- Ladies and gentlemen, welcome to Vincenzo's Plate. Today we're making an authentic tiramisu. Did you know, tiramisu is the
most popular Italian dessert. And it's also my favorite. So, trust me, when I say
that this is going to be the best tiramisu recipe ever. Are you ready? (upbeat piano music) In my opinion, tiramisu is
one of the easiest desserts you can make for your family. The meaning of tiramisu is cheer me up. So, let's cheer each other up. So, now, let's make
together the best tiramisu you ever had in your life. The first ingredient to
work on is the coffee, which we need to make
espresso from scratch. So, you can use the Nespresso machine, you can use a coffee machine. I like to use the classic
Italian percolator, use the coffee that you like. And what I recommend you is, guys, to put, see the coffee in there? I would recommend you to fill
up, really until the limit, then you wanna put this on. And you want a little bit of
water to be in there, okay? That's how I like to make the coffee. Then, I fill it up with coffee, okay? Now, when I say fill it
up, you do fill it up. And then, what we do is
we put the lid on top, and make sure we make it very, very tight. And then, we put it on the stove until, you know, it does the sound.
(hissing) Which means that the
coffee is done enough. When the coffee is all
up to here, the edge, it means it's ready. The coffee is now ready, and what we do is we put it in a bowl. And we need the coffee to cool down, okay? We need the coffee to
be placed in the fridge, or you can make it a few hours before, and then, you know, and let it cool down. Because if you use the coffee hot, you kind of going to
destroy the tiramisu, okay? The biscuit doesn't have to
melt, because the coffee is hot. You have to dip in the
biscuit in the coffee and give the flavor to the biscuit. So what you can do,
you can make the coffee a little bit earlier, or while we prepare the base of the tiramisu, we're going to place the
coffee in the fridge. For tiramisu we're going
to use eggs, oh yes, don't be scared to use eggs. Lots of people are
worried about salmonella, but there is an important rule. When you make tiramisu with
eggs, which is the way to do it, you need to buy the
freshest eggs you can get, free range, of course, okay? What we do now, we separate
the yolks and the whites. So, here it is, that's how you do it, you just break the egg. Here we have the yolks,
which is on this side. Sorry, the whites, and
here we have the yolks. So, I'm only using two eggs, because I'm making a small tiramisu. It's just for me and Suzanne, you know. But probably four people can eat this. If you want to make more bigger tiramisu, just double the portion of
what I'm using right now, okay? Here I'm using two
tablespoons of white sugar. And I'm gonna put one with the white and one with the egg yolks. So, easy. And you know, if you put more
sugar, don't worry about it. I mean, the more sugar, the better. What we do now, we need to whisk it. So you can use a hand mixer,
or you can do it by hand. I always find it easier and
better by using a mixer. And you wanna mix it probably until the whites become very creamy. You want a foam to be created. (mixer whirring) Look how beautiful and fluffy it is. (mixer whirring) This is what you want. It is important that we get
the white done very well. We want to create a nice foam. We want the white to become nice, fluffy. That is gonna be the base of our cream. And then, here, we do the
same thing with the egg yolks. But the egg yolks, of course,
are not gonna become foamy. But they will become creamy enough for us to make a tiramisu. (mixer whirring) That's a nice cream that you wanna get. This is how nice and
creamy the egg should be. Guys, this a very important step, because we have the creamy egg yolk, and then, here, we have the
beaten, fluffy egg white. Without the fluffy egg white,
we're not gonna be able to make tiramisu, so this
is a very important step. Now, we're using mascarpone,
Italian mascarpone, which is originally from
Mantova, the north part of Italy. This mascarpone now, we're
gonna share, spread it, divide in two, we're gonna
put half in the white and half in the yolk. So, I'm gonna put half
of this in the egg yolk, and half of this in the egg white. I'm going to start by mixing the white. Always do that, so we
don't stain the white, if we do the egg yolk first. Let's keep the white nice and white. So, here is what I do,
I'm gonna use a spatula. Don't work it too hard,
because, otherwise, it won't be as fluffy anymore, see? As you can see, the mascarpone is melted in our beautiful egg white. And this is how creamy
we want this to be, okay? Done in no time. Now I'm gonna do the same
thing with the egg yolk. And yes, you want to be
able to beat a bit stronger. You have to mix it a little bit harder, because the egg yolk is not so runny. So, what I like to do,
is now with the egg yolk, is I like to use this as the
middle part of the tiramisu. Now, if you don't like to use eggs, because you might be a
person who says, you know, "I don't wanna use eggs". And I understand that, and I'm with you. I have another recipe for
you on my YouTube channel. You can click up here. And it's basically made with ricotta and mascarpone, no eggs. It's not an authentic tiramisu, but it's pretty awesome and fast. But today I'm showing you
the authentic tiramisu. So, please follow this
recipe step by step, and then you can tell me if
you wanna use eggs or not. Trust me, you will love. Okay, the creams are done. So, I'm using a small Pyrex, put it there. And then, we need to
use Savoiardi biscuit, also known as ladyfingers. The Savoiardi, if you can get the Savoiardi
from Italy, please do it. So, see, these are the Italian Savoiardi. And they got sugar on one side,
and no sugar on this side. What we're gonna now, we're
gonna dip them in the coffee for no more than three seconds. Two seconds are enough,
three seconds the most, and then we're gonna
place them in this Pyrex. Now, remember, when I said
the coffee needs to be cold, this is the moment that
you need to remember to make sure the coffee is cold. Because when we're going
dip in the biscuit, we don't want the biscuit
to melt, because it's hot. We want the biscuit to absorb
the coffee and get the flavor. Now, we do three biscuits at the time. Just for no more than three seconds. One, two, three. And when we place them inside, make sure that you don't have a gap in-between. You want the biscuits to be
squashed one next to each other. One, two, three. I like to put the sugar
part at the bottom, see? So it faces the bottom. And now we need two more. One, two, three. And I'm gonna put them here. Okay, so, I don't wanna see any gaps. Because I don't want the cream to go at the bottom and get lost. I want the cream to be
absorbed by the biscuit. Now, it's time for us to put the cream. So, the first cream I like to put in is the beautiful egg yolk
cream, see, the darker one. And what we do is just
spread it like this. And we just spread it everywhere. Now, if you don't wanna do this, you can also mix the egg yolk cream and the white cream together. Then, what I do, is you
want to get some nice cocoa, and you want to put the cocoa everywhere in there, in the middle. It's something that I do,
you don't have to do it, but something I like to do is to shave some beautiful dark chocolate
or milk chocolate, up to you. Now, we do the other layer. And now we're going to do the same thing with the other layer, so
again, put the biscuits, one, two, three. I put the sugar part at the bottom, try to go on top of the previous biscuit, because it will be easier when you cut it. I think the slice that you
cut, not only will look better, but it will be more like, even, you know, everyone's gonna get
the same kind of amount. I've got two more biscuits to do. Actually, looks like on the
top I can do more than two. So, look, what's happening over here. I'm gonna have one biscuit here, and I'm gonna squeeze
another one in there. Look, see, what I'm doing in
there, I'm squeezing it in. I don't want the cream to go underneath, I want the cream just to stay on top. See, I made about two
percolators and that was enough. And again, we put one here, and one here. And let's squash it, let's squash it. Now, I'm going to add the cream on top. And the cream I'm going to add right now is not gonna go underneath,
it's so squashed, that the cream, this wonderful cream, which is my favorite part of the tiramisu, is going to make it extremely creamy. Look at that. Look at that. Look at this beautiful tiramisu cream. What we have left to do, not much we need to spread it. Look, how creamy. We spread it everywhere, see
how nice and thick it is. We just spread everywhere,
make sure you make it even. Mmm, if you're not meant to do this, it is the proof, if you use fresh eggs, you're not gonna get salmonella. It's important we put dark chocolate or milk chocolate on top. For me it's important, you know. And last, but not least,
we're gonna put a cocoa. Now, the cocoa, it will eventually melt into the cream, okay? That's one of the reasons
why I like to mix, why I like to use the egg
yolk cream on the top. Because for me, I feel like it
absorbs the chocolate better than the egg yolk cream, or if you mix it. You will see, because
what we're gonna do now, is we're not going to eat this right away. My advice is make the
tiramisu the day before. If you can make it the day before, trust me, you're gonna have
such an amazing experience that you will be thanking me forever. This is how you make a tiramisu. See, you got the layers over there. They have layers. All I'm asking you is,
guys, please make it. And then you thank me. If you wanna thank me,
just write a comment below. But, what I'm gonna do now, cover it with cling film or alfoil, and then we're going to eat it tomorrow. Place it in the fridge
for 24 hours, if you can, or at least two hours,
if you're in a hurry. Can't wait to eat it. Ladies and gentlemen, it is the day after, and it's time to eat the tiramisu. So that you guys know, if
you don't wanna use eggs, you can use ricotta and mascarpone. You can add cream, if you want,
but please try it with eggs. Please do it for me, you will love it. Look how beautiful it is. It's time to cut it. So, to cut it, what I like to do is first, I like to cut the edges. I remove one piece, because
the first piece that you cut doesn't always look fantastic. And then, what I do, I
cut the one in the middle, and that's what I'm serving to my guests. That's what I serve to my wife Suzanne, because I wanna impress her all the time. And once here in the plate, decorate it with some nice
cocoa, put it everywhere. If you don't like to use
cocoa for this recipe, which could be a bit bitter, I recommend you to use Nesquik, oh yeah. I've been using Nesquik
since I was a little boy. It's not authentic, if you use Nesquik, lots of chefs will tell, "Vincenzo, "you don't do it with Nesquik." But Nesquik, actually, it gets absorbed beautifully into the
cream, so try it, trust me. So let's have a look,
if it's fluffy enough. Come closer, have a look at this. Very fluffy, oh yeah,
takes no time to cut it, it must be very moist,
love the coffee flavor! Mmm. Yum! It disappeared in my mouth. So, thank you so much for
watching this episode. We will see you in the next
Vincenzo's plate video recipe. (speaks Italian) Vincenzo's plate. And Suzanne! You never liked tiramisu. - [Suzanne] Until I met you! - Why? - [Suzanne] Because you make it the best! - Thank you, (speaks Italian). Look at that. Mmm. Buon Appetito. Mmm. (singing in Italian) (upbeat piano music)
