bombe to the mascarpone & heavy cream that we’ve whipped earlier. Mix everything well and whip it again until you get a stiffer consistency.
⑤ Pour it over the coffee syrup soaked lady fingers.
⑥ Let it chill/set in the fridge for at least 3~4hrs.
⑦ Dust it with cocoa powder and serve!
Valhrona Cocoa Powder:
Snow Sugar:
Storage: Keep it in the fridge up to 2 days.
⊙Troubleshooting⊙
If your final mixture is still runny after whipping hard, then add a bit of lemon juice to artificially firm it up. The firmness of the final mixture does depend a lot on the brand of heavy cream and mascarpone you use. Using UHT type heavy cream and mascarpone with thickeners
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Shop Name: Hanbit Cho Korean Bakeware
★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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Nadiya's insane strawberry cupcake recipe! - BBC
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Watch the BBC first on iPlayer ???? Nadiya Hussain presents her favourite recipes for classic bakes with a twist. Everyday cupcakes are transformed into ice cream-flavoured, fun-filled treasures that are guaranteed to make you smile. A traditional scone is given a modern remix in a blueberry scone pizza that might just change the way you think about cream teas forever, while a spicy Asian kick takes a traditional toad-in-the-hole to a new level to create a comforting savoury classic. Finally, the traditional sponge is taken up a notch with mango and coconut flavours that are quite simply sunshine on a plate.
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Strawberry Shortcake Cake
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FOR THE CAKE
- 2/3 cup sugar
- 2 cups flour
- 3 teaspoons baking powder
- 1/3 cup (5 1/3 tablespoons) butter, room temperature
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla
FOR THE WHIPPED CREAM
- 1 1/2 cups whipping cream
- 4 ounces cream cheese, room temperature
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 2 tablespoons orange zest
- 2 cups strawberries, cleaned and hulled
FOR THE SHORTCAKE
Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine sugar, flour, and baking powder.
With the mixer running on medium-low, add butter one tablespoon at a time. Mix until the ingredients are a sandy texture.
In a measuring cup or bowl, mix the egg, milk, and vanilla.
With the mixer running, add milk mixture to the dry ingredients and mix until no dry streaks remain.
Grease two 8-inch round cake pans and evenly distribute the batter between pans. Bake in preheated oven for 20-30 minutes until just slightly golden and a wooden skewer inserted comes out clean.
Remove from oven and cool in pans for 10 minutes. Then invert onto a cooling rack and cool until completely cooled.
While cooling, prepare the whipped cream.
FOR THE WHIPPED CREAM
Whip cream cheese until light and fluffy.
Add whipping cream, sugar, vanilla, and zest.
Whip until the cream reaches stiff peaks.
TO ASSEMBLE THE CAKE
Place one cooled cake on the plate. Top with approximately one cup of whipped cream mixture.
Spread evenly and top with one layer of sliced strawberries.
Top with second cake round, pressing slightly to adhere. Then add another cup of cream mixture.
Finish with more berries. On this final layer, take more time to assemble as this is the final presentation.
Chef Lena Tries 12 Of The Weirdest Chocolate Cake Recipes To Find The Perfect One
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10-Minute Easy Chocolate Cake | Made in the Microwave | Bigger Bolder Baking
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How to make a Classic Strawberry Shortcake
Strawberry Shortcake Recipe: A made-from-scratch Strawberry Shortcake consisting of a flaky biscuit, sweetened whipped cream and fresh strawberries.
View the printable recipe here:
Variation: build your strawberry shortcake in a parfait glass for easy individual servings.