- You're watching Preppy
Kitchen where I, John Kanell, teach you how to make
delicious, homemade dishes to share with your family and friends. If you like creamy, dreamy desserts, then you have to try my
classic tiramisu recipe. It comes together in a snap
and there's no baking involved. If you like this video,
don't forget to hit that like button and subscribe. Before we get started, you're gonna want to make
a big batch of espresso or really strong coffee. I'm using my mocha pot, so that is kind of like a hybrid between coffee and espresso. You're also gonna wanna set
a pot of water to simmer it because we will be whisking over that. Now we're gonna make our
amazing dipping sauce for ladyfingers starting with one half of a cup of dark rum. If you're making this for
kids and you want to omit it, okay, you can do that. But you're also probably gonna want to omit the coffee as well or use decaf. So things will be
interesting on that recipe. To my rum I'm adding one and
a half cups of my dark coffee. This is gonna get set aside for later. By the time we come to it, it'll
be mostly room temperature. To a large bowl I'm adding 16 ounces of room temperature mascarpone cheese. This is like the crucial
ingredient in your tiramisu. It's like cream cheese,
but much milder in flavor so you can really taste the milk. It's almost like having
solid cream, it's delicious. To this mascarpone we're gonna add a quarter cup of dark rum. Now we're gonna whisk this up and you can't use an
electric mixer for this until it is nice and smooth. And now we can set that aside. Our water is simmering and now we're gonna separate
six egg whites from the yolks and reserve the whites
for something delicious like an angel food cake or a
Swiss or Italian buttercream. Whisk two thirds of a cup of
sugar into your egg yolks. And now we're gonna place that over our simmering water for a double boiler. What we're making right now
is basically a zabaglione. It's a light custard and it's gonna form the base of our tiramisu. It's gonna be creamy, perfectly set, and just amazing without using
any gelatin or cornstarch. Our egg yolks and sugar have thickened up. They're a light, yellow color. The sugar's dissolved and you can just test using your fingers. And it's ready to incorporate
into the mascarpone and rum. Now we're gonna pour the egg yolk mixture into our mascarpone and just mix together until it's combined. If you want, you could definitely use an electric hand mixer for this. By the by, this is one of my
all-time favorite desserts. I actually made this for my birthday for myself instead of a cake because it's the perfect dessert. If you love creamy things, a little bit of coffee,
a little bit of dark rum. It's a symphony of flavors,
I hope you make this recipe. This is gonna get set aside now. I'm actually gonna leave it in the fridge while we make our whipped cream. And then we're gonna
incorporate some more. It's time to whip some heavy cream up, so two cups of cold,
heavy cream into the bowl of your stand mixer or a large bowl if you're using a hand mixer. And then two teaspoons up a nice vanilla. We're gonna whip this up
until it's on the stiffer side as far as whipped cream peaks go. If you overwhip it, it
will turn into butter, but we want to have some
nice body for this tiramisu. This will whip up so quickly, so don't walk away. Just keep an eye on it. Okay. As always, I suggest finishing
the whipped cream by hand. It lets you have total control and take it to that level
you need it to be at. It's time to fold the whipped
cream into your custard. So amazing. You're gonna have to restrain yourself and not just dig in right now because it's completely delicious as is. So tiramisu might seem like the ultimate classic Italian dessert, but it's fairly modern. The first tiramisus were in recipe books in the 60s and it really
became popular in the 1980s. It's like an 80s decadent,
indulgent dessert. The whipped cream is completely folded into my zabaglione and
right now we are ready to start assembling, I'm so excited. It's time to start
assembling your tiramisu. But first I want to talk about one of the main things people do
wrong when they make this dish. This mixture is amazing. It's delicious. and I understand you want to have as much of it in
the dessert as possible, but your ladyfingers only
need just a very quick dip of like two seconds per side. Place it in there and continue along. You don't want to completely
saturate your ladyfingers because it'll just be soggy. Continue dipping your ladyfingers and laying them in a
row on your baking dish. If you can't find ladyfingers
at your local grocery store, you have two options. One, you can just buy them online, get them shipped to you, easy breezy. Or you can make your own too. It's actually a fun cookie to make, so let me know in the comments if you would like me to post
a ladyfinger recipe for you. Once your first layer of
ladyfingers has been soaked and placed on your baking dish, it's time to add half of this
creamy dreamy mixture over it. I'm using an offset spatula to smooth it out into a leveled layer, but any spatula we'll do. Then just continue soaking and placing. Last ladyfinger is in there. Now we're gonna completely in tune this in our delicious filling, making sure to cover all the ladyfingers. Now we're gonna add
some cocoa powder on top and just generously dust
the top with cocoa powder. It's going to kind of
absorb some of the moisture from the mascarpone and
rum and really darken up. Beautiful. If you're noticing all the mess here, that is what paper towels are for. Before this chills, run a
paper towel along the edge to clean everything off, damp is best. Your tiramisu is
technically ready to enjoy, but it should firm up over night. So pop it into the fridge. It'll set completely and cut beautifully. I'll show you how to
cut it in just a moment with the magic of editing. Once your tiramisu is
chilled, it's time to cut. Use a sharp knife and
some confidence and... Cut right through. Cut your pieces to
whatever size you desire. Remove that piece and the first
one is the most difficult, but look at those layers. So beautiful. Pop that onto a plate and
you're ready to enjoy. If you like this video, don't forget to check
out my Italian playlist. Sheer perfection. I'll see you in the next video.
