How to Make Tiramisu with Chef Nicotra from Felidia

hi this is Fortunato Nicotra the executive chef at phylidia restaurant and he cooks delicious but we just have a lot of fun together and today we're gonna make tiramisu here but ours is a little different yeah we got a little twist there's there's a little twist and we're gonna show them that twist and the secret is well it's not a secret anymore we're gonna tell them it is limoncello limoncello tiramisu so it's simple see you here coffee the enemy so you know cafe noir that we just switched it dodo switched to limoncello and everybody loves lemons let's begin so you're gonna do the launch I love syrup yeah so we have water mm-hmm we have the sugar and lemon juice follow a little acidity that's fresh lemon juice nice fresh lemon juice and a little limoncello for limoncello flavors okay and this now all cooks together huh we skip a little bit for mix all the ingredient and that leads to boil just for a few minutes of course it would be cooled down before I use it for the ladyfingers otherwise they're gonna melt on a syrup now the filling the cream is made out of mascarpone always mascarpone cheese that's the base then mascarpone cheese and you buy the mascarpone in these tubs and it's like a very mellow cream cheese but much lighter and much creamier and it is delicious but to that we're going to add limoncello which will enhance and continue the flavor and of course sugar and egg yolks but we're also whip the egg whites and fold them in so we're separating the egg yolks which Fortunato will make the zabaglione so you want it really homogenize the mixture very well before you put this on top of a double boiler and that water boiling underneath that will give it a mild heat we had go ahead know them I call him dodo that's his nickname that was your nickname in Italy they used to call you see you forever yes since I was in high school in my culinary institution now what daughters doing is he it's hot so he's pulling it off the fire a little bit because if you leave it it will cook and it will scramble he said what you want is that the Bologna becomes creamy and fluffy that will take a little bit of whisking back and forth with heat nice and easy gentle and I will do the egg whites to do the egg whites I'll put just a little bit of salt [Music] are you ready for that dude yeah whatever okay so then we're gonna chill that so from there into an ice bath so that you chill it down and still maintain the puffiness in the meantime I will finish this Oh sugar you add you know to the whites so it retains its heat okay what do you think though I think this thing's ready yep okay so now we're ready to combine the elements that's chilled enough right yeah sure I should put that away okay and to that I will give those some mascarpone so the zabaglione has sugar and the meringue has sugar should we put a little bit of the lemon rinds yeah a little more flavor it's gonna have a little more flavor okay so mix that well and slowly we'll add the egg whites you want it now yeah perfect okay okay we'll fold all of that in to the mascarpone the egg whites fluff it up okay so now we'll clean up and we'll assemble the dessert Evan okay so we are ready to assemble the tiramisu the limoncello tiramisu the most important thing is that you have everything that you need so when you start going you just continue so do we have everything dodo we have everything yes we have everything here we put some ice on our zero because we're strapped so because we want to use it now we don't want to wait mm-hmm we put some ice so is it the right temperature yeah a little eyes and it dilutes it it's okay tasted the flavor you can adjust it you can put a lot of limoncello not a lot whatever you'd like that's that's a lot I can drink a little bit of that too we like a lot ha ha ha good ok so what we're gonna do is like we don't want to put too much liquid we just got it too soft also it's going to be like to lose when when you put the kid can't cut it you can't pick up also yet to stock it right because otherwise gonna be to die this one is I've been here a little bit right like that it's perfect okay so we use this we put it there if you want to be a little do like to ballet time and it's also important that you do this because otherwise you don't want to match leave it on a fan yeah yes because then it just by standing there falls apart and you can't pick up a nice piece of it a couple of twists like that mm-hmm and how many layers do you put the dough I don't like to make too many layers because I think is gonna be to every the ideal is three layers probably we can do just two so what we need to do is like fill the pan completely we finished with the first layer okay and not too too much mascarpone noise again it's gonna be to every fuse too much and just you spread it like that yep and a little more and then we always leave it overnight and and that's important right yeah to rest that to rest a little bit because it's sort of solidified and all the ingredients melt together okay so how am I is an assister good good yeah you think I should go in the business i if you look for job rubble you're gonna give you one okay good good injury so do you wanna spread it you don't you do what you want to do this is traditionally how it's done yeah then you can decorate this with a with a fork go with whatever you like can i good like that or you can use the fork like you do sometimes do the chocolate good show them so it just looks wavy and then maybe when it's finished we can grate some lemon rinds or something when it's really a chilled and set okay so now we put it in the refrigerator and the best thing is if it chills overnight everything comes together and then we'll enjoy it when I got the bigger piece okay that's perfect now we can decorate that but dodo if this is true soft and you can't cut it and it's breaking what would you do we can use an ice cream scoop aha and again we're gonna put in a water mm-hmm and we do like we do usually with ice cream we have to press it press it in well let me scoop it in the glass again in the water how ingenious huh you see but this actually looks very nice and it's good I like it so you see isn't it beautiful take another one sure okay this gives it a nice freshness and they're gonna go with a twist okay and again you can use like a roll a lemon zest like that or you can cook it on syrup water and sugar well are you showing off here are you showing off here now we gonna cut it into pieces because it's too big for okay and again you can put it at a light house you like it see simple as that you can't do it stick it in that's it yeah I can do different way leave into a ribbon okay really looks nice so now I will take this and which one will you take I think this is like make me feel a little better looks like you'll lie there like hahaha okay so let's taste hmm really delicious really delicious light and you know mmm that lemon that's the cleans and after a meal it is important also for the mascarpone that lemon juice clean up a little bit the fatness of the mascarpone cheese yeah so it tastes fresh yeah all together really a great balance and the acidic finish at the end just it's sparkling clean SoDo you know when you prepared a good meal you want to invite people so as I always do I invite you to tea at Imola a Manjari buon appetito you

Channel: Lidia Bastianich

Views: 40,932

Rating: 4.9000001 out of 5

Keywords: tiramisu, dessert, recipe, limoncello, italian, cooking, cuisine, lidia bastianich, lemon, winter, how to, instructions, traditional, mascarpone, tiramisu al limoncello, tiramisu recipe, easy, delicious, lidia's italy, lidia's kitchen

Id: wM5PbHG8VZI

Length: 9min 52sec (592 seconds)

Published: Wed Jan 11 2017