Tiramisu: Literally & Figuratively, The Perfect 'Pick-Me-Up' (e21)
Buon giorno a tutti. In this episode, Nonna Mia, la Nonna di tutti (everybody's grandma), demonstrates how easy it is to make Tiramisu - arguably Italy's most famous dessert. It literally translates into 'pick me up', tira-mi-su, which is unsurprising given the central role espresso plays in this decadent dessert.
Recipe:
Tiramisu is a relatively easy, no-bake dessert to whip up but requires a good 6-hours refrigeration time, so keep that in mind.
Start by making 2 cups of espresso. If you don't have an espresso pot or machine, you can substitute with instant espresso. You then add about 1/3 cup of Marsala to the coffee, but if you prefer Kaluha, Amaretto, Tia Maria or other liqueur, you can certainly add that instead, or none at all. Let the espresso cool down to room temperature. Savoiardi, also known as Ladyfingers, are Italian biscuits made with a sponge cake batter. Alternatively, you can also use Pavesini cookies. Please note that if the coffee is too hot, the biscuits will dissolve as you are handling them.
Next, separate 6 eggs into two bowls. If you prefer, use pasteurised eggs. To each bowl, you will add 1/3 cup of sugar. Blend the egg-whites until soft peaks form. To the egg yolk and sugar mixture, blend in 500 grams of Marscapone cheese. Then gently fold in the egg-whites.
Next, Nonna's recipe calls for about 50 Ladyfingers. You will require a pyrex dish, or similar to layer the Ladyfingers and cream. Dip each biscuit into the coffee/Marsala mixture, then place the espresso-dipped biscuit in the pyrex dish. Once the cookie layer is complete, add half of the cream mixture on top. Then repeat the process (switching the direction of the cookie) by dipping the balance of the Ladyfingers in the coffee mixture and add the remaining cream. Shave chocolate on top, cover and refrigerate for about 6-hours. When you are ready to serve, sprinkle a generous layer of powdered unsweetened cocoa on top (through a handheld sieve).
Buon appetito!!
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Tiramisu Recipe | How to Make Tiramisu
Tiramisu - classic Italian coffee flavored dessert. made of ladyfingers (savoiardi biscuits) dipped in coffee syrup, rich mascarpone custard, and whipped cream or whipped egg whites. for this time I chose to make my tiramisu with whipped cream but you can make it with whipped egg whites (like the traditional tiramisu).
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Ingredients:
5 large egg yolks
½ cup + 2 Tbsp (125g) Sugar
1 2/3 cups (400ml) Heavy cream, cold
14 oz (425g) Mascarpone cheese, room temperature
1 teaspoon Vanilla extract
1½ cups brewed espresso
36-40 Savoiardi biscuits (Ladyfingers)
2-3 tablespoons coffee liqueur/marsala/brandy
Cacao for dusting
Directions:
1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.
2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool.
3. Add the mascarpone, vanilla extract and whisk until smooth.
4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside.
5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate for at least 6 hours.
6. Just before serving, dust with cocoa powder.
Notes:
• Whisking the egg yolks with the sugar over the bain marie is optional. Traditionally, whisking the raw eggs yolks with sugar its totally fine. If you use fresh eggs, there is no danger. But, many people intimidate eating raw eggs so it’s up to you.
• Instead of heavy cream you can use 4 egg whites. Beat to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream richer and much better. But, again, it’s up to you.
Tiramisu, Italian Recipe - Gianni's North Beach
Tiramisu, with its potent hits of espresso and alcohol, is the perfect pick me up. In fact, that's what tiramisu literally means: pick me up.
This classic Italian dessert is a really easy recipe made from just a few simple ingredients. The hardest part is beating the egg yolks and whipping the whites.
Just dip savoiardi (Italian lady-fingers) in strong espresso laced with Marsala wine and line them in a casserole dish. Top with a layer of fluffy mascarpone enriched by bright yellow yolks and lightened by whipped egg whites that are as light as clouds. Repeat and then dust the top with bittersweet cocoa powder. Finish by adding a few curls of dark chocolate to take it over the top. Then comes the best part, the eating!
Tiramisu is a full flavor palette. The strong espresso and sweet Marsala permeate the savoiardi and give them a not too sweet cake texture. The light, sweet mascarpone cream melts in your mouth. The cocoa and nutty dark chocolate caps it all off. Enjoy all the flavors that come together in every single bite.
Complete text recipe:
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Tiramisu( Pick Me Up) - Sanjeev Kapoor's Kitchen
In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India.
My EASY 10 Minute Classic Tiramisu Recipe | Dessert Favourites
Check out my easy 10 minute Classic Tiramisu recipe to impress your valentine with ease! This decadent Italian Tiramisu is made by layering ladyfinger biscuits dipped in espresso with creamy mascarpone cheese custard. Enjoy this dessert in individual servings or triple the recipe for a family-sized dessert.
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Ingredients
Espresso Mix
• 4 espresso shots/any dark coffee, cooled
• 1 tbsp white granulated sugar
• 4 tbsp / ¼ cup Marsala wine
Custard
• 2 large eggs, separated
• 3 tbsp white granulated sugar
• 1 cup mascarpone cheese
• 2 tbsp Marsala wine
• 1 cup whipping cream
• ½ tsp pure vanilla extract
Layers
• 1 packet of Savoiardi (sponge lady finger biscuits)
• Cocoa powder, for dusting
Method
1. Place the espresso in a bowl, add the granulated sugar and Marsala wine, give it a good stir till the sugar dissolves, keep it aside to cool.
2. In another bowl, separate the egg whites from the egg yolks.
3. Put the egg yolks in a heat proof bowl and place it over a double boiler with simmering hot water. Add the sugar, whisk the egg yolks and sugar over the simmering water until thick and pale and the sugar has melted.
4. Allow the egg and sugar mixture to cool and then add chilled mascarpone cheese and Marsala wine and beat until well combined.
5. In a chilled bowl whip up the whipping cream on a slow speed then add a dash of vanilla and gradually increase the speed of the mixer. Keep whipping the cream till it forms stiff peaks. Gently fold in the whipped cream into the egg and mascarpone mixture with a spatula.
6. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites gently into the custard mixture, making sure not to deflate the egg whites.
7. Dip each biscuit into the espresso mixture for about two seconds and then shake off the excess liquid.
8. Cover the bottom of two dessert glasses with the soaked biscuit (I put a little custard first because the glass had a curved base). Spread some of the custard mixture over the biscuits and then repeat the process again, till you have at least two layers of biscuits and two layers of custard.
9. Smooth the surface of the custard and refrigerate for about 6 to 8 hours or until firm. The longer it is left to set, the more the flavours will develop.
10. When you are ready to eat, dust with cocoa powder.
Enjoy!
TIPS
- When whisking the cream, keep the empty bowl and the whisk in fridge for a while so that they chill up before using them.
- If mascarpone cheese is not available then you can use 3/4 cup of any cream cheese (full fat), 1/8 cup of whipping cream and 1 tablespoon of soften unsalted butter and whip till just blended
- If you find it difficult to find ladyfinger biscuits, you can always use sponge cake, angel food cake or even pound cake and cut into slices of a little more than ½” thick and then into strips of about 4” by 1” and toast in a preheated oven at 300F for 10 minutes on each side.
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Italian Tiramisù Recipe | Easy TIRAMISU Cake
A coffee lover’s dream! In this PIATTO™ video recipe, you’ll learn how to make tiramisu cake without raw eggs. This Italian tiramisu cake recipe uses the traditional round cake form, but replaces the traditional raw egg custard with a delicious cooked pastry cream. The result? An otherwise classic tiramisu recipe with a mascarpone filling that is tasty and creamy without any risk of foodborne illness. #dessert #coffee
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How to Make Tiramisu Cake without Raw Eggs | Italian Tiramisu Recipe
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Tiramisu is probably the most famous Italian dessert, known worldwide. The traditional tiramisu recipe is made by whipping together raw eggs and sugar and then combining that with mascarpone cheese. However, uncooked eggs carry a risk of foodborne illness.
In this video, we demonstrate how to make tiramisu with an equally delicious mascarpone filling without eggs that are raw.
WRITTEN RECIPE?
INGREDIENTS ( for 7”- 8 cake)
MASCARPONE CREAM FILLING
✔️ Whole milk - 1.5 cups (375 g)
✔️ Egg yolks - 8 (150 g)
✔️ Vanilla - 1.5 tsp (1 bean)
✔️ Granulated sugar - 1/2 cup (115 g)
✔️ Cornstarch - 2 1/4 tbsp (20 g)
✔️ Flour - 2 1/4 tbsp (20g)
✔️ Mascarpone cheese—18 oz (500 g)
✔️ Ladyfingers (savoiardi)—11 oz (300 g); enough to cover 2 layers of the pan size you select
✔️ Cold mocha or coffee—3 cups/ 22 oz (650 ml); not powder but prepared and sugar to taste (see below)
✔️ sugar for coffee - 6 tsp or to taste
✔️ cocoa powder—as needed to dust the top
ALTERNATIVE TO OUR PASTRY CREAM:
making a pate-à-bombe (as mentioned in the video, to replace the cooked pastry cream above)
✔️ Sugar - 125 g
✔️ Egg yolks - 4
✔️ Water - 50 g
Add sugar to water in a small sauce pan. Make a syrup at a temperature of 250°F (121 °C). Shortly before the syrup has reached temp, begin whipping the eggs at medium speed. When the syrup is ready, drizzle it into the whipping eggs and continue whipping until the eggs are completely cooled. Combine the cooled whipped eggs with the mascarpone.
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