Gino's Authentic Italian Tiramisu | This Morning

let me start to put this in first because nobody ever know what tiramisu comes from I've been researching for a long time in Italy long time and there are recipes that they come from the north rial the recipe comes from the south from sicily they use a marsala liquor in the north they tend to use amaretto liqueur now sometimes it becomes from France now we all know that definitely is not French because not very missive night can be not good things come out from France so tiramisu has to be Italian where do we start really cute only cure you may ask yourself you should use some people use marsala something is going to use you know the famous coffee one that we come Bailey's some people use a molecular you make a I'm going to use an electric you know I love every balls look at these three balls one with egg yolks yeah we're going to put castor sugar goes in there one we go the egg whites from the egg yolks which we separated nice and stiff one we go double cream which is nice and weak what we need to do with the egg yolk and the sugar we need to just whisk so the egg yolk becomes pain in color you can do that quickly now coffee you can use please quick coffee you can use you know those powdered coffee things of course you can if you've got an espresso machine please do that because it's very important you got a good coffee and the other thing with the coffee needs to be cold because if you would add the so we are the biscuit in there and or coffees hot that is going to be it's all breaking down so coffee goes in that I'm electrocute now it's after I often do this one for my children without putting Amer actually cure okay so you can do without any standard using coffee where do it make a lose hot chocolates holy down and dip the bisque into the hot chocolate yeah okay so that's a above the coffee and about the American acute although let's be honest a little touch of America cure on at cinema so that is going to be this big it's not like he's going to do you know a lot for the kids actually they probably flipped back let's put it this way now so we have the egg yolk or you can even comment on how beautiful look nu and sugar okay very important weeks together how do we make the cream of the tongue which is very simple the first thing we go the double cream and we go mascarpone okay okay mascarpone what you do you just put it that can fold it so Philip you can do that just mix everything in shut up nice really don't make anything do I just leave it because I want the people to believe how easy so they come and see oh if you can do it no no in in a country and its way whatever you know what I mean okay we've done that okay folding is okay and folding is good at some point taken with laughs will you be done the first you done well because it's the first pass to be hold it then look it becomes creamy keep and escape with a spatula in your hand because now is the time that we fold in the cream so eggs egg yolk she's got mascarpone and I fold it in dies it'll really fall during fall during don't worry about just mixture doesn't matter if it's not 100% in because when you rest into the fridge yeah it's all gonna set now the egg whites very important we fall deal with this and a little bit at a time so the first the dot dot dot dot dot whatever it goes in there okay second goes in there just keep mixing very important reaction to the tiramisu cream because it makes the fluffy it makes it lighter yeah do be careful on the bottom of the bullet on if you can see when you do apply you always have a little bit of the egg white that you won't be able to sit up so put that aside yeah jumper that it don't put that thing now a miraculous cure 405 tablespoon six or seven is fine remember the more you put your in and later on once in terms your exes in the fridge the mode you're gonna feel it yeah alright so don't overdo it I'm going to make sure goes in there is point your two minutes is you know what about two minutes now how do we follow this together biscuit the Savoy Rd look the sugar goes on top the spongy goes on the bottom you guys call it the fingernail anything goes in okay look one shoe out let's do it again yes over socket one two out sugar always stays on top one two outs I see often people making a mistake where they leave them that soaking and then it's all okay yeah look one layer of the biscuits half of the cream goes on top another layer of the biscuit the remaining half of the cream goes on - I'm not going to go through all of that because it's comanded we don't have at the time in class I can do what I've learned and this is the one we prepared earlier okay now why don't you do all of this everybody at home in YouTube listen to me I'm listening you cover with clean field you put in the fridge for two or three hours without cocoa powder on top because if you put the cocoa butter before it goes to the fridge the cocoa butter becomes really bitter so cover it in the fridge when you're ready to serve cling film out and therefore powder goes on top off you go you guys can try that and the great liars channel see that is the importance of what I was talking before you sell this don't just stay there I know that's why I mean I do a bit of a hand gesture do something to sell the products area yes very beautiful nice to save some time yeah and I want you to be honest because tiramisu is a very this was one of the first this was sucked area is my grandpa drink every day one and one one and one ordered I water you

Channel: This Morning

Views: 813,701

Keywords: this morning, interview, holly willoughby, phillip schofield, ruth langsford, eamonn holmes, chat shows - topic, chat show - topic, talk shows - topic, rylan clark-neal, gino, gino d'acampo, recipe, food, Tiramisu

Id: PthH1ez-9ys

Length: 6min 11sec (371 seconds)

Published: Mon Apr 03 2017