tiramisu

[Anonymous No.19886055]

what's the correct/authentic way to make it? recipe suggestions welcome

[Anonymous No.19886066]

>>19886055
I can't tell you the authentic way to make it, but the way I do uses cognac instead of rum and it always gets raving reviews

[Anonymous No.19886068]

>>19886055
You gotta soak a lady’s fingers in some alcohol and she’ll produce a cake eventually

[Anonymous No.19886073]

Sugar, egg yolks, mascarpone, savoiardi biscuits and moka coffee. Cocoa powder before serving.

This is the authentic original recipe.

[Anonymous No.19886091]

>>19886073
Forgot the recipe link.

https://youtu.be/V9uApXYaWs4

This is the original 100% traditional recipe.
In Italy there are some variations because tiramisù is kind of like carbonara, there’s a basic recipe but everyone has its preferred version.
My mom always add a bit of Marsala to the tiramisù cream, she also uses whole eggs (she beats the yolks with sugar and whips the egg whites until they incorporate air).

With that said, the only egg yolks original variant is superior.

[Anonymous No.19886105]

>>19886066
>>19886073
>>19886091
thanks. /ck/ anons always come through

[Anonymous No.19886113]

>>19886055
Easy way
https://www.youtube.com/watch?v=NesU1HFlxmo

Ice cream version:
https://www.youtube.com/watch?v=F7BNfBwmvBY

Traditional way
https://www.youtube.com/watch?v=cj3iwfB0DVA

[Anonymous No.19886130]

>>19886066
The main thing is to use a dark alcohol for flavor purposes. Swapping to your preferred alcohol is no biggie.

Coffee only sucks - some places do that, and it suffers as a result.

[Anonymous No.19886162]

>>19886130
Maybe try using quality ingredients rather than trash products.

[Anonymous No.19886836]

>>19886055
tiramasu is overrated. make a russian style napoleon cake instead. much tastier.

[Anonymous No.19887651]

>>19886055
fuckin love this shit

[Anonymous No.19887970]

Tiramisu is so fucking good

[Anonymous No.19888023]

>>19886836
yuropoor take, tiramasu is god tier

[Anonymous No.19888033]

>cannoli
>sfogliatella
>lobster tail
>gelato
>those rainbow cookies
why are Italian deserts so good bros?

[Anonymous No.19888395]

i just whip up some ricotta, make some sabayon, whip up cream and mix all the shit. add lemon zest.
i am a soaked ladyfinger dogmatist. the cream you can change up.

[Anonymous No.19889023]

https://www.askchefdennis.com/wprm_print/73213
I made this one once and everyone seemed to really enjoy it

[Anonymous No.19890008]

>>19888033
>>cannoli
Truly are up there as one of the best.

[Anonymous No.19890038]

>>19886055
I made some recently with Kahlua and it was delicious. Next time I'm going to try marsala wine. It's so easy to throw together you can't really go wrong, just make sure after assembly you allow it to sit in the fridge for a day or overnight.

[Anonymous No.19890106]

>>19886055
When it comes to tiramisu, I only like the custard.

[Anonymous No.19890173]

>>19886055
>pic
Japanese desserts are traditionally eaten with your hands. Think of it like this: if it doesn't make sense to eat with chopsticks, you should probably be using your hands.

[Anonymous No.19891025]

>>19886055
Reminded me
>go to a restaurant in a touristy place
>very uninspired and boring food in general, regret everything
>little one ordered a tiramisu
>dry sponge cake base
>impressively plain cream, right consistency but tastes of nothing
>rye bread crumbs instead of cocoa
It looked the part but it was about the most "nothing" piece of pastry I've ever tried. The question isn't even "how", but rather "why", they took their time to formulate the most tasteless simulacrum of tiramisu imaginable. Troll tiramisu, a plate of concentrated disappointment.

[Anonymous No.19891311]

>>19886055
There's no "correct" way to make any dish.

It's just food, not brain surgery.

Adapt your recipes to suit your own taste and care not for the food purists.

Enjoy life!

[Anonymous No.19891319]

>>19886055
Buying one at a store.

[Anonymous No.19891370]

>>19890038
Kahlua is overly sweet.

Try pic related (Liquore Caffè Borghetti) which is very good and balanced, it's perfect for tiramisù.

The third, and best, option would be to make your own Coffee Liquor by making either X amount of espresso or moka coffee and combining it with pure alcohol and other optional aromas (such as vanilla).

[Anonymous No.19891382]

>>19886068
Does any alcohol work, and are there any requirements for the lady?

[Anonymous No.19891401]

>>19891382
you need to soak the lady fingers in coffee, not alcohol. sometimes they mix in alcohol with the coffee, but it's not necessary for the traditional recipe

[Anonymous No.19891422]

>>19891311
Do you want to know how I know you can't cook?

[Anonymous No.19891523]

>>19891422
Yes.

[Anonymous No.19891569]

I know for sure my mind is being read. FUCK GAY ASS GLOWIE FED MONITERING.

[Anonymous No.19891621]

>>19886113
The easy one doesn't have enough coffee, as can be seen from the thumbnail. Tthe "brush the coffee on" never works.

[Anonymous No.19891632]

>>19886055
refer to Hoffman (/ctg/ will point you in the right direction)

[Anonymous No.19892010]

>>19891632
Violently KYS

[Anonymous No.19892019]

>OP: "Hello /ck/, how do I make the classic, 100% traditional, genuine and codified recipe for the REAL Italian Tiramisù?"
>>19891632: "Here, watch this A*glo subhuman who will teach you how to make it, do not even think of watching the video posted here >>19886091 with the actual historic recipe from the actual restaurant that invented and developed Tiramisù in Italy several decades ago"

[Anonymous No.19892065]

>>19886055
> INGREDIENTS (30X20 cm/12x8 inches pan)

>Mascarpone cheese 3 and 1/3 cup (750g)
> Eggs (very fresh, about 5 medium) 1 and 1/3 cups (260g)
>Ladyfingers 1/2 lb (250g)
>Sugar 2/3 cup (120g)
>Freshly brewed coffee (with sugar to taste) 1 and 1/3 cup (300g)

>DECORATION
>Unsweetened cocoa powder as needed

https://www.youtube.com/watch?v=9YCaRsHE8g4

[Anonymous No.19892117]

>>19892065
>Giallozafferano

Lmaoooooooo

>coffe (with sugar to taste)

Yeah, let's add another dose of sugar to already sweetened industrial ladyfinger biscuits and the sugar we already put in the cream.

Lascia stare Giallozafferano, per favore.

[Anonymous No.19892120]

>>19892117

[Anonymous No.19892166]

>>19888033
>>lobster tail
Never heard of it, I need to try it.

For me, it's the humble panna cotta. I prefer it to the French creme brulee, Spanish crema catalana, and the Spanish/Mexican flan.

[Anonymous No.19892635]

>>19891569

[Anonymous No.19892660]

>>19888033
Because Italian culture is extremely qualitative.

[Anonymous No.19892705]

@19892019
>the original must be the best, it is impossible that anyone could ever make an improvement

[Anonymous No.19892707]

>>19892166
>Never heard of it, I need to try it.
they're those things on one end of a lobster
the one without a face

[Anonymous No.19893014]

>>19891523
Kek!
That shut him up.
You're right. It's always "This Recipe for.." or "The traditional recipe I/we are using..."
It's always framework.
The entire cookbook industry proves this.

[Anonymous No.19893387]

>>19892705
Op asked for the authentic recipe. Kys.

[Anonymous No.19893510]

>>19891025
Sounds like they made an approximation out of shit they had on-hand and just kept it on the menu. The owner's probably a boomer nicotine addict and couldn't tell the difference.

[Anonymous No.19893525]

>>19891422
He's right.
Blindly following a recipe time and time again is a telltale sign of inexperience and lack of confidence; you're afraid to deviate because you can't visualize the end result. A real cook experiments and makes tweaks as he sees fit. These innovations are what leads to new dishes.

[Anonymous No.19894216]

the trick to a great tiramisu boils down the the technique you use.
I suggest using pate a bombe technique for your yolks, this will give it a very luxurious mouthfeel unlike any other.

its good to let it sit in the fridge for a day before dusting cocoa, this will stabilize the mascarpone+yolk mixture.

no dessert wine is needed, save it as a digestif

[Anonymous No.19894233]

I used to just hate tiramisu and then I learned it's not japanese, it's italian.

[Anonymous No.19894243]

>>19891632
what an insufferable douche you must be irl

[Anonymous No.19894285]

>>19894233
>coffee and cream dessert japan
:|
>coffee and cream dessert italy
:O

[Anonymous No.19894329]

>>19892019
>IT BETTER CUZ IT OLDER AND ORIGINAL
I hope you fly the authentique airplane when you take your annual vacation to fire island

[Anonymous No.19894400]

>>19886091
Great link thanks.

[Anonymous No.19895363]

>>19894329
Get fucked you low iq subhuman.
You’re free to make the recipe “better” but then it arises the usual problem with Italian recipes vs people like you: at that point it’s not a tiramisu anymore, it’s something different.

You non Italians are so fucking dense that it comes to no wonder to me that you people gladly accept widely spread homosexuality, racemixing and degeneracy in your countries.

Stay away from my country and my food.

[Anonymous No.19895370]

>>19895363
lol browncel seems a little mad

[Anonymous No.19895415]

>>19886066
wtf shouldn't it be amaretto?

[Anonymous No.19895646]

>>19886055
More like 'tiramisu da mesa seu filho da puta'. Lusophone bros will know what I mean.