00:00Tiramisu should be silky, luxurious, light, but rich at the same time.
00:06My ideal tiramisu is a cream that is rich and airy with the flavors of mascarpone front
00:12and center.
00:16So we are going to start by making the mascarpone cream.
00:18For this tiramisu, we're going to use a slightly less traditional technique called pat-a-bom.
00:24So pat-a-bom is egg yolks that are whipped and then we drizzle in a hot sugar syrup.
00:31The pat-a-bom will help you create the most delicious tiramisu.
00:34It is light, rich, creamy, and it won't deflate over time.
00:39So we have nine egg yolks.
00:41We're going to add that to our mixing bowl.
00:43We're going to make a sugar syrup that's 250 degrees Fahrenheit.
00:47And we're going to drizzle that into the egg yolks.
00:50And that's actually going to cook the eggs.
00:52You can also use pasteurized egg yolks if you need to.
00:55So we have our nine egg yolks in the mixer and we're going to turn it on medium.
01:00We're going to get them nice and frothy.
01:04You're going to start to change color to a more pale yellow.
01:08In the meantime, we're going to start our sugar syrup with a little bit of water
01:14and sugar.
01:16So we're going to whip our eggs on high speed.
01:18Once they start to turn a little bit more pale yellow in color and they start to gain some volume
01:25because we're whipping in air, we're going to start cooking our sugar syrup.
01:30So by cooking the sugar to 250 degrees and pouring it into the egg yolks,
01:35it makes them a little bit safer for anyone who's worried about that.
01:38And you can use a candy thermometer or an instant read thermometer.
01:43You just want to monitor it closely because it's going to happen fast.
01:47We're at 220.
01:49Okay, 250.
01:50So we're going to turn off the heat.
01:52Our egg yolks are foamy.
01:54They're pale yellow, ready to go.
01:57So we're going to slowly drizzle this in.
01:59It's really important to drizzle the sugar syrup in very slowly.
02:03We don't want to scramble the eggs.
02:05Then you'll have this grainy, nasty texture that nobody likes.
02:10Increase the speed of the mixer.
02:11And we're going to keep whipping until the temperature drops down to 80 degrees.
02:16And then we can stop.
02:24We're at 80 degrees.
02:26Mascarpone is a rich and decadent Italian cheese.
02:31Similar to cream cheese, but it's not nearly as tangy.
02:34The mascarpone is the star of the show here.
02:37We don't want to mask it by adding vanilla or anything else.
02:41So we got our mascarpone in a bowl.
02:44We're just going to stir it with a whisk to loosen it up.
02:48Works best when it's at room temperature.
02:50Now we're going to take our pata bomb and stir it into the mascarpone.
02:53You don't want to completely destroy the structure of the pata bomb.
02:58But to be honest, we're going to be incorporating in a little bit of heavy cream.
03:03And that'll really lighten it up.
03:05So you don't have to be too delicate here.
03:08And I like a nice big balloon whisk.
03:10It makes the job a lot easier.
03:13We're looking for no lumps of mascarpone.
03:18We want it to be nice and light and airy and creamy.
03:22Luxurious ribbons of mascarpone cream.
03:25We are looking good.
03:27It's time to whip some cream.
03:28So we have some cold heavy cream.
03:31Make sure it's cold because it's so much easier and faster to whip.
03:35And a tiny bit of powdered sugar.
03:36And we whip.
03:39As soon as you have creamy and stiff peaks, stop whipping.
03:43Even two or three more strokes with the whisk and the cream will become a little bit grainy.
03:49And it's just not nearly as pleasurable when you bite into it.
03:54So now we're going to fold the whipped cream into our mascarpone pata bomb mixture.
03:59So we're going to fold this in nice and gently in thirds.
04:02So we're going to take one third of the mixture.
04:05That first third is really just going to start to loosen it up.
04:09We don't add it all at once because the active mixing will completely deflate the cream.
04:15So now we're going to add the second third.
04:16And we're going to incorporate this a little bit more gently.
04:21So for our last addition, we're going to very gently fold it in.
04:27And that means just using this balloon whisk and letting it fall through the tines.
04:35I'm going to refrigerate this for a few minutes while I get my coffee mixture ready.
04:40Now it's time to make the coffee part of tiramisu.
04:46Traditionally, we use espresso.
04:48You can use instant espresso.
04:50You can brew a double strength batch of regular coffee.
04:54Traditionally, tiramisu does have some alcohol component to it.
04:58I don't add the alcohol to mine because I don't really like boozy desserts.
05:02And I like my kids to be able to have them too.
05:04So we're going to use a little bit of instant espresso.
05:08A little bit of hot water.
05:10This should be as strong as you like your coffee or espresso.
05:14So now we're going to refrigerate this until it's nice and cool.
05:17And then we're going to assemble our tiramisu.
05:21So we have lady fingers.
05:23It's a lovely little sweet cookie that is very Italian.
05:28And you can make your own, but store bought is totally fine.
05:32Everything in front of me is cold and ready to assemble.
05:35We are going to start by dipping the lady fingers in the coffee.
05:39Now, this is a big thing with tiramisu.
05:42How long do you dip your lady fingers in the coffee?
05:46I do like when there's a little center ring inside the lady finger that is not fully soaked through.
05:53It becomes more cake-like.
05:54It should be about two seconds per lady finger.
05:57All right, so we can start dipping.
05:59One, two, three.
06:02So satisfying.
06:03This is a great thing for kids to do.
06:06They love to help out in the kitchen.
06:09And this is perfect.
06:10Layer one is done.
06:12We're ready for the mascarpone cream.
06:13So we're going to take half of our mixture and gently add it to the bowl.
06:20So now we have an offset spatula and we are going to be very cautious about how much we touch
06:26this
06:26because the more you touch it, the more you're going to deflate the cream.
06:31Just be gentle, but try to get it as even as possible.
06:36We have a little bit of black cocoa, which I really love for that deep, dark color.
06:41If you want to use any other cocoa powder, go for it.
06:44Black cocoa is a little bit more mild than the other types of cocoa.
06:49It's definitely less bitter, much lower acidity, and a little bit less chocolatey.
06:55Nice little layer.
06:57And we go back to dipping.
06:59It doesn't have to be perfect.
07:01It's a rustic dessert.
07:03We're adding the final layer of mascarpone cream.
07:06And finally, we are going to dust it with a little bit more black cocoa.
07:10And also use just a really good dark chocolate.
07:15You can shave it with a microplane.
07:16It's beautiful.
07:17So we're actually going to put this into the refrigerator for at least an hour.
07:21It can go overnight.
07:23It can go for two days.
07:24I really want the mascarpone cream to fully set.
07:28And you want all those flavors to marry together.
07:31And this is how you make my ideal tiramisu.
07:36It's time.
07:38This is the best part.
07:39It's time to cut it and taste it.
07:41The tiramisu is this fun, rustic dessert.
07:45It doesn't have to be perfect.
07:49See all those layers?
07:51It's so beautiful.
07:53I love the contrast of the black cocoa with the mascarpone cream.
08:00It's so good.
08:01It's dangerously good.
08:02The texture is light and airy, but rich at the same time, but not too rich.
08:08It's sweet, but not too sweet.
08:11It's perfectly balanced.
08:13You've got the bitterness and the acidity of the coffee.
08:16You can definitely taste the mascarpone.
08:18I really love this cocoa.
08:19Tiramisu is so easy to make.
08:21Very simple techniques.
08:22Simple ingredients.
08:24You don't have to turn your oven on.
08:26This is the perfect base tiramisu recipe.
08:29And let your creativity run wild.
