i found the best tiramisu on the internet

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tiramisu is officially the best dessert in the world and if you have a problem with that statement you should take it up with yahoo.com/lifefestyle but really tiramisu is my favorite dessert I think but the problem is that there are a lot of conflicting opinions on how to make it right so today I decided to try five methods that I found on the internet and I got my tiramisu expert friend to taste them and rate them hello hello Amina hello she’s not a tiramisu expert she’s just Italian so hopefully we can find the very subjective objectively best tiramisu recipe on the internet tiramisu number one the first one I’m going to try is a recipe by Patrick Zenali sorry if I’m mispronouncing that Patrick the world’s easiest tiramisu today we’re making the world’s easiest tiramisu and it only takes five ingredients so he says it only takes five ingredients so I think we should try it first we want to take about two cups of heavy cream two cups of heavy cream we whip it until we get soft peaks then we want to mix in one one cup of sugar and 16 ounces of cream cheese and cream cheese i’m a little bit concerned here i’m not going to lie cream cheese we’re not making cheesecake traditionally tiramisu uses a cheese called mascar pony i would argue that is what makes tiramisu tiramisu but you know what i won’t knock it until I try it maybe it’s good the other really important part is the coffee soaked lady fingers so I went the classic route i ground my own coffee with a hand grinder i used a mocha pot [Music] coffee time just made a bunch of coffee this is not even enough coffee to to keep me awake right the other problem is that Patrick seems to just drop a bunch of lady fingers in the coffee and I think that’s just a recipe for disaster cuz some of them are going to soak up too much coffee some of them are not going to soak up enough i don’t see why he would do that but I don’t know i I I don’t make that many views also what he doesn’t mention is refrigerating the tiramisu for an extended period of time in the fridge refrigerate it in i keep doing that i will just assume he did i will do that i will give him the benefit of the doubt because there’s only so much information you can cram into a very dynamic short form video you just can’t look away is this his tone of voice is so animated and there you have it the world’s easiest tiramisu and there you have it it’s all about retention [ __ ] i should probably cut I should probably pick up the pace of this video otherwise Mr beast is going to We’re also nuking an entire life what do you think about the looks of this okay it kind of looks like a tiramisu it looks nice i think tiramisu always kind of looks nice yeah it’s hard to [ __ ] up the looks of it it really is hard to [ __ ] up i think in general it’s always really hard to [ __ ] up first we want to take about two cups of heavy cream start whipping it until we get soft and 16 oz of cream cheese cream cheese like cream cheese is crazy like cream cheese is crazy he says five ingredient tiramisu but it also kind of it already kind of has five ingredients i know in your opinion tiramisu doesn’t contain cream no yeah it’s a big It’s a big thing every family does it a bit differently um but cream cheese no cream cheese is never It’s never part of the conversation whipped cream is like a big thing or like heavy cream yeah let’s uh let’s try this cuz maybe who knows you know that looks like a tiramisu but it looks that looks legit it looks fine how do you say cheers in Italian salut salut salut oh this is like a cheesecake tiramisu cheesecake and the thing is the first few seconds you don’t taste it yeah yeah yeah then the sourness hits you and then the the it’s it’s nice there’s a thing about mascar pon that is like so typical of mascaron and like it’s also a new cheese did you know really fun fact about you you’re full of fun facts so it was like invented I think like 50 years ago or like in the 50s or whatever really using my power of deduction the tiramisu is even younger than that yes uh we’re going to rate the these from 1 to 10 on a general like scale or like tiramisu tiramisu scale tiramisu scale if they’re trying to sell me a tiramisu for like €9 yeah no big no be for real be for real four four that’s kind of generous it’s generous but I would say the texture is pleasant it looks nice gives it some brownie points um I agree with that i feel like maybe even lower i don’t know yeah three and a half three and a half three and a half three and a half i think it’s three and a half patrick just use mascaron instead of cream cheese and then it’s just as easy and it’s way better all right let’s move on number two for this second one we’re getting what I assume to be a big upgrade we’re doing a recipe by Claire Sappitz hi everyone I’m Cla Saffitz welcome to my home kitchen i really like Claire i would say I get most of my dessert recipes from that channel so let’s see if she she makes a good tiramisu the first thing she does differently is include egg yolks she whips them with sugar and vanilla extract and some marsala which is a really flavorful sweet wine m and she puts that whole egg yolk mixture on a double boiler just puts the bowl on top of some steaming water to gently heat that up and melt the sugar while whipping the egg yolk and that’s just going to create this wonderful like velvety Jesus Christ this is one of the best textures look at that i kind of want to bathe in it even though tiramisu is kind of hard to screw up my dumb ass managed to screw it up twice the last one you’re going to see later but for this one because I mixed the very warm egg yolk thing with the very cold mascaron cream mixture it just kind of became liquidy and I was like “Oh maybe it’s not whipped enough.” Maybe that’s the issue so I whipped it even more and at that point it just became tiramisu water holy [ __ ] oh yeah i was a little upset by that to be honest with you but I just redid it and I didn’t do the same mistake again both of these things are cold and kind of like viscous i layered it nicely with the lady fingers covered it with chocolate that’s what Claire does rested it in the fridge for a day claire Sappit your tiramisu almost gave me a mental breakdown i’m proud of it thank you whenever I try something from her it just usually works out she does this interesting technique where she beats the eggs and the sugar on top of the of a double boiler she calls it a zabra zabra something this is zabion and this is unto itself a dessert it’s a balon okay okay okay bonabon for me it’s very much like a thing that my brother would make he would like eat it in front of the TV not even like Marsala because many times for like these kind of eggy things you would put a little bit of Marsala you know for the salmonella yeah i I was Oh that alcohol kills salmonella oh but I think eggs are quite okay in your Yeah they’re fine we’re not we’re not in the US where where like [ __ ] is poisoned and like fascism is on the rise so Claire I I like Claire i feel like uh Oh look at some of some of these comments i too have never been a fan of tiramisu but honestly I’ve never been let down by one of Cla’s recipes i lowkey don’t get people who write comments like this like it’s very nice but I would never go out of my way to write a comment i have never commented anything ever in my life comments cheers cheers now we’re getting into tiramisu territory you got that lightness what do you think you seem a little disappointed no I actually really love this but it’s not the cream always makes it a bit like heavier but I still like it because it still has like this quite fresh touch mhm no I agree i love this i really like this smash okay yeah I’m also smashing this 8.5 i was going to say eight but if you if you feel 8.5 Yeah cuz I love that Zambolini zambloni what is it called zambon claire thank you for your tiramisu great let’s move on tramisu number three this one is kind of a viral trend i’ve seen these videos where it kind of looks like a tourist trappy place where a very nicely dressed gentleman comes in and does the tiramisu right next to you and I see a couple issues with this first of all that looks way too liquidy oh maybe I I could have used that tiramisu water from earlier for this i [ __ ] hate and secondly like tiramisu needs to rest as I said like for at least 8 hours in the fridge so everything gets to mingle and like know each other all the ingredients i don’t know but but let’s try do it mhm mhm mhm mhm mhm amazing you don’t even know what’s coming mhm mhm mhm mhm mhm okay my personal opinion mhm this feels a little bit like a gimmick this is very in this is very trendy like I I there was a year that I went back home for the summer and then every other place was doing this really this kind of gives me the same vibes of those like steak places where they where they melt the cheese on top and with the gold [ __ ] like it kind of has the same like the salt bay viral we don’t talk about that i think it’s kind of crazy that it goes through like all of his like forearm hair and it’s like a filter and then goes onto the stick do you think he just shaves like like one like he shaves a little trail like a ski trail and then the salt oh I should have done this with the cream it’s like a That’s so disgusting do you know where it is i think it’s in Venice no facteing but fact it’s in Venice there was during co everyone was bored there was a fight between Venetto and Frii my region right of who invented tiramisu we won yeah they in Venetto they gave the name but in Frei they found the first orders for like the big like batched mascar and it was made by you right my great great great no fact check so officially you’re saying officially on record that your great great great grandmother invented tiramisu I’m not not saying that I think we can put that we can put that on the record you can’t you can’t fact check that all right let’s let’s see it’s not bad no I don’t like this also conceptually cuz I feel like it’s for show it’s for It is for show but I do love a little show if I’m feeling bougie I would give it a seven if I’m feeling like I want to feel cozy this is a five and a half if I like depends on which mood I’m in yeah i don’t know i don’t [ __ ] with this now this next one is a little bit interesting because this is a lemon tiramisu but this one somehow doesn’t feel that gimmicky it feels more authentic because it comes from this man Mr janado Contaldo i going to show you how to make this fantastic lemon tiramisu he just brings me joy the way he talks and carries himself so Janado starts by separating the whites and the yolks in the yolks he mixes in the sugar until it’s nice and creamy he adds in lemon cello which is this sweet lemony lick licor lick licor lick licor and then some lemon zest just mix that in and then he adds in the mascar pony straight in now I noticed that the Italian recipes use whipped egg white as opposed to whipped cream which gives it this fluffy kind of cloudy nature if you will so I did that and mixed it in just like him folded it in with the whisk you see the way I’m folding he then soaks the lady fingers in a lemon syrup and there’s not even coffee in this recipe i made this lemon syrup by mixing in lemon zest and juice sugar and water uh just waited until it cooled down and then soaked my lady fingers in it soak my lady fingers in it and just take a look at how this man layers this tamisu it’s chaotic but still like he still very much cares about this tamisu i just love this approach shaves some chocolate on top shaves some lemon zest on top and this is lemon tiramisu also residented in the fridge let’s see i’ve seen this guy a lot and I kind of like his energy hallelujah he stays i love you Jinato i will say you look like you know what you’re doing everything’s really nice but uh I’m not familiar with your game yet let’s examine his game cheers cheers i [ __ ] with this i [ __ ] with this but it’s not this is not tero mhm oh but it’s good it’s good if I order tiramisu and I get this no but if I get this I’m like I’m happy i will give it an eight out of 10 mhm mhm i agree with that before we get to the number five for this last one I asked my friend Amina to give me her recipe the story goes like this we were on a skiing trip together and I I just developed this massive headache and Amina made this tiramisu and it just cured me it just brought brought back my will to live but what makes this recipe special is that it actually only has five ingredients we’re talking coffee lady fingers eggs sugar and mascaron but with so few ingredients you got to put in care you got to get quality ingredients you got to put the love in you whip the yolks with the sugar you gently whip in the mascar pony and take care to do that little by little because otherwise you’re going to screw it up like I did for the first time and it’s going to come out as a curdled mess [ __ ] but you know what it’s fine i never give up on a tiramisu you you have to be committed and try again and it came out nice and then you also whip in the egg whites you take half of the egg whites you mix it into the yolks then you take the other half and you gently fold it with a spatula let’s just take a look at it let’s just watch the folding oh oh now we take a tray a layer of cream a layer of perfectly coffee soaked lady fingers another layer of cream lady fingers again another layer of cream and finally if you want to put in the extra love like I did you can take the remaining cream put in a piping bag and make little piping bag bubbles or whatever you want wow gentle dusting of cocoa powder and yeah this is a masterpiece but not before you leave it in the fridge overnight don’t rush it don’t rush it after this I’m going to t miss you right what do you think about this okay it’s gorgeous first look at how Look at these little bubbles I made for you made this is See this is love this is what love looks like well let’s see if you think I did a good job cuz obviously you make this a lot your tiramisu because it’s made with love saved my life no oh my face is Yeah [Laughter] that’s what it is yeah that’s what it’s all about like you don’t remember what it tastes like until you have it and then it’s just This is ti yeah I agree it’s It’s best one it’s lighter than the other ones what would you say makes the biggest difference i think it’s the cream this one is so much more airy and fluffy if you use heavy cream it makes the like the filling like heavier kind of like buttery oh maybe light cream the mascar pona is really like shining like the flavors are dancing with each other 10 out of 10 it’s so good it’s so good thank you guys for watching amina you’re always welcome back to taste to taste anything patreon.com/quork is the best website in the world give me money cuz I need it