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.

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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!

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
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Shop Name: Hanbit Cho Korean Bakeware

★My Ingredients★

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Oven: UNOX Bakerlux Shop.Pro Convection oven
Whisk: Matfer

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#tiramisu #티라미수 #sugarlane #조한빛 #슈가레인

[markadamcheirif]

This is the most thorough and thought through food channel I have ever seen. Very clear tutorials and tips in a great user friendly format!
Great work!

[connies]

When I saw that your video takes that long, I had thought about trying other shorter ones. Glad that I didn’t skip yours as you give away so much info in the making. Super. Love your recipe and thanks for the sharing.

[sherryy]

Nowadays, Chefs of all nationalities are very creative to produce classic dishes or desserts with new cooking methods using local ingredients (wherever the Chefs location). No dish is right or wrong, everyone does things differently. As we change over time, so does the evolution of cooking.

[tijlreygaert]

Hi Chef, I’ve been making different types of tiramisu for a while but I can say that I’ve never had such a great tasting tiramisu as when I followed this recipe. The pate-a-bombe gives it such a rich taste.

However one thing I noticed is that everytime I tried to make this exact recipe the mascarpone cream become to runny after adding the pate-a-bombe and no amount of whipping could save it. I believe because of the heat killing the structure of the Cream.

Today I decided to start of by making the pate-a-bombe first. Allowing it to cool, then adding the mascarpone and finally the whipped cream. I now have the perfect consistency and way more room to adapt if necessary.

[AfsanehRahimi-vt]

You are the fantastic Chef. It was wonderful. Looks delicious. I proud of you. Thank you so much. 🎉🎉🎉

[momokokochuchuchu]

I make tirimisu instead of cake for my bday and I can't believe this whole time I've been whipping the cream separately and carefully folding it in when this whole time I could have just dumped it into the marscapone and beaten them together....ty for sharing hanbit❤

[slevig]

Honestly one of the most informative cooking channels I've come across, the little details you add like the before and after and all the tips make these videos perfect

[Viridian]

I really loved this video - besides the clean editing and the smooth description you made, I really appreciated the comparison between the two different consistencies of your mascarpone cream. Also, your recipe is very simple and really close to the original idea of tiramisu: something that grannies prepared to their nephews to "cheer them up".
I'm italian and I can assure you that most of us rely on savoiardi biscuits bought from the store, just like you. The only thing we'd probably not be really fond of, is the usage of water and instant coffee, we'd probably just make some more espresso.
You added an alcoholic note to the coffee syrup - here we generally tend to add 1-2 tea spoons of Marsala liqueur to the egg yolks, but not everyone likes it.

[marcogaiotto]

Thank you so much for such a video of yours! You're great! The details you share are so precious! And your English is wonderful...I'd be so glad to watch other tutorials about the tiramisù recipes you prefer!

[janbritt]

Just started my baking journey and have been loving your recipes. My roommates love the desserts I’ve made so far and I love how easy they were to make. Thank you!
Can you do a vanilla rum cake?

[minamichaela.]

I was working in a restaurant in Italy for 7 years and we never put heavy cream into it. We always did the original one but I like to try this version for myself to see the difference. Thank you!

[primary]

Greatest and most detailed tiramisu recipe I've ever seen on the YouTube channel! Thank you!

[florachen]

Spent 1.5hrs making the tiramisu last night (made the ladyfingers as didn’t find in store and doubled the recipe). It turned out good! Absolutely worth the efforts! After the first bite I lost my words too 😂 This will be my go to recipe for Tiramisu! Thanks so much Chef Hanbit🙂

[drmultimedia]

Finally !!! Someone explaining where it comes from, how it is made, how to prepare it and compare it !!!

[ericmgarrison]

I have been making tiramisu from scratch since the late 80s. And this is the first time I’ve ever heard of snow sugar! I have often put the cocoa powder on top so I could have it ready for dessert after dinner, and it turns into a solid brown mass. This is an absolutely amazing tip, and I’m going straight to Amazon to buy some!

[mmortiz]

I have been looking for a simpler way to make tiramisu. Thank you chef for sharing your recipe. I happened to run into this your recipe, and am glad I did. I love how you clearly explain your step by steps, so much so that I just became a subscriber. Thank you again!

[bettypang]

Your instructions are always ever so generous and thoughtful...! Surely it stems from your highly educated background and scientific precisions! Many thanks 🙏

[marcopatella]

as an Italian (from Treviso, where tiramisu was invented) I would not have used water and instant coffee in the espresso. But I never tried, will definitely give it a shot! With Baileys is also very good. Looking forward to new recipes! Thanks Hanbit!

[udisha]

The best channel to follow if you want to learn baking even if you’re a beginner. Everything is explained so well. All the instructions are crystal clear and comprehensive. This is the only channel I follow if I want to bake something. I have tried so many of your recipes and they never fail to impress.

[aminakassim]

Finally the wait is overrrr, pls do xmass /fruit cake recipe pls My Hanbit