...and finding out we use the exact same ratio of Ladyfingers to Mascarpone to sugar, since trying out the three recipes of "Le Beccherie", "Il cucchiaio d'argento" ("silver spoon") and Anonio Carluccios on Jamie Olivers ..
@@_schwarzbunt ...but we will try the different egg treatment (without the egg white stiffly whisked) and happily apply much more coffee - Thank you very much Mr. Hoffmann !
The video was actually filmed almost a year ago, but James wouldn't publish it until he had a chance to convince the world that decaf can taste good and that pulling longer shots makes more coffee flavor come through. It's the long game!
I roast my own organic decaf and pull longer shots. Flavor and texture, mine is silky. Beyond that it is medicine, I was able to get off thyroid meds when I started drinking a lot of decaf. There are chemical constituents in there that support the thyroid and other things if you drink fresh coffee that isn't oxidized. People who don't know they are drinking decaf don't know :)
Decaf is disgusting. If you can't get a good espresso shot with beans older than 5 days (my experience), it isn't practical. I will not put that devil's oil in my tiramisu
@@MW9X12do a blind taste test with a friend 100% its placebo. watch any of james decaf videos people genuinely cannot tell the difference, decaf processes have come a long way
my advice as an italian is to put the cocoa powder before resting it, this gives it a chance to hydrate and give a nice chocolaty taste, so that when you eat it you don't have a powdery and tasteless cocoa in your mouth
I can add something here. Add shards of dark chocolate (how much or how little you like) throughout the tiramisu when you assemble it, for that extra chocolaty crunch.
I went through frame by frame (which protip you can do with the . and , keys when the vid is paused on YT) and they perfectly hid the transition under James' arm.
If you look above the top side of the "before" pan (from 11:46 - 12:00), you can see a bit of the mask where some of the white specs from his sweater texture don't move. Very nice transition
this recipe is so fussy and precise, i almost didn’t make it, i almost skipped steps and took shortcuts. but i didn’t, and everyone at christmas dinner absolutely loved it. i guess im on the hook to make this again next year. thanks james!
Prepared it on Christmas Eve and we ate it one day later. Best tiramisu I ever had. The recipe is outstanding in precision. If anyone even reads this before trying to make it: Prepare the coffee liquid way in advance. I wasted a lot of time waiting for my coffee to cool down! @James and team: Keep up the good work! I watch every video and enjoy all of them!
2:30 another solution is to use a beer cooler. The insulation properties of the cooler means that water (which can be heated to a desired temperature) will stay at that temperature for a decently long period of time without losing much heat. This method was extensively tested by j. Kenji Lopez-Alt and shown to work quite well.
I've done sous vide in just a regular pot on our induction cooker set to the right setting and a thermometer (I used to have one that you could set a temperature alarm on, so it'd beep if it got a bit too hot). Sometimes you need to turn it up or down a notch after a few minutes, but for a 30 minute thing this is totally feasible. I used that method for steak too that took a lot longer, and that's a bit of a hassle, but for this, that should work just fine. It doesn't need to be _exactly_ 60°C, I'm sure if it's 58 or 62 for a while it won't ruin it.
@@spookyfm4879well the important thing is that it doesn’t go above the coagulation point, that’s where the change in texture occurs (@60C). But slightly below, you’re probably right, nothing bad should happen.
James, I really appreciate you taking the time to gently & politely persuade me... the norm these days is to simply declare, assert, and demand it be done a particular way
I make tiramisu for Christmas every year as a tradition. Every year I try different things like trying different mascarpone. Timing of this is perfect and will give it a shot !
If this is _the_ recipe, would you keep using the same recipe the Christmas after next, or would you follow your self made tradition and change something up?
Every year I make a trifle as a Christmas tradition, and the last few years I have also made a tiramisu trifle as well as a standard trifle. I do a coffee jelly layer with the coffee soaked biscuits in it, then a mascarpone and thick custard layer. I actually sat down to watch this video while waiting for the jellies to cool for this year's trifles
I really appreciate that you use your unique perspective and expertise to communicate something that actually enriches my life instead of just content that I mindlessly consume without paying any real attention
This is a killer entry into the pantheon of good Tiramisu recipes on TH-cam. I appreciate the science. Any time I get to put my immersion circulator to work I’m happy.
@@LLS.R interesting perspective, there are MANY ways to make tiramisu, even in the town where it was invented you will find so many variations, so how can you say one is right and one is wrong? It's about the taste and unless you've gone through the same extensive testing and travels and world cup judging then who are we to judge this great mans recipe??
I often use my kettle to quickly have boiling water for a big pot. I may have (mis)used it to cook broccoli once too. Only worth it, if you don't have induction.
haha, finally it's here. Two weeks ago I actually won a little tiramisu competition by watching the tiramisu series and then making up my own ultimate recipe out of the information you provided. I came very close to your final recipe, just the salt was not implemented the same way. It was such a delicious experience that I have to make Tiramisu for the whole family for Christmas. It's gonna be amazing once again!
I m not a pastry chef. I don't even cook. But the level of nerdiness in this video makes me wanna buy all the equipment in order to try to make this recipe. It would be great if some pastry chef is watching this video and would like to provide us with some feedback to our lord's and saviour's effort.
After the last video, I've actually 'borrowed' a syringe from the lab to distribute the coffee. Takes a bit longer, but works perfectly and gives you a lot of control. For the coffee, I usually mix 1/3 espresso and 2/3 moka pot (I found the moka pot alone to be a bit lacking). I was impressed by how many of my friends have told me that this is the best tiramisu they've ever tasted. Thank you for the inspiration, James!
I would rather see the salt in grams. As it is rather hard to estimate the amount like this, I would at least vote for the volumetric pipette to enable the reverse engineering process.
I'm glad you have the passion and dedication for great coffee and coffee-adjacent things. You will probably have a lasting impact on coffee culture for decades and decades.
One point of imprecision I noticed in a recipe that's otherwise so precise (especially about coffee-to-biscuit ratio)-the recipe just calls for a number of biscuits, but looking around there _does_ seem to be some size variation between brands of savoiardi biscuits, especially among non-Italian brands. It appears the Vincenzovo biscuits being used (as with most Italian brands) come 24 to a 200g package, so each one is ~16.7g. If the biscuits available to you are of a different size you will need to adjust accordingly to hit the same dunking ratio...
The reactions to the tiramisu I’ve been making following the original episodes (with aeropress @ 4% and using pasteurized egg yolks from a bottle) have been “when can I buy this?” Learning to make tiramisu from these videos has been so fun and it’s now my go-to dessert for big dinner parties! Thank you for all the work that went into these videos. I was convinced this recipe wouldn’t come so every time I’ve made tiramisu I have been tracking weights and timing of every step in the recipe on paper. I have a little folder of all of those chaotic scribblings.
I made this yesterday evening, and my wife and I ate it tonight. We used the calculator to make it with 12 sponge fingers. I can confirm that the measurements and timings are correct and that the result is delicious. We followed the instructions to the letter and it was not too soggy or too runny, as others have claimed. I suspect that those whose tiramisus failed were either not being accurate enough, were adding ingredients not included in the recipe (like alcohol), or both. Thank you for a brilliant recipe!
As a scientist this recipe was my Christmas gift. Thank you!!! The exact protocol (SOP for me) and using our ultrasonic cleaner as a water bath to souvid the eggs ❤️ this has been way to much fun. And growing up with my friends Nonna's tiramisu I have high standards, but this one definitely gets the certificate to be the best
Excellent recipe. My wife, daughter and I all loved it. I have made tiramisu before, but this was by far the best. Used a Bain Marie for the egg yolks (though couldn't quite get it to 70°C as suggested) which worked out well. In the past I have always added alcohol, but having tasted this I'm not sure it's really needed. Sweetness is perfect. Coffee flavour was great. Superb.
I made this recipe, and it was fantastic. - Changes made: I made a 'two-pass' pour-over, swapping for espresso. I swapped brioche hotdog buns for the ladyfingers. Incorporated the eggs & mascarpone using a blender.
I made this (the AeroPress version) and it was great. It was coffee forward, but not overly so. I did use a medium-dark decaf (specialty-ish) as suggested. I had three minor issues 1) The "wetness" of the biscuits was still inconsistent despite following the recipe. It was good enough - no completely dry spots - but I think in the future perhaps I would syringe on the proper volume per biscuit? 2) Finding a container that fits 1 packet of biscuits was annoying. In the end I did 1 completely full container and one partly full. Of course I could have used a few less or a few more biscuits, but then I have unsealed biscuits. 3) Cocoa at the last minute means that some people were inhaling cocoa dust as they ate and then coughing. I think it should be applied and maybe rested a few minutes, or what I did, patted down a bit with a spatula so the dust couldn't be inhaled.
Choosing the right container is annoying. I even ran through the trouble of measuring the size of a single biscuit and different arragements I can use. I only found one container that is suitable for three servings (according to the seller's measuring). And it turned out to be a little too big for three servings and can barely fit four servings.
Ugh, yes. I first bought the biscuits, measured them, then found a tray that could, I thought, fit 2x8 in one layer. Turns out, both my measurements and the information on the article were wrong, so the tray is too big, in both dimensions. So with the updated information and some math, I bought the next smaller one, which should have fit. But no, the specified size was off differently, and it only fits 2x7 biscuits in one layer. Annoying. But at least that one fits those perfectly, so that's what I made now...
My first time making a Tiramisu as a novice baker, myself and my family loved it! Thanks for putting an easy to use website for scaling the ingredients to suit. Used the Bain Marie method for my eggs and it worked great!
I just made myself a fresh iced filter coffee using James’ recipe and enjoyed while watching James talk about coffee. It was so satisfying, how have I never done this before.
I think it's important to note, this recipe is about getting the 100% perfect, best-tasting tiramisu. James seems to really jam in the space of bringing a 90% good thing to its absolute max potential. That 100% space is not for me or my cooking, but I'm glad someone out there pushes the frontier.
This is simultaneously as nerdy as I wanted it to be and not as nerdy as I feared it might be. Can't wait to try - need to figure out the sous vide eggs bit though.
If you like kitchen gadgets, just buy a sous vide machine, i've had one for probably close to 10 years and it's a kitchen tool I can't live without now.
Going by his history, I feared he would pull out liquid nitrogen and a CO2 canister. Happy surprise that the least likely equipment people have got was a sous vide stick, and you can get around that with other methods.
I love that. I am a Tiramisu Extremist. I really really hate when people try to sell you stuff as Tiramisu where they use Biscuit cake and like Mokkapudding and so on. THAT is a proper just really nerdy recipe and i love it. Thanks :)
Made this for Christmas dessert; after eating tonight I can firmly say this is the best Tiramisu I've ever had. Highly recommend to anyone debating making it.
Y'know, you SAY this one gets "a bit nerdy," but honestly this actual recipe is SIMPLER than other tiramisus I've made in the past. I appreciate how it foregrounds coffee, too, rather than covering it up with liqueurs like so many recipes do. Looking forward to giving it a try!
i will absolutley try this. My mom is making christmas tea for my grandma and she didnt know what to make. since im the coffee snob in the fam i will do this for the family Christmas tea time
Wow!! Just absolutely frickin' wow!! Thank you James for an amazing video. By the way we love it when you get nerdy, even when it is just a little bit nerdy!
Hahaha I was literally searching all of TH-cam yesterday for part #5 of your ultimate tiramisu series, because I wanted to make the perfect tiramisu for the coffee person. I ended up using the recipe from Le Beccharie and implementing your tips. I was 1 day early ahaha
I might give this recipe a try some day. My own recipe for tiramisu has egg whites mixed into the yolk/mascarpone mixture. That way you get a very light and fluffy tiramisu.
That is THE trick. First make the yolk/mascarpone mix as James does here. Whip the whites and gently incorporate them into the mix. Also you'll end up with way more mass in order to make the crema layers way thicker than the version in the video. It becomes a heavenly cloud. (I'm Italian if anybody cares).
I made this recipe today and it's the best tiramisu I've ever eaten. It's also the first time I've made tiramisu and it was easy to follow. The whole family loved it, most had seconds. Even the kid that said he didn't like tiramisu ate the whole thing of his mother's plate! I used my aeropress and made a 48 biscuit tiramisu, so making coffee was the slowest part of the process.
Would like to make few suggestions to the "ultimate" recipe. 1. Use powdered sugar 2. Do not use mixer after you add mascarpone or you'll ruin the cheese. Just use spoon or a spatula 3. Add whipped egg whites after you mixed egg yolks, powdered sugar and mascarpone. Mix everything slowly with a spoon or a spatula
@@Shepherd.c depends on your definition of "safe"! Raw egg definitely carries some risk, although attitudes to how much risk seem to vary a lot in different countries, in part because of different standards of chicken welfare and egg processing; I'd be much more worried about raw eggs in the USA than here in the UK, for example.
Thanks James, this recipe went down a treat after Christmas day lunch today! Rather than a kettle, I think I achieved the souse vide eggs effect by babying the eggs in a zip lock bag (freezer and microwave safe) in a big pot of water on my induction stove. Swirling the water every few mins and checking the temp with a digital meat thermometer. I added cold water from a bottle to quickly adjust the temp. A plastic ladel was used to prop up the yoke bag off the bottom and sides of the pot. Instead of a tray I used a 25cm diameter spring foil pan lined with baking paper to expose the tiramisu like a semi naked cake. I pre cut and shaved the buiscuits to fit snuggly before dunking, and flipped the spring foil base to avoid having to cut on a lip. So it was all about taste and had a great look. Sat the spring foil base on a larger cutting board and removed to serve. After 15mins and 3/4 consumed, the top layer was spilling over the sides and onto the cutting board but it still looked yummy. I found the Ital brand of salvadori biscuits (made in australia) quite hydrophobic. I half dipped and pastry brushed in three passes and only used 50% of the coffee liquid. Next time I'd full quick dip and serve the remaining coffee as a dipping sauce for people who want a bigger coffee flavour hit. Thanks again.
Great recipe, thanks! I whisk my egg yolks and sugar over a waterbath which gets me a similar effect in terms of texture but it is a bit faster than the sous vide.
@@emilysnymanadd the yolks and part of the sugar (maybe even all of it will work) to a medium sized bowl. Place it over a pan with simmering water and whisk until it starts to form a sticky ring to the sides of the bowl. The color will change to pale white and the mix will feel thicker. Once ready, cool in a separate bowl with icy water ( add the yolk mixture bowl in the ice bath, not the yolks themselves lol) aaand voila.
I use the bain marie method - whisking eggs and sugar together, often with a shot of rum over a simmering pot of water. I think it's really easy, and takes 5 or 6 minutes to get the perfect texture, and should take care of egg safety concerns. I think James is saying that his sous vide approach gives him a better texture - - any opinions about that?
Good man James - I just bought two dozen eggs and I was going to use the Le Becherrie recipe for my Christmas Day dessert but now I'm using your recipe!!
I’ve asked a friend to make tiramisu for my 40th birthday on the 28th. They’ve been making batch after batch the past couple months trying to get it right for me. I’ve been WAITING for this video to help them. I hope it didn’t come too late cause they may be set in their ways now, but let’s hope they’re open to some great suggestions from this. Omfg I can’t wait. Thanks James. You’re a rockstar.
I made the recipe yesterday using sous vide for the egg yolks and Red Brick beans for the espresso. I thought I'd messed up making coffee solution as there was so much of it compared to the sponges. I couldn't resist having some for breakfast this morning. It tasted great. My wife thought the coffee was too strong tasting but she's not used to drinking espressos. I like the idea of doing a chilled deconstructed version that is then assembled by my family at the table. That way, those who don't like such a strong coffee flavour could add less coffee to the sponges, or I could also make a lemoncello solution for those who don't like coffee at all. Thank you James
Just had this for New year's day dessert and it was AMAZING! I must confess I didn't use a saline solution- just a pinch of salt and it worked well. Had plenty of lovely comments
Thank you for this! My favorite dessert finally done to make the coffee the star (the way it should be). Also, the cocoa powder transition scratched my brain in just the right way Thank you James!
I’ve been waiting for this for so long! Such a great video! The whole series is so amazing in every aspect. Definitely gonna try this during the holidays
Made it with gluten free Savoy Soul lady fingers biscuits and these worked perfectly although need longer dunking to get enough coffee the soak up. Was left with a lot of coffee spare at the end so added another layer of soaked biscuits topped with a whipped cream / mascarpone with a bit of fresh vanilla and masala wine run through - absolutely delicious!
Tried it - not the exact recipe, I don’t own a sous vide -, and it was the best tiramisu I’ve ever had. The taste is perfect harmony, and I’ve had the exactly experience that he mentioned at 13:03. Absolutely amazing. Not a crumb left, everybody loved it.
Different ladyfingers biscuits have different moisture (as James told in the fourth video), but there is another factor: the weight of the biscuit itself! James didn't tell which brand he used, but in the video he showed a packing that seems “Vicenzovo Vicenzi”, that accord their site has 8.33g per biscuit, so it is 15g/8.33g = 1.8 grams of coffee per gram of biscuit. I tried using a “Bauduco”'s ladyfingers biscuits, that is the main brand here in Brazil, that has 7.5g per biscuit, 15g of coffee per biscuit became excessive, the correct was 7.5g × 1.8 = 13.5g of coffee per biscuit.
oh that's odd. my 200g packet of vicenzi vicenzovo has 24 pieces and mentions 8.33g weight per piece on its nutritional info. since i'm lazy to dunk them individually i usually have the biscuits all laid down and pour a tablespoon of coffee over each piece - 15g per piece sounds right for me
@@vbwiv Oh, it's true. I ended up miscalculating the weight of Vicenzovo Vicenzi biscuit, it's 8.33, so the ratio is 15/8.33 = 1.8 grams of coffee per gram of biscuit. Thanks for the remark.
And if we want to get even more accurate, we need to take into account the moisture content of the biscuit... I only had off brand lady fingers and they were small and moist, more cake like than biscuit. I put it into a oven to dry out and that helped.
Just made this following your recipe but I made homemade mascarpone cheese!! I also didn’t use the long finger biscuits and used the European Biscoffs. It didn’t absorb all the coffee (only used 1/4 is biscuits) but was amazing!! HIGHLY RECOMMEND THIS tiramisu!! Also for eggs - I used freezer ziplock bags and used sous vide on my Instapot!!
I souse vided eggs in my temperature kettle because James clearly was recommending it and my grandma got scurvy!!! THANKS JAMES! THANKS FOR GIVING MY GRANDMA SCURVY BECAUSE OF YOUR DODGY ADVICE!!!!
I can vouch for this recipe. It was awesome. It is by far my favorite recipe. And yes, I did use my Kettle to sou vie the egg yolks and decaf espresso shots. Perfect amount of richness, not too sweet and awesome coffee flavor. I was worried it was too much coffee but it is perfect.
I can't believe that James finally released the tiramisu recipe on my birthday! And I got into espresso a good 6 months ago. I already know what I'm making this weekend...
Thanks for the video and the recipe, James. Can we use the same method of calculation for a Moka Pot like Bialetti? The video is so great that even I, who was never a fan of tiramisu, was intrigued and now I want to make it at home.
TL;DR Make sure you're using Savoiardi, not Boudoir bisquits! Just made it yesterday. A portion for 4 (16 biscuits). Or so I thought. At the assembly I realised that I have a lot of remaining liquid for brushing. I'm 100% sure I made good amount of coffee liquid (240g). The next day I opened the fridge and realised that I have a lot of coffee liquid on the bottom of the container (good thing I used glass) Turns out I was ignorant about boudoir bisquits being largely different from savoiardi. The former are way smaller so naturally the proportions are wrong then. Anyway, I had a blast making it and tomorrow I'm making a batch for 8. Thanks James and the rest of the team for this gem!
Yes, it should. Possibly better than an Aeropress, but not as well as an espresso machine. Would be good if James can confirm, though, since he mentioned testing several methods but not that specifically.
Such a fantastic recipe, absolutely brilliant in every detail! The method is clear, and the ingredients are perfectly balanced, making it straightforward and foolproof. I'm truly excited to give it a try and expect the results to be amazing. Thank you for sharing this exceptional recipe!
@@ivsciguy not very far into the video yet so don’t know if he mentioned it but traditionally tiramisu is made with coffee and masala wine. Not sure rum would be that great 😕
@@RossGirven Tiramisu doesn't traditionally have any alcohol in it because historically it was a dish given to children, the elderly and pregnant women. At least according to the aural history given in one of James' previous videos
I cannot believe the day has come. How long we waited, how much we have grown.
Hahahahahah I was thinking the same 😂
It's not just about the video, but about the coffee you've drunk and the cake you've eaten along the way
Whoop! 🎉🎉❤😂
...and finding out we use the exact same ratio of Ladyfingers to Mascarpone to sugar, since trying out the three recipes of "Le Beccherie", "Il cucchiaio d'argento" ("silver spoon") and Anonio Carluccios on Jamie Olivers ..
@@_schwarzbunt ...but we will try the different egg treatment (without the egg white stiffly whisked) and happily apply much more coffee - Thank you very much Mr. Hoffmann !
"This recipe gets a bit nerdy..."
First step: Start sousvideing the egg yolks...
A bit nerdy???? A BIT????
I love James' videos!
"Dunk the biscuits the non sugar-coated side and place them upsude down"
@@MultiTomas00”use your refractometer if you have one” 😂
I wonder he did not heat up the sugar on 110deg to turn it into siroop! (Found in some recipes)
It's funny how normal air fryers have become, but people still look at you funny when you talk about a sous vide lol
Use a double boiler to make a sabayon instead, only requires a bowl and a saucepan instead of a sous-vide thing.
The 0:31 table smash and "Do you not care about flavor??!" is so Hames Joffmann
That is going into many meme videos and I'm here for it
I'm certain he did it just for Hames. Look at that wry smile after he does it. He knows.
I miss Hames...
@@Viniter Me too 😔
For Hames 🙏
The video was actually filmed almost a year ago, but James wouldn't publish it until he had a chance to convince the world that decaf can taste good and that pulling longer shots makes more coffee flavor come through. It's the long game!
I roast my own organic decaf and pull longer shots. Flavor and texture, mine is silky. Beyond that it is medicine, I was able to get off thyroid meds when I started drinking a lot of decaf. There are chemical constituents in there that support the thyroid and other things if you drink fresh coffee that isn't oxidized.
People who don't know they are drinking decaf don't know :)
I just realized that coffee has become the side quest for James on the pursuit of creating the best Tiramisu in the World.
Decaf is disgusting. If you can't get a good espresso shot with beans older than 5 days (my experience), it isn't practical. I will not put that devil's oil in my tiramisu
@@MW9X12do a blind taste test with a friend 100% its placebo. watch any of james decaf videos people genuinely cannot tell the difference, decaf processes have come a long way
kendrick lamar of coffee
Much appreciated that the recipe is in grams and not in cups or stone or some other archaic measure! (Wouldn't have expected otherwise from James)
0.56699 drops of saline solution per fl oz of coffee
my advice as an italian is to put the cocoa powder before resting it, this gives it a chance to hydrate and give a nice chocolaty taste, so that when you eat it you don't have a powdery and tasteless cocoa in your mouth
+1 on this!
I prefer to add it right before serving exactly to avoid the cocoa to get soggy...it makes it less enjoyable for me personally
I can add something here.
Add shards of dark chocolate (how much or how little you like) throughout the tiramisu when you assemble it, for that extra chocolaty crunch.
Maybe thin layer before resting, then another thin layer for aesthetics just before serving?
@@francescoandreussiI concur with this
That hand wave transition was straight up editing magic. My inexperienced eye couldn't find a transition line anywhere. 👍 Fantastic job editor.
I went through frame by frame (which protip you can do with the . and , keys when the vid is paused on YT) and they perfectly hid the transition under James' arm.
If you look above the top side of the "before" pan (from 11:46 - 12:00), you can see a bit of the mask where some of the white specs from his sweater texture don't move. Very nice transition
I loved that edit
And! How did they do the kettle sliding in near the start?! That was also magic ✨
this recipe is so fussy and precise, i almost didn’t make it, i almost skipped steps and took shortcuts. but i didn’t, and everyone at christmas dinner absolutely loved it. i guess im on the hook to make this again next year. thanks james!
Prepared it on Christmas Eve and we ate it one day later. Best tiramisu I ever had. The recipe is outstanding in precision. If anyone even reads this before trying to make it: Prepare the coffee liquid way in advance. I wasted a lot of time waiting for my coffee to cool down!
@James and team: Keep up the good work! I watch every video and enjoy all of them!
I will make this tiramisu now at 11 pm because of your comment.
i put the yolks in sous vide while i brewed and cooled the coffee. that worked out pretty well, time-wise
I cooled mine by putting it in a stainless steel bowl nested in another bowl which had crushed ice in it.
2:30 another solution is to use a beer cooler. The insulation properties of the cooler means that water (which can be heated to a desired temperature) will stay at that temperature for a decently long period of time without losing much heat. This method was extensively tested by j. Kenji Lopez-Alt and shown to work quite well.
Since it’s a small amount that needs to be heated I would think even an insulated mug would work well.
I've done sous vide in just a regular pot on our induction cooker set to the right setting and a thermometer (I used to have one that you could set a temperature alarm on, so it'd beep if it got a bit too hot). Sometimes you need to turn it up or down a notch after a few minutes, but for a 30 minute thing this is totally feasible. I used that method for steak too that took a lot longer, and that's a bit of a hassle, but for this, that should work just fine. It doesn't need to be _exactly_ 60°C, I'm sure if it's 58 or 62 for a while it won't ruin it.
@@spookyfm4879well the important thing is that it doesn’t go above the coagulation point, that’s where the change in texture occurs (@60C). But slightly below, you’re probably right, nothing bad should happen.
James, I really appreciate you taking the time to gently & politely persuade me... the norm these days is to simply declare, assert, and demand it be done a particular way
Agreed!
I make tiramisu for Christmas every year as a tradition. Every year I try different things like trying different mascarpone. Timing of this is perfect and will give it a shot !
If this is _the_ recipe, would you keep using the same recipe the Christmas after next, or would you follow your self made tradition and change something up?
Let us know how it goes! 😊
I hope you’ll give an update after you try!
I was going to do it for this Christmas when i saw the title but now think I won't after watching the video. 😂
Every year I make a trifle as a Christmas tradition, and the last few years I have also made a tiramisu trifle as well as a standard trifle. I do a coffee jelly layer with the coffee soaked biscuits in it, then a mascarpone and thick custard layer. I actually sat down to watch this video while waiting for the jellies to cool for this year's trifles
I really appreciate that you use your unique perspective and expertise to communicate something that actually enriches my life instead of just content that I mindlessly consume without paying any real attention
It's a Christmas Miracle!
So deep into the decaf project I wasn't expecting a tiramisu video :D
EDIT: Well ok, decaf mentioned :D
This is a killer entry into the pantheon of good Tiramisu recipes on TH-cam. I appreciate the science. Any time I get to put my immersion circulator to work I’m happy.
James may be the single most qualified person on this planet to make this video. I fucking love the Internet.
@@cineblazer well this is not the way you should make it.
@@LLS.R But we _could_ , if we were curious enough.
Nope hes not a chef even
@@Rosi_in_space He doesn’t even use the whites which is essential to get it fluffy/airy.
@@LLS.R interesting perspective, there are MANY ways to make tiramisu, even in the town where it was invented you will find so many variations, so how can you say one is right and one is wrong? It's about the taste and unless you've gone through the same extensive testing and travels and world cup judging then who are we to judge this great mans recipe??
Absolutely CACKLING at the eggs and kettle bit. Ahh, this video is already so delightful!
I often use my kettle to quickly have boiling water for a big pot.
I may have (mis)used it to cook broccoli once too.
Only worth it, if you don't have induction.
haha, finally it's here. Two weeks ago I actually won a little tiramisu competition by watching the tiramisu series and then making up my own ultimate recipe out of the information you provided. I came very close to your final recipe, just the salt was not implemented the same way. It was such a delicious experience that I have to make Tiramisu for the whole family for Christmas. It's gonna be amazing once again!
I m not a pastry chef. I don't even cook. But the level of nerdiness in this video makes me wanna buy all the equipment in order to try to make this recipe. It would be great if some pastry chef is watching this video and would like to provide us with some feedback to our lord's and saviour's effort.
Think of it as science 4 the kitchen.
I didn't realize how much I needed to see such a fussy, precise baking demonstration/instruction.
Why does it feel like a backrub for my brain?
Baking?
@riukrobu Yeah, my brain came up empty on a more precise word other than "assembly"
@@FuzzyBunnyofInle 😂 That would've been correct! Have a nice tiramisù, mate.
After the last video, I've actually 'borrowed' a syringe from the lab to distribute the coffee. Takes a bit longer, but works perfectly and gives you a lot of control. For the coffee, I usually mix 1/3 espresso and 2/3 moka pot (I found the moka pot alone to be a bit lacking). I was impressed by how many of my friends have told me that this is the best tiramisu they've ever tasted. Thank you for the inspiration, James!
Ok ok ok, I see your dropper kit and raise you: a volumetric pipette . Cause if we are going to get nerdy let’s get really nerdy 😂
I have one of those, but it seemed excessive even by my standards!
@ I love the fact that you have one, that’s just amazing. Fair and valid point though, the lab nerd in me just can’t help itself.
Clearly, I need to up my game 🤔
Unless it's an electronic pipette, get out of here with your peasant tools. /s
I would rather see the salt in grams. As it is rather hard to estimate the amount like this, I would at least vote for the volumetric pipette to enable the reverse engineering process.
So refreshing and fun to hear a food youtuber say that actually yes all the steps are important and sensitive this is the best way
I'm glad you have the passion and dedication for great coffee and coffee-adjacent things. You will probably have a lasting impact on coffee culture for decades and decades.
One point of imprecision I noticed in a recipe that's otherwise so precise (especially about coffee-to-biscuit ratio)-the recipe just calls for a number of biscuits, but looking around there _does_ seem to be some size variation between brands of savoiardi biscuits, especially among non-Italian brands. It appears the Vincenzovo biscuits being used (as with most Italian brands) come 24 to a 200g package, so each one is ~16.7g. If the biscuits available to you are of a different size you will need to adjust accordingly to hit the same dunking ratio...
Insanely nerdy/precise cooking tutorials is my love language. Cheers, Mr. Hoffmann!
I LOVE the fact that the recipe is parametrized on the number of biscuits. Really smart my man!
Apart from not defining the weight of the biscuits which is the most critical scaling factor!
My mom absolutely loves tiramisu, and since I'm pretty broke this christmas, I think this will be a nice little present for her
Probably the best gift you could give... plz let us know how it comes out. Good luck. 😊
I hope mascarpone is half way to reasonably priced where you are then.
Homemade and Food gifts are the best gifts... Merry Christmas to you and your family 🧑🏻🎄🎅🤶🎄🤗❤️💚
I made this today and it was amazing. Everyone including Mom and children had seconds.
My life is complete. James is now making cooking/baking recipes
The reactions to the tiramisu I’ve been making following the original episodes (with aeropress @ 4% and using pasteurized egg yolks from a bottle) have been “when can I buy this?”
Learning to make tiramisu from these videos has been so fun and it’s now my go-to dessert for big dinner parties! Thank you for all the work that went into these videos. I was convinced this recipe wouldn’t come so every time I’ve made tiramisu I have been tracking weights and timing of every step in the recipe on paper. I have a little folder of all of those chaotic scribblings.
Well that magic hand swipe from non cocoa to total cocoa is the most pleasing thing.
I made this yesterday evening, and my wife and I ate it tonight. We used the calculator to make it with 12 sponge fingers. I can confirm that the measurements and timings are correct and that the result is delicious. We followed the instructions to the letter and it was not too soggy or too runny, as others have claimed. I suspect that those whose tiramisus failed were either not being accurate enough, were adding ingredients not included in the recipe (like alcohol), or both. Thank you for a brilliant recipe!
Through the magic of TH-cam recommendations, when this video finished I got a rec for Technology Connections, which seems fitting.
Funny I was just on a kick of rewatching a bunch of Alec's videos when this hit my notifications 😂
As a scientist this recipe was my Christmas gift. Thank you!!! The exact protocol (SOP for me) and using our ultrasonic cleaner as a water bath to souvid the eggs ❤️ this has been way to much fun. And growing up with my friends Nonna's tiramisu I have high standards, but this one definitely gets the certificate to be the best
Finally....somebody does it right! Its such a simple recipe , but folks online try to ruin it constantly. Kudos for the chef👌
Excellent recipe. My wife, daughter and I all loved it. I have made tiramisu before, but this was by far the best. Used a Bain Marie for the egg yolks (though couldn't quite get it to 70°C as suggested) which worked out well. In the past I have always added alcohol, but having tasted this I'm not sure it's really needed. Sweetness is perfect. Coffee flavour was great. Superb.
We got the Ultimate Tiramisu Recipe before GTA 6
LMAOOOO😂😂
I made this recipe, and it was fantastic. - Changes made: I made a 'two-pass' pour-over, swapping for espresso. I swapped brioche hotdog buns for the ladyfingers. Incorporated the eggs & mascarpone using a blender.
i dont trust most cooking youtubers however james doesnt put just anything behind his name. will try!
I made this (the AeroPress version) and it was great. It was coffee forward, but not overly so. I did use a medium-dark decaf (specialty-ish) as suggested. I had three minor issues
1) The "wetness" of the biscuits was still inconsistent despite following the recipe. It was good enough - no completely dry spots - but I think in the future perhaps I would syringe on the proper volume per biscuit?
2) Finding a container that fits 1 packet of biscuits was annoying. In the end I did 1 completely full container and one partly full. Of course I could have used a few less or a few more biscuits, but then I have unsealed biscuits.
3) Cocoa at the last minute means that some people were inhaling cocoa dust as they ate and then coughing. I think it should be applied and maybe rested a few minutes, or what I did, patted down a bit with a spatula so the dust couldn't be inhaled.
Choosing the right container is annoying. I even ran through the trouble of measuring the size of a single biscuit and different arragements I can use. I only found one container that is suitable for three servings (according to the seller's measuring). And it turned out to be a little too big for three servings and can barely fit four servings.
Ugh, yes. I first bought the biscuits, measured them, then found a tray that could, I thought, fit 2x8 in one layer. Turns out, both my measurements and the information on the article were wrong, so the tray is too big, in both dimensions. So with the updated information and some math, I bought the next smaller one, which should have fit. But no, the specified size was off differently, and it only fits 2x7 biscuits in one layer. Annoying. But at least that one fits those perfectly, so that's what I made now...
My first time making a Tiramisu as a novice baker, myself and my family loved it!
Thanks for putting an easy to use website for scaling the ingredients to suit.
Used the Bain Marie method for my eggs and it worked great!
I just made myself a fresh iced filter coffee using James’ recipe and enjoyed while watching James talk about coffee. It was so satisfying, how have I never done this before.
I think it's important to note, this recipe is about getting the 100% perfect, best-tasting tiramisu. James seems to really jam in the space of bringing a 90% good thing to its absolute max potential. That 100% space is not for me or my cooking, but I'm glad someone out there pushes the frontier.
This is simultaneously as nerdy as I wanted it to be and not as nerdy as I feared it might be. Can't wait to try - need to figure out the sous vide eggs bit though.
If you have a new instant there is a sousvide function...yes you need one.
If you like kitchen gadgets, just buy a sous vide machine, i've had one for probably close to 10 years and it's a kitchen tool I can't live without now.
Saw in a different comment to use a small cooler and add the correct temp water. It will hold the temp long enough, potentially.
Going by his history, I feared he would pull out liquid nitrogen and a CO2 canister. Happy surprise that the least likely equipment people have got was a sous vide stick, and you can get around that with other methods.
I love that. I am a Tiramisu Extremist. I really really hate when people try to sell you stuff as Tiramisu where they use Biscuit cake and like Mokkapudding and so on. THAT is a proper just really nerdy recipe and i love it. Thanks :)
Glad I could contribute to the James Culinary Universe with my Stagg Vide hahah
Incredible innovation lol
I have the aldi version of the stagg and i just might be willing to risk it... hope it doesn't make my kettle smell or make water taste eggy
Made this for Christmas dessert; after eating tonight I can firmly say this is the best Tiramisu I've ever had. Highly recommend to anyone debating making it.
Thank you James, this was my first time making homemade tiramisu and the coffee taste was glorious as expected from a recipe from you.
Y'know, you SAY this one gets "a bit nerdy," but honestly this actual recipe is SIMPLER than other tiramisus I've made in the past. I appreciate how it foregrounds coffee, too, rather than covering it up with liqueurs like so many recipes do. Looking forward to giving it a try!
i will absolutley try this. My mom is making christmas tea for my grandma and she didnt know what to make. since im the coffee snob in the fam i will do this for the family Christmas tea time
I loved this series resulting in the Ultimate Tiramisu! Well done! Every episode was so well done. Thank you, James!
Was genuinely surprised to not hear a slurp at 12:24
We’ve been waiting months for this, I’m so excited!!!
The long wait is over... thanks James for enduring so much good and bad Tiramisu to get us to this point - your efforts were not in vain!
12:00 that edit gave me chills
Wow!! Just absolutely frickin' wow!! Thank you James for an amazing video. By the way we love it when you get nerdy, even when it is just a little bit nerdy!
Hahaha I was literally searching all of TH-cam yesterday for part #5 of your ultimate tiramisu series, because I wanted to make the perfect tiramisu for the coffee person. I ended up using the recipe from Le Beccharie and implementing your tips. I was 1 day early ahaha
I might give this recipe a try some day. My own recipe for tiramisu has egg whites mixed into the yolk/mascarpone mixture. That way you get a very light and fluffy tiramisu.
same here
That is THE trick.
First make the yolk/mascarpone mix as James does here.
Whip the whites and gently incorporate them into the mix.
Also you'll end up with way more mass in order to make the crema layers way thicker than the version in the video.
It becomes a heavenly cloud.
(I'm Italian if anybody cares).
Aren’t whipped whites bad for you? Very concerned about raw eggs over here (from poor experience), so I had to ask. Thanks!
@@Ddiakova I don't know if they're more dangerous than the yolks. But you can pasteurize the whole eggs.
How to make the cream less runny?
This is some Clair Saffitz kind of quality content on how to make coffee dessert. Love it!!!
Hers would have tempered chocolate curls on top 😂
@@djgulia3656 wouldn’t you know it, she just put out a tiramisu video too and indeed uses chocolate shavings instead of cocoa powder!
I made this recipe today and it's the best tiramisu I've ever eaten. It's also the first time I've made tiramisu and it was easy to follow. The whole family loved it, most had seconds. Even the kid that said he didn't like tiramisu ate the whole thing of his mother's plate! I used my aeropress and made a 48 biscuit tiramisu, so making coffee was the slowest part of the process.
Would like to make few suggestions to the "ultimate" recipe.
1. Use powdered sugar
2. Do not use mixer after you add mascarpone or you'll ruin the cheese. Just use spoon or a spatula
3. Add whipped egg whites after you mixed egg yolks, powdered sugar and mascarpone. Mix everything slowly with a spoon or a spatula
Thank you for the commment, that what I was thinking. So the egg whites are added without cooking them? Is it safe?
@@Shepherd.c depends on your definition of "safe"! Raw egg definitely carries some risk, although attitudes to how much risk seem to vary a lot in different countries, in part because of different standards of chicken welfare and egg processing; I'd be much more worried about raw eggs in the USA than here in the UK, for example.
Thanks James, this recipe went down a treat after Christmas day lunch today!
Rather than a kettle, I think I achieved the souse vide eggs effect by babying the eggs in a zip lock bag (freezer and microwave safe) in a big pot of water on my induction stove. Swirling the water every few mins and checking the temp with a digital meat thermometer. I added cold water from a bottle to quickly adjust the temp. A plastic ladel was used to prop up the yoke bag off the bottom and sides of the pot.
Instead of a tray I used a 25cm diameter spring foil pan lined with baking paper to expose the tiramisu like a semi naked cake. I pre cut and shaved the buiscuits to fit snuggly before dunking, and flipped the spring foil base to avoid having to cut on a lip. So it was all about taste and had a great look. Sat the spring foil base on a larger cutting board and removed to serve. After 15mins and 3/4 consumed, the top layer was spilling over the sides and onto the cutting board but it still looked yummy.
I found the Ital brand of salvadori biscuits (made in australia) quite hydrophobic. I half dipped and pastry brushed in three passes and only used 50% of the coffee liquid. Next time I'd full quick dip and serve the remaining coffee as a dipping sauce for people who want a bigger coffee flavour hit.
Thanks again.
Great recipe, thanks! I whisk my egg yolks and sugar over a waterbath which gets me a similar effect in terms of texture but it is a bit faster than the sous vide.
and way, way, way, way easier. I have no idea why sous vide is suggested at all lol. This is how many tiramisu recipes are made.
Could you elaborate on your technique? I'd love to try it
@@emilysnymanadd the yolks and part of the sugar (maybe even all of it will work) to a medium sized bowl. Place it over a pan with simmering water and whisk until it starts to form a sticky ring to the sides of the bowl. The color will change to pale white and the mix will feel thicker. Once ready, cool in a separate bowl with icy water ( add the yolk mixture bowl in the ice bath, not the yolks themselves lol) aaand voila.
@Ddiakova thank you so much!!
I use the bain marie method - whisking eggs and sugar together, often with a shot of rum over a simmering pot of water. I think it's really easy, and takes 5 or 6 minutes to get the perfect texture, and should take care of egg safety concerns. I think James is saying that his sous vide approach gives him a better texture - - any opinions about that?
Good man James - I just bought two dozen eggs and I was going to use the Le Becherrie recipe for my Christmas Day dessert but now I'm using your recipe!!
I am a Tiramisu maniac and this guy is a Tiramisu braniac. The Console of Misu approves. Keep up the work little guy.
This may be the most enjoyable video James has ever made!
I’ve asked a friend to make tiramisu for my 40th birthday on the 28th. They’ve been making batch after batch the past couple months trying to get it right for me. I’ve been WAITING for this video to help them. I hope it didn’t come too late cause they may be set in their ways now, but let’s hope they’re open to some great suggestions from this. Omfg I can’t wait. Thanks James. You’re a rockstar.
you are very very weird
Honestly I wouldn't mention this video
This is the greatest video I’ve ever seen. I’m not joking.
I made the recipe yesterday using sous vide for the egg yolks and Red Brick beans for the espresso. I thought I'd messed up making coffee solution as there was so much of it compared to the sponges. I couldn't resist having some for breakfast this morning. It tasted great. My wife thought the coffee was too strong tasting but she's not used to drinking espressos.
I like the idea of doing a chilled deconstructed version that is then assembled by my family at the table. That way, those who don't like such a strong coffee flavour could add less coffee to the sponges, or I could also make a lemoncello solution for those who don't like coffee at all.
Thank you James
11:44 "And through the magic of-" Buying two of them!?! "-having made one of these yesterday." Close enough.
Just had this for New year's day dessert and it was AMAZING! I must confess I didn't use a saline solution- just a pinch of salt and it worked well. Had plenty of lovely comments
Ahh Hoff how we have missed you! Oodles of love your way.
Thank you for this! My favorite dessert finally done to make the coffee the star (the way it should be).
Also, the cocoa powder transition scratched my brain in just the right way
Thank you James!
11:40 Coffelogy Connections
Loving the amount of comments showing the overlap of these two great Content Creators communities 🥰
I’ve been waiting for this for so long! Such a great video! The whole series is so amazing in every aspect. Definitely gonna try this during the holidays
Finally the whole decaf series makes sense 😂 7:01
Made it with gluten free Savoy Soul lady fingers biscuits and these worked perfectly although need longer dunking to get enough coffee the soak up. Was left with a lot of coffee spare at the end so added another layer of soaked biscuits topped with a whipped cream / mascarpone with a bit of fresh vanilla and masala wine run through - absolutely delicious!
Perfect timing Mr. Coffee Man. Thank you!
James is past doing side quests. Now he’s redoing old side quests for fun
Tried it - not the exact recipe, I don’t own a sous vide -, and it was the best tiramisu I’ve ever had. The taste is perfect harmony, and I’ve had the exactly experience that he mentioned at 13:03. Absolutely amazing.
Not a crumb left, everybody loved it.
2 minutes in. 😮
James will single-handedly revive the craze about Aeropress.
And I am waiting for Futurecanoe to try this recipe.
"... And I'll rate it one through teen."
"Ok, thank you."
😁
Different ladyfingers biscuits have different moisture (as James told in the fourth video), but there is another factor: the weight of the biscuit itself!
James didn't tell which brand he used, but in the video he showed a packing that seems “Vicenzovo Vicenzi”, that accord their site has 8.33g per biscuit, so it is 15g/8.33g = 1.8 grams of coffee per gram of biscuit.
I tried using a “Bauduco”'s ladyfingers biscuits, that is the main brand here in Brazil, that has 7.5g per biscuit, 15g of coffee per biscuit became excessive, the correct was 7.5g × 1.8 = 13.5g of coffee per biscuit.
oh that's odd. my 200g packet of vicenzi vicenzovo has 24 pieces and mentions 8.33g weight per piece on its nutritional info. since i'm lazy to dunk them individually i usually have the biscuits all laid down and pour a tablespoon of coffee over each piece - 15g per piece sounds right for me
@@vbwiv Oh, it's true. I ended up miscalculating the weight of Vicenzovo Vicenzi biscuit, it's 8.33, so the ratio is 15/8.33 = 1.8 grams of coffee per gram of biscuit. Thanks for the remark.
And if we want to get even more accurate, we need to take into account the moisture content of the biscuit... I only had off brand lady fingers and they were small and moist, more cake like than biscuit. I put it into a oven to dry out and that helped.
Just made this following your recipe but I made homemade mascarpone cheese!! I also didn’t use the long finger biscuits and used the European Biscoffs. It didn’t absorb all the coffee (only used 1/4 is biscuits) but was amazing!! HIGHLY RECOMMEND THIS tiramisu!!
Also for eggs - I used freezer ziplock bags and used sous vide on my Instapot!!
I souse vided eggs in my temperature kettle because James clearly was recommending it and my grandma got scurvy!!! THANKS JAMES! THANKS FOR GIVING MY GRANDMA SCURVY BECAUSE OF YOUR DODGY ADVICE!!!!
She might need an orange and less time with the pirates
I can vouch for this recipe. It was awesome. It is by far my favorite recipe. And yes, I did use my Kettle to sou vie the egg yolks and decaf espresso shots. Perfect amount of richness, not too sweet and awesome coffee flavor. I was worried it was too much coffee but it is perfect.
"I don't trust most scales to get .75g of salt..."
me with my kitchen laboratory balance.
Me with my powder scale weighing out 11.6 grains of salt
I can't believe that James finally released the tiramisu recipe on my birthday! And I got into espresso a good 6 months ago. I already know what I'm making this weekend...
Happy birthday! 🥳
Happy birthday
Thanks for the video and the recipe, James.
Can we use the same method of calculation for a Moka Pot like Bialetti?
The video is so great that even I, who was never a fan of tiramisu, was intrigued and now I want to make it at home.
TL;DR Make sure you're using Savoiardi, not Boudoir bisquits!
Just made it yesterday. A portion for 4 (16 biscuits). Or so I thought.
At the assembly I realised that I have a lot of remaining liquid for brushing. I'm 100% sure I made good amount of coffee liquid (240g). The next day I opened the fridge and realised that I have a lot of coffee liquid on the bottom of the container (good thing I used glass)
Turns out I was ignorant about boudoir bisquits being largely different from savoiardi. The former are way smaller so naturally the proportions are wrong then.
Anyway, I had a blast making it and tomorrow I'm making a batch for 8. Thanks James and the rest of the team for this gem!
11:39 feels like a technology connections reference
"and through the magic of buying two of those..."
That wipe to the cocoa-covered version was beautiful.
At first glance, I thought negative of you but you’re just full knowledge of what you love and your true passion is
3:46 would a moka pot work?
Yes, it should. Possibly better than an Aeropress, but not as well as an espresso machine. Would be good if James can confirm, though, since he mentioned testing several methods but not that specifically.
Also doesn't scale well
Tried it. Pretty good flavour, but likely not the exact strength measured by James for the espresso.
Such a fantastic recipe, absolutely brilliant in every detail! The method is clear, and the ingredients are perfectly balanced, making it straightforward and foolproof. I'm truly excited to give it a try and expect the results to be amazing. Thank you for sharing this exceptional recipe!
Awesome! I can't wait to try this!! Would you recommend using a moka pot? How should we adapt the final coffee mix?
This is my wife's favorite dessert. Followed the recipe to a T and she's so happy with me.
0:30 Coach Hoffmann isn't messing around today
that looks delicious. i can't imagine how much work went into developing this recipe. You need to show this to Alex the french guy!
Sounds really good. Think I would try replacing a couple ounces of the water with rum.
@@ivsciguy not very far into the video yet so don’t know if he mentioned it but traditionally tiramisu is made with coffee and masala wine.
Not sure rum would be that great 😕
@@RossGirven Tiramisu doesn't traditionally have any alcohol in it because historically it was a dish given to children, the elderly and pregnant women. At least according to the aural history given in one of James' previous videos