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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★Shoppee★
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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The BEST Strawberry Cake Recipe | Keyk Kitchen
I cannot emphasise enough how good this cake is! It's perfect for when the strawberries are in season, and there is plenty of nice and sweet strawberries around.
I'm so not over this cake yet, and I can't wait for you to try it at home. For this recipe, the Swiss meringue buttercream is optional, I used it to make the cake look pretty! If using, you can make half mascarpone cream quantities, and if not, you can use full quantities and use the cream to frost the cake after crumb coating.
Enjoy!
Cake Tin: 6 inch diameter, 4 inch deep
GENOISE
5 large eggs
180g caster sugar
170g cake flour
25 diced, unsalted butter
35ml whole milk
SYRUP
50g caster sugar
50ml boiling water
1-2tsp kirsch
MASCARPONE CREAM (If using SMBC, use only half)
100g mascarpone, room temperature
100g icing sugar
280ml double cream
SMBC (If using)
3 large egg whites
175g caster sugar
250g unsalted butter
1tsp vanilla
1tsp salt
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Easy Strawberry Shortcake Cupcakes Recipe
❤️ SUBSCRIBE HERE: These little strawberry shortcake cupcakes are so fun to eat! They get requested a lot for cookouts around here!
Just like classic strawberry shortcake these cupcakes are super light and makes the perfect end to a grilled dinner!
I love that they are super easy and portable. They pack in all the flavors of a strawberry shortcake! Matter of fact, I've had people that don't like strawberry shortcake but still love these cuties! They are a true crowd pleaser!
The strawberry cream frosting is amazing! I could seriously eat this stuff alone! We think it taste like a strawberry cream cheesecake! The vanilla whipped cream cupcakes bakes up super fluffy, but firm and spongy enough to hold up to that fresh strawberries and cream frosting!
I hope you guys enjoy them as much as we do!
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Fine dining BLACK FOREST CAKE recipe | Michelin Star Dessert At Home
In this video I will show you a delicious fine dining dessert, black forest cake with caramelized milk ice cream and pistachio crumble. This is a super easy recipe you can do at home for your friends and family, I guarantee you they will love it.
Sponge recipe
- 250g of sugar
- 200g of almond flour
- 6 whole eggs
- 50g of cocoa
- 40g of plain flour
- 4 egg whites
- pinch of salt
White chocolate mousse
- 250g of white chocolate
- 8g of gelatine
- 4 egg yolks
- 20g of sugar
- 100ml of milk
- 120+270 heavy cream
Cherry jam
- 450g of cherry puree
- 120g of sugar
- 10g of pectin
- 3g of gelatine
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10-Minute Easy Chocolate Cake | Made in the Microwave | Bigger Bolder Baking
Moist, fudgy, and easier than you could ever imagine, my 10 Minute Easy Chocolate Cake recipe bakes right in your microwave. Get my recipe:
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a mini strawberry shortcake...for one person!
welcome spring with open arms with the lightest and most refreshing strawberry shortcake! make this fluffy and pillowy genoise sponge cake, filled with freshly whipped cream and strawberries, all portioned for one person so you can try out new cake recipes without the burden of leftover full sized cakes!
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INGREDIENTS
Genoise sponge:
1 large egg
35 g (2 1/2 tbsp) white granulated sugar
15 g (1 1/2 tbsp) flavourless oil
25 g (1 1/2 tbsp) milk
40 g (1/3 cup) all purpose flour
1/2 tbsp cornstarch
Pinch of salt
1/2 tsp pure vanilla extract
Whipped cream:
115 g (1/2 cup) whipping cream
25 g (2 tbsp) white granulated sugar
1/2 tsp pure vanilla extract
Filling & decor:
Fresh strawberries
Fresh thyme (optional)
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食材
海绵蛋糕:
1个 大号鸡蛋
35 克(2 1/2 汤匙)白砂糖
15 克(1 1/2 汤匙)无味食用油
25 克(1 1/2 汤匙)牛奶
40 克(1/3 杯)中筋面粉
1/2 汤匙 玉米淀粉
少许 盐
1/2 茶匙 纯香草精
奶油霜:
115 克(1/2 杯)淡奶油
25 克(2 汤匙)白砂糖
1/2 茶匙 纯香草精
夹层和装饰:
新鲜草莓
新鲜百里香(可选)
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❓ FAQ
How old are you? currently 18
Where are you from? Canada!
What do you edit with? Final Cut Pro X
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???? Video filmed/视频录制 by Jasma and Mom (go watch Mama Fusion Cuisine!!
???? Editing and Graphics/后期 by Jasma Zhou