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!
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)!
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 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.
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! ❤
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
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.
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.
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.
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.
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. 😀
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.
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 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!
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!
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
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.
#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.
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.
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.
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.
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.
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 !
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’m new to this channel. Never heard of Tiramisu. Thank you for sharing. It looks delicious and I plan to try the recipe. Question…has anyone ever heard of Chess Squares? That’s my specialty dessert and it’s yummy!
The egg whites are used in the traditional tiramisu instead of cream. You beat them until they become fluffy and dont fall even if you put the bowl upside down, then mix them with the yolk-mascarpone mix.
I made a tiramisu one Christmas with homemade mascarpone. I couldn't find ladyfingers anywhere around me but vanilla wafer cookies made an excellent substitution.
I figured out that using a little bit of tonka bean and some Marsala in the cream mix makes a Tiramisu just next level. You have to try! Got this from an italian grandma, and since I do it like that I cannot have the Tiramisu any different anymore.
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
Love me some tiramisu! Could you please start adding metric measurements to your recipes? It would make it much easier to actually use them for us non-US folks.
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.
Looks grest; I have never used carnation milk in tiramisu worth a try hope it does not make it too sweet.. love your italian recipes we live in Switzerland in the italian part and your way of cooking is very similar to ours: Have a grest day
Pasture raised eggs just means that the chickens have access to an open area. It’s one of the labeling trends that consumers can’t verify and gives you a certain image of free roaming chickens but they still need roosts and enclosed houses. Chickens are pretty fragile and need a lot of control to keep them alive. You sometimes get what you pay for and sometimes you pay for the fancy packaging and wording
If the egg yolks aren't a deep yellow or orange color, they aren't pasture raised. I bought "pasture raised eggs" at a farmer's market that were a pale yellow. I was pretty mad about that.
@@peacefuldaizy5717 The yolk color can vary depending on their feed. If they're fed lots of corn, soy or high fat feed, the yolk color can change color. It's not necessarily a mark of quality. Yolk color is like cheese color or a lot of other agricultural products. If people actually saw things batch by batch, they'd be amazed at the variability.
![Chicken P - People's Favorite (Remix) [Feat. 42 Dugg] (Official Video)](http://i.ytimg.com/vi/a6Bn8FEtxmY/mqdefault.jpg)
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
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 have always said "Tiramisu is the perfect dessert; I will die on this hill" and it's nice to see someone like-minded
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 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.
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! ❤
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 can’t be the only one DYING for a cookbook from you 😭
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.
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
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!
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
Light and not too sweetie! Perfect dessert
Cheers from San Diego California
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. 😀
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.
Was never a fan of using Cocoa powder, so i substitute with shaved dark chocolate and it's amazing.
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
Wonderful recipe. I make my own Feuilletine Flakes and they are an incredibly nice topping. Well done.
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.
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 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!
Ahhh I’m so glad you posted how to make your version of Tiramisu! I’m gonna try this!
I always use my leftover egg whites as the perfect excuse to make whiskey, amaretto, or pisco sours!
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.
Tiramisu is my absolute favorite desert also! ❤️❤️
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
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.
wow what a smart twist to this recipe. absolutely divine
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.
Made a double batch of this last weekend.. was AMAZING!!!!! Thanks so much!!
I agree. Tiramisu is the best dessert in the entire world!!!
It’s so mesmerizing.
It beckons those who look upon it to come and enjoy!!
I do a zabaglione , whip it over ice till it cools and fold it into the marscapone..
Love your videos and how you explain everything so clearly..
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.
I know nothing about making Tiramusu so this was very informative and presented by one of the best.
I just made this recipe for like the tenth time since I saw this video, and I can make it from memory at this point!
I would agree this is the best dessert in the world!
This video comes at perfect timing as I wanted to make it for my upcoming birthday dinner. Thanks for the recipe!
your videos definitely deserve more views...they are just too good!
I love this dessert. You are just the person to perfect it. 🥰
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.
Love that you use Kahlúa that is what I use do not care for my marsala. Yours looks absolutely delicious‼️
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.
Couldn’t agree more! My absolute favorite! Making this recipe too for sure! Grazi!
I prefer to use cognac. I find that it balances the sweetness and helps cut the richness.
i agree. tiramisu is the best dessert, and im glad we’re finally discussing it
I sprinkle dark chocolate chips (small ones) between the first and second layer. It's great for texture.
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.
I made this last night based on your recipe, delicious! I would just let the biscuits soak in more coffee to give it that moist texture when cold
Simply yes!!
Tiramisu is the best! Limoncello tiramisu is my personal favorite.
Will definitely bake this one
Marvelous video. I'd love to see your version of the unsung and rarely found ( in the US anyway) Zuppa Englese.
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.
Haven't watched but saw the title and AGREED
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.
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 !
This is the episode I've been waiting for!!!
Thank you, I love Tiramisu and this looks like the perfect recipe. Can’t wait to try it!
Just another Great recipe. Thank you for sharing
I have seen so many Tiramisu recipes by now and no one seems to use Amaratto. Try it, its just miles better.
My favorite desert ever ever ever!
the king of textures!
RIGHTEOUS...MY FAVE DESSERT ALSO !
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.
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!
I’m new to this channel. Never heard of Tiramisu. Thank you for sharing. It looks delicious and I plan to try the recipe. Question…has anyone ever heard of Chess Squares? That’s my specialty dessert and it’s yummy!
Tiramisu is a beautiful dessert and is my favorite. And one of my favorite RUclipsrs is making it. Cheers 🥂 Thanks for the tiramisu craving man 😅
Personally I love using Disaronno instead of Kahlua. Also I agree, it’s the best dessert ever.
Excited to try this one !!
Mars Capone?
Mascarpone.
marsca ponay!
DRIVES ME NUTS. Like TURMERIC. IT' s not TOOMERIC. TWO Rs, both pronounced.
Yes I have probably asked a lot about this desert but I got what I wanted🙏
The egg whites are used in the traditional tiramisu instead of cream. You beat them until they become fluffy and dont fall even if you put the bowl upside down, then mix them with the yolk-mascarpone mix.
I've always thought that, why they put so much cream?? The egg whites are so much better. Too much cream makes it soggy
I made a tiramisu one Christmas with homemade mascarpone. I couldn't find ladyfingers anywhere around me but vanilla wafer cookies made an excellent substitution.
I've added small bits of dark chocolate on the top for the texture. People go nuts for it.
Gonna try and make this with my daughter
Simply fantastic!
I figured out that using a little bit of tonka bean and some Marsala in the cream mix makes a Tiramisu just next level.
You have to try! Got this from an italian grandma, and since I do it like that I cannot have the Tiramisu any different anymore.
I completely agree
YESSS I've been looking to make this!
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
Last year I made a lightly spicy strawberry tiramisu. I used strawberry concentrate and pepper extract, and it sure as hell gave you a kick.
Love me some tiramisu!
Could you please start adding metric measurements to your recipes? It would make it much easier to actually use them for us non-US folks.
Great recipe. I personaly think some of the techniques are off, but the end product seems good.
I’m making this Sunday and will leave an update.
Yes
The crunchy topping is genius.
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.
Tiramisu is my favorite dessert too! 😋
There is a difference between pasture raised and pasturized eggs...
Looks grest; I have never used carnation milk in tiramisu worth a try hope it does not make it too sweet.. love your italian recipes we live in Switzerland in the italian part and your way of cooking is very similar to ours: Have a grest day
Tiramisu is unbeatable when it comes to dessert
Has anyone noticed that he is pronouncing mascarpone as marscapone? Once I noticed it once, it couldn't be unheard 😂
Drives me nuts.
I like to make this but swap the coffee for amarettoand top with toasted almonds, I've also did this with lemoncelo.
I’ve been a chocolate guy my whole life. But at 16 after tasting my first tiramisu, I knew it was my new favourite dessert
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.
He didn't explain this but pasture raised eggs are organic and free range and are indeed the best option
Pasture raised eggs just means that the chickens have access to an open area. It’s one of the labeling trends that consumers can’t verify and gives you a certain image of free roaming chickens but they still need roosts and enclosed houses. Chickens are pretty fragile and need a lot of control to keep them alive. You sometimes get what you pay for and sometimes you pay for the fancy packaging and wording
If the egg yolks aren't a deep yellow or orange color, they aren't pasture raised. I bought "pasture raised eggs" at a farmer's market that were a pale yellow. I was pretty mad about that.
@@peacefuldaizy5717 The yolk color can vary depending on their feed. If they're fed lots of corn, soy or high fat feed, the yolk color can change color. It's not necessarily a mark of quality. Yolk color is like cheese color or a lot of other agricultural products. If people actually saw things batch by batch, they'd be amazed at the variability.
@@johntoves9015 : That is good to know. Thank you.
Great job Steve
I couldn’t find Lady fingers once, so I used milano cookies. It was darn good still.
Probably my favorite episode. I am also quite interested in today's sponsor