@@localsleepdeprivedmonkey5984 I know, right? I was like "Woah! It's Nick." I personally think they should make a video together. They have some similarities too
Wow, I would never have expected a TH-cam cooking video to be so cinematic. I kept having to pause and ask myself "what makes this shot so good?" whether it's the way the light hits the falling particles or the fact that your bowl is a complementary color to your ingredients or that you managed to sync your brush strokes to the music. So good!
The detail makes it so pleasurable to watch. His careful consideration of the lighting in his space, the framing just so that when he bends over to get in the fridge his face juuust isn't visible... so satisfying!
Awesome short assesment of the video. As an architecture major, I too am asking myself how he achieves such an instant calming, and well balanced atmosphere in this cinematic videos as well. The lighting in the scenes and timing to the music I was able to catch, but It hadn't occured to me that he may have even used complimentary colors for certain utensils as you mentioned as well. All the little things he does for these videos, on top the obvious photography skills with lighting, focus and choice of sounds, really inspire me to up my game and bring the same level of skill and detail to my craft.
Or maybe this is just how he cooks, except he sets up a camera. You realize how hard it'd be to set up everything perfectly in a kitchen? Cooking is already stressful enough, depending on the dish.
I"m a pastry chef, and watching this video was pretty close to tears for me. Showing the world how much craft and love can go into something so simple, and the joys that it brings to those you love the most. Well done!
@@csar07. tiramisù as a desert is a pretty simple desert compared to the likes of macarons or certain cakes. It still requires craft and time, nevertheless it is pretty simple to make yourself. This is such a beautiful video though
You are the "Pure" master of film and cooking. My admiration goes out to your master-level skills of film, creativity and cooking. Five golden stars.... NO! Five platinum stars and a seal of a distinction.
I was trying to figure out why a channel with only 6 videos had over 1.2MM subs. Well, then I binged watch all of them. Now I understand. I was having a really bad day/week/month/year, but after watching these videos, I feel absurdly at peace with life. Incredible work Alvin. You are a blessing to humanity.
10... 6 showing on the main page but if you look at all the videos on the Main video tab, there is 10. You might have missed some. Go back to watching!
Here's the recipe I made based on this video!! Marscapone Cheese 1220 ml of Heavy Cream (about 5 cups) Juice of several Lemons (1 TBSP lemon juice to every C of Heavy Cream) Bring cream to 185-190 F (85-88C) over medium heat Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F, then turn off the heat. The mixture should coat the back of a spoon. Whisk well and let cool for 30 minutes. Transfer into a clean towel-lined strainer. Cover the top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, for 20 to 30 minutes more. Chill in a refrigerator for 8 hours, or overnight. Lady Finger Cake 6 egg whites 6 egg yolks 1 cup (1/3 in the whites and 2/3 in the yolks) of granulated sugar 1 cup of all-purpose flour Powdered Sugar as needed Whip egg whites and ⅓ cup sugar to soft peaks. Whisk egg yolks and remaining ⅔ cup sugar until light and airy. Whisk the yolk mixture into the whites until reaching soft peaks. Sift the flour into the egg mixture then fold until just combined. Line a baking sheet with parchment paper and pour the mixture in. Dust the cake twice with powdered sugar. Bake at 350 F for approximately 15 minutes before cooling slightly at room temperature and transferring to a cooling rack. Marscapone Filling 8 egg yolks 1/2 cup of granulated sugar Pinch of Salt Homemade Marscapone Cheese 200g of heavy cream Whip egg yolks with most of the sugar until reaching soft peaks. Add a pinch of salt and whip one more time. Whisk in the Marscapone Cheese. Whip heavy cream with remaining sugar to medium/hard peaks. Fold egg mixture into the cream. Espresso Soak 1 cup of strong cold coffee/espresso Water, Marsala Wine, Sugar (optional) Make a strong batch of coffee or espresso. Let the coffee cool then combine with sugar, water, and marsala wine until reaching your desired taste. Assembly: Add a ladyfinger cake sheet and pour coffee over. Layer on marscapone filling Dust with cocoa powder Repeat until finished
Thanks! ☺️👍 Would like to add a recipe for the marsala caramel sauce that I tried to copy based on the video. It turned out awesome! 2 dl granulated sugar 1-1,5 dl marsala wine One pinch of salt 1-2 tablespoons butter 0,5 dl heavy cream Warm the sugar on medium heat until browned in a saucepan. Add the wine and stir until even. Add salt, butter and cream and let simmer for a minute. Done!
Let's just, for one minute, thank Alvin for his time, effort and love (!) he brings in to his cooking. And then the way he just smoothly enjoys every single second of it, sharing it with us, makes me so calm... thank you so much for what you do, Alvin!
Alone in the kitchen, drinking and watching the outside through the window, the light from outside merging into the inside dark. I really appreciated the scenery, seemed so poetic, it is the beauty in the details of filming!
@@mrkarkus6004 I don't see your point, how does that not make it a masterpiece? It's still a lot of effort to create, and it's not like you're going to down an entire 30 pound burger by yourself
Can we all take a moment to appreciate how much thought and love he puts into his cooking? He always pays homage to past experiences in his life and brings out the best he can. Amazing video and food as always!
I happened to be listening to this in the background and it paired really nicely LOL I was here for the visuals th-cam.com/video/eLGGUDNf52g/w-d-xo.html
My favorite part of most of Alvin's videos is when he bakes at 11 pm. This is beyond a power move it is a god level feat. I wish I could bake at 11 pm. Alvin what gives you this awesome power?
These are just so beautiful. The amount of care that you put into everything you make, the food and the videos, makes me fall in love every time you post. The music, the sound, the editing, the way you giggle, the way you gently separate your yolks, everything about this just radiates love. That's the only word I can think of to describe it.
dunno if this was mentioned somewhere already but putting a thin layer of powdered sugar beneath the cocoa powder prevents water from condensing on the top of the tiramisu. It was a method used at a bakery I used to work at!
@@DBradshaw25 that he means that he's doing all the measurements by eye....which is how you know you're watching a good chef. He doesn't need a recipe; of course he'd share it if he had a recipe.
I think of the times I heard Alvin say that he watches certain food videos to learn their cinematic filming. I want to thank those cinematic artists. Alvin keeps going higher, and higher with the filming and presentation. His videos need to be studied alongside his role models.
I've been struggling a lot recently with anxiety and stress. Alvin has helped me though one of the toughest times in my life, just by making these videos. We need to protect this precious boi.
Hi, I'm Italian and I love the way you recreate in a dish your family memories. Every year, for my birthday, I use to recreate my best mom's dish (she passed in 2013): fettuccine with 100%beef ragù and homemade besciamella. 💕 Don't ever let anyone take away your food memories 💕 Where I live mascarpone is not so expensive (and heavy cream is REALLY expensive!), but thanks for sharing your recipe ^_^
how wonderful it is to exist at the same time as someone who pours so much love and care into every step of their process but to be able to witness it as well is a rare delight! :) i feel at ease once again... thank you alvin for your hard work and dedication!
I used to watch this yt channel in school during my free time and I was in culinary school for 2 years, I couldn’t find his channel and I finally found it today! I’m so happy😭, his videos are so calming, the perfect camera shots, the food, the patience, the effort. Even tho he doesn’t post much I enjoy every video! I hope you’re doing good Alvin
@@antiscio2108 rumor has it that the reason behind the name (which would translate to "pull me up/pick me up") is that during the 19th century this dessert was served to the customers of a cafe downstairs from a certain "house", in a street called Via Collalto, in Treviso, to perk them up after their efforts
Hey Alvin Fan Guys i fooled around and got the (approximate) measurements of the recipe add up if you guys see any errors please!: Mascarpone cheese 4x jars of heavy cream (355 ml each or 1,420 ml) Juice of 1 Lime (I hade to use more, the ratio is 6 table spoons for 500ml of cream) lady finger cake base 6 egg whites 6 egg yolks 1 cup (1/3 in the whites 2/3 in the yolks) of granulated sugar 1 cup of all porpose flour ( use powdered sugar for a snow like crackle (be sure to double sprikle) Marsala caramel sauce 500g of granulated sugar 1/3 cup of marsala wine or port wine(works too) 1/3 cup of heavy cream 2 tablespoons of butter 1 pinch of sea salt (optional) mascarpone filling 8 egg yolks 1/2 cup of powdered sugar the mascarpone 200g of heavy cream If you're unsure you want raw yolks in your filling, temper your yolks for 5 minutes, or, until it becomes fluffy and light, use the Baine-Marie method expresso soak 1 cup of pre made expresso/instant coffe (make it strong) 1 cup of water 1/3 of wine 2 table spoons of sugar I used this recipe today and it turned out really really good 👌
The care and love put into every recipe makes me so happy. I've had a very stressful few weeks (months) and I always feel refreshed after watching these videos. I'm not sure what it is but something about these videos is so incredibly beautiful and peaceful and I don't know what but it just makes me tear up a little. My mom and I aren't super close anymore but we used to do something similar with a trifle that she'd make when I was younger so this hit me in the nostalgia feels hard.
This channel has a rather large following for how few videos are on it. People seem to be attracted by the serene relaxed quality to it with light elements of ASMR.
@@MsLynguyen Ah. Tasty has a bad reputation for questionable practices of video editing to the point of lying about some of their creations (such you could not replicate their recipes naturally).
Don't feel sorry for us italians: everybody here have their own Tiramisù recipe and favorite version ;) Yours seems really good! Just a tip, though: try and go for pure expresso; no water, alcohol or sugar added. You already get all of those flavors from everything else! With that in mind, there's another thing you could do: cut the cake in a random finger-food form end dunk it in HOT expresso, then assembly the rest in a single, ready-to-serve course. Hot and cold + sweet and bitter (from the hot coffee) contrasts make it absolutely AMAZING! P.S.: Nobody here in Italy makes homemade Mascarpone, we just buy it at the store (not that much expensive!); so 5 points to Gryffindor, or whichever house you belong to!
What I love most about this channel is how absolutely gorgeous everything looks. I like the chill music too, very wholesome and soothing, matches the visuals perfectly. Amazing job, my dude!
the visuals, your comments on the video AND your story with your mom. this is such a lovely way to share the things you enjoy doing, i absolutely love your channel.
there’s so much attention to detail throughout the filming and editing, even matching the cooking sounds to the rhythm of the music ✨👌🏻 what an immaculate video
One of my favourite youtubers currently. Every element of your videos put together forms a masterpiece. Know wonder you only have a few videos uploaded. Each are a art project of love, patience and passion.
I need more videos like these! I'm up overnight feeding my newborn, and the calm, ASMR style of these videos are perfect to watch without disturbing her 👌
And this is the last video he ever made after his mother found out he made this while she was away... On a serious note your food, video, script and editing is amazing, please continue (after you make another entire Tiramisu just for your mother)
As an Italian woman who grew up (LITERALLY) AN ITALIAN ITALIAN RESTAURANT IN LONG ISLAND NEW YORK AND SPENT KITCHENS WEEKENDS IN MY GRANDPARENTS KITCHEN MY NANA'S KITCHEN TRUST ME TIRAMISU IS MY ABSOLUTE FAVORITE DESSERT I LIKE I LOVE THAT AND TRES LECHES CAKE 🍰🎂, I LOVE YOU FOR MAKING IT, THE DILIGENCE, THE DEDICATION, AND THE PURE LOVE PUT INTO THIS BEAUTIFUL ART I APPRECIATED IT WITH EVERY OUNCE OF MY LIFE ❤❤❤❤❤
Hot tip for anyone with a sous vide cooker. You could do sort of a double boiler set up with the heavy cream in a smaller pot and water in the bigger pot. Use the stove to get the water most of the way to 190°F, then let the sous vide cooker do its thing in the water. It'll hold temp w/ no risk of going too high.
this is my first time watching this man and the fact that he plays genshin- he gives off such zhongli vibes, so the “i will have order” was simply delicious.
"I will have order." Heck yes. Also, I just love your videos. I love how you always take your time with your desserts. This one especially, I'm going to make this at home. Looks heavenly and I love the care with which you prepared this.
An Alvin Zhou video is like a visit to a home that you've never been to, but is every bit as welcoming as your own. Wonderful cinematography, and the emotion behind the story of the 3-day rest is really heartwarming. Not to mention that it looks absolutely delicious. These things are art, Alvin. Beautifully done.
Thanks for that new amazing video Alvin! You should add recipe ingredients in the description, it will be helpful for everyone 😁 I cooked Alvin's Tiramisu, and here's what I used as the ingredients (I had to adjust some amounts when preparing, but overall it was it): ► Fresh mascarpone (0:16) • 355mL heavy cream • 1 lemon ► Ladyfinger cake layers (1:59) • 6 eggs • 200g (1cup) sugar • 190g (1 ¼ cups and 1 tablespoon) sifted cake flour • Icing sugar ► Marsala caramel (4:26) • 200g (1 cup) sugar • Marsala (or any red wine) • 113g (1 stick) unsalted butter • 30ml (2 tablespoons) milk • Salt ► "Topping" (I don't know how to call it - 7:04) • 180ml (¾ cup) espresso • Marsala • 13g (1 tbsp) sugar ► Cream for mascarpone (7:27) • 8 egg yolks • 200g (1 cup) sugar • Salt ► Other cream for mascarpone(8:36) • 180ml (¾ cup) heavy cream • 100g (½ cup) sugar
I know I’m late to the party but I just want to say. Your a wizard in your craft. I wish my mother was still alive to watch your videos. Me and my mother always baked. She always taught me to take your time. So delightful how you speak to the food. Ohhh the brown butter is the best. Thank you for sharing appreciate what you do.
I dont think youll see this but still: Thank you, for being my comfort channel, my escape from harsh reality and someone who makes me smile everytime I see their videos
Hey Alvin, Can you please write the recipe below? Well it's not an traditional recipe but even this is the reason why you should share it to us. I'm sure I'm not alone if I say really like to do this one. Cooking and baking are my hobbys. I made the 100 hours brownies and cookies and I am amazed. So please, I WANT TO THIS TIRAMISU... Please :))
Hi from Australia. My 5yr old son and I love your video and wish we could make it. Thank you for sharing your mums recipe with us. I think she would be very proud of you. 😊
Simply amazing, as usual. The right music for each scene, the perfect depth of field for each shot, I appreciate the labor of love that your videos (and cooking) are.
I feel like every video you put out has more emotion than the last. You really bring out the beauty and passion for cooking with a combination of your filming, editing, music, and small injections of personality throughout. You deserve all the channel growth you've gotten, plus so much more.
I can only imagine having this much knowledge on how to make all of this and every component from scratch and memory. Yeah I can do it with bbq but a hell of a lot more goes into this 😳 got a lot of respect from me ✌🏻
Hey, you probably won’t read this but man all of your videos brighten my day and you produce such great videos and food. I love everything your in, from this channel to your videos on Tasty. I hope you have a great day, because you made mine better :)
as italian i would say something: as long as your preparation is carefully done and "studied", there's nothing to be apologizing about. it might not be traditional, but who does really care? the precision and passion that i can see here is worth more than 100 tiramisù from grannies who yell "AAAARGH THE TRADITION" With love from Rome.
He could do a 100hr version of toast with nutella and I would still watch it. It’s always so calming to watch these kind of videos
“Ok so now we’re gonna rise the dough in the fridge for a few days.”
right, do u guys know any more channels like his
imagine how amazing that toast would taste though
5900hours Nutella toast, from seed to shelf stable sugary products and I grew my own wheat
@@yuhhh951 Jun's kitchen 👌🏼
When the world needed him the most… he returned
"You" needed.
Q
yessir
yeah
YESSSSSS
Alvin in 2050: "30-year Tiramisu"
Lmao Imagine
Edit : My reply notification about to get crazy
More notification lesgoo
woahh its actually nick!!
@@localsleepdeprivedmonkey5984 I know, right?
I was like "Woah! It's Nick." I personally think they should make a video together. They have some similarities too
@@agirlfromdelta hi nick
:0 hi nick!
Wow, I would never have expected a TH-cam cooking video to be so cinematic. I kept having to pause and ask myself "what makes this shot so good?" whether it's the way the light hits the falling particles or the fact that your bowl is a complementary color to your ingredients or that you managed to sync your brush strokes to the music. So good!
Bojack: What are YOU doing heeeeeeere?
The synchronization with the music gets me every time.
The detail makes it so pleasurable to watch. His careful consideration of the lighting in his space, the framing just so that when he bends over to get in the fridge his face juuust isn't visible... so satisfying!
Awesome short assesment of the video. As an architecture major, I too am asking myself how he achieves such an instant calming, and well balanced atmosphere in this cinematic videos as well. The lighting in the scenes and timing to the music I was able to catch, but It hadn't occured to me that he may have even used complimentary colors for certain utensils as you mentioned as well. All the little things he does for these videos, on top the obvious photography skills with lighting, focus and choice of sounds, really inspire me to up my game and bring the same level of skill and detail to my craft.
Or maybe this is just how he cooks, except he sets up a camera. You realize how hard it'd be to set up everything perfectly in a kitchen? Cooking is already stressful enough, depending on the dish.
My dad passed away two weeks ago today. Tiramisu was his favorite dessert. This video brought a smile to my face, thank you
I’m sorry about your dad. I lost mine earlier this year. Best wishes to you.
bro I have no clue what you are going through, hope you are ok and doing well, I didn't know your dad but I feel my sorrows for him.
My condolences :( I’m glad this video was able to bring you some peace
deepest condolences to u and your family ✨
condolences. mine passed away around the same time. sending love!
I"m a pastry chef, and watching this video was pretty close to tears for me. Showing the world how much craft and love can go into something so simple, and the joys that it brings to those you love the most. Well done!
So simple? Looks pretty complicated even in the final product to me.
As an italian i have to say, is not the real recipe but an interesting interpretation...but it look so tasty too!
@@csar07. tiramisù as a desert is a pretty simple desert compared to the likes of macarons or certain cakes. It still requires craft and time, nevertheless it is pretty simple to make yourself. This is such a beautiful video though
@@csar07. lol that comment went riiiight over ur head my dude.
@@dibrenn3432 How?
You are the "Pure" master of film and cooking. My admiration goes out to your master-level skills of film, creativity and cooking. Five golden stars.... NO! Five platinum stars and a seal of a distinction.
5 diamond stars? (͡°‿ ͡°)
Star platinum ??
I've honestly made better tiramisu before... so i'm a little dissapointed but it was still a good video
@@TheGuizmo NO JOJO REFERENCES
@@TheGuizmo Nice reference
I was trying to figure out why a channel with only 6 videos had over 1.2MM subs.
Well, then I binged watch all of them.
Now I understand.
I was having a really bad day/week/month/year, but after watching these videos, I feel absurdly at peace with life.
Incredible work Alvin.
You are a blessing to humanity.
he also runs the channel 'tasty', where he makes really big food; that channel has like 20M subs so his fanbase is bigger than just this channel
10... 6 showing on the main page but if you look at all the videos on the Main video tab, there is 10. You might have missed some. Go back to watching!
I hope you're feeling better
He doesn't run tasty, he's one of the biggest producers on the thing tho, so makes sense
Meanwhile, Masterchef..."you have 1 hour to make a Tiramisu
I need a kitchen like this: small but enough, minimal, with a large window for ambient lighting
I need you
Come to jail, same same but different 😁
@@Roller71 There's a large window in jail?? My shitty studio apartment doesn't even have a large window
The editing, vibe, music.. everything fits so perfectly. Therapeutic ❤
And commentary subtitles ;)
Oh, Hi Tae 👋
"Dad, I want Tiramisu"
"Okay, son give me 4 days and 4 hours"
"Wait what?"
Damn. Dad has the dedication
Real, Word, Period.
Here's the recipe I made based on this video!!
Marscapone Cheese
1220 ml of Heavy Cream (about 5 cups)
Juice of several Lemons (1 TBSP lemon juice to every C of Heavy Cream)
Bring cream to 185-190 F (85-88C) over medium heat
Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F, then turn off the heat. The mixture should coat the back of a spoon.
Whisk well and let cool for 30 minutes.
Transfer into a clean towel-lined strainer. Cover the top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, for 20 to 30 minutes more.
Chill in a refrigerator for 8 hours, or overnight.
Lady Finger Cake
6 egg whites
6 egg yolks
1 cup (1/3 in the whites and 2/3 in the yolks) of granulated sugar
1 cup of all-purpose flour
Powdered Sugar as needed
Whip egg whites and ⅓ cup sugar to soft peaks.
Whisk egg yolks and remaining ⅔ cup sugar until light and airy.
Whisk the yolk mixture into the whites until reaching soft peaks.
Sift the flour into the egg mixture then fold until just combined.
Line a baking sheet with parchment paper and pour the mixture in.
Dust the cake twice with powdered sugar.
Bake at 350 F for approximately 15 minutes before cooling slightly at room temperature and transferring to a cooling rack.
Marscapone Filling
8 egg yolks
1/2 cup of granulated sugar
Pinch of Salt
Homemade Marscapone Cheese
200g of heavy cream
Whip egg yolks with most of the sugar until reaching soft peaks.
Add a pinch of salt and whip one more time.
Whisk in the Marscapone Cheese.
Whip heavy cream with remaining sugar to medium/hard peaks.
Fold egg mixture into the cream.
Espresso Soak
1 cup of strong cold coffee/espresso
Water, Marsala Wine, Sugar (optional)
Make a strong batch of coffee or espresso.
Let the coffee cool then combine with sugar, water, and marsala wine until reaching your desired taste.
Assembly:
Add a ladyfinger cake sheet and pour coffee over.
Layer on marscapone filling
Dust with cocoa powder
Repeat until finished
Any flour used in the recipe is more than likely cake flour
Thank you so much! It is really helpful, especially for shopping :)
Thanks! ☺️👍
Would like to add a recipe for the marsala caramel sauce that I tried to copy based on the video. It turned out awesome!
2 dl granulated sugar
1-1,5 dl marsala wine
One pinch of salt
1-2 tablespoons butter
0,5 dl heavy cream
Warm the sugar on medium heat until browned in a saucepan. Add the wine and stir until even. Add salt, butter and cream and let simmer for a minute. Done!
Let's just, for one minute, thank Alvin for his time, effort and love (!) he brings in to his cooking. And then the way he just smoothly enjoys every single second of it, sharing it with us, makes me so calm... thank you so much for what you do, Alvin!
Alvin’s friend: okay I’ll see you for Christmas
Alvin: I’ll start cooking
Friend: but it’s October-
PFFTT we need the memes
Alvin: *did I stutter?*
Video Title: *2 Month Christmas Dinner*
this comment right here lmao
This comment needs more likes 😂
Alone in the kitchen, drinking and watching the outside through the window, the light from outside merging into the inside dark. I really appreciated the scenery, seemed so poetic, it is the beauty in the details of filming!
The fact that Alvin let the tiramisu sit in the refrigerator for three days is something else. I don't have enough self control for that.
This was exactly my thought! Overnight is probably as long as I can handle!
😂😂😂😂
When the guy who makes big food is not making big food, he creates masterpieces.
Can't agree more.
Are you implying the big food aren’t masterpieces
@@deltzio I think that is exactly what he is implying
@@deltzio You'd be suprized at how much oil goes into a 30 pound burger. But no, big foods are masterpieces.
@@mrkarkus6004 I don't see your point, how does that not make it a masterpiece? It's still a lot of effort to create, and it's not like you're going to down an entire 30 pound burger by yourself
Can we all take a moment to appreciate how much thought and love he puts into his cooking? He always pays homage to past experiences in his life and brings out the best he can. Amazing video and food as always!
The best thing about Alvin is “Aesthetic”, he makes everything so nostalgic omg 😭
I happened to be listening to this in the background and it paired really nicely LOL I was here for the visuals
th-cam.com/video/eLGGUDNf52g/w-d-xo.html
It's very reminiscent of Studio Ghibli.
So cozy too.
That's a weird use for the word nostalgic lol
@@granola1998 yes!!!
My favorite part of most of Alvin's videos is when he bakes at 11 pm. This is beyond a power move it is a god level feat. I wish I could bake at 11 pm. Alvin what gives you this awesome power?
I don’t get it….. what’s stopping you?
Maybe they don’t have the energy idk
Huh?
@@Nick210 Yeah, no idea what's special about baking at night. 'god level feat', what are people smoking nowadays ...
@@AGH331 CTFU ☠️☠️☠️☠️
i love that alvin talks to the ingredients like they are actual people-
No, bad egg. Stay.
@@Yichh Time to punish you and your siblings!😏
and kills them
He brutally slaughters chickens in their unborn form. So wholesome☺️
Get nice and thick
“A gentle touch is important. Especially when handling soft things.” Damn Alvin really out here giving life advice while cooking.
These are just so beautiful. The amount of care that you put into everything you make, the food and the videos, makes me fall in love every time you post. The music, the sound, the editing, the way you giggle, the way you gently separate your yolks, everything about this just radiates love. That's the only word I can think of to describe it.
I would like if there wasn't 69 likes
@@bedrock5448 Nice
dunno if this was mentioned somewhere already but putting a thin layer of powdered sugar beneath the cocoa powder prevents water from condensing on the top of the tiramisu. It was a method used at a bakery I used to work at!
Thank you so much! I know why I'm always reading comments below recipe videos, that's super helpful :)
I literally can't explain with words how much I want that Tiramisu.
He claims "he doesn't have a recipe".....so you'll never be able to make it anyway. Not making sense to me. Guess he just doesn't want to share it.
@@DBradshaw25 that he means that he's doing all the measurements by eye....which is how you know you're watching a good chef. He doesn't need a recipe; of course he'd share it if he had a recipe.
I think of the times I heard Alvin say that he watches certain food videos to learn their cinematic filming. I want to thank those cinematic artists. Alvin keeps going higher, and higher with the filming and presentation. His videos need to be studied alongside his role models.
What a brave person, he squeezed the lemon straight into the pan with no fear of pesky lemon seeds. A true legend!
He took em off ahead of time, a prudent legend.
It's probably a seedless lemon
I love how Alvin subtly mentions how much money he saves throughout the video, knowing that his mother will be watching this.
Just noticed.
she is in China, she cant watch it.
@@rafffa26 Well actually VPN's are a thing.
Mommy will be proud 😂
“Every Journey has its Final Day. Don’t rush” as a Zhongli main I welcome you
as a zhongli main, i strongly approuve.
_cries in zhongli wanter_
Disapproves in zhongli shield bot
"I see" said the blind man to his deaf dog Spot who never had a mark on him.
@@tanushbhansali Me too
I was getting worried that the legend wouldn't return, BUT I WAS WRONG!
W
Yay
I've been struggling a lot recently with anxiety and stress.
Alvin has helped me though one of the toughest times in my life, just by making these videos.
We need to protect this precious boi.
yes!! protect him! haha
Stfu if these videos helped u with anxiety and stress u didnt have it in the first place
@@jackwill8464 calm down. If these helped him, let him share.
@@jackwill8464 lol sure, you know the difference between help and fixing, right?
@@Ian-pg8mb :)
Hi, I'm Italian and I love the way you recreate in a dish your family memories.
Every year, for my birthday, I use to recreate my best mom's dish (she passed in 2013): fettuccine with 100%beef ragù and homemade besciamella.
💕 Don't ever let anyone take away your food memories 💕
Where I live mascarpone is not so expensive (and heavy cream is REALLY expensive!), but thanks for sharing your recipe ^_^
"Look at this luscious, velvet cream. I'm going to fill you up."
Phrasing!
"A gentle touch is important. Especially when handling soft things."
“Oh s***”
@@Tongue2Flagpole25 I dont think he did it gently I think he man-handled it
This video made me bust, nobody else has the courage to say it but I WILL
"Nice and thick."
Everyone's talking about the cooking. I'm talking about how jacked this man is
bro his chest is really something else
@@kumakorei5295 I know his physique is crazy
Chest and arms coming along nicely bruh
@Alberto Magalhães I mean, it's not only about not eating desserts, it's a ton of work to build muscle.
ikr, Alvin needs to drop his workout routine because gah damn 🗣️
how wonderful it is to exist at the same time as someone who pours so much love and care into every step of their process but to be able to witness it as well is a rare delight! :) i feel at ease once again... thank you alvin for your hard work and dedication!
I used to watch this yt channel in school during my free time and I was in culinary school for 2 years, I couldn’t find his channel and I finally found it today! I’m so happy😭, his videos are so calming, the perfect camera shots, the food, the patience, the effort. Even tho he doesn’t post much I enjoy every video! I hope you’re doing good Alvin
“You will be inlaid upon this pan”
Quote of the year. Raiden would be proud lmao
yes
Ah… so that’s why this was recommended to me
I'm from the Italian town where Tiramisù was invented (it's a fascinating story indeed) and I would love to try your version
Decisamente d'accordo!
I want to know that story!! please, tell us!
do you have a specific recipe you would recommend?😅
@@tessa1655 omg I really want to know now
@@antiscio2108 rumor has it that the reason behind the name (which would translate to "pull me up/pick me up") is that during the 19th century this dessert was served to the customers of a cafe downstairs from a certain "house", in a street called Via Collalto, in Treviso, to perk them up after their efforts
you always have such relaxing vibes, you keep me feeling safe during depression, thanks, Man
Hey Alvin Fan Guys i fooled around and got the (approximate) measurements of the recipe add up if you guys see any errors please!:
Mascarpone cheese
4x jars of heavy cream (355 ml each or 1,420 ml)
Juice of 1 Lime (I hade to use more, the ratio is 6 table spoons for 500ml of cream)
lady finger cake base
6 egg whites
6 egg yolks
1 cup (1/3 in the whites 2/3 in the yolks) of granulated sugar
1 cup of all porpose flour (
use powdered sugar for a snow like crackle (be sure to double sprikle)
Marsala caramel sauce
500g of granulated sugar
1/3 cup of marsala wine or port wine(works too)
1/3 cup of heavy cream
2 tablespoons of butter
1 pinch of sea salt (optional)
mascarpone filling
8 egg yolks
1/2 cup of powdered sugar
the mascarpone
200g of heavy cream
If you're unsure you want raw yolks in your filling, temper your yolks for 5 minutes, or, until it becomes fluffy and light, use the Baine-Marie method
expresso soak
1 cup of pre made expresso/instant coffe (make it strong)
1 cup of water
1/3 of wine
2 table spoons of sugar
I used this recipe today and it turned out really really good 👌
Nice!
You're a saint! Thank you very much, I also wanted to try this recipe
THANK YOUUUUU
do the measurements account for the 2 lady finger bases used in the recipe or is it just for one layer?
@@JosephFdz I'm pretty sure he baked one thin sheet cake and cut it in half to fit his final container.
Tiramisu tastes the same as I remember… But where are those who share the memory?
@James Marino And YOU are what you eat.
The care and love put into every recipe makes me so happy. I've had a very stressful few weeks (months) and I always feel refreshed after watching these videos.
I'm not sure what it is but something about these videos is so incredibly beautiful and peaceful and I don't know what but it just makes me tear up a little.
My mom and I aren't super close anymore but we used to do something similar with a trifle that she'd make when I was younger so this hit me in the nostalgia feels hard.
This channel has a rather large following for how few videos are on it. People seem to be attracted by the serene relaxed quality to it with light elements of ASMR.
Its like the youtube version of a beautiful coffee table book. I love it
Or it could be Alvin is from tasty
@@MsLynguyen Ah. Tasty has a bad reputation for questionable practices of video editing to the point of lying about some of their creations (such you could not replicate their recipes naturally).
Don't feel sorry for us italians: everybody here have their own Tiramisù recipe and favorite version ;)
Yours seems really good!
Just a tip, though: try and go for pure expresso; no water, alcohol or sugar added. You already get all of those flavors from everything else!
With that in mind, there's another thing you could do: cut the cake in a random finger-food form end dunk it in HOT expresso, then assembly the rest in a single, ready-to-serve course. Hot and cold + sweet and bitter (from the hot coffee) contrasts make it absolutely AMAZING!
P.S.: Nobody here in Italy makes homemade Mascarpone, we just buy it at the store (not that much expensive!); so 5 points to Gryffindor, or whichever house you belong to!
What I love most about this channel is how absolutely gorgeous everything looks. I like the chill music too, very wholesome and soothing, matches the visuals perfectly. Amazing job, my dude!
the visuals, your comments on the video AND your story with your mom. this is such a lovely way to share the things you enjoy doing, i absolutely love your channel.
Ещё один шедевр
Согласен 😌
thats so true
Agreed
translation: another masterpiece
Eyyy
I miss this channel so much, it always gives me nice happy vibes. COME BACK ALVIN.
there’s so much attention to detail throughout the filming and editing, even matching the cooking sounds to the rhythm of the music ✨👌🏻 what an immaculate video
I noticed that! Has that been in all of his videos, or did he level up his attention to detail even further? :) It was amazing to hear that!
Someone stole ur comment, yours has ✨personality✨ tho😂
@@Varrbariouss haha its wtv idc thanks for the compliment though ✨
One of my favourite youtubers currently. Every element of your videos put together forms a masterpiece. Know wonder you only have a few videos uploaded. Each are a art project of love, patience and passion.
When the everyone needed peace relaxation from this toxic world he returned with his beautifully edit, clam and peaceful video.
I need more videos like these! I'm up overnight feeding my newborn, and the calm, ASMR style of these videos are perfect to watch without disturbing her 👌
And this is the last video he ever made after his mother found out he made this while she was away... On a serious note your food, video, script and editing is amazing, please continue (after you make another entire Tiramisu just for your mother)
I freaked out when I misread your comment as "after she passed away" like oh no...
@@justbg That's a bit morbid!
@Allan IP
@@justbg I did too!
@@justbg same :/
5:11 "Let go of my whisk. I will have order." Ah, a Zhongli main I see.
OK SO IM NOT THE NLY ONE THAT NOTICED THAT
@@noraliveslife 1:40
genshin impact is ass
@@ElFlores1984 *fantASStic
@@ElFlores1984 makes me wonder if youve ever actually played the game
Finally Alvin makes Tiramisu, I’ve been waiting for this for so long
The cinematography here is excellent. Very soothing.
"now I have to go play genshin impact". Ah, so that's why he was gone. understandable.
these artifacts aren't gonna farm themselves
@@AlvinKZhou you right Alvin, you right ...
@@AlvinKZhou very
So true
@@AlvinKZhou how long did you spend on that game?
mesmerizing stuff, from cooking to cinematography to editing and coloring, a thing of beauty
thanks
One of the most relaxing 14 minutes of my life. Every step is a work of art.
As an Italian woman who grew up (LITERALLY) AN ITALIAN ITALIAN RESTAURANT IN LONG ISLAND NEW YORK AND SPENT KITCHENS WEEKENDS IN MY GRANDPARENTS KITCHEN MY NANA'S KITCHEN TRUST ME TIRAMISU IS MY ABSOLUTE FAVORITE DESSERT I LIKE I LOVE THAT AND TRES LECHES CAKE 🍰🎂, I LOVE YOU FOR MAKING IT, THE DILIGENCE, THE DEDICATION, AND THE PURE LOVE PUT INTO THIS BEAUTIFUL ART I APPRECIATED IT WITH EVERY OUNCE OF MY LIFE ❤❤❤❤❤
2:00 can we just talk about how perfectly synchronized that was to the bgm.. the detailll ugh
and 4:31 ughhh
bgm?
@@bebe-u6u background music :)
@@moodygrapes yesss! subtle but so satisfying
Hot tip for anyone with a sous vide cooker. You could do sort of a double boiler set up with the heavy cream in a smaller pot and water in the bigger pot. Use the stove to get the water most of the way to 190°F, then let the sous vide cooker do its thing in the water. It'll hold temp w/ no risk of going too high.
Alvin's videos are like a warm hug and someone wrapping you in a big, fuzzy blanket on a chilly, autumn day.
I baked the ladyfinger cake at 350 for 15 mins and it turned out great!
If you want to try this at home, playing Genshin Impact is a important part of the recipe.
a sacrifice well worth
Absolutely!
And watching squid game is in the recipe so dont forget that.
Thank you for that. Saved me the asking.
Genshin is a great replacement of salt in this recipe (especially when grinding artifacts)
Just what I needed to wind down! Thanks for the impeccable timing, ,Alvin! Sending love all the way from the Philippines!❤️❤️💯
I love how this means so much to you and your mom. I love how food binds people together!
You consistently upload the most soothing, aesthetic, and impressive cooking videos on youtube.
What a joy to be subscribed to this channel.
this is my first time watching this man and the fact that he plays genshin- he gives off such zhongli vibes, so the “i will have order” was simply delicious.
soo true XD
osmanthus wine
The way the tiramisu fit so well in the pan is so satisfying
These video's are such a vibe, can't explain how much fun it is to watch these. Best cooking videos on youtube, straight up.
I'm having a hard time right now, lonely and depressed and this video and the music are making me feel a lot less of that discomfort. Thank you.
"I will have order." Heck yes. Also, I just love your videos. I love how you always take your time with your desserts. This one especially, I'm going to make this at home. Looks heavenly and I love the care with which you prepared this.
An Alvin Zhou video is like a visit to a home that you've never been to, but is every bit as welcoming as your own.
Wonderful cinematography, and the emotion behind the story of the 3-day rest is really heartwarming.
Not to mention that it looks absolutely delicious.
These things are art, Alvin. Beautifully done.
Thanks for that new amazing video Alvin! You should add recipe ingredients in the description, it will be helpful for everyone 😁
I cooked Alvin's Tiramisu, and here's what I used as the ingredients (I had to adjust some amounts when preparing, but overall it was it):
► Fresh mascarpone (0:16)
• 355mL heavy cream
• 1 lemon
► Ladyfinger cake layers (1:59)
• 6 eggs
• 200g (1cup) sugar
• 190g (1 ¼ cups and 1 tablespoon) sifted cake flour
• Icing sugar
► Marsala caramel (4:26)
• 200g (1 cup) sugar
• Marsala (or any red wine)
• 113g (1 stick) unsalted butter
• 30ml (2 tablespoons) milk
• Salt
► "Topping" (I don't know how to call it - 7:04)
• 180ml (¾ cup) espresso
• Marsala
• 13g (1 tbsp) sugar
► Cream for mascarpone (7:27)
• 8 egg yolks
• 200g (1 cup) sugar
• Salt
► Other cream for mascarpone(8:36)
• 180ml (¾ cup) heavy cream
• 100g (½ cup) sugar
Yes!! I agree!
Alvin I love how you respect the energy of everything around you by naming , speaking to it , or thanking your food. True artistry !👋🏼
Nobody's going to mention how amazing the photography AND cooking is?
thats like saying "nobodys gonna mention how blue the sky is?"
These foods always look so good I wish I had the patience to make them.
respect to Alvin for using his time wisely: playing genshin (at around midnight)
I'm pretty sure its the opposite
I know I’m late to the party but I just want to say. Your a wizard in your craft. I wish my mother was still alive to watch your videos. Me and my mother always baked. She always taught me to take your time. So delightful how you speak to the food. Ohhh the brown butter is the best. Thank you for sharing appreciate what you do.
"I will have order" "You will be inlaid upon this pan"
The Genshin references oh my!
I was so surprised when I saw him comment on raiden’s character demo
"Every journey has it's final day. Don't rush." is a Zhongli quote too
There’s also “Simmer down, now”
"I will have order", I think only of Umbridge in Harry Potter!
I'm pretty sure the first one is a Harry Potter quote
I feel so relaxed by watching this. Something about cooking and lo-fi music mixed together just touches me. Great video!!!
I dont think youll see this but still: Thank you, for being my comfort channel, my escape from harsh reality and someone who makes me smile everytime I see their videos
Please add more videos. 11 is not enough. This is so hypnotic. And the cute subtitles are perfect.
That little quote: " I will have Order " , that made my day because a few seconds before that you said you were gonna go play Genshin Impact now ;D
tbh i was thinking of Harry Potter and the Order of the Phoenix when dumbridge said "I will have order!!" in one scene
You will be inlaid upon this pan. Lawl
I really love watching these videos, because it reminds me that not everything in life has to be rushed.
Finally has a new one. Love the videos to artistic and relaxing to watch.
So much patience, calm and love put in this tiramisu. Surely it's something special behind. Like cooking for your beloved family.
It always feels like we are a part of his family when Alvin posts here. So full of warmth and so very heartful. Give our best to your mom.
Hey Alvin,
Can you please write the recipe below? Well it's not an traditional recipe but even this is the reason why you should share it to us. I'm sure I'm not alone if I say really like to do this one. Cooking and baking are my hobbys. I made the 100 hours brownies and cookies and I am amazed. So please, I WANT TO THIS TIRAMISU... Please :))
Agreed!
So satisfying when the sound of cracking the egg at 2:00 went with the music!
Hi from Australia. My 5yr old son and I love your video and wish we could make it. Thank you for sharing your mums recipe with us. I think she would be very proud of you. 😊
Simply amazing, as usual. The right music for each scene, the perfect depth of field for each shot, I appreciate the labor of love that your videos (and cooking) are.
The zhongli reference when you said “I will have order!” Was so cute it made me smile.
I feel like every video you put out has more emotion than the last. You really bring out the beauty and passion for cooking with a combination of your filming, editing, music, and small injections of personality throughout. You deserve all the channel growth you've gotten, plus so much more.
I can only imagine having this much knowledge on how to make all of this and every component from scratch and memory. Yeah I can do it with bbq but a hell of a lot more goes into this 😳 got a lot of respect from me ✌🏻
Hey, you probably won’t read this but man all of your videos brighten my day and you produce such great videos and food. I love everything your in, from this channel to your videos on Tasty. I hope you have a great day, because you made mine better :)
This is sooo good from a technical, videography perspective as well
The cinematography of these videos are something I will never be able to replicate in my entire life. How does EVERYTHING FEEL SO COZY?
as italian i would say something: as long as your preparation is carefully done and "studied", there's nothing to be apologizing about. it might not be traditional, but who does really care? the precision and passion that i can see here is worth more than 100 tiramisù from grannies who yell "AAAARGH THE TRADITION"
With love from Rome.