My Tiramisu Recipe ☕️

We’re going to name this video redemption tiramisu. By the time this video comes out, the long format video where I screwed up a tiramisu uh will have aired. I tried a new recipe on camera for the first time and my cream came out like water. I had to scrap the first half hour of the video and then pivot cuz I had no more mascarone, which was last week. By the way, we’re going to try this recipe again. Four egg whites, four egg yellows, 50 grams of sugar, 500 grams Italian mascaron, good quality coffee, biscuit deaviard, and some optional flavoring. Little coffee liquor, a little sambuka. First thing we’re going to do is we’re going to whip our egg whites to a stiff peak. Off we go. It’s going to take a few minutes of whipping, but we’re going to do very, very, very firm peaks. All right, stiff peak test. We have stiff peaks. That’s bowl number one. Four egg yolks, 50 gram of sugar. Off we go. So, we just incorporated this until the color lightened up a bit. Mascar pone’s going to go in and we’ll uh we’ll get that all incorporated. I’ll start a little slower. All right. It’s a lot of egg whites. We’re going to fold a bit of the egg whites. Egg whites don’t add any real flavor. They add a bit of airiness, a bit of lightness. So, we’re going to fold that in slowly. Okay. So, all right. I got enough here. Yeah. Yeah. We’re good. I’m not adding any more egg whites. This is one of the rare occasions you’re going to see me wear these now. All right. I don’t want to walk around with coffee stained fingers all day. I’m going in with a touch of sambuka here. Completely optional. This is my tiramisu. This a little kúa coffee liquor. Now, we’re just going to soak our lady fingers. Listen, if the coffee is really, really hot, soak it really, really fast. Colder coffee, give it a second. Here, we’ll do a little experiment for you guys. If you leave it in there too long, 1,000 2 1,000 3 100 700. But now it’s already mush. Understand? So it doesn’t take long. And don’t be scared to break your cookies, right? Okay. It doesn’t fit. You break it. We’ll add our first layer. I always go cheaper on the first layer to make sure that I’m good for the second layer. Okay. I like to go chocolate in the middle as well. So a little cocoa powder in the middle layer. You can criss-cross the lady fingers if you want. I can’t even see what I think I went that way. Okay, we put all that. Here you have your traditional tiramisu. No cream. Hit the chocolate on top. That’s going to go in the fridge to set up. And then before you stop filming, there’s always one mandatory step. You dunk, you scrape the bowl, and you have a little snack while you’re waiting. Let’s take that off. It has been about an hour. Yeah, it needs a bit more setting. I can feel it with the cookie, but we’re going to get the general idea. This one’s not going to customers. God damn. That that’s that’s darn good. I think we’ll finish that tomorrow with the boys. Too, hope you enjoy redemption. B.