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Buongiorno!
Today we are cooking a traditional Italian dessert, Tiramisu. This is from my good friend Nene's recipe. It is simple, delicious, and you can change the recipe to make it as coffee like or less coffee like as you want. Tiramisu is something that we all can enjoy.
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0:00
Hey, Jocelyn with Walter's World, and today I'm going to make for you tiramisu
0:05
This tiramisu recipe came from my friend Nena, who is born and raised in this small town in the Veneto region of Italy
0:14
And one, I love to cook with Nena. She's so much fun to cook with
0:18
She's like one of those people who's just always a ray of sunshine. She's like the most positive, happy person I've ever met
0:24
So I love cooking with her. I have never made a tiramisu with her
0:29
She's just given me her recipe and her tips and hints. So I've done this on my own
0:35
This next trip to Italy, we will be doing this together, which I really look forward to
0:40
because every time I've been in her kitchen, I've learned something amazing. So I'm going to make this today just simply because I am missing Italy
0:47
So what we're going to start with is some coffee and ladyfingers, and then you'll have a mascarpone and cream mixed together
0:56
And kind of all this stuff goes in here. I don't have my mascarpone out
1:01
Or as marscapone, as most Americans say, I don't really know where that comes from
1:06
Like, I don't know how people switch that word up to be so very different than the way it's written
1:11
But anyway, we do. So a couple of things when making tiramisu
1:17
One, I like to make my coffee ahead of time. Mark and I don't drink coffee
1:22
So I've made mine in a breakee. It's a Greek way of making coffee
1:28
It's very strong, similar to espresso, but a little bit different. So the only way I have to really make good, strong coffee is my Brique from Greece
1:39
And this is a traditional way of making coffee in Greece. And it makes a really good, strong coffee
1:46
Greek coffee, I don't have Greek coffee, but I have Lavazza, which is Italian coffee, which is totally appropriate for tiramisu, right
1:53
And this is an espresso ground. So when you make a coffee, Greek coffee, it's very, very fine and just like espresso
2:02
So you put a heaping teaspoon in the breakey and then pour in enough water for like a demitasse cup, which is just like a little espresso cup
2:14
I'm going to make two at once. That's about all my breakey can handle
2:19
And I'm probably going to have to make two of these because I need about a cup, maybe a little bit more
2:27
I always make a little extra for my tiramisu just in case, I don't know, if I'm feeling a little coffee-ish
2:33
So you just put those in there, kind of give it a little swirl, and then put this to boil
2:40
And it needs to be like a really slow cook. It'll get nice and frothy up at the top
2:46
That's when you've got it really good. So I'm going to give it just a little bit of the stir because I got that a little bit
2:54
on the side. So just let it sit there, cook, and then when it starts to foam that's when it's finished
3:01
I will just put it into this so that it's easy to pour later. I may end up brushing my ladyfingers depending upon how soft they are
3:10
So I've bought my ladyfingers, right? And if they're soft then I'm going to kind of brush it on
3:15
If they're a little bit harder, like if they're a little bit stale, which sometimes happens
3:19
you dunk them. But you don't ever want to dunk the soft ones because they'll literally just fall right
3:26
apart and that would make for yucky tiramisu. So we'll just get to doing this and then we'll get back to the rest of it
3:40
This has started to sort of boil and you can see it's got like a nice little foam
3:44
so I'm going to turn off the fire and pour this so you didn't know you were getting a lesson in Greek
3:55
coffee on top of tiramisu today so when you pour this out
4:01
a little bit of grounds will come too but those will be sort of
4:05
toward the end usually and then some people use Grand Marnier some people use Cognac
4:12
You can use rum and that's what I'm using today and I'm using a Jamaican rum that we actually we went to this distillery when we were in
4:20
Jamaica and bought this bottle and Brought it back with us. So I'm gonna use that
4:26
I think the flavor of this particular rum will go really well with everything else that's going on in this
4:32
In this kind of grouping here, so I'm gonna go ahead and get started and I'm gonna start by
4:38
dealing with my coffee. First of all, it's not quite cool enough, but it'll be all right. We'll
4:44
be, it'll be fine. So, well, I'll do that. Okay. So for the, um, for the coffee and rum mix
4:50
I'm going to do about two tablespoons of, um, what is that about 10 mils maybe of rum? I don't
4:59
know. My, um, not always very good at that. Um, switching back and forth between metric and
5:06
imperial so I'm just gonna put that into the rum or in I'm just gonna put the rum and coffee
5:12
together and it smells good I'm gonna give it a little bit of a stir but because this is Greek
5:20
coffee there are grounds in the bottom of this that's the way Greek coffee comes out you probably
5:26
can't see it but it's um it's rather thick at the bottom and I'm just gonna put this in a really
5:33
shallow dish I pouring slowly to alleviate getting too many grounds in there If I were an old Greek Yaya I would probably be able to then look at this and tell you the future
5:49
There are old Greek women that do readings of coffee grounds. If you're ever in Greece and you come across it, it's pretty comical
5:59
I've never had it done. I don't really put much stock in that, but it's kind of interesting that they do it
6:04
So what we're going to do with this is we're going to dip our lady fingers in it
6:08
And if you have soft ladyfingers, you want to dip them really quickly or maybe even brush it on
6:14
Mine are kind of like somewhere in the middle. I did buy my ladyfingers because I'm a terrible baker
6:20
I can cook anything, but don't ask me to bake you something because I don't know
6:25
I just can't. There's something wrong. My brain can't happen. So I'm just going to dip mine really quickly and then line a pan with them
6:32
Okay, so here are my lady fingers. And first layer, dip quickly and set them in flat side down in the pan
6:46
And we're just going to go through all of these and try to cover all the bits of your pan
6:55
You might have to break some up and kind of squish them in however you need to
7:00
but just make sure that the bottom of the whole pan is covered
7:06
I am using an 11 by 7 and that's about good for this size recipe
7:15
and this is a really easy recipe to change to double it up or cut it in half, whatever
7:21
so I'm just going to do and I probably have a little more
7:26
I probably have 3 quarters of a cup of coffee in there and you know what you can do a lot more than that you can make this as coffee like or as uncoffee
7:35
like as you want mark does not like coffee like doesn't like coffee at all in any way shape or
7:42
form i on the other hand love it but i only love it when it's really good coffee um i i hardly ever
7:51
drink coffee in the u.s it's kind of crazy all my friends are such coffee people and i typically
7:57
drink coffee only in Italy or Greece and occasionally definitely Central and South America
8:03
because that's where the coffee comes from and it's really good. But generally speaking, I like espresso
8:11
I like Greek coffee. I like things that are really strong and I just don't find very much of that
8:17
Okay, so I have my lady fingers all in here. You can kind of see from the bottom
8:22
They're all nicely evenly soaked. And I'm just going to set that over here for a little while
8:27
With my coffee and rum mix. And we're going to work on the filling
8:33
So there are different schools of thought on tiramisu as to whether or not it has heavy cream in it
8:42
Some people use just egg whites and whip those kind of almost like a meringue
8:48
But Nena's recipe calls for cream. Naina is born and raised in Italy, so I'm going with what she tells me to do
8:56
So what we're going to do is we're going to crack a few eggs, and we're going to separate them
9:05
So there's one. We're going to do four eggs, and we are going to whip the yolks with about a quarter cup of sugar
9:16
I've separated my whites and yolks and I'm just going to go whip up these yolks with a quarter cup of sugar
9:23
and I'm going to whip them until they're really light yellow. So we'll just go ahead and do this
9:34
Okay, so in go our four egg yolks and quarter cup of sugar
9:43
and then whip these until they're about three times their size and volume. Like, so make note
9:56
of how much is in there in the beginning and pay attention to it. And they'll get like a really nice
10:02
light yellow color too. Okay, so That's the color we're looking for with yellow eggs
10:13
If you have orangier eggs because your yolks were orangier, you can kind of get an idea
10:19
of what that change looks like. So these are finished and I'm going to scrape this into a different bowl
10:26
I found my spatula that someone hid. My children like to put things away where they don't go
10:31
I bet your kids do that too. So I am just scraping all this right in this big bowl
10:39
And we're gonna deal with all of that in just a little bit. And I'm gonna wipe this bowl out
10:44
to get all the egg mix out of it. I know a lot of people have qualms about raw eggs
10:51
but the heat generated when you whip these actually makes them safer to eat
11:01
I'm not a scientist, just gonna say that. Okay, so we are ready to whip the cream and I'm going to do about three quarters of a cup
11:12
of heavy whipping cream. I find that it works best if your whipping cream is really cold
11:19
I think it I don know why but it tends to whip better So I have three quarters cup of heavy whipping cream in here and I going to add to it about a quarter cup of sugar and I just going to start whipping this a little bit and let it get
11:34
kind of, I don't want it quite at soft peaks yet, but I want it to have a little more body before I
11:41
throw the sugar in. I just find that it whips up a little bit better, so I'm going to do that now
11:51
So my heavy cream and sugar are now at sort of a soft peak and they're not quite holding
12:02
a sharp point yet. So I'm going to let this whip for just a second or two more and I'm going to
12:08
slowly put this mascarpone in just like bit by bit and it'll become like a spreadable sort of mix
12:15
and then we're going to fold that into our sweetened egg yolks. So here we go
12:21
okay i've made a mess and also something that is almost like butter if you have ever
12:36
made butter you're almost at that point it's really it's like a nice stiff sort of thing
12:43
it really holds its top. But it's not as solid. It's like a whipped butter. So that's about
12:56
the point I need to be at. And I'm going to just clean this off a bit. That's what it
13:08
should look like. And we are going to carefully fold it into our sweetened egg yolks. And I've
13:15
used one whole container of mascarpone. It's eight ounces. And I love things that come in the right
13:23
size container. So I don't have to measure them. All right. So this is the only hard part of making
13:29
in my opinion folding things together is difficult and I don't know why but I have
13:38
hard time with this so if this is the worst part we're doing okay I'm hoping
13:44
that when I go see Naina this summer she will be able to give me better tips on
13:52
how to fold this particular mixture. So if you can see, you just got to be delicate with
13:59
it and take your time. I'm going to be stirring this for like five minutes slowly and carefully
14:11
sweeping them together. Okay, so I've got all of this mixed together. It's been folded together
14:17
really nicely you can see it's light pale yellow it's really soft and creamy and I am just going
14:24
to because these were really soft I did not dunk my lady fingers wholeheartedly right I just kind
14:30
of got a little on the bottom so I'm going to go ahead and brush on a little bit of our coffee and
14:40
rum mix onto the tops of them just so they're not real dry. And then we're going to take about half
14:51
of this and put it on top. So we've got one layer perfectly done, all ready to go, and
15:10
I am just going to dip this second layer of ladyfingers one by one and line them up. I'm
15:18
actually going to go the other direction. I don't know why, just because I feel like it
15:24
And I'm going to brush mine again on the top. Instead of dunking them all the way through
15:29
I'm just going to do it this way. I also really hate when I get tiramisu and it's super soggy
15:40
Sometimes tiramisu is super soggy because people don't refrigerate it long enough. Once this is
15:46
finished, you should be able to eat it within four or five hours, but I really suggest putting
15:52
it in the fridge and leaving there overnight. So make this a day ahead of time. And because you're
15:58
using so many bowls and things and it's kind of messy, it's actually a great thing to make ahead
16:03
of time. Okay, so I had to make more coffee because I suck. But as I was doing so, I was
16:11
thinking I should really tell you you don't have to use rum or cognac or any other kind of alcohol
16:17
um to make this you can do it simply with coffee and if you're not a coffee person there are
16:23
recipes out there I know because I've seen them um that have different types of things to substitute
16:30
for that I'm just you know like I said I'm just going by Naina's recipe and uh so and also
16:37
So her recipe, she sent it to me all in Italian. My Italian's not awesome
16:45
So I translated the majority of what I could get through. And Mark went through some of it for me
16:53
And then we used Google Translate for a couple of words. Because if you've ever lived abroad or spent much time trying to cook from recipes in another language
17:04
food things are really difficult there not always a good a good real translation sometimes translation Sometimes it say one thing and it means something very different Like when we were in China and we ordered food that said
17:19
Doctor in Box and I'm like, great, we're eating Doctor Who. Whatever the heck it was we were eating
17:24
was really good. But just know that I'm going to do this again one day with Naina and I'm going to
17:33
have her show us how to do this really well and I bet hers will be a little bit different because
17:39
my translation is not awesome um but we will we'll be fine this is I've made this before like
17:46
this and everybody loves it so um it'll be all good so because I've got a lot of grounds in this
17:55
I'm gonna kind of just brush I'm kind of tipping it so I don't get a ton of grounds because nobody
18:00
wants to eat coffee grounds. So all right this top layer I'm putting a little bit more coffee on than
18:07
the bottom layer simply because the bottom layer gets mushier faster than that top layer so I don't
18:15
mind putting a little extra on the top. And again we're just gonna top this with our cream. This is
18:24
such an easy dish. I mean, really like it's such a decadent thing. And we Americans talk about how
18:30
great so-and-so, you know, oh, this restaurant, that restaurant. And you think it's like this
18:34
thing that's so complicated, but it's really not. Especially if you cheat like me and you buy your
18:41
ladyfingers. If you're making ladyfingers, it might be a little more, a little more complicated
18:46
but you know what? This is just such an easy, beautiful dish to make. You can like
18:52
you have friends over and they're like you made what for us and they're so excited and then you
18:57
start talking about italy and the great places you've been um you know and the wonderful friends
19:04
that you've made all over italy and next thing you know they're going to italy with you and you're
19:10
like having a grand old time together in some random town in italy so you know what make this
19:17
for your friends and go to Italy. Why not? So this is pretty much finished. Now we just have to do the
19:25
dusting of the cocoa powder. When you do cocoa powder on top of this, it's unsweetened cocoa
19:30
powder. Mine is Dutched, Dutch processed. I have no idea what Dutched means, but I like it better
19:37
than I like a lot of other cocoa powders. So that's what I'm doing. So I'm just going to
19:43
pour a good chunk in there and I'm gonna use a sifter just over the top
19:54
that smells so good you know what that smells like smells like Ecuador we went
20:04
to really cool chocolate processing place in Ecuador and oh my gosh it was
20:08
just absolutely incredible. All right, so now that we've taken a tour through Europe and apparently
20:15
South America and the Caribbean too, we have tiramisu. It's all done and I am just going to
20:23
cover this lightly and pop it in the fridge for at least four hours. But like I said, it's a lot
20:29
better if you can leave it in there overnight so it really sets nice and firm. It's a lot easier to
20:34
cut that way too. Okay, so it's the next day. This tiramisu has been sitting in the fridge for about
20:41
24 hours. I made a little boo-boo when I was wrestling this silicone lid cover thing on
20:48
and it kind of made a dig in the middle of my tiramisu, so it might not look super pretty. We'll
20:53
see. Yeah, see? Nice little hole right there in the middle. And we'll just slice in and see how it
21:03
looks. Oh shoot. It's always hard to get the first piece out, isn't it? And I'm not like a TV chef
21:21
so it's probably not going to be really pretty. All right, we'll take another piece out and see
21:27
how it looks. I'm gonna try a fork this time. That might be better
21:40
Oh that looks good, huh? We did okay. All right, so find out how it tastes because
21:50
that's really what's important. Doesn't matter how it looks. Muy bien. Muy bien
21:59
No. Hang on. What do I say? In Italian? Molto bene. Molto bene
22:05
Molto bene. Oh, my gosh. I'm so dumb. But this is not dumb
22:11
It's really good. So I'm going to have to thank Naina for the recipe
22:16
And hopefully she and I will get to make this together next time I'm in Italy
22:20
And, oh, my gosh. So tasty. So I hope that you guys go ahead and try to make this because it's really not as difficult as it seems
22:30
And, you know, anything that doesn't require my baking is a really good thing
22:34
All right. So see you later. Ciao. Mmm. Not bad
22:46
Split cream. And sugar. And mascarpone. I opened my eye
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