Absolutely the best. This was my groom's cake. I ordered 4 sheet cakes from a local Italian restaurant and my fiancé (obviously now wife) thought I was crazy. By the time we got done with post-ceremony pics, they had to save one so I would get a piece. Love your channel, bud. Cheers from Overland Park, Kansas (Kansas City)!
Thank you for this!! I’ve tried making Tiramisu several times and always messed it up. Can’t wait to have another go! (By the way, this is my wife’s favorite which is why I keep attempting to make it)
I made your recipe last night for my 14to daughter’s “Gotcha Day” (adoption day). She adores coffee and tiramisu. This recipe rocks! We loved it! It will be in our regular rotation for family and special events always from now on! Thank you!
once and a while I get super hardcore, bake my own ladyfingers and make my own mascarpone. But something that is always worth doing for proper tiramisu is to whip and cook the eggs into a Zabaglione with some zest, sugar, and Marsala and use that as the egg part of the cream. It adds that real Italian flavor complexity that takes the tiramisu to the next level. 😀
One of our favorites! I do the DB and make a sabayon with a little of the Kailua. The heat helps to thicken. I also agree with you, tiramisu needs a texture element. I put dark chocolate shavings in the middle layer and curls on top after coco powder. I just placed order for those fried crepes, sounds divine. Weekend desert sorted.
the italians are pissed but i do agree on using the egg whites instead of whipped cream. never tried it with condensed milk but tiramisu is the best desert so i bet this version is just as good as the traditional
You got something right that 99% of foreign channels don't: savoiardi should indeed be as close as possible, not just "floating" in the mascarpone cream
#1 - I am definitely not a big dessert person, there are a couple that turn my head. I'm a tiramisu freak... I would never say nothing comes close. A good cheesecake is really high up there. Besides that... you are correct... BTW There is tiramisu cheesecake.
Outstanding! ❤🔥❤🔥❤🔥❤🔥❤🔥 I went to Eataly while I was in NYC last week and decided to make Tiramisu for Thanksgiving dessert after seeing the Lady Fingers. Boy, was that a good call. I can't say enough how delicious this was. Your recipes have never failed me. They're the only ones I'll try for the first time at a holiday.
To anyone hesitant to order those Gavotte thingies: they're a classic snack in France. If you can afford them, go for it. Don't hesitate thinking "oh but I don't need a whole pack of those for the recipe it'll go to waste!" I can assure you, it won't. If anything you'll regret not having ordered several boxes.
Title alone was ‘nuff said! You’re right on, here. It is the best, and if it’s on the menu (and available) I’ll be having some. Doesn’t really matter from where.
Don’t often comment but when I first saw the channel I thought it was going to be more personality than cooking…I was wrong. Love the detail and experience….still unsure about the dirty martini and olive issues…but you have a fan. Great channel.
Suggestion: add a half pod worth of vanilla seeds to your mascarpone/eggs mixture. It's not in the typical home version of the italian recipe but some famous pastry chefs in Italy use it. Vanilla is to desserts the same as pepper: it lifts and enhances flavors without modifying them. Don't use the extract, not the same thing.
I swear I just came back from grocery with my ingredients and was wondering if you posted your version of tiramisu. Bingo here it is, two days ago. Right on time ! And I do have sweet condensed milk !
I followed Steve’s recipe (except reduce the sugar to 1.5 tablespoons) and even bought the crispy crepes. My husband and I were amazed at how delicious it turned out!
I love how he smoothly sneaks in those sponsorships and I don’t mind watching and listening to it lol he knows how to make it interesting. Normally I’ll fast forward sponsorships but his relate to his videos. Also, perfect timing for this recipe because I have been looking for a great tiramisu recipe! ❤
if you want to whip air into your cream faster, use back and forth strokes! this type of stroke pattern creates a lot of agitation within the cream, more quickly producing those peaks you're looking for.
I'm not someone who normally goes for ads but this one REALLY interested me so I checked it out, unfortunately they don't ship to Canada though. Very upsetting, but great video I heckin love tiramisu and that one you made looks amazing
I make this in my restaurant weekly. I add a secret 3 tablespoons of Sugar Island spice rum when making the custard and I whip it in a Vitamix for 20 mins to cream the eggs and sugar with the rum. Cooks some the the alcohol out. It gives it a warm vanilla flavor that comes through and makes a distinct. However Not Another Cooking Show is my go to for inspiration on new dishes as well as a place to enjoy quality Italian cooking videos. The Fried Basil is perfect for any Lasagna to impress your friends or customers. Thanks for the great video.
Hi, I saw the egg yolks are way under beaten when you added the mascarpone . You want them really fluffy and it takes probably over 5 mins of constant high beating. 😀 Will it not be too sweet with half a can of condensed milk? I only have roughly 50g sugar with that amount of mascarpone and the additional ladyfingers inside. Please try the tiramisu without cream just use the beaten egg yolks and whites. Otherwise you add fat to fat. 😵💫
You lost me at Khalua. Imo tastes so much better without liquor of any kind. I agree your version is not traditional and I get there are many versions of this delicious cake. I stick to the way I learned in Italy and its a hit every time. I have been making it for over 30 years. Don't tell anybody but I'm gonna try adding a little sweetened consented milk in my next one. And Steven get your self an espresso pot please! 💖
I made this a few days ago and loved it!!! I'm making it again right now. I skipped the baked crepes, and had to go to Jungle Jim's to find the right Lady Fingers, and we didn't have any cocoa so I skipped that part but otherwise my mom and I really liked it. I just mixed up the egg yolk, sugar, condensed milk and mascarpone cheese and set that in the fridge so I could clean the stand mixer bowl and whisk, and stuck the bowl and whisk in the freezer with the cream so it'll be easier to whip. I'm going to run out and get some cocoa before I put it all together.
Not really sure that just because something is lacking something (in this case "texture"), doesnt mean it needs it. I don't see a need to add MSG to tiramisu just because its lacking umami or chili flakes because its lacking heat. Desserts are usually a contrast to what you just finished eating. Dont try to make it a complete package.
Why whipped cream? And why no beaten egg whites? Tiramisù is a fantastic dessert and one of my favourites, but here you're dropping one of the key ingredients, and adding another! Traditional (simple) : 1. Mix yolks, mascarpone and sugar. 2. Beat egg whites (with some sugar), then mix with the rest. 3. Soak the lady fingers in coffee (plus maybe sugar and a liqueur if you want), and layer the biscuits and egg mix. 4. Cool in fridge, cocoa at the end for serving.
You're right, that's the 100% correct home version. Iginio Massari, arguably Italy's greatest pastry chef, uses whipped cream in his recipe. However whipped cream (and cream in general, especially in savory food) is widely frowned upon by the average italian.
I doubt it. For one thing sherry trifle is superior. And that's before you consider Knickerbocker Glory, Peach Melba, Lemon Soufflé, Chocolate Fondant.
I use fior di sicilia an Italian extract made from a combination of orange zest and vanilla, also, those whites: I whip them to make a stiff meringue and fold it in. Lift me up so light and airy!
Every single restaurant I went to all around Italy had their own unique tiramisu recipe. I ordered one at every place. All of them were good, most great, and quite a few were mindblowing.
Wait a sec. You told me that sticky toffee pudding was the best dessert. Now I'm totally confused. I guess I'll have to make both and decide for myself.
the "leftover" egg white are perfectly fine to use for the tiramisu instead of whipped cream. just whip up the eggwhites and fold them im, instead of the cream. I've tried it both ways (with cream, and with egg whites) and it honestly tastes just about the same, very marginal difference, the mascarpone already got enough fat and flavor. I am not italian, I don't have any problem with altering the original recipe, but in this case I just don't think its necessary to create leftovers (I rarely use egg-whites, except if I cook chinese)
Might taste similar but the health hit when you don't have the fat-soluble nutrients in cream providing its protective effect against sugar health damage it becomes a lot bigger of a health hit and a lot shorter satiety time.
@@ThePallidor bruh that is just utter nonsense, you sure managed to use a lot of complicated words to say something stupid, Mascarpone is already very high in fat (60-70%) and you are definitely not making it healthier by adding even more cream lmao.
The condensed milk trick is genius, will definitely try it. The fact that you can get away with these variations without upsetting the ITALIANS says a lot about the credibility you built.
@@BigBootyBatman Well, not pissed, actually a little disappointed... out of respect for Stephen who is a great guy that I have supported in many videos. Just a few No's: condensed milk, khalua liquor, and instant-like coffee. And there's no Bring Me Up if you're using a decaf.
My brain freeze just a little bit everytime you say mascarpone. Also never added condensed milk to a tiramisu, it is actually quite hard to get in my country.
I'm lactose intolerant, but will not hesitate diving into a pan of good tiramisu. Worth every bite. And now you're giving me courage to give this a try! So happy seeing this video!
I love to watch your videos. Your love for cooking comes through. You make everything so straightforward and simple! Funnily enough I'm vegan but I adapt your recipes when I can. Thank you.
An authentic Tiramisù never uses condensed milk, vanilla, salt, whipped cream, kahlúa, and any crunchy toppings. With the correct technique, you can make a well-structured tiramisù without whipped cream. People tend to mess up tiramisù recipe by adding unnecessary complexity. Keep it simple to get an absolute best one.
Absolutely the best. This was my groom's cake. I ordered 4 sheet cakes from a local Italian restaurant and my fiancé (obviously now wife) thought I was crazy. By the time we got done with post-ceremony pics, they had to save one so I would get a piece.
Love your channel, bud. Cheers from Overland Park, Kansas (Kansas City)!
you are a genius
Wonderful, and so much nicer than a generic cake with an absolute wall of icing.
I can’t be the only one DYING for a cookbook from you 😭
Thank you for this!! I’ve tried making Tiramisu several times and always messed it up.
Can’t wait to have another go!
(By the way, this is my wife’s favorite which is why I keep attempting to make it)
Mine comes out to runny
I made your recipe last night for my 14to daughter’s “Gotcha Day” (adoption day). She adores coffee and tiramisu. This recipe rocks! We loved it! It will be in our regular rotation for family and special events always from now on! Thank you!
That's beautiful
once and a while I get super hardcore, bake my own ladyfingers and make my own mascarpone. But something that is always worth doing for proper tiramisu is to whip and cook the eggs into a Zabaglione with some zest, sugar, and Marsala and use that as the egg part of the cream. It adds that real Italian flavor complexity that takes the tiramisu to the next level. 😀
One of our favorites! I do the DB and make a sabayon with a little of the Kailua. The heat helps to thicken. I also agree with you, tiramisu needs a texture element. I put dark chocolate shavings in the middle layer and curls on top after coco powder. I just placed order for those fried crepes, sounds divine. Weekend desert sorted.
I have always said "Tiramisu is the perfect dessert; I will die on this hill" and it's nice to see someone like-minded
the italians are pissed but i do agree on using the egg whites instead of whipped cream. never tried it with condensed milk but tiramisu is the best desert so i bet this version is just as good as the traditional
Tiramisu is my absolute favorite desert also! ❤️❤️
Made a double batch of this last weekend.. was AMAZING!!!!! Thanks so much!!
You got something right that 99% of foreign channels don't: savoiardi should indeed be as close as possible, not just "floating" in the mascarpone cream
I prefer to use cognac. I find that it balances the sweetness and helps cut the richness.
Tiramisu is, indeed, the greatest. It is impeccable, nothing comes close.
#1 - I am definitely not a big dessert person, there are a couple that turn my head. I'm a tiramisu freak... I would never say nothing comes close. A good cheesecake is really high up there.
Besides that... you are correct... BTW There is tiramisu cheesecake.
Outstanding! ❤🔥❤🔥❤🔥❤🔥❤🔥
I went to Eataly while I was in NYC last week and decided to make Tiramisu for Thanksgiving dessert after seeing the Lady Fingers. Boy, was that a good call. I can't say enough how delicious this was. Your recipes have never failed me. They're the only ones I'll try for the first time at a holiday.
To anyone hesitant to order those Gavotte thingies: they're a classic snack in France. If you can afford them, go for it. Don't hesitate thinking "oh but I don't need a whole pack of those for the recipe it'll go to waste!"
I can assure you, it won't. If anything you'll regret not having ordered several boxes.
Title alone was ‘nuff said!
You’re right on, here.
It is the best, and if it’s on the menu (and available) I’ll be having some. Doesn’t really matter from where.
I always use my leftover egg whites as the perfect excuse to make whiskey, amaretto, or pisco sours!
Excited to try this one !!
Don’t often comment but when I first saw the channel I thought it was going to be more personality than cooking…I was wrong. Love the detail and experience….still unsure about the dirty martini and olive issues…but you have a fan. Great channel.
Mars Capone?
Mascarpone.
marsca ponay!
DRIVES ME NUTS. Like TURMERIC. IT' s not TOOMERIC. TWO Rs, both pronounced.
Suggestion: add a half pod worth of vanilla seeds to your mascarpone/eggs mixture. It's not in the typical home version of the italian recipe but some famous pastry chefs in Italy use it. Vanilla is to desserts the same as pepper: it lifts and enhances flavors without modifying them. Don't use the extract, not the same thing.
I dont usually enjoy pepper with my deserts, but great tip with the vanilla
@@theblobfish9614 lol!
@@bimbettocavallo sry sometimes i cant help but make stupid jokes
@@bimbettocavallo okay in that case that makes me happy too😅
Shhhhhhh I thought that was my secret
Why don't you whip the egg whites up into stiff peaks and use that instead of the heavy cream?
As you should in a traditional tiramisu recipe.
"expresso" *cringe*
Tiramisu is the best! Limoncello tiramisu is my personal favorite.
My favorite desert ever ever ever!
That looks awesome!! I haven’t made tiramisu in so many years & I haven’t had in a while either. Thanks for the reminder of how delicious it is.
I swear I just came back from grocery with my ingredients and was wondering if you posted your version of tiramisu.
Bingo here it is, two days ago. Right on time ! And I do have sweet condensed milk !
the king of textures!
Are your eggs pasteurized or pasture-raised? I honestly can’t tell what you’re saying.
I followed Steve’s recipe (except reduce the sugar to 1.5 tablespoons) and even bought the crispy crepes. My husband and I were amazed at how delicious it turned out!
Wish I can share the photos!
I love how he smoothly sneaks in those sponsorships and I don’t mind watching and listening to it lol he knows how to make it interesting. Normally I’ll fast forward sponsorships but his relate to his videos.
Also, perfect timing for this recipe because I have been looking for a great tiramisu recipe! ❤
Are you saying the eggs are “pasture raised” or “pasteurized”?
Pasture
YESSS I've been looking to make this!
I have seen so many Tiramisu recipes by now and no one seems to use Amaratto. Try it, its just miles better.
if you want to whip air into your cream faster, use back and forth strokes! this type of stroke pattern creates a lot of agitation within the cream, more quickly producing those peaks you're looking for.
I'm not someone who normally goes for ads but this one REALLY interested me so I checked it out, unfortunately they don't ship to Canada though. Very upsetting, but great video I heckin love tiramisu and that one you made looks amazing
I make this in my restaurant weekly. I add a secret 3 tablespoons of Sugar Island spice rum when making the custard and I whip it in a Vitamix for 20 mins to cream the eggs and sugar with the rum. Cooks some the the alcohol out. It gives it a warm vanilla flavor that comes through and makes a distinct. However Not Another Cooking Show is my go to for inspiration on new dishes as well as a place to enjoy quality Italian cooking videos. The Fried Basil is perfect for any Lasagna to impress your friends or customers. Thanks for the great video.
There is a difference between pasture raised and pasturized eggs...
Personally I love using Disaronno instead of Kahlua. Also I agree, it’s the best dessert ever.
It looks amazing
Hi, I saw the egg yolks are way under beaten when you added the mascarpone . You want them really fluffy and it takes probably over 5 mins of constant high beating. 😀
Will it not be too sweet with half a can of condensed milk? I only have roughly 50g sugar with that amount of mascarpone and the additional ladyfingers inside.
Please try the tiramisu without cream just use the beaten egg yolks and whites.
Otherwise you add fat to fat. 😵💫
Steve, I expected you to make the lady fingers and the crepe. This is a Rachel Ray vid, not one of which you could be proud.
Light and not too sweetie! Perfect dessert
Cheers from San Diego California
Tiramisu is my favorite dessert too! 😋
You lost me at Khalua. Imo tastes so much better without liquor of any kind. I agree your version is not traditional and I get there are many versions of this delicious cake. I stick to the way I learned in Italy and its a hit every time. I have been making it for over 30 years. Don't tell anybody but I'm gonna try adding a little sweetened consented milk in my next one. And Steven get your self an espresso pot please! 💖
My favorite dessert!
I made this a few days ago and loved it!!! I'm making it again right now. I skipped the baked crepes, and had to go to Jungle Jim's to find the right Lady Fingers, and we didn't have any cocoa so I skipped that part but otherwise my mom and I really liked it.
I just mixed up the egg yolk, sugar, condensed milk and mascarpone cheese and set that in the fridge so I could clean the stand mixer bowl and whisk, and stuck the bowl and whisk in the freezer with the cream so it'll be easier to whip. I'm going to run out and get some cocoa before I put it all together.
I'm about to make this again!
Was never a fan of using Cocoa powder, so i substitute with shaved dark chocolate and it's amazing.
Not really sure that just because something is lacking something (in this case "texture"), doesnt mean it needs it. I don't see a need to add MSG to tiramisu just because its lacking umami or chili flakes because its lacking heat. Desserts are usually a contrast to what you just finished eating. Dont try to make it a complete package.
Perfect!!! Cio Bello!!!
Why whipped cream?
And why no beaten egg whites?
Tiramisù is a fantastic dessert and one of my favourites, but here you're dropping one of the key ingredients, and adding another!
Traditional (simple) :
1. Mix yolks, mascarpone and sugar.
2. Beat egg whites (with some sugar), then mix with the rest.
3. Soak the lady fingers in coffee (plus maybe sugar and a liqueur if you want), and layer the biscuits and egg mix.
4. Cool in fridge, cocoa at the end for serving.
It's another one of these Trendy food tubers, they all gotta put their own "spin" on things that are perfect as is 😒
You're right, that's the 100% correct home version. Iginio Massari, arguably Italy's greatest pastry chef, uses whipped cream in his recipe.
However whipped cream (and cream in general, especially in savory food) is widely frowned upon by the average italian.
I doubt it. For one thing sherry trifle is superior. And that's before you consider Knickerbocker Glory, Peach Melba, Lemon Soufflé, Chocolate Fondant.
@Kelly Stamps should definitely see this
I use fior di sicilia an Italian extract made from a combination of orange zest and vanilla, also, those whites: I whip them to make a stiff meringue and fold it in. Lift me up so light and airy!
Every single restaurant I went to all around Italy had their own unique tiramisu recipe. I ordered one at every place. All of them were good, most great, and quite a few were mindblowing.
Yeah, a top tier tiramisu is literally so fucking good
You know that pasture raised and pasteurized are two different things right? Sounds like you say pasteurized at 1:27.
I already agree on the title
Has anyone noticed that he is pronouncing mascarpone as marscapone? Once I noticed it once, it couldn't be unheard 😂
Drives me nuts.
Why for the love of all that is holy someone with this much passion for Italian food pronounces mascarpone as "maRscapone". It's infuriating
Thank you! That drives me crazy.
You read my mind I’m making tiramisu in a few days!
Wait a sec. You told me that sticky toffee pudding was the best dessert. Now I'm totally confused. I guess I'll have to make both and decide for myself.
the "leftover" egg white are perfectly fine to use for the tiramisu instead of whipped cream. just whip up the eggwhites and fold them im, instead of the cream. I've tried it both ways (with cream, and with egg whites) and it honestly tastes just about the same, very marginal difference, the mascarpone already got enough fat and flavor. I am not italian, I don't have any problem with altering the original recipe, but in this case I just don't think its necessary to create leftovers (I rarely use egg-whites, except if I cook chinese)
Might taste similar but the health hit when you don't have the fat-soluble nutrients in cream providing its protective effect against sugar health damage it becomes a lot bigger of a health hit and a lot shorter satiety time.
@@ThePallidor bruh that is just utter nonsense, you sure managed to use a lot of complicated words to say something stupid, Mascarpone is already very high in fat (60-70%) and you are definitely not making it healthier by adding even more cream lmao.
@@ThePallidor wat
@@ThePallidor stop watching foxnews.
dude...at some time i liked your videos, but you shouting that weird sponsor stuff ... im gone
My answer to your question is absolutely yes it is the best desserts in the world made this way brave 💪💪💪
The hand gestures get me every time lol. Love the channel and love the recipes. I make yours the most out of all the cooking channels I watch.
Ahhh I’m so glad you posted how to make your version of Tiramisu! I’m gonna try this!
yes! yes, it is. Tiramisu rules
Yes.
💯 tiramisu is the best
vey nice!
Wonderful recipe. I make my own Feuilletine Flakes and they are an incredibly nice topping. Well done.
My gosh I can't understand how you're still able to come up with interesting recipes after all those videos. You're great man thank you
My mom makes tiramisu and she adds chocolate shavings in the mascarpone cream.
It looks lovely!
It’ll be a honour to try it as soon as possible…
P. S.: I’ll take into account the vanilla seeds suggestion!
But the way you say mascarpone got me baffled
Kelly stamps would approve…I think🤔 lol looks gr8
The Best dessert is Flan Spanish dessert need to make a video on it.
The condensed milk trick is genius, will definitely try it.
The fact that you can get away with these variations without upsetting the ITALIANS says a lot about the credibility you built.
Trust me they're PISSED
@@BigBootyBatman Well, not pissed, actually a little disappointed... out of respect for Stephen who is a great guy that I have supported in many videos. Just a few No's: condensed milk, khalua liquor, and instant-like coffee. And there's no Bring Me Up if you're using a decaf.
My brain freeze just a little bit everytime you say mascarpone.
Also never added condensed milk to a tiramisu, it is actually quite hard to get in my country.
The ip about adding the mascarpone cheese was VERY helpful. This is my favorite dessert and I often have trouble with incorporating all the cheese.
Marvelous video. I'd love to see your version of the unsung and rarely found ( in the US anyway) Zuppa Englese.
does the guys actually says expresso?
While I do love the tiramisu, I think a cannoli takes the win...
hi are you italen you look spanish
OMG there is no MAR in mascarpone
Man not you saying "marscapone" 😭
I'm lactose intolerant, but will not hesitate diving into a pan of good tiramisu. Worth every bite.
And now you're giving me courage to give this a try! So happy seeing this video!
I just take a lot of lactaid tablets if I have symptoms.
Just ferment the mascarpone and use raw heavy cream.
I love to watch your videos. Your love for cooking comes through. You make everything so straightforward and simple! Funnily enough I'm vegan but I adapt your recipes when I can. Thank you.
Went to the Recipe section, its not there?
Not a huge tiramisu fan, but give me a good baclava and i’m in heaven
Agree on the baklava. Am totally underwhelmed with tiramusu.
Lost me at the condensed milk
I would agree this is the best dessert in the world!
8:15 Beautiful
the crunch would ruin it
Is yes is pretty good.
your videos definitely deserve more views...they are just too good!
Tiramm mmm mmm isu 😀
An authentic Tiramisù never uses condensed milk, vanilla, salt, whipped cream, kahlúa, and any crunchy toppings. With the correct technique, you can make a well-structured tiramisù without whipped cream.
People tend to mess up tiramisù recipe by adding unnecessary complexity. Keep it simple to get an absolute best one.
Can’t unhear the mascrapone
He says "MAR-SCAR-PONE". there is no MAR in MAS-CAR-PONE.
RIGHTEOUS...MY FAVE DESSERT ALSO !