The original CIPRIANI’s recipe calls for no salt nor any vanilla in the cake batter. I add both for more flavor. Additionally, they say to use the juice of one and one-half lemons in the meringue, and they call for no vanilla in it. That much lemon ruins the meringue taste for me and it does not taste like what they serve in their restaurant. I tried using even just a teaspoon of lemon juice and it was way too much. Now I eliminate it all together (and add the vanilla) and I think the end product tastes much more authentic! It is a wonderful cake. Let me know if you make it!!
I am soooo sorry I just saw this note. Yes, of course meringue is safe to eat without using the torch. That only darkens the top layer anyway and does not really cook your meringue. As long as you use fresh eggs, there is no concern! I hope it was wonderful and you enjoyed it. Please let me know!
Hello, excellent recipe. Thank you so much. I want to ask what is the name of the funnel or the pot where the cream is cooked in a bain-marie. I write from Caracas, Venezuela. Thank you so much.
I am so sorry! I just saw your question. In the US we just call these a ‘double boiler’. You don’t have purchase anything special for this purpose. You can even use a glass bowl which rests above a pot of gently boiling water! Thanks for watching!!
I just did a quick internet search … looks like 250g = 1 C. I know it’s hard when converting. I am sorry we don’t all use the same measurements. Maybe someday!!
Also; just saw that if converting dry grams it’s different; looks to be 125 grams per cup for flour. The above earlier mentioned amount of conversion is for liquid. Sorry so confusing!!
You are so right!! They are not telling the correct recipe!, I made it too and is not the same ! Plus they add lemon and there is no taste of lemon when you have it at the restaurant!, thank you
Hi Cristina! I did it exactly their way first time thinking surely they wouldn’t fin to their loyal followers, but the amount of lemon they specified literally ruined the icing. Why would they do that!?! Hope this works better for you! Happy New Year!
Hi Noreen! The recipe appears at the very end of the video. It scrolls by slowly, but if you need to pause, you can do so at any point to copy it. Hope you try this cake. It really is fabulous! Happy spring to you!
Beautiful, thankyou ❤
You are the cutest! Thank you for the recipe ❤
Aww so very sweet of you Susan. I love your Chanel! Good vibes and I feel good watching you cook!💕🍰
Gratidão por partilhar conosco essa receita maravilhosa
Thanks for that! Must be delicious 🥰
It is!
Lovely! Thank you. It is also available in London, England, at C London in Mayfair!
Wow amazing! I’m trying this out 😍
Please let me know if you do .. and what you think! 🤗
Hi Linda It looks great, I’m interested to know what you tweaked about the Harry’s recipe to make it more authentic. It looks amazing I must try it 😊
The original CIPRIANI’s recipe calls for no salt nor any vanilla in the cake batter. I add both for more flavor. Additionally, they say to use the juice of one and one-half lemons in the meringue, and they call for no vanilla in it. That much lemon ruins the meringue taste for me and it does not taste like what they serve in their restaurant. I tried using even just a teaspoon of lemon juice and it was way too much. Now I eliminate it all together (and add the vanilla) and I think the end product tastes much more authentic! It is a wonderful cake. Let me know if you make it!!
Isso é basicamente creme patissiere?
I’ve just made this with room tempt eggs and sugar, without burning is it safe to eat?
I am soooo sorry I just saw this note. Yes, of course meringue is safe to eat without using the torch. That only darkens the top layer anyway and does not really cook your meringue. As long as you use fresh eggs, there is no concern! I hope it was wonderful and you enjoyed it. Please let me know!
Bake the meringue in the same size pot and just put on the top of the cake, have not tried but I think will work?!
Hello, excellent recipe. Thank you so much.
I want to ask what is the name of the funnel or the pot where the cream is cooked in a bain-marie. I write from Caracas, Venezuela.
Thank you so much.
I am so sorry! I just saw your question. In the US we just call these a ‘double boiler’. You don’t have purchase anything special for this purpose. You can even use a glass bowl which rests above a pot of gently boiling water! Thanks for watching!!
Could you specify how many grams are there in a cup?
I just did a quick internet search … looks like 250g = 1 C. I know it’s hard when converting. I am sorry we don’t all use the same measurements. Maybe someday!!
Also; just saw that if converting dry grams it’s different; looks to be 125 grams per cup for flour. The above earlier mentioned amount of conversion is for liquid. Sorry so confusing!!
You are so right!! They are not telling the correct recipe!, I made it too and is not the same ! Plus they add lemon and there is no taste of lemon when you have it at the restaurant!, thank you
Hi Cristina! I did it exactly their way first time thinking surely they wouldn’t fin to their loyal followers, but the amount of lemon they specified literally ruined the icing. Why would they do that!?! Hope this works better for you! Happy New Year!
Please share the recipe
Hi Noreen! The recipe appears at the very end of the video. It scrolls by slowly, but if you need to pause, you can do so at any point to copy it. Hope you try this cake. It really is fabulous! Happy spring to you!