PERFECT Tiramisu 2 Ways (Classic and Pumpkin Spice Latte)
ฝัง
- เผยแพร่เมื่อ 4 มิ.ย. 2024
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- RECIPE -
CLASSIC TIRAMISU
▪650g or 21-22oz dark roast espresso
▪15g or 1 1/4Tbsp vanilla extract
▪40g or 1/2c cocoa powder (for ladyfinger soak)
▪450g/1pt heavy whipping cream
▪450g/1lb mascarpone
▪6 egg yolks
▪150g or 3/4c sugar
▪8g or 1 1/4tsp salt
▪30g or 2Tbsp cognac (or marsala)
▪1 packet/7g powdered gelatin mixed with 20-30mL water/1Tbsp
▪2 200g/7oz bags of crunchy Italian ladyfingers
▪100g or 1 1/4c cocoa powder (for topping)
To set up double boiler, bring a few inches water to simmer and be sure the bowl you’ll use fits snugly on top without touching water.
Prepare lady finger soak by whisking together espresso, 40g cocoa powder, and vanilla.
To make the cream, add whipping cream to the bowl of a stand mixer with whisk attachment. Whisk for 1min on high until stiff peaks form. Refrigerate while you prep the mascarpone and egg mixture below.
.
Place mascarpone in a bowl and stir to loosen.
In a small container, combine 20-30mL water with 1 packet of gelatin to bloom for 5 min.
In double boiler bowl, add egg yolks, sugar, salt, cognac. Place over pot of simmering water, whisking constantly. After 1min, add the bloomed gelatin & continue whisking constantly for about 5-10min or until temp of egg mix reaches 170-175F/77C. The mix should be slightly thickened and have lightened in color
Whisk egg mix into mascarpone until smooth. Fold in half of whipped cream. When mostly incorporated, fold in other half.
To build, dip each ladyfinger into the coffee/chocolate liquid for 2 seconds the place in a 9”x13” baking pan. You should be able to fit 24 total. Layer in ½ of the mascarpone cream mixture, spreading evenly. Repeat, layering 24 dipped ladyfingers followed by a second layer of the cream mix.
Sift cocoa powder on top of the tiramisu and refrigerate for 8-24 hours.
--
PUMPKIN SPICE LATTE TIRAMISU
▪650g/21-22oz dark roast espresso
▪15g 1 1/4Tbsp vanilla extract
▪100g or 2 mini bottles of espresso liquor
▪40g 1/2c cocoa powder (for ladyfinger soak)
▪225g or 3/4c + 3Tbsp heavy whipping cream
▪450g/1lb marscapone
▪225g or 3/4c + 2.5Tbsp canned pumpkin
▪12g or 1.5Tbsp pumpkin spice (usually a mix of cinnamon, ginger, nutmeg, allspice, and clove)
▪6 egg yolks
▪150g or 3/4c sugar
▪8g or 1 1/4tsp salt
▪1 packet/7g powdered gelatin mixed with 20-30mL water/1Tbsp
▪100g or 1 1/4 c cocoa
▪5g or 2tsp cinnamon
▪20g or 3.5Tbsp espresso powder.
To set up a double boiler, bring a few inches of water to a simmer (not rolling boil) and be sure the bowl you’ll use fits snugly over top without touching the water.
Prepare lady finger soak by whisking together espresso, 40g cocoa powder, vanilla, and 50g/1 mini bottle of espresso liquor.
To make the cream, add whipping cream to the bowl of a stand mixer with whisk attachment. Whisk for 1min on high until stiff peaks form. Refrigerate while you prep the mascarpone and egg mixture below.
Place mascarpone in a bowl with pumpkin and pumpkin spice and stir.
In your double boiler bowl, add egg yolks, 50g/1 mini bottle espresso liquor, sugar, salt and place over the pot of simmering water, whisking constantly. After about 1min, add the bloomed gelatin and continue whisking constantly for about 5-10min or until temp of egg mix reaches 170-175F/77C. The mix should be slightly thickened and have lightened in color.
Whisk egg mixture into mascarpone/pumpkin mix until smooth and no lumps remain. Fold in whipped cream until smooth and fluffy.
Follow the same process to assemble as the classic, but only soak the ladyfingers for 1 second, not 2.
Mix the 100g cocoa, cinnamon, and espresso powder and sift on top of the tiramisu. Refrigerate for 8-24 hours before serving.
CHAPTERS:
0:00 Intro
0:25 Double boiler set up
0:45 Pulling the espresso - intensity and amount. Sponsored by L’OR (ad)
2:00 Mixing the lady finger soaking liquid
2:31 Making the tiramisu custard
6:04 Building the classic
7:50 Starting the PSL tiramisu
8:05 L’or Barista System (ad)
9:51 Making a building the PSL tiramisu
12:24 The results
13:36 Let’s eat this thing
**DISCLAIMER: links in this description may be affiliate links. If you buy products using these links I'll receive a commission. - แนวปฏิบัติและการใช้ชีวิต
Professional baker here, a few small tips.
1. Anytime you put cream or milk in the fridge, cover it. Milk and cream like to pick up smells from your fridge that will be noticeable in the final product
2. Folding whipped stuff is a waste of time. Whip it to medium-stiff peaks rather than stiff peaks then when mixing it with the mascarpone custard, use a whisk instead of a spatula and just whisk it to the desired texture. The eggs (and gelatine in this case) will help prevent over mixing
Me at the local coffee house: Can I have 16oz of your darkest espresso please? One cup is fine.
yup. Support local business and screw these coffee makers and their proprietary landfill clogging single use plastic bits. I'm lookin' at you keurig (and now l'or)
@@zimmejoc I love my Keurig but I use a refillable pod with my own ground coffee. Single serve is nice as long as it’s not contributing to the waste problem.
I actually drink that sometimes
"Can I have six shots of espresso in a small cup to go?"
@@anitas5817 I'm glad they make reusable cups for the Keurig. I just see a the machines at work and a stand full of single use cups and the trash full of used cups.
@@zimmejoc did you actually watch the video? Because
1. They're aluminum pods
2. Fully recyclable including a bag to send back to manufacturer with postage paid.
I agree single use plastics are terrible, but these ain't it.
I had never made anything like this. I'm not a dessert maker, so it was intimidating but my god, it came out perfectly. I appreciate how accessible Brian's recipes are. Some TH-cam chefs are just too chefy for a home cook who barely has enough time to eat but this recipe was flawless. Thanks for thi one, sir!
That’s really nice of your wife to sponsor you with her coffee company!
@@derstaatisteinehure9882 You can actually return the pods to be recycled to the local brand store, can do that with Nespresso pods
Both L'Or (part of Douwe Egberts) as Philips is Dutch. Never knew your wife is a Dutchee, or a YanKee (derived from the two most typical Dutch names Jan and Kees)!
@@Bowwow30 Her name is Lauren, but he calls her Lor for short.
From my experience, making Tiramisu 2-3 days ahead and keeping it in the fridge till needed is the perfect recipe for making ladyfingers soak everything they can and leave the custard perfect for a clean cut. Custard gets the perfect consistency, ladyfingers are moist but not soggy. Never failed. No need for gelatin. Great video!
tysm for this tip
Hi Bri, we made both recipes; the pumpkin for family Thanksgiving and the classic for Friendsgiving. We even bought the LOR coffee machine (we were already considering a Nespresso). Both recipes were dynamite! The pumpkin hits the Fall flavor desires. The classic was the group favorite and received the highest praises! I made sure to recommend this video to everyone who asked for the recipes and highly suggest it to anyone searching for an easy and fool-proof perfect Tiramisu. The only danger in the recipe is the lady finger dipping time. To serve within 24-hours, we felt the pumpkin could use the 2-1000 count (2 seconds). I realize there are many variables with the lady fingers and other things, but regardless these recipes WORKED.
Dear Brian: you talked me through a perfect sheet pan pizza and now I can hardly wait to make tiramisu. I am sure it’s gonna be great. Thank you for giving us a perfected recipe. I really appreciate you. Patricia.
He didnt even said “youre welcome”, mf just liked it.
Honestly, this channel has become my gold standard for TH-cam food content (along with BWB) and I love the simple formula - just awesome and fun recipes. They're honestly comfort videos, and really chill and fun to watch. Keep up the great work Brian (and Lorn)!
Couldn't agree more! Brian's recipes are legit!
I love and watch Babish regularly, but it's not often I make a dish from his channel. I find that Brian's method makes things better to follow along, and I've made probably three quarters of the dishes on his channel thus far.
He's filled the Weissman sized hole in my TH-cam feed after the ego went to his head.
@@bradsimpson8724 Babish is trash like the rest of thes youtube eceleb chefs. This guy is the only one i dont find insufferable.
Highly recommend adam regusea too!
My nonna used to make the most legendary Tiramisu. Hands down best me or anyone in my family has ever tasted. I'm still trying to replicate her recipe, but one of the tweaks she made that I loved so much was using both coffee liqueur AND Amaretto on the mascarpone cream.
In my Italian recipe there's no whipped cream... instead I whip the egg whites. The egg yolks are whipped together with sugar, then combined with mascarapone and brandy and then finally the whipped egg whites are added.
Mine too. That is how it is tradionally made. From my understanding, the recipe has changed over time to prevent using raw eggs, which could now be dangerous to do.
I still make it the tradional way, the same way my grandmother made it. Though I think I'd like to try it this way one day to compare
Americans are more scared of uncooked eggs than most, hence the no whites and the zabaglione that brian uses.
Exactly!!!!
@@juliarose7236 am Italian and tiramisu is made exactly how you suggest, without whipped cream, just eggs, sugar and mascarpone. First yolks with sugar, then mascarpone and whipped egg whites in the end. I use pasteurized eggs (you can find them at the supermarket) which are totally safe 😊😊
Agreed! Love most of Brian's recipes, but stopped watching after he talked about whipped cream.
I think a moka pot coffee would work well, better than powder espresso and frankly it's a tool everyone should have.
And pod 'espresso' is frankly pretty awful; Moka pot brewed coffee might not technically be espresso either but it can be damn tasty!
You know what? I bet you're right. It's substantially stronger than most filter coffee but pulling 5 doubles of espresso uses a ton of coffee (figure 14-18g input, you're using a quarter of a 12oz bag of beans)
Just yesterday I decided to add pumpkin tiramisu to my thanksgiving menu (but from another cook) and today you post this!!! You read my mind!! Thank you
The landscape of instructional cooking videos is not small. It takes a unique approach and style. it also helps when what is presented here is so great looking. I am going to try this.
Made this tonight for a dinner party! Absolutely incredible!!
No way Brian, great timing. My time to cook this Sunday and I decided that for dessert I'm going for my all time favourite - tiramisu. Looking forward to this video.
Nice!
Few advices, don't use cream, don't use water, and don't use gelatin
@@KOdestruction That's not a tiramisu then.
Also, how can it be more heavy without the cream ? And the cocoa powder in the coffee ?
@@KOdestruction I'm sure it must taste great, don't get me wrong, i love all those ingredients he adds, but that shouldn't be called a tiramisu, or maybe title it "my version of a tiramisu"
@@KOdestruction Carbonara has no traditional recipe though.
1) Nice Tiramisu. 2) Nice trifle.
This might be my fav vid of yours to date... Seriously can't wait to try this! Tiramisu is the best dessert in existence!!
Ooooh! I love making tiramisu for thanksgiving, I’ll definitely be trying out this recipe this year!
Perfect timing. I'm making a tiramisu for a party on the 1st and will def be making this one.
Been dying for this :) Bless you🤩
The pumpkin spiced tiramisu was such a hit at Thanksgiving! Thank you! 🤤
The cross sections looked AMAZING 🤤🤤🤤
PS: Amaretto liquor goes amazing in tiramisu.
Was just about to say this. Add Amaretto to the coffee mixture 😋
I haven't even watched the video yet and already know this is a recipe I'm absolutely going to try! Tiramisu is my absolute favorite dessert!
Brian, this is the best recipe for Tiramisù I have seen. Thanks!
😮😮😮 tiramisu??? My fave dessert! Thank you!
My favorite dessert! Thanks Bri 😻
Tiramisu is my all time favourite dessert. Made it myself only once and it turned out great. Yours looks great...delicious...velvety cream...yum. Thanks for that recipe. 👌
Another delicious recipe! It turned out so well! I probably had half on my own over a couple of days.
Your content NEVER misses. I really can't think of another TH-camr I could say that about.
lately this channel has gone from pretty good to the one getting me most excited to make these recipes, good shit brian
Got the L'or for my wife for Christmas. Really love this thing so far. Absolutely perfect for the limited space we have. I was hoping this wouldn't be cheap junk; so far, so good! Now I have to deliver on my promise of making this recipe lol
been waitin for the tiramisu recipe so much! keep up with the fantastic content! :)
Thanks for the awesome recipes! The Tiramisu looked super yummy :)
Oh my lordddd I just made the standard version and it's currently chilling in my fridge. Pffff that custard filling is easily the most delicious thing I have had in my mouth for a long time. Hurrah!
Hey Bri! Just wanted to say thanks - I made the classic version for dessert after Xmas dinner and it was a huge hit. I did tweak a bit - I excluded the cognac in the zabaglione and replaced with a splash of Baileys (it’s what I had on hand) and added 3 tbsp of Baileys to the ladyfinger soak. Everyone loved it.
I’ve really enjoyed everything I’ve tried from your channel and I’ve picked up some new techniques along the way. Thanks again and keep up the awesome work - it’s so appreciated. Best to you and Lorn!
One of my happiest days ever was two Christmases ago when my sister brought a gluten free Tiramisu for dessert. Gluten free ladyfingers ARE a thing, and they make a delicious Tiramisu. It's now our annual Christmas dessert, and it's amazing.
Love your autumnal take! Your methods are top notch, Bri! But may I suggest adding some Kaluha?
I'm really glad you brought Lorn in for the L'Or test - as soon as I saw the machine, I was like "Ya gotta bring in Lorn for the L'Or" LOL
Did you happen to purchase the gluten free lady fingers or did you make them yourself? If purchased, where did you buy?
Hey Chef Bri! Thanks for doing this video. It's another great episode, and speaking of great episodes, your video in Korea was also great! Keep up the good work, my friend! 👍👍
Thanks for watching!
My all time favorite dessert. Will try both of these recipes.
Thanks again for your work, this is constantly perfect and the recipes never fail to amaze me (made your Beef Stroganoff yesterday, absolute hit!)
See you next week ;)
Hey Bri, my wife loves tiramisu and I’ve made it a few times however I’ve always used a health dose of dark rum in the coffee mix. I will definitely make your version for the kids and non drinkers though, looks delicious!!
My favorite dessert of all time (tied with Creme Brulee). Will legit try this recipe. Quality video as always, great work Bri!
Your Cognac Zabaglione does all the right things and, I haven't even tasted it yet. It's truly exquisite. I hope the meal I come up with beforehand is a worthy opening act. This was a ton of work. You guys need to celebrate it. What a presentation!👏👏👏
Looks so good!
Stunning!!
aww i need this for the holiday thanks and hi Bri...😍😍😍🙏🙏🙏
Thank you, Brian! Years ago, when tasked by the Marriott Rancho Cordova (CA) and the premiere of their new restaurant "Formaggio", to produce a five-star Tiramisu, I was required to present the Hotel's Food & Beverage Director and the Executive Chef with all my recipes, and proposed menu descriptions. When the chef saw gelatine as an ingredient, the "conversation" began. But, I had discussed this philosophy with my Mentor, an ACF certified Executive Pastry Chef, who had said to me, "So, you want to blend a Sabayon with gelatine?" He was awestruck. Me - I'm a ***** genius! That was in 2009. Kinda' nice, after all those years to finally find some collaboration. Was my Tiramisu worthy of all those stars? Hell yes!
Bri, you rock man!!!
started watching you a few days ago after a post on reddit asked about the best food youtubers. They kept mentioning your name in almost every comment, they werent wrong, great work!
Thanks for being here, Lamp!
Made it yesterday perfect and delicious. taste better today. friends loved it.
Made this as dessert for Christmas dinner and was a huge hit. But per some frequent observations I read on the internet, I used the egg whites leftover from the egg yolks and beat them as the base for the fluff - along with a small amount (1/4 cup liquid) of whipped cream to add just a little more volume. The result was amazingly rich and decadent. The idea to use gelatin is genius. I haven't seen any other recipe call for that and that's their loss. Every slice cut perfectly and it held its shape together amazingly. The cognac was also a nice twist as it has such a richer flavor than marsala gram for gram. Really a delightful experience to make and to eat. 10/10!
Made both of these for thanks giving and gave one away, took one home. The next day my kid asked for tiramisu for breakfast what can I say, they were both excellent
hmmm...an enticing alternative to costco pumpkin pie this year...might just do it. thanks, bri!
I love your videos, you inspire me to want to cook
Just with the description of the coffee I was dying to taste it haha, great video!
Yum! My favorite dessert ❤
So good Bri. Love your channel
Williams & Sonoma classic tiramisu recipe was always my go to.
The use of gelatin is interesting.
I love the Coffee Espresso
Бриан, Вы очень ответственно подходите к каждому рецепту!!
Ооочень вкусно получилось, ммммммм😋😋😋
Вы - большой МОЛОДЕЦ!!!!!!!! 😍😍😍😘😘😘
For non-coffee drinkers such as myself, Whole Foods sells a nice cold brew espresso which I use for my tiramisu and am told is really good!
Will that do even for someone who'd feel ill from a teaspoon of coffee in an 8oz glass of milk?
Thanks. A fan favourite in my household.
Just to be on point, espresso machines actually use around 9bars of pressure to make coffee. Anything more will make for a bad bad coffee.
Both look amazing and I'm not a big fan of Pumpkin Spice stuff or coffee, but I love Tiramisu.
Used to do a blueberry lime taramisu ✌🏻refreshing
Tiramisu is love ❤️. Tiramisu is life⭐. Bri, my man, thank you for the recipes 😙👌
I never thought about it, but yeah, tiramisu is really easy to pumpkin spice.
Thanks for this. Lady fingers used to just be my nickname in high school, but now they can be so much more!
I'm happy to see that Brian and I share the same Emeril pots and pans.
World class!
This is literally my recipe except I’ve never tried to use the gelatin, I’m going to try this year :)
These look amazing. If only I liked coffee
You Sir are really something🇨🇦❤🙏🙏🙏
Give me Tiramisu every freaking day.
My usual recipe is like 8-10 minutes of whisking for the zabliglione since I go so low and slow, but it results in the most luscious, voluminous bowl of deliciousness... 🤤🤤🤤
Bravo!
Love you. No shot bout the product but they paid you so POG! Good shit. Can't wait to make the first version!
I love how carefully you show the textures we're looking for! I hate it when there's a general description that's not easy to follow.
I’m still rocking my 20 year old Emeril kit! Picked it up at bed bath and beyond with that 20% off coupon and it was on sale, so like $150 out the door. Love seeing remnants of those in your videos
Brian, I’m curious as to where you got your plates and bowls, aside from the food it’s what I always notice and I love them.
I watched this even though i can't stand coffee. That's dedication. ❤️
Mouthwatering.
Seriously folks, make this! I made the PSL version for Thanksgiving (my only alteration was having to make the ladyfingers myself - Julia Child's recipe was perfect - and to save time I made them as a giant sheet for each layer) and.. I'm never going back to pumpkin pie. Foolproof recipe and explanation, and my goodness. Delicious!
Also, I'll just say this was perfect for me, because I'm not a skilled baker/dessert maker. I love making desserts that take time, but not experience, and end up being impressive as heck. My usual go-to is baklava, as an example. So, seriously, great video!
Ladyfingers as a full sheet is a genius idea!!! How do you soak that for the recipe? I'll have to source Julia's recipe...
@@shellyduggan1817 I just sort of brushed the coffee on. Make sure you use all of the coffee mixture though: I just brushed it until it looked soaked, but it wasn't quite as strong of a coffee flavor as I wanted. That, however, is on me, not the original recipe.
I can’t keep watching this it’s making me so hungry.
Just discovered this channel, and it is AWESOME. Question about your dancing, If you had no distractions and a week to prepare, could you nail the Napoleon Dynamite dance move for move?
YOU Rock😊
Oh yes please very much👏👏👏🌻
I was worried you won't be using our savoiardi (or ladyfingers). Thank god you did. Best Tiramisu recipe, really simple and satisfying.
Wow - THANKS,. :)
Seems great, but i personally enjoy the tiramisu most with banana next to it :) the taste cooporation between tiramisu and banana is great!
I worked at an Italian restaurant as day prep/night pantry line. The way we made tiramisu was making the rum espresso for dipping lady fingers. Made a batch of Megalia D'Oro instant espresso coffee with Meyers dark rum. Just dip lady fingers quickly into coffee/rum mix so as not to saturate the lady fingers otherwise they get soggy. Whipped air into mascarpone cheese until fluffy then made lightly sweetened whipped cream and egg white meringue. Folded gently together and layered the lady fingers opposite direction to eachother (like a log cabin) layer so when sliced the staggering gave portions stand up strength. The restaurant used white square tupperware-type soft plastic food trays as a form for tiramisu about four inches deep. The corners of bin were cut and masking tape used to hold four sides of bin together. When tiramisu was completed dusting of cocoa powder then wrapped with plastic and put in walk-in freezer over night. Next day cut masking tape on corners open sides and transfer cake to work table. Using thin sharp cake knife portion out servings and return to plastic bin for dinner service.
No eggyokes at all?
No way, Tiramisu?? You keep posting recipes for my favorite foods! I wish I had more time in the kitchen to do them all 😭
I made pumpkin spice late tiramisu for our Canadian thanksgiving. The recipe was nearly identical. It was good but I would probably never name it again.
Fun fact: Actual Italian tiramisu is expressly without any form of alcohol. However basically everyone seems to believe the opposite, that true tiramisu contains booze. Which sucks, I love tiramisu but the booze always ruins the taste for me.
Epic video. I'm south African. Highly reccomend a desert called Melktart. Unbelievably moorish
Yummy
3:54 Bless you!
You could actually just go grab multi shot espresso from your local coffee shop. Ofc, it's quite expensive, but if you don't have espresso machine or something like this at home it can be your only option for good espresso. And it's really going to be better than pod machine anyways. That said, I think there's cold espresso shots at grocery sometimes now, I think I saw starbux ones, idk how good it actually is. It might have added sweetness too.
Hi Bri! Thank for the great content in general ! This recipe for me was not so great though 💔 followed the recipe but I think the salt made it taste like a cheese dish rather than coffee forward and sweet. Maybe it’s just me . Nevertheless thanks for the amazing content
Thank you for saying this because I was really nervous about using 8 g of salt in my cream! This is the only comment I could find about it
Bri, lets eat this thing! 😍
Great job as usual @Brian Lagerstrom! Where in St Louis are you finding Lady Fingers? Seems like Schnucks does not keep them in stock any more.
Italian-American guy here. For the coffee, I suggest you use a moka pot. They come in different sizes and the result is a lot closer to the original, well it's the original. I won't comment on the pumpkin variation, I'll just say that most italians would call it an "abominio" :)
I love the idea of the pumpkin version 😋👏looks good. Tfs. God bless in Jesus name ♥️
Brian, thank you for another great recipe and video! I noticed, however, that the medium sized cup of the L''Or machine is, in fact, 40 ml (1.35 oz) and not 80 ml (2.7 oz). So when you say you used 8 espresso pods and got 640 g/ml of espresso coffee, did you get 2 cups of 40 ml out of a single espresso pod (so less concentrated espresso)? Or did you use the XXL 104 g pods instead of the regular 52 g pods? Or did you use 16 pods x 40 ml? Or did you not get 640 g/ml but 320 g/ml of espresso?