**The Art of Making Tiramisu**

Tiramisu, a classic Italian dessert, is a labor of love that requires precision and patience. The ladyfingers, which are a crucial component of this dessert, need to be handled with care to achieve the perfect texture. The chef begins by placing a layer of ladyfingers on a platter, one side dusted with sugar and the other without any additional ingredients.

**Assembling the Elements**

Next, the cream mixture is poured over the ladyfingers, followed by another layer of ladyfingers. The cream mixture serves as a hydrating agent for the ladyfingers, allowing them to absorb the flavors and textures of the coffee liquor mix. However, it's essential not to soak the ladyfingers too much, as this can result in a mushy texture. Instead, the chef wants to dip the ladyfingers into the mixture, allowing one side to sit for a brief moment before flipping them over and draining off excess liquid.

**The Perfect Tiramisu**

With all the elements in place, it's time to assemble the tiramisu. The cream mixture is poured over the second layer of ladyfingers, spreading it edge to edge to ensure every inch is covered. Some people choose to add a layer of cocoa powder at this stage, but others prefer not to. To finish the dish, another layer of ladyfingers is added on top, followed by the remaining cream mixture.

**The Final Touches**

Once the tiramisu has set for at least six hours, it's time to dust it with cocoa powder. The chef uses a small sieve to sprinkle an generous amount of unsweetened cocoa powder over the top of the dessert, creating a beautiful and visually appealing finish. To complete the dish, crumbled up baked crepes are sprinkled on top, adding a crunchy texture that complements the creamy ladyfingers.

**The Result**

When the tiramisu is finally sliced, it reveals its true beauty. The cream mixture is smooth and creamy, with a subtle coffee flavor that's not overpowering. The ladyfingers retain their texture, almost like a cake, while still providing a satisfying crunch from the crumbled crepes on top. It's clear that this dish has been carefully crafted to achieve the perfect balance of flavors and textures.

**Tips and Variations**

For those who want to try making tiramisu at home, the chef recommends using an 8x8 inch Pyrex dish to ensure two layers of ladyfingers can be accommodated. It's also essential to use high-quality ladyfingers that don't become too soggy when handled. Additionally, some people choose to add a layer of cocoa powder on top of the tiramisu before serving, which adds an extra layer of flavor and texture.

**Conclusion**

Tiramisu is truly a masterpiece of Italian cuisine, and with this recipe, anyone can achieve it at home. By following these steps and tips, dessert lovers can create a dish that's both creamy and crunchy, with flavors that are balanced and satisfying. Whether you're a seasoned chef or a novice baker, this recipe is sure to impress your friends and family with its beauty and flavor.

"WEBVTTKind: captionsLanguage: entoday's very exciting because we're making my favorite dessert in the entire world tiramisu I'm very particular about it so we're making it my way today it's going to be creamy light and perfect and we're going to top it with beautiful Crunchies that are going to give this tiramisu texture that it often does not have I want to thank our spots today comatia but more in them later for now let's just jump right into it so we're going to start off with four ingredients I've got some really fresh pasture-raised eggs these are really good quality eggs you want fresh good quality eggs from good chickens so pasture is the type of egg you should always look for forget organic forget free range just look for pasture raised next up we've got marscapone cheese and we just want this softened I just left this out for maybe 30 minutes and it'll be nice and workable I'm probably going to use about half of this about eight ounces a couple tablespoons of sugar and then I'm gonna come in with about a half a cup of sweetened condensed milk this isn't very traditional but I actually like this it adds a nice sweetness it has a nice texture and creaminess to the tiramisu now I'm going to use a stand mixer but you can use a cheap electric hand mixer if you got one I'm going to separate five egg yolks and then throw those egg yolks into the mixing bowl of the stand mixer I'll save the egg whites for breakfast or use it to dredge for fried chicken to that I'm going to add two tablespoons of sugar I'm gonna pop that into the stand mixer with the Whisk attachment and I'm going to beat that on high for probably about three minutes I want the color of the eggs to become pale and I want it to double in volume and become Airy and light pasteurized eggs are safe to eat raw but if you're worried about that you could temper this in a double boiler to be safe after about three to five minutes we're gonna pour in that half cup of the sweetened condensed milk which is about half of this can even turn the machine back on high and beat that for another three to five minutes occasionally scraping the side with a spatula until it becomes thick light and Airy now we've been beating this egg mixture for a total of about six to seven minutes now we can start to slowly work in the Mascarpone cheese I'm going to lower the speed to a nice slow speed and then work in the marscarpone one tablespoon at a time and we're going to use about one cup of it it's easy to over beat mascarpone so we're gonna slowly add it in one tablespoon at a time so that we make sure that it's smooth and nicely incorporated into the mix and then once we've got a nice smooth creamy mixture in The Mixing Bowl we're going to set that off to the side I'm gonna get a large bowl and I'm going to add about a cup of Cold Cream now you want a big bowl and you want a big whisk and the proper way to make whipped cream is really large Strokes so you're basically trying to run the cream around the circumference of that large bowl helps you beat a lot of air into it without making a big effort and it'll make making whipped cream a lot faster than using a smaller bowl once we've got it to stiff peaks then we can add that into the rest of the mixture I'm going to add a little teaspoon of vanilla extract pinch of salt and then add that whipped cream directly into the bowl and then we're gonna turn the machine on very low speed we just want to gently mix this into the mix and once it's worked in we want to get it out or into a bowl it should be fluffy creamy it should be semi-porable cascading off of a spatula and it should not be grainy get that into the fridge until we're ready to use it now you know tiramisu means Lift Me Up and for this recipe we're gonna need either some coffee or espresso but you know I don't have a machine to make it at home that's why I want to thank our sponsor today comatier commentary is a new way to make or should I say melt coffee at home they offer a pour over quality coffee from some of the world's best specialty Coffee Roasters brewed 10 times stronger and delivered in Frozen recyclable aluminum capsule the brewed coffee is immediately flash frozen in these pucks to lock in freshness and flavor it's a completely new format of coffee all you gotta do is run that capsule under some hot water loosen up the ice Puck inside add it to a glass with about six to eight ounces of hot water to melt the puck and you've got instant coffee that tastes like a barista just brewed it in your home all the brewing's already been done for you if you like an iced coffee you can make one as well by allowing that capsule to melt some hot water adding some cold filtered water along with some ice you can really make any kind of coffee you want with any special equipment and no real cleanup and the results are still delicious each box comes with tasting notes so I can decide which one I want to use for my tiramisu the Morning Blend has notes of caramel Cola and baker's chocolate which I think was gonna go perfect in the tiramisu so I'm just going to take two pods and let them defrost in some warm water we'll be able to use those in a little bit now I love saving you money and for a limited time I'm getting you 25 off your first two orders when you use my code at commeteer.com head on down there grab some coffee make some Tiramisu and let's get back into the recipe now like I said tiramisu means lift me up so the idea was sort of like you get a little bit of a kick from this thing both from coffee and espresso and rum or something like Kahlua which I like to use because it's a coffee flavored rub it's the perfect thing to use in my now if you don't want to use alcohol feel free to Omit this and just replace it with any sort of espresso or coffee and if you don't want the caffeine just use decaf commentary has decaf pods so you can be sure to get those these have been defrosted you can hear the coffee slushing inside and then of course we've got our lady fingers which we're going to be dipping in a mixture of coffee and Kahlua so I'm just going to pour my cometier pods into a bowl I'm gonna fill them up four times with water and I'm gonna add that into the coffee mixture to dilute it a bit then I'm going to add about a third to a half cup of the Kahlua you want about a cup and a half to two cups of liquid should be enough for all the lady fingers to soak up then we just want to get our ladyfingers scattered on a platter these are the good Italian lady figures one side has some sugar on it the other is just a nice hard dried cooking so now we have all of our elements we've got our cream we've got our ladyfingers and we've got our coffee liquor mix now for this recipe it works best with an eight by eight Pyrex or something that has a little bit of thickness that'll be able to get two layers of the Tiramisu and then we're just gonna throw it together which is the fun part so the big trick here is you don't want to soak the ladyfingers it's more of a dip we want to drop them in the mixture let one side sit for a 1 one count give it a flip for another one count drain the excess off and right in to the Pyrex again drop it in for a one count flip another one count into the Pyrex and we want to kind of get them as snuggled as we can at each layer these are basically going to allow the exterior to get absorbed by that coffee but when we add the cream the center is going to be hydrated enough and it's going to act more like a cake if we over soak it they're going to turn to Mush and you're going to lose that beautiful texture if whole lady fingers don't fit you can break some up and just kind of work them into whatever crevice you can to make sure we've got a complete layer of ladyfingers on the bottom once you've got that base layer of ladyfingers then we can go in with the cream and pour about half that cream mixture on top spread it edge to edge make sure every inch is covered in that cream you could add a layer of cocoa powder at this stage some people do otherwise just start that same process again for another layer and I like to orient the cookies in the same way I oriented the bottom layer and not do any sort of crisscross us I find it just makes for a better looking slice once you cut it in the end once you've got that second layer of ladyfingers then you're just going to pull on the rest of that cream right on top we're gonna put a cover on it I like to use aluminum foil to sort of tint it just so we don't disrupt that layer of cream because it looks so beautiful and Luscious right now and I'm just going to sort of tint it over the Tiramisu and pop that in the refrigerator for at minimum six hours but I really recommend overnight to allow the ladyfingers to fully soften and hydrate we come back a day later and the tiramisu is perfect we're going to take some cocoa powder I'm gonna put it in a small little sieve and I'm just gonna dust the top of that tiramisu with a generous coating of unsweetened cocoa powder and then we're ready to cut into this guy and if everything came out perfectly this the cream should be nice and creamy it should not be grainy the center of the ladyfingers should be hydrated and soft almost like a cake texture but you should see that coffee Kahlua border around each ladyfinger and they want to get that onto a plate we're going to take these baked Crepes you can get them on Amazon I'll leave a link they're a little expensive but they're incredible for texture and what happens when you break them up you'll get What's called the foodia team which is a crunchy crispy crepe topping that's used in a lot of pastries and I think one thing that's missing in a tiramisuous texture and to me this is the perfect way to add it to this dish so we're just going to take that fully a teen or crumbled up baked crepe and sprinkle a generous amount right on top of the Tiramisu and we can take a fork and we can test it's going to cut right through softly no resistance everything's gonna stay together and it is in my opinion the greatest dessert in the entire world this is it right here this is the one the crunch the creamy the ladyfingers still maintain like a little bit of texture they don't become like a complete mush they become more like a cake and that's from not over soaking them this has to be tried recipe is going to be down in the description now you got a killer tiramisu in the Arsenal and it's been a long time coming that's all that I have today I'll see you next time until then take care of yourself and go feed yourself if you need another Comfort classic I just posted the three cheese grilled cheese with tomato soup that launched my food career it's a must-see if you follow the channel so a Link's gonna be on the screen right now along with a few others if you're interested otherwise thanks for watchingtoday's very exciting because we're making my favorite dessert in the entire world tiramisu I'm very particular about it so we're making it my way today it's going to be creamy light and perfect and we're going to top it with beautiful Crunchies that are going to give this tiramisu texture that it often does not have I want to thank our spots today comatia but more in them later for now let's just jump right into it so we're going to start off with four ingredients I've got some really fresh pasture-raised eggs these are really good quality eggs you want fresh good quality eggs from good chickens so pasture is the type of egg you should always look for forget organic forget free range just look for pasture raised next up we've got marscapone cheese and we just want this softened I just left this out for maybe 30 minutes and it'll be nice and workable I'm probably going to use about half of this about eight ounces a couple tablespoons of sugar and then I'm gonna come in with about a half a cup of sweetened condensed milk this isn't very traditional but I actually like this it adds a nice sweetness it has a nice texture and creaminess to the tiramisu now I'm going to use a stand mixer but you can use a cheap electric hand mixer if you got one I'm going to separate five egg yolks and then throw those egg yolks into the mixing bowl of the stand mixer I'll save the egg whites for breakfast or use it to dredge for fried chicken to that I'm going to add two tablespoons of sugar I'm gonna pop that into the stand mixer with the Whisk attachment and I'm going to beat that on high for probably about three minutes I want the color of the eggs to become pale and I want it to double in volume and become Airy and light pasteurized eggs are safe to eat raw but if you're worried about that you could temper this in a double boiler to be safe after about three to five minutes we're gonna pour in that half cup of the sweetened condensed milk which is about half of this can even turn the machine back on high and beat that for another three to five minutes occasionally scraping the side with a spatula until it becomes thick light and Airy now we've been beating this egg mixture for a total of about six to seven minutes now we can start to slowly work in the Mascarpone cheese I'm going to lower the speed to a nice slow speed and then work in the marscarpone one tablespoon at a time and we're going to use about one cup of it it's easy to over beat mascarpone so we're gonna slowly add it in one tablespoon at a time so that we make sure that it's smooth and nicely incorporated into the mix and then once we've got a nice smooth creamy mixture in The Mixing Bowl we're going to set that off to the side I'm gonna get a large bowl and I'm going to add about a cup of Cold Cream now you want a big bowl and you want a big whisk and the proper way to make whipped cream is really large Strokes so you're basically trying to run the cream around the circumference of that large bowl helps you beat a lot of air into it without making a big effort and it'll make making whipped cream a lot faster than using a smaller bowl once we've got it to stiff peaks then we can add that into the rest of the mixture I'm going to add a little teaspoon of vanilla extract pinch of salt and then add that whipped cream directly into the bowl and then we're gonna turn the machine on very low speed we just want to gently mix this into the mix and once it's worked in we want to get it out or into a bowl it should be fluffy creamy it should be semi-porable cascading off of a spatula and it should not be grainy get that into the fridge until we're ready to use it now you know tiramisu means Lift Me Up and for this recipe we're gonna need either some coffee or espresso but you know I don't have a machine to make it at home that's why I want to thank our sponsor today comatier commentary is a new way to make or should I say melt coffee at home they offer a pour over quality coffee from some of the world's best specialty Coffee Roasters brewed 10 times stronger and delivered in Frozen recyclable aluminum capsule the brewed coffee is immediately flash frozen in these pucks to lock in freshness and flavor it's a completely new format of coffee all you gotta do is run that capsule under some hot water loosen up the ice Puck inside add it to a glass with about six to eight ounces of hot water to melt the puck and you've got instant coffee that tastes like a barista just brewed it in your home all the brewing's already been done for you if you like an iced coffee you can make one as well by allowing that capsule to melt some hot water adding some cold filtered water along with some ice you can really make any kind of coffee you want with any special equipment and no real cleanup and the results are still delicious each box comes with tasting notes so I can decide which one I want to use for my tiramisu the Morning Blend has notes of caramel Cola and baker's chocolate which I think was gonna go perfect in the tiramisu so I'm just going to take two pods and let them defrost in some warm water we'll be able to use those in a little bit now I love saving you money and for a limited time I'm getting you 25 off your first two orders when you use my code at commeteer.com head on down there grab some coffee make some Tiramisu and let's get back into the recipe now like I said tiramisu means lift me up so the idea was sort of like you get a little bit of a kick from this thing both from coffee and espresso and rum or something like Kahlua which I like to use because it's a coffee flavored rub it's the perfect thing to use in my now if you don't want to use alcohol feel free to Omit this and just replace it with any sort of espresso or coffee and if you don't want the caffeine just use decaf commentary has decaf pods so you can be sure to get those these have been defrosted you can hear the coffee slushing inside and then of course we've got our lady fingers which we're going to be dipping in a mixture of coffee and Kahlua so I'm just going to pour my cometier pods into a bowl I'm gonna fill them up four times with water and I'm gonna add that into the coffee mixture to dilute it a bit then I'm going to add about a third to a half cup of the Kahlua you want about a cup and a half to two cups of liquid should be enough for all the lady fingers to soak up then we just want to get our ladyfingers scattered on a platter these are the good Italian lady figures one side has some sugar on it the other is just a nice hard dried cooking so now we have all of our elements we've got our cream we've got our ladyfingers and we've got our coffee liquor mix now for this recipe it works best with an eight by eight Pyrex or something that has a little bit of thickness that'll be able to get two layers of the Tiramisu and then we're just gonna throw it together which is the fun part so the big trick here is you don't want to soak the ladyfingers it's more of a dip we want to drop them in the mixture let one side sit for a 1 one count give it a flip for another one count drain the excess off and right in to the Pyrex again drop it in for a one count flip another one count into the Pyrex and we want to kind of get them as snuggled as we can at each layer these are basically going to allow the exterior to get absorbed by that coffee but when we add the cream the center is going to be hydrated enough and it's going to act more like a cake if we over soak it they're going to turn to Mush and you're going to lose that beautiful texture if whole lady fingers don't fit you can break some up and just kind of work them into whatever crevice you can to make sure we've got a complete layer of ladyfingers on the bottom once you've got that base layer of ladyfingers then we can go in with the cream and pour about half that cream mixture on top spread it edge to edge make sure every inch is covered in that cream you could add a layer of cocoa powder at this stage some people do otherwise just start that same process again for another layer and I like to orient the cookies in the same way I oriented the bottom layer and not do any sort of crisscross us I find it just makes for a better looking slice once you cut it in the end once you've got that second layer of ladyfingers then you're just going to pull on the rest of that cream right on top we're gonna put a cover on it I like to use aluminum foil to sort of tint it just so we don't disrupt that layer of cream because it looks so beautiful and Luscious right now and I'm just going to sort of tint it over the Tiramisu and pop that in the refrigerator for at minimum six hours but I really recommend overnight to allow the ladyfingers to fully soften and hydrate we come back a day later and the tiramisu is perfect we're going to take some cocoa powder I'm gonna put it in a small little sieve and I'm just gonna dust the top of that tiramisu with a generous coating of unsweetened cocoa powder and then we're ready to cut into this guy and if everything came out perfectly this the cream should be nice and creamy it should not be grainy the center of the ladyfingers should be hydrated and soft almost like a cake texture but you should see that coffee Kahlua border around each ladyfinger and they want to get that onto a plate we're going to take these baked Crepes you can get them on Amazon I'll leave a link they're a little expensive but they're incredible for texture and what happens when you break them up you'll get What's called the foodia team which is a crunchy crispy crepe topping that's used in a lot of pastries and I think one thing that's missing in a tiramisuous texture and to me this is the perfect way to add it to this dish so we're just going to take that fully a teen or crumbled up baked crepe and sprinkle a generous amount right on top of the Tiramisu and we can take a fork and we can test it's going to cut right through softly no resistance everything's gonna stay together and it is in my opinion the greatest dessert in the entire world this is it right here this is the one the crunch the creamy the ladyfingers still maintain like a little bit of texture they don't become like a complete mush they become more like a cake and that's from not over soaking them this has to be tried recipe is going to be down in the description now you got a killer tiramisu in the Arsenal and it's been a long time coming that's all that I have today I'll see you next time until then take care of yourself and go feed yourself if you need another Comfort classic I just posted the three cheese grilled cheese with tomato soup that launched my food career it's a must-see if you follow the channel so a Link's gonna be on the screen right now along with a few others if you're interested otherwise thanks for watching\n"