Basic Tiramisu Recipe

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Making basic Tiramisu right at home isn't nearly as complicated as you might be assuming it is. Get the best basic Tiramisu recipe with help from a culinary professional in this free video clip.

Part of the Video Series: Italian Delights
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Video Transcript

Hi I'm Linda Harrell with Cibo E. Beve Restaurant in Atlanta, Georgia and today I'm going to teach you how to make a classic Tiramisu. What I have here, I have Pavesini cookies, Espresso, sugar, egg yolks, egg whites, mascarpone cheese and chocolate shavings. What we're going to do we're going to start by taking the egg yolks, going to put them in a bowl and then I'm going to add the sugar, and we're going to mix it up. You want to mix it until it becomes a pale yellow color. It will start out dark and it will get lighter and lighter. This way you know that your sugar has been completely incorporated and you're not going to have any crunch from the sugar. So we've got a nice color there. Then what we're going to do we're going to take the mascarpone, we're going to add that. A lot of people use gelatin and cream and stuff like that in their Tiramisu. It's not the real deal. The real deal is just eggs, sugar and mascarpone cheese. That's the real Tiramisu. So I'm going to mix it up and you're going to mix it until they're completely the two are equal, the egg mixture and the mascarpone are completely mixed up. You don't want any lumps and what will happen, sometimes the mascarpone will start to break down a little bit and it will get a little bit loose, just keep beating it and it will come back together. It's almost like a creme fraiche, the more you beat it it gets thick again. Okay, the next step we're going to take the egg whites and we're going to put the, I have a Kitchen Aid here, you can use any kind of mixer. It's a lot easier to use a mixer than your hand for this because it requires a lot of strokes and your arm will get really tired and you can't stop or it will drop. So we're going to add the egg whites and we're going to start. And then when you're finished with the whites, it should look like this okay, and so we should have our nice fluffy egg whites and I'm going to take the egg whites. I'm going to put this out of the way and we're going to gently fold, fold it all together. Okay then I have, I like to do it, I don't like to do it in a big pan, I usually do it in a smaller container just because it sets quicker and I usually can't wait to eat it. So, I take the Pavesini cookies at this point and take the Espresso and soak the Pavesini. You can use regular Savoiardi. Sometimes it's a little difficult. If you go to an Italian specialty store they might have Pavesini or you can order them on line. I like them because they're a little more delicate. So, take that and we'll do one layer and put one layer of cream. I'm going to take a little bit of chocolate and then I put another layer, you just layer cream and cookies and cream and cookies. Okay, like that, put some more on the top okay, and then you take the Tiramisu and I put it in the refrigerator for about an hour to an hour and a half to let it set up and then it sets up and there you have it, a nice delicious classic Tiramisu.


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