Amazing Tiramisu Masterclass | Simple but delicious recipe - Tiramisu ist weltweit sehr beliebt. Es besteht aus Löffelbiskuits, Espresso, Eiern, Zucker, Mascarpone-Käse und Kakaopulver. Das Dessert ist süß und cremig und wird in vielen Restaurants und Cafés serviert. Obwohl es unterschiedliche Varianten gibt, bleibt die klassische Zubereitungsweise am beliebtesten. Im Folgenden werde ich Ihnen die klassische Zubereitung des Tiramisu erklären.

Amazing Tiramisu Masterclass | Simple but delicious recipe

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0:00 Intro 1:17 Structure of Tiramisu 4:25 Start (CLICK HERE if you want to jump straight in) 7:04 Tiramisu Cream 11:59 Piping the cream 12:44 Dusting cocoa powder 13:53 Secret Tip 15:12 Wrap-up

There are thousands of tiramisu recipes out there. Here, I’ve created a recipe based on the original tiramisu - I have given changes (e.g. Not using raw egg whites & replacing it with whipped cream) in order to suit a wider audience.

Tiramisu has changed so much in recent years that pastry chefs use gelling agents/thickeners (epsecially in petit gateau form) as well as creating variations such as strawberry, matcha tiramisu.

So let’s not argue that all these variations are wrong, because desserts evolve over time.

=================== Tiramisu is a classic Italian dessert that everybody loves. In this video, I’ll show you a delicious tiramisu.

▶Hanbit’s Tiramisu◀ Yield: 4 Tiramisu in oval shaped cartons of size 125mm x 80mm x 40mm (200ml volume). Pls scale up/down the recipe by the same ratio to fit your pan.

*Pls Note* I’ve used store-bought ladyfingers (Savoiardi) and I am a fan of using store-bought ones as it’s so convenient.

⊙Coffee Syrup⊙ Guideline: 1 ladyfinger to absorb 12~15ml of the coffee syrup Water 40ml Espresso 48ml (if you don’t have espresso, use 6g of instant coffee + 42ml of water) Instant Coffee 0.8g Sugar 16g Kahlua (coffee liquor) 5ml (you can substitute it with Amaretto, or Marsala. If you don’t have any of them, just leave it out)

Add everything together and make sure the sugar melts completely. Dip the ladyfingers in the syrup and place them at the bottom of the cartons. Leave it in the fridge.

⊙Mascarpone Cream⊙ Mascarpone cheese 150g (pls use mascarpone rather than cream cheese, so much more authentic) Heavy Cream 125g Egg Yolk 34g Sugar 32g Water 14g

① Lightly beat the mascarpone cheese. ② Add the heavy cream in and beat it until you reach the desired consistency (not too soft). Keep this in the fridge while you work on the pâté à bombe. ③ Pâté à bombe: Add egg yolk + water + sugar in a saucepan and raise it to 85℃ using a hot water bath. I recommend straining it. Whip it until you get a light yellow colour. ④ Add the pâté à bombe to the mascarpone & heavy cream that we’ve whipped earlier. Mix everything well and whip it again until you get a stiffer consistency. ⑤ Pour it over the coffee syrup soaked lady fingers. ⑥ Let it chill/set in the fridge for at least 3~4hrs. ⑦ Dust it with cocoa powder and serve!

Valhrona Cocoa Powder: https://amzn.to/3lPdvnc Snow Sugar: https://amzn.to/2Znp7p5

Storage: Keep it in the fridge up to 2 days.

⊙Troubleshooting⊙ If your final mixture is still runny after whipping hard, then add a bit of lemon juice to artificially firm it up. The firmness of the final mixture does depend a lot on the brand of heavy cream and mascarpone you use. Using UHT type heavy cream and mascarpone with thickeners ————————————————— ★My Ingredients★ Dark Couverture Chocolate: https://amzn.to/3nmcJxJ White Couverture Chocolate: https://amzn.to/3Gf8zQU Valhrona Cocoa Powder: https://amzn.to/3lPdvnc Snow Sugar: https://amzn.to/2Znp7p5 Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5

★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer ★Instagram★ https://instagram.com/sugarlane.korea

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#tiramisu #티라미수 #sugarlane #조한빛 #슈가레인
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Die klassische Zubereitung des Tiramisu ist einfach und erfordert lediglich einige Zutaten. Dieses Dessert eignet sich ideal sowohl für besondere Anlässe als auch zum täglichen Genuss. Wenn Sie also Lust auf eine süße Versuchung haben, sollten Sie unbedingt das Tiramisu-Rezept ausprobieren.