Easy Limoncello Trifle | Chef Jean-Pierre

another fantastic show for you today lemoncello trifle you got to try this this is really really simple remember to subscribe to our channel gives us a thumbs up if you like the video and don't forget to ring the bell make this dessert you're going to love it okay well it is indeed one of my favorite dessert but i got so many favorite dessert i love dessert i'll tell you if it was my last meal give me chocolate mousse give me chocolate try for give me a bunch of dessert i love dessert i love sweet and i gotta watch it these days as i get older anyway let me tell you about this dessert um chocolate uh lemon uh lemon cello truffle we can make it with limoncello we can make it with grand marnier we can make it with kalu we can do whatever we want the cake then we're going to put in so what it is is um it is a a mixture of whipped cream i use mascarpone you can use cream cheese and then we put a a chiffon cake and then and on top of the chiffon cake we're gonna put some sample syrup and then we put more of that cream and mascarpone and we're just gonna decorate it it's very simple to make today we're making a limoncello truffle that means everything is going to be lemon but then you can do exactly the same recipe instead of using a lemon you can use an orange same deal and instead of using lemon simple syrup you're going to use grand marnier simple syrup okay very simple to make okay you can put strawberries in it you can do a bunch of stuff i'm gonna make it very easy okay and also another thing that i want to say that is important for those of you that follow my my channel you know that i don't just give you recipe i like to give you my philosophy about cooking i like the teacher thing you know i'm a cooking instructor that's what i've been doing my whole life i was a chef in a restaurant business my whole life and i sold my restaurant 25 years ago and i open up a cooking school and that's what i do i teach people how to cook so i like to teach you my philosophy about food at the end of the day you want to be a good cook you just got to know the ingredients all right so very simple to make we're going to make a a cookie sheet of chiffon cake then we're going to cut in circles and we're going to use the circle to make the dessert this is a really simple chiffon cake recipe uh we're going to we got the mixer right here we're going to put some cake flour so i'm putting the flour in there and make sure i try to put it all in there and i use cake flour i use uh this is sugar about three ounces of sugar we'll publish the recipe on on the website so you love it this is a baking powder and and we're going to mix this slowly and we're going to put a little bit of salt i use a vanilla salt i have this fabulous vanilla salt you can use regular salt you know to make cake you say why do i use salt salt is magic you know salt is uh is a touch of magic it just enhanced the flavor the ingredient uh you don't have to put salt in here but you'll be you're not gonna know it's in there you're not gonna taste salty and just a pinch of it that's all you need right so we're gonna mix it up hey i i gotta teach you something interesting guys you know when you're doing a a small batch in a mixer like that you probably notice it then the um the the whisk doesn't go in the bottom especially like you're doing two or three eggs and you need to whip the egg to cream the eggs in different cake recipes the thing doesn't touch the thing the whisk doesn't touch the bottom of it right you notice that so i tell you what i do i take it i unhook it and i put it back up and i unhook it so i what i do is i don't take a up and twist it i don't do that i just put it in i just in like this but i do not uh uh put it all i do not put it up and twist it i leave it falling and then you would be amazed it just touched all of a sudden it's touching the bottom and don't worry there's no risk well somebody's going to hurt them they're going to say hi you told us there was no risk do whatever you want okay but maybe you should hook it all right so then we're going to put some oil in there i use a vegetable oil or uh sunflower oil or grapeseed oil it is wonderful for baking because it's got no flavor to it it's wonderful and then basically we're gonna get into a paste we're gonna put some water in there and we're gonna get like into a paste and we're just going to mix that up for a little while until it's nice and pasty and when the whole thing is mixed then we're going to put some eggs we're going to put some vanilla i like to use tahitian vanilla all right see it's getting there let me just get a spatula to get on the side of it to make sure that exactly here you go all right we're going to keep mixing it a little bit so now we have a paste going on over there right so now we're gonna take it we're gonna stop this for a second and we're gonna put our eggs and our vanilla okay i kind of like to put the egg a little bit one or two at a time so they incorporate better but in such a small quantity we don't need to worry about it mix it up and like i say you know you can make this dessert friends um without having to make their own cake you could buy a chiffon cake somewhere it's really not that big of a deal to make it but if you don't want to make it you can buy one you'll make the same exact dessert you know sometimes there is some is some quick uh steps and things you can buy now decent if you know a good bakery they probably make a wonderful chiffon cake it's not that big of a deal and you can certainly buy it you know it makes it easier to make the dessert this is like i got the mixer i got the kitchen i got the hat so i might as well show you how to do it you you you want to make this dessert you don't want to make the cake skip forward to the next one right so now we got this mixed up and you watch what's going to happen unless it hooked itself which is possibility but i'm going to put the um the mixer down and you're going to see then the the the whisk is going to fall see it fell because it was not held and it doesn't have to be hold see now all of a sudden the bottom of him is mixed so it's a good little trick all right so now we're going to go in here and we're going to turn this guy over for a second so you guys can see what i'm doing i'm going to put this over here and now i'm going to put a little bit of vanilla i use like i said i use tahitian vanilla just a little bit of tahitian banana measure carefully it doesn't matter right and then we're going to put some lemon zest in there and remember this is a microplane grater everybody got one of those right but every ding dongs over there i use it this way this is not how you use it you do not put the lemon on top of the tools every time i'm doing the video i'm showing you this is not how you use it because if you use this way then you don't know where you're going the next one you don't want to go two time at the same space because otherwise you get the pith okay every time i say that eventually eventually everybody's going to get it you watch how many ding dongs are cooking and they go like this and then they they they go to the white and the white is the pith okay so if you look carefully you can see especially from the top camera you'll see that i'm doing um see i don't go to the same place twice you can't go to the same place twice unless you're blind unless you've been drinking too much lemoncello you're not going to go to the same place what no look and look look look look how cool is this see see how cool that is the tool is designed to keep the lemon that is designed to be used this way look all you got to do now is bam oh bam bam whatever happened to bam he's a good chef lovely man too lovely lovely man chef bam emil what a lovely lovely man lovely man generous kind considerate he certainly uh introduced all of us to having fun in the kitchen uh here we go friends so we got lemon right we got um we got a mixture right there so now what we need to do with these friends hope you can see it what we're going to do friends this is beautiful mixture right there make sure it's nicely mixed there's no lumps in there but there's not it's beautiful you see look now what i'm going to do is i'm gonna fold i'm gonna make a meringue and i'm gonna fold some egg white so i'm lucky i'm one of those lucky chef that has two bowls so i'm gonna i'm gonna now i'm gonna now put the the the camera in the other side so you guys can see we're not gonna make a meringue and we're gonna use the same deal i got a new whisk by the way if you only have one bowl and one whisk which most people do that's the way i have it at home i do the white first and then i put it away and then i'll do my egg mixture and let me tell you why because if there is some white remaining while you do the white it doesn't matter what i'm saying is then you cannot now clean this up with a spatula and put some egg in there and think you're going to make a meringue the fat from the yolk is going to make it impossible to make a meringue that's why you want a clean bowl so you start with that get rid of the meringue put it aside and then do your yolks and mix them together the deer is white in the yolk is perfectly fine no yolk in a white maybe i should wrap no yolk in the white but i don't think so all right so oh oh one more thing so many things to teach you friends is um is uh make sure there is no yolks in a white when you separate the eggs it's perfectly fine to have white in new york remember white thinner yolk okay no yolk in a white oh yes that could be a good wrapping song so and also when i separate the egg i like to do it when it's cold because when it's cold the yolk what is the yolk is mostly fat right when it's cold it's congealed so it's separated easier all right so no yolk here don't even think about it right it's better if it's room temperature if it's not at room temperature it'll still work we're going to whisk this up now there's many school of thought when you put the sugar how fast you mix it um you know i've been doing this for 50 years i think i've tried just about every technique you can try and and the technique that i follow is probably for some of the great pastry chef that i work with in in in 50 years in the kitchen um beat the white beat the white until it's foamy and you don't see much yolks much yellow anymore it's mostly white then add your sugar toward the end i don't whenever you mix you're happy it works either way we're going to do it until we have kind of a soft peak not a hot peak at always difficult to incorporate it and then we're going to put it on a cookie sheet then the cookie sheet then we have right there is a cookie sheet then it has been uh sprayed with a non-stick spray and then a piece of parchment paper you know it'll help us cook it and i also spray the parchment paper and i use a baker's joy or a pan with flour okay and and you have to do this just otherwise it'll stick and i make it difficult we got our oven going a 360 which means as soon as this is done boom it's got to go to the oven because if you wait the the the the air bubbles you just created to make it a light cake are all going to deflate it all right so if you look at it right now it's looking pretty good but we can still see some yellow in there you see now normally you know in my classroom i um i have a flashlight and of course i don't have one but normally i have a flashlight i put it in here so you guys can see but look i hope you can see that it see we have lost all the the yellow we're not going to put the sugar i kind of like to put it slowly you see until we have a nice smooth very very very smooth and we're going to do this until we have a soft peak remember you got to preheat the oven don't forget to preheat your oven if you don't preheat the oven you're going to go put this in the oven you know most of them when they preheat they heat five 600 degrees at the preheat cycle all the burners goes on it's gonna burn your case so it's got to be preheated the element cannot be on and i'm talking and i'm talking and i'm talking and then i'm going to forget to check i want to show you you know what i want to show you this is really too soft of a peak look guys this is the peak i'm talking about see look we got no peak see there's no peak the peak is what's coming out at the end of the whisk look no peak and so we want to do a peak not only do we want to pick but we want to do it until we if i take my whisk 45 degrees most of the peak stuff but the peak the tip of the pick falls you're gonna say what is he talking about just hang around don't go anywhere there you go what is that did i do it yeah do it okay here you go okay yeah you'll see just hang hang in there don't go anywhere the tip of the pick they're gonna say what is he talking about you'll see there's a peak in the tip of it i want the peak to be like this when i do this in the class they're all laughing so i think it's all about having fun let's see what we got here friends oh see the whisk falls because i don't tie all right see what we got we got a peak but now we don't have a pick so we got to do a little bit longer and it's good so then you can all see what's going on we're almost there i i would say 15 seconds now i'm gonna be out there counting so for those of you on youtube that have a stop watch every time i say something i have this video you guys gonna like it's funny i'll tell you i love it okay hold on let me not go into it attention attention and then i do the egg too much okay here's the peek here's the peek i'm gonna take the whisk 45 degrees remember only the tip of the pick should fall uh too soft so that's probably going to require another six or seven seconds it's a matter of seconds it's a matter of seconds i'm telling you hold on up it needs to be like this and just this when i tell you it's a matter of second i am not kidding okay you watch there you go you watch you're what you are yours alright this is a soft peak uh here we go now i can't be too long also because if it's too long it's difficult to keep it oh this is still too soft you watch sometimes i can just do it like this it's like a mega size let's see let's see let's see what we got here all right we got a tip i'm telling you just another four second i'm exhausted to do by hand you don't want to do it too much oh be careful be careful okay two three okay we're done all right come to papa let's see what you got here ah here we go we got a whisk got a tip we got a tip look the tip of the the tip of the pick is the only thing that's coming down you see we got a tip we got a we got a a peak we got a peek and the tip of the pick is what's falling you see what i mean all right so you don't want to overdo it if you do it and it's like too much you ever beat it and then if it's overbeated too big of a bubble it's not going to introduce it's not going to fold in correctly i'm exhausted i need to take a break all right so you got it give it another quick little uh this is what we want that's it right there beautiful see there we go all right so now we're gonna fold this in and i mean folding it in okay folks you're gonna learn a lot of things today okay if you notice there you go if you notice the spatula you notice let me just make sure you turn this guy around so you guys can see what i'm doing here turn the camera around i like this little camera it's really cool isn't it uh uh what is it called osmo packet that's what it's called you notice most camera folks it's got a straight side and a round side have you ever asked yourself why because you notice most balls around so when you go inside a bowl you want to go with the round inside the ball see round whenever you see some chefs that are going like this in the bottom of the bowl i don't know all right so remember you want to go with a round thing and you want to fold it in all right a round thing round side that goes in the bottom of the ball all right so we're going to put them around first we're going to put just one really quick just to uh to air it out to make it easier and we're going to fold it here not having to worry too much about this okay now we're going to put in the rest and i'm going to show you the method that we use it's called folding and you see remember don't over beat it don't over beat it you get a lot more out of the meringue remember we don't want it to be so big either we don't want it to be really really big right because we're going we won't get a sick or i don't want my circle to be too thick because it's going to go in a glass so we don't want to overbeat it all right so now i hope you can be you can see inside the bowl i'll take my spatula and i go in and i fold the bottom on top you see take the bottom and put it on top look look at the bottom put it on top and every so often you cut in the middle and you take the bottom and you put it on top you see look bottom goes on top bottom goes on top you're folding it you see see right there just like that really simple right three bottom goes on top all right now what we're doing we're preserving our air bubble so that we have a nice fluffy cake but not too high we don't want to rise them so don't worry too much about making it perfect okay you don't need it to be perfect because it's gonna cook it's gonna find its way now we're gonna take the cookie sheet then we did earlier and we're gonna put a cake on it right there see smells delicious it really smells amazing so like i said you can skip that whole step friends if you just want to make the the quick dessert you can skip that whole step and um and buy a chiffon cake already made let me get my spatula right i use what is called an offset spatula it makes it easier to spread it out you don't have one of those just take a regular spatula okay look look it's pretty simple we don't want to play with this too long because if we do we're going to destroy our air bubble you see look there you go look at sample that is you see a child could do this not my child i don't want one actually there you go there you go bring it up i say don't don't play with it too much but look at me i'm playing with it so don't do what i do do what i say not what i do where is my thing i want to clean my spatula i want to clean my spatula so now it's stuck on the other spatula there you go friends we're not gonna go in a preheated oven 360 degrees probably for like the 10 to 12 minutes somewhere around there 360. put it right in the oven don't forget to put a timer don't forget to put a timer because you say oh yeah i'm gonna remember yeah and then you forget and you gotta start all over again all right so we're gonna let it cook and then we'll come back we finish the desserts okay the cake is out of the oven we let it cool and now what we're gonna do we're gonna we're gonna make four of them so it's easy i don't spend too much time making too many of them and uh i got my trifold glass that i use and um and i got myself a cookie cutter and and what i do is i measure what size like i want my cookie to be kind of in the middle of uh of this right here so i i get a a cutter then fits right there so i'm going to cut my pieces of chiffon cake the same exact size you see right there and it'll fit right in there so i'm going to cut four pieces all right that's all i need is four pieces and then i'm going to make the mix and i got some see right there so you can do this in advance of course you can do it in advance you should do everything in advance when it comes to cooking everything should be made in advance so remember you don't want to make the cookies you don't have to make the cookies yeah i mean the cookies the cake you can certainly buy a chiffon cake there's a lot of produce out there of sheep on cake a lot of bakery out there that make a beautiful chiffon cake it's not that big of a deal so it saves you a lot of time if you don't want to do it so now inside those uh those glasses we are going to make a mixture of heavy whipping cream i got the whipped cream going on over there i got mascarpone cheese i got sugar vanilla lemon curd i don't know if you've ever used lemon curd before gives you a nice little lemon flavor that would be perfect in there right and and that's it and oh lemon zest so when a whipped cream is already whipped almost wet i got it going so we didn't have to wait that long for it to get going and when it's firm then we're going to put the mascarpone cheese in the sugar and lemon curd and that's going to give us the mixture then we're going to use and then we've got simple syrup to put on top of the cake really simple to do okay simple syrup is the sugar water the only difference my sugar water is lemoncello in it and if i were to make this with orange instead of lemon i would use a grand marnier or some kind of orange liqueur cuantros delicious also okay so we're looking good here we got the whipped cream we want it to be just whipped cream that's all just a nice consistency of whipped cream because we're going to put in a pastry bag we're going to work with a pestle bag it'll be easier right so let's check it out we're looking pretty good and we're going to put the the mascarpone cheese inside all right i'm gonna stop so i can put my mascarpone cheese in there if you don't have mascarpone cheese macabre cheese is an italian cream cheese just use cream cheese don't worry about italian cream cheese just using a regular cream cheese it'll be delicious mascarpone is very rich quick or cream it's delicious a little bit of vanilla oop little bit of vanilla the sound effect is very important a little bit of sugar [Applause] we don't want to put too much sugar we don't want to put too much sugar because if we put too much sugar [Music] everybody too much sugar then a simple syrup everything is gonna be too sweet so there's a little sugar and we're done when i want to overbeat it oh you know what i forgot i forgot to put my uh uh let me do it let me do it right now i always forget something if you've been following my channel you know this i always forget something and put a little bit of lemon curd in there all right and if you have not been following my channel i would like you to do so so do me a favor please subscribe to our channel if you like this video give us a thumbs up don't forget to ring the bell alright so we want to do now is test it to make sure we have enough sugar this should be a nice firm whipped cream like mixture i don't have any place to put this so what i want to do is i want to test it friends make sure it's good though meaning it's got enough sugar enough mmm it's delicious oh yeah it's perfect it's not too sweet it's perfect so we're going to put this in a pastry bag so it's easier it's easier to to to put it in a glass pastry bag okay now remember when you go oh look i forgot the lemon zest i don't think there is a day that i'm doing a recipe and i don't forget something i go shoot i forgot to do that oh sure i forgot to do that so here we go remember remember always use the uh the grater the way i'm doing it don't use like all them ding-dongs doing it this way online okay just make sure you put the tool on top of the lemon not the lemon on top of the tool so you know go to the same place you don't get the white bit the white meat is bitter all right so here we go right there we're done all we're going to do now we're going to mix this up a little bit right and now we're going to put this in a pastry bag remember when you put something in a pastry bag then it's not firm yet because this needs to be refrigerated you want to take your pastry bag and you want to twist it before you put in your cheese your cream whatever it is you're putting it this is a disposable pastry bag right you want to make sure you do that otherwise guess what happened it goes all over the place right so all you're going to do now is you're going to take your cream your cheese whatever it is you're using obviously in this case cream and cheese all right we're gonna put it in there i use my hand to back of the hand to make sure i get everything out clean my spatula remove this take my bag upside down twist it this way and then twist it this way and then you notice nothing is coming out in the back because it's closed in there right so now i got my glasses the try for glass that i'm gonna be using right and now all i gotta do is first of all open up the bag right and put a layer of my my mascarpone cream then i'm going to take a uh a lay a chiffon cake and i'm going to make sure push it really really good in there you see look take it and push it really really good in there all right see how simple that is to do now at this point you could put strawberries you could put raspberries you could put a bunch of fruits in there if you want to i just like a nice plain clean lemon but that's my preference now is when we're going to put a simple syrup about an ounce of simple syrup sample syrup is just sugar water except this sugar water right there friends has lemoncello in it because it's lemon everything is lemon see look look take it right there put it in a slowly slowly so it last time if you cut it nice and small that lemon that shampoo syrup should stay on the top like for a little while you see see the way it's staying on the top which is wonderful that means my my my cookie is really tight and the sample syrup and stuff so it's going to take a little while for that cookie to absorb and that's going to make the the cookie the cake that's gonna make the cake so so moist you have to have some time you get it you get a cake and the cake by the way it's all dry you put simple syrup in it and that takes it away so now we gotta do is make sure we have enough cream right there to finish it all and all i got to do is really really simple friend i go around it i go around it ah look at it made a mess looks like i'm only going to have enough for three anyway oh wow i really made a mess i look like i i have just enough for three i didn't make enough obviously i should have made just a little bit more but that's okay right there at this point we're gonna take a strawberry and we're gonna put right on top of it with a candy lemon strawberry candied lemon really really simple see little candy lemon right there in the front like a strawberry i just cut the strawberry in little slices right there so it looks kind of cool right a little candied lemon and since we add it let's bring in some mint leaves just a little mint leaves to make it look pretty and my mint leaves are not so pretty they were pretty an hour ago and now they're all tired looking they're just a little tired looking but they're going to be fine it's the best issue if you took the strawberry uh oh here we go right there and then we're going to take a little bit of powdered sugar really simple little powdered sugar right on top of it there you go very simple there you go limoncello trifle this is delicious you guys got gotta try to make this very simple you can make it way in advance keep it in your refrigerator up to 24 hours before your dinner party it's wonderful easy to make i know you're gonna love it it's really really really good [Music] you

Channel: Chef Jean-Pierre

Views: 204,310

Keywords: dessert recipes, dessert recipes easy at home, dessert recipes easy, dessert recipes tasty, home made, Limoncello Trifle, Limoncello, limoncello dessert recipe, limoncello dessert, chef jean pierre, chefjeanpierre, onion meme, onyo meme, limoncello dessert cake, limoncello cake recipe, onion meme chef, simple cooking at home, best chef on youtube, most entertaining chef on youtube, limoncello dessert cups, easy homemade desserts, easy homemade dessert recipes

Id: -LaZvctwb6Y

Length: 31min 13sec (1873 seconds)

Published: Thu Apr 22 2021