Let’s deconstruct something that was made to firm up in the fridge! I give you: Tiramisoup
Let’s deconstruct something that was made to firm up in the fridge! I give you: Tiramisoup
by RandyMarsh710
35 Comments
Diva_of_Disgust
ThatKaleidoscope8736
t-g-l-h-
I would ravage this
XDDDSOFUNNEH
Tiramisu ingredients combined still taste dope. I screwed it up horribly twice (beat the eggs too much), still tasted amazing.
This isn’t that stupid imo
stugots10
It’s a dumb process for sure but the consistency of that cream frosting marshmallow stuff is turning me on.
macropanama
This is the real deal. I though it was weird when I first got it served like this at a restaurant but a chef confirmed it’s legit (assuming they added amaretto to the coffee”. They did go a bit overboard with the mascarpone
kendodangernagasaki
I want that.
DangerMacAwesome
The things I would do to this dish, if it were a person, would be considered a war crime
araloss
She left far too much cream in the cup. I’d be asking to keep that, thank you.
BasilProfessional744
Not that dumb, but laments table side, wildly unnecessary
Immediate-Rub3807
Plot twist, that’s actually Soy Sauce
TsundereStrike
yum 🤤
allshort17
This isn’t stupid at all. They just constructed it table side. This is a common way tiramisu is made in some places.
turtlemoving
I love tiramisu. This pisses me off.
greentea_23
This angered me sooo badly.
Lepke2011
Too much creme. Not enough espresso.
DimSumDino
… that looks like complete shit. it’s almost as fucking stupid as tyra banks’ “hot ice cream” bullshit.
dada948
More like ladyARMS amirite?
MaintenanceStock6766
I don’t know, I think you posted this on the wrong subreddit
HedgehogTop5524
Him missing that one spot on the right, where you could still see the cookie/cake was driving me nuts!!
MagnanimousGoat
Even the ONLY thing that has any business being done tableside – Guacamole – Is not made any better by having it made tableside.
A96
If I wanted sloppy ladyfingers I’d go find yo mama.
I_Roll_Chicago
Dr_OctoThumbs
That cream looks delightful
thebluewalker87
Well… soaked fingerladies means it was a good right?
dyaasy
When you said soup, I was expecting them to water down the ladyfingers until they turned into paste or something. But this still looks fairly presentable. Not the traditional cut-out blocks showcasing layers, but it is still all there.
Southern-Ad8402
Would smash my face into this
thrax7545
To be fair, I had tiramisu made fresh at the table in Venice and it was absolutely fucking delicious
fitty50two2
Making it at the table is stupidly, just serve me it already prepared
Lackerbawls
But the music though
Ob1s_dark_side
Get a short guy to chop it up badly and twirl it around
Specific_Media5933
the law of the tiramisu:
every attempt to change or divert anything on a tiramisu will inevitably create something lesser than a tiramisu.
like rasberry riamisu, or matcha tiramisu, tiramisu in a cup, a glass, instant tiramisu.
all good in their own right, but in a direct comparison they are all worse than tiramisu.
LeeiaBia
I feel like letting the ladyfingers soften and flavors blend is a big part of what makes it good.
Banana_Slugcat
As an Italian that has mastered tiramisù, this is wrong on so many levels.
You have to dip the savoiardi in the coffee, not the opposite. Also it needs to rest overnight together with the cream and cocoa, so the cream gets the perfect texture and the cocoa gets hydrated slightly from the cream.
That cream is so liquidy, they probably skipped eggs or used only a few, or their egg white to yolk ratio is too much towards the white part. Tiramisù cream is supposed to be either airy or dense depending on taste, I make mine airy, with 6 whites for every 8 yolks, 1/1 does taste good too but you really need to mix it well and avoid losing too much air.
Also uhhh, tourist trap.
LearnedAndVile
I mean, It looks really good. But the table side service was completely unnecessary. Table side service should be a spectacle or interesting, something that makes people’s heads turn, if it doesn’t, then just make it in the fucking kitchen and bring it out like normal.
35 Comments
I would ravage this
Tiramisu ingredients combined still taste dope. I screwed it up horribly twice (beat the eggs too much), still tasted amazing.
This isn’t that stupid imo
It’s a dumb process for sure but the consistency of that cream frosting marshmallow stuff is turning me on.
This is the real deal. I though it was weird when I first got it served like this at a restaurant but a chef confirmed it’s legit (assuming they added amaretto to the coffee”. They did go a bit overboard with the mascarpone
I want that.
The things I would do to this dish, if it were a person, would be considered a war crime
She left far too much cream in the cup. I’d be asking to keep that, thank you.
Not that dumb, but laments table side, wildly unnecessary
Plot twist, that’s actually Soy Sauce
yum 🤤
This isn’t stupid at all. They just constructed it table side. This is a common way tiramisu is made in some places.
I love tiramisu. This pisses me off.
This angered me sooo badly.
Too much creme. Not enough espresso.
… that looks like complete shit. it’s almost as fucking stupid as tyra banks’ “hot ice cream” bullshit.
More like ladyARMS amirite?
I don’t know, I think you posted this on the wrong subreddit
Him missing that one spot on the right, where you could still see the cookie/cake was driving me nuts!!
Even the ONLY thing that has any business being done tableside – Guacamole – Is not made any better by having it made tableside.
If I wanted sloppy ladyfingers I’d go find yo mama.
That cream looks delightful
Well… soaked fingerladies means it was a good right?
When you said soup, I was expecting them to water down the ladyfingers until they turned into paste or something. But this still looks fairly presentable. Not the traditional cut-out blocks showcasing layers, but it is still all there.
Would smash my face into this
To be fair, I had tiramisu made fresh at the table in Venice and it was absolutely fucking delicious
Making it at the table is stupidly, just serve me it already prepared
But the music though
Get a short guy to chop it up badly and twirl it around
the law of the tiramisu:
every attempt to change or divert anything on a tiramisu will inevitably create something lesser than a tiramisu.
like rasberry riamisu, or matcha tiramisu, tiramisu in a cup, a glass, instant tiramisu.
all good in their own right, but in a direct comparison they are all worse than tiramisu.
I feel like letting the ladyfingers soften and flavors blend is a big part of what makes it good.
As an Italian that has mastered tiramisù, this is wrong on so many levels.
You have to dip the savoiardi in the coffee, not the opposite. Also it needs to rest overnight together with the cream and cocoa, so the cream gets the perfect texture and the cocoa gets hydrated slightly from the cream.
That cream is so liquidy, they probably skipped eggs or used only a few, or their egg white to yolk ratio is too much towards the white part. Tiramisù cream is supposed to be either airy or dense depending on taste, I make mine airy, with 6 whites for every 8 yolks, 1/1 does taste good too but you really need to mix it well and avoid losing too much air.
Also uhhh, tourist trap.
I mean, It looks really good. But the table side service was completely unnecessary.
Table side service should be a spectacle or interesting, something that makes people’s heads turn, if it doesn’t, then just make it in the fucking kitchen and bring it out like normal.