/ck/ - Food & Cooking

>>19852833
mascarpone

>>19852859
Dude I know. But in addition to the marscapone, people add either whipped cream or egg whites. I'm trying to determine which of the two is better.

>>19852865
better is subjective. if you want something more low calorie, go egg white. personally i had never heard of a recipe with egg whites before but im sure it would work out fine. i would recommend you make a swiss meringue if you go that route

>>19852865
Mascarpone fortifies chipping cream, makes it stronger and easer to whip, whilst you have to fold the whipped egg whites and mascarpone separately which makes you lose volume.
What I do is Mascarpone + whipping cream + Pâte a bombe (egg yolks whipped with hot syrup, a la Italian meringue), the latter gives it a richer texture and further stabilizes the tiramisu

>>19852833
Holy shit OP is gay. Just make pot brownies and chill out bro. Do I use this or that? Beat this or that? Chill. Tf. Out. Bro. *hits joint*

>>19852833
Egg white if you like it richer

>>19852865
it doesn't matter. it's personal preference. personally i use both (i like the taste of cream but don't want to just toss the whites after making the sabayon).

>>19852928

thanks so much. these are awesome tips.

>>19852928
forgot to ask, do you whip the cream before? or just add the cream, marscapone and pate a bombe all at once then whip?

>>19853227
You put your sugar, mascarpone, and cream on the mixing bowl, first start slowly because mascarpone chunks will start being thrown around, but they will all break up and incorporate into the cream. After whipped you save it whilst making your pâte a bombe / sabayon, once it has cooled down a bit (not too much because the sugar will set) you fold them together. Cream needs cold in order to be whipped, eggs need heat in order to be whipped, so it takes a bit of feel to know when and how to fold them.

I am sure in Italy they use a lot more sabayon than cream, I remember it being very yellow, creamy and light but not airy, the tiramisu you find outside of Italy is a lot more airy, which is what I am used to making.

>>19853386
sorry if its dumb but what is the sabayon for? i haven't made tiramisu before

>>19852865
>Let's add cream to the cheese that's made from cream

>>19853485
It's Pâte a Bombe, I was using them interchangeably, although sabayon usually refers to a dish itself and not a component for another recipe. Egg yolks are an anti-crystalizer, stabilizer, thickener, etc. It makes things softer, creamier, less likely to separate (think of meringue turning back into a liquid after a while), hold air better and thicker. The sugar cooks the egg, it also creates a network of sugar that helps making things less runny and more stable. We are trying to mix water, air and fat together, so it does need some help. Ironically, badly made Pâte a bombe will feel like there are a lot of small crystals of sugar in your cream.

>>19853227
yes of course you whip it BEFORE. the point of adding whip and or meringue is to give the mascarpone+sabayon mixture VOLUME. and you don't stir the whip/meringue into the mascarpone+sabayon, you GENTLY FOLD it so as not to lose the volume by popping the bubbles you created by whipping the cream/egg whites.

Meringue beats whipped cream in almost any context, as any person below the obesity line would agree

>>19852937
dude

>>19853521

>>19852833
my mom used to make tiramisu cream by just beating the egg yolks with sugar and then adding mascarpone. it tasted great and better than the classic version with the whipped whites mixed in. Never tried the version with whipped cream, which is untraditional in Italy.

>>19852833
do not use cream in a fucking tiramisu what the fuck

marscapone combined with whipped egg yolks, then fold into whipped egg whites

>>19852928
OoOooOoO making non-traditional Tiramisu with the wrong flavor, instead of making it traditionally and having it look and taste right. Who the fuck cares about the nonexistent "volume" you lose. It's supposed to fucking be that way.

>>19853204
Do not listen to that retard. Do not add whipping cream or any type of cream to Tiramisu. It's no longer Tiramisu at that point.

Egg whites, sugar, marscapone

do not use vanilla extract, milk, whipping cream, heavy cream or any other trash

>>19852937
Get some class you inbred trailer trash white homo

>>19856302
Bro just hit this *hits bong* and chill out bro feel the vibe *hits blunt*

>>19855999
>>19856006
eyyy
da gabagoo

>>19855999
>>19856006
Listen to my Italobros here BUT also listen this advice from me because it will save your life.

Do NOT use egg whites, only the yolks.

This is esoteric Italian knowledge, btw, keep it for yourself.

I make a sabayon from egg yolks, wine and sugar and mix that with mascarpone. No whites and no cream. Also I do not try to aerate it. Fuck foams. It's better when it's dense.