does anyone know where i can find more videos like this bc im starting a class at my school about food history and this is sooo good i really want more vids just like this
My mom was making tiramisu at least as far back as 1970. Slightly different derivation. We're from a small town outside of Treviso. You need to refrigerate it for a while so that the cookies can properly absorb the "liquids" and get a consistent texture.
Hi Mr. Dave! I always watch your videos and I must say that they are fantastic! Btw, because I come from a little town near Treviso, I'd like to correct you - I know you're from Pisa, aren't you? - the pronounce at 4:02 it's foghèr and camìn with the stress on the last syllables. Anyway, keep on making these videos, you're great!!
My mother lived on a farm. She often are raw eggs and she says that they never refrigerated them. They sat on the counter. They are them daily and they had hens that laid them. Much of the salmonella problems are just paranoia.
How do you explain that Italian old ladies claiming their grandmas ruclips.net/video/nNhDIKjNZaI/видео.html used to make it for them growing up? It would have been in the 30's...
Hi Steve! Actually no official recipes were found until the 70s. I was born and raised in Italy until the early 80s and never had a tiramisu` while I was living there. So no grandma could have learned it from ...their grandma. We may be talking about similar traditional snacks like the sbatutin or zabaglione. The lady you are mentioning is clearly from Southern Italy. Tiramisu` is from an area close to Venice, in the North. That could make a difference in the authenticity of her recipe. We Italian are very territorial. Also, she seems to be using heavy whipped cream in her recipe. Very strange. There is no heavy cream in tiramisu`. The creaminess comes from mascarpone...(although someone might add beaten whites). Eggs whites should always be separated from yolks. Buon Appetito!
@@farinap2000 , thanks for the clarification! Love to get answers based on local knowledge. I hope to be able to try some "authentic" tiramisu in the future!
Just realized this was the guy that helped me pass my college biology course. What a diverse channel!
does anyone know where i can find more videos like this bc im starting a class at my school about food history and this is sooo good i really want more vids just like this
I have one more on gelato!
I don't like tiramisù, but I do like your videos. So here I am, watching this video:)
:0
My mom was making tiramisu at least as far back as 1970. Slightly different derivation. We're from a small town outside of Treviso.
You need to refrigerate it for a while so that the cookies can properly absorb the "liquids" and get a consistent texture.
Well explained!
Thankyou. I was wondering on the name of that cake just yesterday.
tiramisù is YUM!
Hi Mr. Dave! I always watch your videos and I must say that they are fantastic! Btw, because I come from a little town near Treviso, I'd like to correct you - I know you're from Pisa, aren't you? - the pronounce at 4:02 it's foghèr and camìn with the stress on the last syllables. Anyway, keep on making these videos, you're great!!
Thanks a lot proffesor
Thanks a lot DAVE...... Now i'm hungry......
My mother lived on a farm. She often are raw eggs and she says that they never refrigerated them. They sat on the counter. They are them daily and they had hens that laid them. Much of the salmonella problems are just paranoia.
your ilatia shirt is good
Wow proff
I LOVE tiramisu
Hi sir
I just realized every tiramisu I've had never had cookies...
But you wouldn't have known it contained cookies, as they become soft, like sponge.
But what about Aldo Campeol ?
I think Aldo was the owner of the restaurant, but Roberto Linguanotto was the Chef... :)
Have you heard the news?...
There should be a flat Tiramisu society.
How do you explain that Italian old ladies claiming their grandmas ruclips.net/video/nNhDIKjNZaI/видео.html
used to make it for them growing up? It would have been in the 30's...
Hi Steve! Actually no official recipes were found until the 70s. I was born and raised in Italy until the early 80s and never had a tiramisu` while I was living there. So no grandma could have learned it from ...their grandma. We may be talking about similar traditional snacks like the sbatutin or zabaglione. The lady you are mentioning is clearly from Southern Italy. Tiramisu` is from an area close to Venice, in the North. That could make a difference in the authenticity of her recipe. We Italian are very territorial. Also, she seems to be using heavy whipped cream in her recipe. Very strange. There is no heavy cream in tiramisu`. The creaminess comes from mascarpone...(although someone might add beaten whites). Eggs whites should always be separated from yolks. Buon Appetito!
@@farinap2000 , thanks for the clarification! Love to get answers based on local knowledge. I hope to be able to try some "authentic" tiramisu in the future!
Creates dessert 🍨 for his wife. Calls it ''to beat''
ahahah