The Tiramisu: How It Became So Popular (Ep #1)

Рет қаралды 462,197

Күн бұрын

Tiramisu is, I think, the best way to eat your coffee! To start our Classics of Coffee series on it, we wanted to uncover more about the origins of this dessert, where it came from and how it became so popular worldwide.
We'll dive into recipes, techniques and ingredients (beyond just getting super weird about the coffee) as we journey towards an Ultimate Tiramisu recipe.
Thank you so much to Francesco and his team at Twissen for their support on this project and to Carlo Campeol and Massimo Linguanotto for speaking with us.
Here’s a Short video we filmed to taste the top 5 tiramisus in Treviso from last year’s Tiramisu World Cup: • Tasting Five Of The Be...
The Tiramisu series continues!
Episode 2: • KZfaq's Best Tiramis...
Episode 3: • I Judged The Tiramisu ...
Episode 4: • A Very Deep Dive Into ...
Credits:
- Photographs of Le Beccherie restaurant - photo credit: Christian Bazzo, courtesy of Gheusis srl and Le Beccherie
- Mario Cosolo illustration - courtesy of ‘Il vero tiramisù lo fai con la ricetta della Coppa Vetturino’, Scatti di Gusto (12 October 2016)
- Deed n. 7947, codifying the 'Legitimate' Recipe for Tiramisu - Accademia della Cucina Italiana
- Photograph of Ado and Alba Campeol, used with permission from the Campeol family.
- Photograph of Antonietta Biasin Campeol, used with permission from the Campeol family.
- Photograph of Roberto ‘Loli’ Linguanotto with his son, Fabio - courtesy of the Linguanotto family.
- Photograph of the Campeol family and Roberto ‘Loli’ Linguanotto - courtesy of Clara and Gigi Padovani, [www.mytiramisu.it](www.mytiramisu.it/)
- Archive footage courtesy of KinoLibrary.
- La Cucina Italiana, November 2022 edition - photo credit: Guido Barbagelata
Links:
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Limited Edition Merch: geni.us/TensHu...
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My Books:
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The World Atlas of Coffee Audiobook*: bit.ly/worldat...
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Пікірлер: 1 200

@danielkarmy4893 Жыл бұрын

When Carlo stopped himself and said that actually, every interpretation is valid, so it's not unfortunate...as an artist, there is so much I can learn from that. I hope I do.

@elspethtirel Жыл бұрын

His statement struck a nice balance. Every interpretation is valid... But the interpretation is also not the original thing. A wildly different take on tiramisu can be great and should exist, but it is not necessarily tiramisu. We could all stand to understand both sides of that idea, I think.

@cruachan1191 Жыл бұрын

That's a nice (and rare!) thing to hear, so often on KZfaq especially when someone puts their own spin on an Italian dish (and not just Italian, happens with a lot of food) people get very upset about it.

@StrangeBloom-t5m Жыл бұрын

I agree, that moment stuck with me more than maybe any other in the video. As a result I think it’d be appropriate (and I’d enjoy watching) for James to explore a good solid Tiramisu recipe as well as a handful of popular/interesting/wild interpretations. I want to see those spin-offs, especially dairy and egg free options, but I’m honestly just super excited to see James tear down and build up a solid but simple tiramisu recipe.

@Leo-sd3jt Жыл бұрын

This is inspiring me to create tiramisoup

@tacodias Жыл бұрын

Words of someone that has some wisdom!

@brekkoh Жыл бұрын

James has been thanking me for watching over 4 years now, such a standup guy

@segamble1679 Жыл бұрын

And hoping you'll have a great day. That's a lot of great days!

@DoozyyTV Жыл бұрын

Damn, I thought he was speaking to me all that time, feelsbad

@MartoLun Жыл бұрын

"Please, enjoy."

@cbrad-eo6nt Жыл бұрын

I hope he has a great day

@danielbum912 Жыл бұрын

James is the kind of guy to leave the table and enjoy his Tiramisu alone in peace.

@somedudesstuff801 Жыл бұрын

tiramisu is better in a dark corner away from other people.

@MythicMagus Жыл бұрын

Pretty sure it was more for the benefit of the others at the table as well as to make sure he didn't have a ton of background noise for that portion of the video.

@JackieBaisa Жыл бұрын

HA! I loved when he did that. Like he needed to be alone with his slice of Tiramisu to enjoy it fully. Of course, there are 100K+ people that are watching...

@xZodax Жыл бұрын

Alone with his 1.69 million subscribers

@connormatthews522 Жыл бұрын

@@MythicMagus no shit sherlock, he was joking

@ChristinaConte Жыл бұрын

Thank you for spreading the word, James! As a Tiramisù World Cup judge (2022), I loved watching this excellent explanation of the history of tiramisù and its connection to Treviso. Anyone who is interested in competing in the Tiramisù World Cup later this year (Oct 2023) in Treviso, please join in the fun (or just come to watch and taste)!

@cullly Жыл бұрын

It would be really cool if James came up with his own recipe and then went to this years Tiramisù world cup with it.

@error.418 Жыл бұрын

I definitely want to taste...

@123afekete321 Жыл бұрын

Where do I sign up?

@tvk2tvk Жыл бұрын

Hi, I tried tiramisu in 28 countries now. I experiment tiramisu recipes. Is it possible for normal people to compete?

@KeithOlson Жыл бұрын

@@cullly Why would you be so cruel as to put down and mock someone who is passionate about something? Why not just allow them to enjoy their journey?

@ashleysays Жыл бұрын

FATHER YOU’RE BACK

@astrokits Жыл бұрын

*Daddy

@MrJACarroll Жыл бұрын

Coffee Daddy

@ahodini Жыл бұрын

He went to get latte and came back

@shuaichenwu9931 Жыл бұрын

*Zaddy

@rubensoeteman Жыл бұрын

El Papa de Café

@nomorenames7323 Жыл бұрын

Not only is he back, he’s back with the first tiramisu episode. We’ve been waiting for this.

@1Fruitninja1 Жыл бұрын

I love how well this video is composed, in every way. Visually, acoustically, dramaturgically. And in these times, it is a beautiful symbol of Europe, being full of appreciation of other cultures and adapting them to something new. Truly made my day :)

@JackieBaisa Жыл бұрын

Well done, inserting "dramaturgically" into a conversation!

@donnatartt1531 Жыл бұрын

Mine too, his videos are always so aesthetically beautiful yet calming. Such a pleasure to watch!

@error.418 Жыл бұрын

How'd you feel about the mise-en-scène? The soliloquy? The supernumeraries? A good thespian will have opinions.

@Anewevisual Жыл бұрын

??????

@JRE-ut2tb 8 ай бұрын

@@error.418that is some advanced vocab. 🙂

@AlexcasaCVC Жыл бұрын

James, I'm from Treviso and live abroad since 12 years now. Watching this video almost had me tear up. Thank you for going there and and showing the whole world a piece of my hometown and its Tiramisù story. I think everyone from the area will be incredibly thankful for this.

@yolandenardi8949 Жыл бұрын

I'm a retired Australian living in Venice for a year and I enjoyed watching this. My son in Melbourne follows you and sent me the link. I'd always presumed Tiramisu had been around forever not just in my generation. I'm going to visit Treviso, find Le Beccheria and try it myself. Thank you for not feeling you had to find minor faults with this dish, enjoy it or not I say.

@sebastianschmidt1595 Жыл бұрын

Please let us know once you've tried it!

@michaelchataignier4848 Жыл бұрын

What started as "here are some neat tips to brew great coffee at home" has evolved into something close to Netflix' Chef's Table. And I love every second of it. Thank you very much, James, for taking us with you on this journey. Hats tipped and sucess well-deserved. All the best from Berlin to you and the whole(some) comment section!

@Robinzorz Жыл бұрын

This is a fantastic video. The production on this is so good. It really feels like one of the better BBC travel series. The shots are great, the interviews exactly what you want to have, James as the perfect host: lovely and giving space to the people who star in this video (Carlo and Massimo). It's really beyond anything I used to expect from any youtube video. Also, I am now really craving a good Tiramisu.

@W4ldgeist Жыл бұрын

That’s a thing… BBC has some amazing cinematographers and camera men. Top Gear looked better than many action movies. Many nature docs are so breathtaking. No idea what they put in their tea, but it makes for great visuals :D

Жыл бұрын

Amazing video! Your insight into the history of tiramisu is accurate and interesting. Collaborating with you and your staff was a pleasure. See you soon in Treviso for the competition!

@francescoredi7528 Жыл бұрын

After that trip, he's an expert of tiramisu :-)

@saramarchetti6803 Жыл бұрын

Would love to join you next time!

@andrewlainguk Жыл бұрын

Yes - James, are you going to compete? It look like the gauntlet has been laid at your feet here.

@maxhaibara8828 Жыл бұрын

I really love this kind of series. It reminds me of Alex (French Guy Cooking) too. I can't wait for all of the episodes!

@toulcaz31 Жыл бұрын

They contributed on an episode before for Eclair au Café 🙂

@mrclueuin Жыл бұрын

Right on the money with that one! 👍

@Glyn-Leine Жыл бұрын

i know right! very similar vibes, maybe we'll see alex in this series too!

@maxhaibara8828 Жыл бұрын

@@Glyn-Leine you might be right

@hillbilly8621 Жыл бұрын

I would watch an actual James Hoffman food/travel series 100%

@joemccall8991 Жыл бұрын

You've proven time and time again that stepping outside the studio and expanding the format will always be a winner. You nailed it again and can't wait for the tiramisu deep-dive. My familial version follows the traditional and we just give the biscuits a quick introduction to the espresso/coffee; Never soaking for more than a second, kiss on the cheek then move on. Look forward to seeing your interpretation of this classic!

@giorgionegro5750 Жыл бұрын

As a "trevigiano" I loved to see this round up of the story of Tiramisu. It would be interesting to see how different coffee (in roasting and in method) impact the flavour of the dessert because a lot of good tiramisu I had in my life were made with mediocre coffee and usually almost always on the darker side

@santibanks Жыл бұрын

I think this is the unanswered question in this video: what kind of coffee was originally used in this recipe, exactly because the brew method and roast have big impact on the flavour and perhaps even the texture.

@Uddinina Жыл бұрын

@@santibanks well, as regards brew method, it was moka, given the period it was born.

@andy_cooks Жыл бұрын

Fantastic video mate!

@StefanoMalfettani Жыл бұрын

I’m so intrigued by this new series of episodes about tiramisu! My foreign friends always expect from me, average Italian living abroad, a perfect tiramisu. I hope that James will be able to scientifically dissect the recipe and give to me all the knowledge to create my personal family recipe. Some questions that I would like to be answered: 1. which side/sides of the savoiardo should meet the coffee, and which side should be down on the tiramisu 2. How to make a perfect mascarpone cream 3. How many levels of savoiardi 4. What kind of coffee

@cruachan1191 Жыл бұрын

My sister used to work in an Italian restaurant. Although we're in Scotland it set itself apart by trying to be more "authentic" Italian rather than the versions of dishes that had travelled, or at least that was the owner's vision (He was Italian BTW). He taught my sister to make Tiramisu and to this day she can still make it, at incredible speed, and it's absolutely delicious. She usually asks me to make the coffee for it when she makes it for family meals, as she knows she'll get good coffee.

@lonestarr1490 Жыл бұрын

How do you prepare the coffee for your sister's Tiramisu?

@cruachan1191 Жыл бұрын

@@lonestarr1490 French Press usually due to the amount she wants

@lonestarr1490 Жыл бұрын

@@cruachan1191 And just as you would drink it, I suppose? Not particularly strong or something?

@lja1993 Жыл бұрын

can I ask where about in scotland, because I know a few places that fit the description!

@cruachan1191 Жыл бұрын

@@lonestarr1490 A wee bit stronger than normal as it gets balanced out by the sugar in the sponge fingers, certainly not Moka Pot or espresso strength though.

@dhammer5842 Жыл бұрын

I feel like you can't fully get the vibe of Tiramisu without exploring another Italian dessert/beverage classic, zabaione. This is clearly the inspiration for the egg yoke foam that is incorporated with the Mascarpone to both stabilize it and give that unique tart note to it that you don't get from other cream cheeses. Finding the best of each ingredients would be incredibly fun, both the ultimate, meaning that which is sourced from an artisan cheese maker in Italy, an artisan baker for the lady fingers, a heritage hen farmer for the eggs, and of course the finest coffee to add that flavorful kick of bitterness to the dish but brewed expertly to bring out all of the other flavor notes that can only enhance the dish further. Additionally it might be interesting to find the "Best Widely Available Version", meaning ingredients that can be sourced widely through shipment from bakers for the Lady Fingers or cheese makers for the Mascarpone, and Rosters for the coffee. In case its not obvious I love this dessert, its near perfect IMHO so I'm excited to see where this goes.

@guyroach Жыл бұрын

I remember the episode you all did for chasing the ultimate Espresso Affogato and how egg based ice creams did a lot to negatively affect the taste of the coffee. I would be interested in seeing how the relationship between egg and coffee is addressed in chasing your ultimate tiramisu.

@Athrix94 Жыл бұрын

YESSSS HE HAS RETURNED!! SO excited to see you again James. Thank you for your amazing, and quality content that has made me better coffee at home.

@MrHarlequin2316 Жыл бұрын

Learning the origin of Tiramasu - interesting Hearing how the recipe has evolved from those who witnessed it - fascinating Seeing James on a bridge, enveloped in a giant heart - Priceless.

@shpalman7 Жыл бұрын

I've lived in Italy for more than 20 years, I've eaten a lot of tiramisù and I make a pretty good one myself. A 2-cup moka makes the right amount of coffee for 12 savoiardi biscuits, and I sweeten the coffee a bit before I pour it on the biscuits. I really don't like it when there's a pool of cold coffee in the bottom of the dish. It's also worth experimenting with how much of the sugar to put in with the whites before you beat them (the rest goes in with the yolks and cheese) because no sugar makes it very dry and hard to fold into the yolks-cheese mix while all the sugar means it never takes on much air. Also, don't overdo it with the cocoa powder on top or it spoils to mouth feel.

@knutpohl339 Жыл бұрын

Outstanding cinematography! Portrait lighting, script, structure, pace - it works perfectly in unison!

@MrPAB34 Жыл бұрын

A coffee story, a travel story and a history lesson all wrapped up in 13 minutes - Bellissimo!

@chrismartin8212 Жыл бұрын

I love the fact that the video has been out for less than an hour and there is already 100+ comments. We have all been waiting -rather impatiently - for this video and upcoming series. I for one would love to see you looking into each ingredient trying to optimize them the way you do with coffee. I loved your coffee cake video. I would like to see this series be like that but so much more.

@louisborsato7676 Жыл бұрын

James, thank you so much for making this video. This one is close to my heart. My father who passed away last August at the age of 91 was from a small town just outside of Treviso, called Postioma. My father would frequently visit Treviso during his early years. He probably enjoyed eating tiramisu during his visits to the city. Even after immigrating Canada, my father would request my mother make him tiramisu for his birthdays. It was his all-time favourite dessert! Cheers!

@Dis236 Жыл бұрын

There are couple of thing that come to my mind when I think about the "ultimate" recipe for tiramisu: - What kind of coffee to use? classic italian blend? SO? what roast level? - How to prepare that coffee? Moka pot? Espresso? Or even filter? - What ladyfingers to use? Storebought? If yes which one is the best? Or even homemade? What recipe? - How long and how to soak the ladyfingers to keep it consistent? (This is what I have the most trouble with when I make tiramisu at home) I LOVE tiramisu so I'm really stoked about this series!

@jawalczak Жыл бұрын

I absolutely love tiramisu, it's not too sweet, creamy and light. I don't like many cakes because they tend to be overwhelming with sweetness, but this one has a special place in my heart.

@lilbatz Жыл бұрын

The tiramisu my aunt made was exactly like this. It was considered like chicken noodle soup. Something to build your health back up. Like the one son said, it was for grandmothers, new mothers and kids. Not a uber bougie dessert. God I miss it.

@commonlycoffee Жыл бұрын

I have such nostalgic memories of working in a mom&pop Italian restaurant in my teen years and having the owner's wife creating some of the most incredible tasting home-made Tiramisu's. Thanks for the memories with this great video James!

@shadow-wulf Жыл бұрын

We bought the Oracle 2 weeks ago, and so i started drinking coffee for the first time in my life (I'm 55, never drank it until now) i have been watching your videos (like a fiend) among others for the last month to learn everything to become a coffee nerd. Last weekend we had 8 for dinner, and i was the Barista for the night... my guests had thought i was some kind coffee Nazi when they saw my machine. When they found out i have only been drinking coffee/espresso for 2 weeks, they were nervous to order theirs after dinner... i have dialed in my machine, my beans, my recipes, my drink styles. I was informed by no less than 3 of the coffee drinkers that evening, that what i presented each of them was the best coffee/espresso they had had in years, or in one case, ever. So it seems that you truly do know what you're talking about. 😅

@LorenzoSpolaor Жыл бұрын

Hi James, I'm glad you enjoyed my little city of Treviso! I saw you while you were filming, but didn't want to bother you while working, so I hope you had a nice stay ☕ For those interested in visiting, Treviso has its own airport where many low-cost flies as "Venice Treviso" (Airport Antonio Canova, TSF), or you can reach us with a 20min train ride from Venice! Treviso is also where prosecco wine is made 🥂

@mikevany1398 Жыл бұрын

Tiramisu is that one dessert I had at an italian restaurant years ago while travelling that was amazing and I've never been able to recreate it and have it taste the same. I am so excited for this series!

@EggBastion Жыл бұрын

SAME! And, weirdly a kind of cauliflower cheese dish too though not in that order not spectacular or revolutionary but breathtakingly competent a great regret that I never went back

@StGeorgedragonhunter Жыл бұрын

strange, it's really easy and quick to make, that's also why it became this popular. I don't know how easy is to find mascarpone outside of italy though (or savoiardi, but there are a lot of substitute for the bisquits)

@olfrud Жыл бұрын

That "home" feeling about tiramisu is so true. I'm Austrian and in my family it's tradition to serve the tiramisu at special occasions...I like to think that it's not just because of the popularity of the dish but also because some of my family members from many generations before me migrated to Austria from Italy.

@michaelggallagher Жыл бұрын

I hope you call it Tirolmisu then!

@ferraraxx96 Жыл бұрын

As an Italian, I’ve been waiting for your tiramisu recipe for a very long time. Can’t wait to see how you’re gonna handle this masterpiece, and I wanna say something. Tiramisu, like you said, is the dessert of the family, the first dessert you learn to make in Italy, the dessert you make at home. That’s why we ALWAYS make coffee to soak savoiardi in with the moka pot. I hate that coffee because it’s really really harsh and bitter (I know you can make good coffee out of it but in Italy, moka pot coffee is BAD 99,9% of the times, trust me). However, I think that the concept of a slightly bitter coffee for tiramisu is a good idea for the overall balance. I wouldn’t use a light-roasted coffee (that I normally prefer), but I guess that a more developed roast could be the right call. A good italian-espresso-roast profile. Curious to see what you’ll come up with! Bye 👋🏻

@segamble1679 Жыл бұрын

Love all this. Totally want James to dive into all those things. Also, I just went to Italy for the first time last summer, and was almost universally disappointed by the coffee. Very different taste preferences.

@ferraraxx96 Жыл бұрын

@@segamble1679 Italian people will never admit that 99% of coffee they buy/make/drink is absolute trash!

@RobertSmith-up9rz Жыл бұрын

Moka pot coffee is utter garbage. I have never ever had a near-decent one, no matter how good the person making it claimed it to be.

@Caffeine.And.Carvings Жыл бұрын

@Robert Smith have you Tried the Hoffmann method from his mokka pot series? Im into super meticulous fancy espresso, but if I'm in a hurry a good moka also hits the spot and is quick to make. That is with all the hacks explored by James in his series. So preheated water, good coffee, paper filter and gentle heating. It gives a very good mix between filter and espresso :)

@SaddisticSpeller Жыл бұрын

@@RobertSmith-up9rz I have, using Hoffmann recipe for it. The only real issue is it’s harder to make then just a French press or Aeropress or pour over or… It can be made good, great even, but the effort you’re putting into it is simply not worth it relative to other options on the market.

@jonathanwhitehorn5808 Жыл бұрын

I have never been more excited for a video than I am for an oncoming Ultimate Tiramisu video.

@camilla1708 Жыл бұрын

So excited about this series, this starting episode was fantastic! The amount of work you and your team must have put into it is greatly appreciated! It was really lovely being introduced to the history of tiramisu, by some of the people who had real-life connections to it and were passionate to talk about it :) Thank you!

@bc-guy852 Жыл бұрын

A brilliant episode James. Being of Italian descent and I have had hundreds of portions. I'm "sorry" you had to go to the considerable effort to tour Italy on our behalf to search and savour its roots but I'm sure glad you did. Salute.

@phyphor Жыл бұрын

The sheer kindness and admiration you hold for the subject of the video, not just the dessert but the people too, is as present here as ever and it is a wondrous delight.

@AJCCycling Жыл бұрын

Flippin heck, it just dawned on me that it’s just incredible content like this is just out there on KZfaq, for free… Madness! Great stuff as always, James.

@8leggedsquirrel521 Жыл бұрын

Your new episodes make my day! Thank you for the high quality content and your time, effort, research, attention to detail and sense of humor. Your content matters to me. Thank you!

@tacodias Жыл бұрын

This is by far my favorite video of yours James! The amount of obsession, dedication and bonding that the people on the video have over a little bit of desert is delightful! Really well captured!

@thijsd Жыл бұрын

It's a delight to hear these Italians talk about tiramisu. Beautiful portraits of these people.

@connormatthews522 Жыл бұрын

Production value is unreal now James, this competes with the best legacy media has to offer

@bunniesarecute3135 Жыл бұрын

You’re back! I would love a deep dove into the different kinds of tiramisu that exist :) Carlo Campeol mentioned ”real” tiramisu to only consist of lady fingers, coffee, sugar, egg yolks, dark cocoa, and mascarpone, but i’d love for you to compare this recipe with more modern versions that might include whipped cream, liquor or egg whites, and how any variables affect the final product (and of course what kind of coffee is best to use). I’m looking forwards for more!

@joseph_p Жыл бұрын

I find that egg whites make the dish a little lighter and fluffier, so that’s usually my preferred method!

@BlackOut321123 Жыл бұрын

"Each interpretation is valid". In that a unique video was born, of an Italian acknowledging that his family recipe isn't the only correct one in the universe...

@SparkleInMoonlight Жыл бұрын

Every time I hear/see tiramisu, I think of my Italian friend from Napoli and their family recipe, who made the best tiramisu in the whole world :-) It was exactly as the original recipe and had the best taste after 2-3 days of resting in the fridge, when the tastes of the layers sank into each other. I remember my friend chasing me away from the tiramisu until it was ready to be eaten on the 3rd day :-D The best tiramisu I have ever eaten and the nicest memories of a dear friend her famous dessert 🙂

@rianfarisa Жыл бұрын

Classy way of marrying both food and coffee lovers into the same interest! The result, an insightful documentary with your personal touch. So refreshing to see!

@bassgebrummel9048 Жыл бұрын

This is such a good mini-documentary like wow for some reason this really hit the sweet spot for me The editing was on point, the cinematography and the balance between the interviewees talking and James, really really well done!

@kibirocks Жыл бұрын

The concept of uovo sbattuto is key here-a breakfast/snack/old-school Red Bull made of of beaten egg white and sugar (often with a touch of coffee) that in Italy universally recalls "nonna", "mamma", "home". Everyone their own story of sbattuto. To properly make your own tiramisù, you will need one too! 😃

@massimobernardo- Жыл бұрын

Zabaione

@JohnHausser Жыл бұрын

Most underrated KZfaq channel! Hands down Cheers from San Diego California

Жыл бұрын

First time commenting on one of James' videos, just because after all this time talking my favourite non-alcoholic beverage, he's now going full-on video-series on my favourite dessert, the Tiramisu. funny story: I make it a point to taste every single tiramisu I find, in restaurants or dinner parties.. and keeping score in my mind of what is the best. So I'll be following along James's journey to the heart and soul of the Tiramisu, eagerly awayting his conclusions... 'cause this start is already making my mouth water... Thanks for making great videos James!

@EricScottPhotography Жыл бұрын

I am making a tiramisu today and I am excited to try again with your recipe! A few things I hope you can cover: - In your earlier shirt, you mentioned the ladyfingers at Etto we’re still a bit crunchy but had lots of coffee flavour. I hope you can unlock this mystery. - How to make sure the raw eggs are safe. Should I be using pasteurized eggs or is there an option to heat them in the recipe? - Coffee options for people without espresso machines. I would love to see a V60 or Aeropress option for the tiramisu coffee, and maybe options for specialty instant too. ☕️ ☕️ ☕️

@RiveTheRat Жыл бұрын

Perhaps a moka pot brew would be good for the task? Moka pots are as Italian as coffee gets, while also preserving the home-made spirit of the recipe

@uffa00001 Жыл бұрын

Eggs should come from legitimate "commercial" producer. You should not serve tiramisù made with your aunt's eggs, so to speak, as genuine and organically grown as they can be. Coffee for tiramisu should be made with a Moka, that's the normal and "original" way to do it, at home, and an inversion pot (a "napoletana") works just as well. I don't think a V60 would work equally well because there is just too much water in it (that's true in general). Lady fingers, "savoiardi", have this wonderful capability to absorb liquids without totally losing structure, they are full of "cavities" and they have something (don't ask me what, but it might be eggs addes somehow in the recipe) that makes them not-immediately permeable to liquids. It's like a plastic sponge, in a sense. The liquid fills the cavities of the biscuit without undoing the biscuit itself as it would happen with a "frollino".

@SeriousPigi Жыл бұрын

Regarding the ladyfingers, the trick is to quickly dip them in coffee without waiting for them to soak completly. They will then absorb more humidity from the mascarpone when the dessert is assembled. So the key to not have soggy ladyfingers is the right timing between the dessert build up and its serving, which changes according to the water content of the mascarpone-egg cream and the initial soaking. Sounds complicated, but it's just trial and error. Quick dip and overnight rest usually work.

@adamplace1414 Жыл бұрын

And now I'm hungry. Ever since Brian Lagerstrom's video on tiramisu came out I've been mildly obsessed with it (his pumpkin version was great for Thanksgiving dessert). Anything James has to add to this is only going to elevate my dessert game. Great video.

@rameking1 Жыл бұрын

While this is not a cooking channel (and shouldn't be in my personal opinion), tiramisu is such a classic coffee dessert that I fully support a cooking episode on it. Looking forward to it!

@johnnyabbott2865 Жыл бұрын

I bought a Honda C90 years ago with the dream of riding it all the way from the UK to Italy to search out the best tiramisu recipe and bring it home. My bike was then stolen, so I’m grateful you’ve gone and done the research for yourself. Grateful with a hint of envy.

@MaverickBaking Жыл бұрын

Great video. Treviso is such an underrated city considering the world-famous dessert it gave us. Can't wait to see more from this series!

@chemistrykrang8065 Жыл бұрын

Well you asked... my partner is gluten intolerant (genuinely, diagnosed by a doctor, not a fad thing) and both of us are vegan. I dearly miss tiramisu, and would love to discover a version I can make at home with some lovely specialty coffee for us both to enjoy. So there's your challenge, James! Seriously, though, really looking forward to the series and I'm sure the added insight will let me figure something out for our unusual dietary weirdnesses.

@StGeorgedragonhunter Жыл бұрын

you just need to take out the ladyfingers, or sub them for a gluten free alternative, it's not that hard

@chemistrykrang8065 Жыл бұрын

@@StGeorgedragonhunter I haven't seen any gluten free lady finger biscuits that aren't made with egg. Plus the egg and mascarpone aren't suitable for vegans either and substitution isn't obvious... so it isn't as easy as you suggest.

@riknos3289 Жыл бұрын

James taking on Alex (French guy cooking)- style deep dive series is the thing I've always wanted.

@OurDee Жыл бұрын

I have not met a tiramisu I don't like. I'm amazed at the variety of tiramisus. I am amazed at the lack of control I have when a whole tiramisu is left in my care.

@rockwaved Жыл бұрын

Fun fact: I was on a trip in Milan and as I was searching for speciality coffee shops, I found one called "Mascherpa" which is Speciality Coffee & Tiramisu shop. It was amazing.

@Djorak Жыл бұрын

I looked it up. Turns out I was staying a street away on my trip to Milan last summer and now I'm sad I didn't try the tiramisu or the coffee there.

@KevinJDildonik Жыл бұрын

A fun fact is a piece of obscure trivia that sheds light on the topic. This is just a pointless travel anecdote. A "fun fact" would be if you were the guy who filmed the dude talking about the brothels and you had additional info to share.

@red2theelectricboogaloo961 Жыл бұрын

@@KevinJDildonik aye man nobody gives a fuck man maybe just keep that to yourself instead

@rockwaved Жыл бұрын

@@KevinJDildonik A fun fact is that there is a place that is a tiramisu concept store & speciality coffee. It's an interesting fact, but I understand if the use of "fun fact" was not quite appropriate. Nonetheless, I don't see the need for criticism, especially since English is not my first language.

@MangoTheRetriever Жыл бұрын

Finally, the ultimate Tiramisu recipe is coming that we - the fans bullied James into making. Thank you!

@shakti.rathore Жыл бұрын

You have really taken the idea of being a purist, to altogether a new height. When i hear people say they love their coffee, it sounds like a joke because i am a subscriber of your channel sir. Not just the coffee, but the coffee desserts too.. you have nailed it all🙌🏻🙏🏼❤️❤️

@MegaMacReal Жыл бұрын

This on-location material has a welcome energy, a dynamic

@houstisiomcfinasto9665 Жыл бұрын

I think it'd be fun to take a look at different coffees. Does it have to be an Italian style blend? Is there fun to be had with African or natural coffees?

@Platypi007 Жыл бұрын

This format, and the fact you're breaking it out into a series, feels so much in the same vein as what Alex does and I love it! Looking forward to the rest!

@davidturner6427 Жыл бұрын

So I started watching recently having just bought a coffee machine and loved all of his content. But this vide certified to me, that James' videos have a quality that is truly valuable to me and to culture in the sense that he examines the creation of popular ideas in coffee and food

@jkh4q Жыл бұрын

I appreciated him saying each interpretation is valid. I myself can not eat chocolate, so it was nice to hear from an Italian that a non-original recipe is acceptable. I used to work for an Italian company and I can say it was surprising to hear any Italian person say that something that wasn't exactly right was acceptable.

@ThomasJohnBourne Жыл бұрын

James, your channel has changed my life! I live in Seattle but never got into coffee beyond lattes and Frappuccinos. On Wednesday I got a V60 and a hand grinder. Two days later, I used my secondhand Baratza Encore for the first time. I only lasted two days on the hand grinder 😂

@semhsp Жыл бұрын

I'm from Treviso and Tiramisù definitely tastes of home for me, it's my favourite dessert and I love eating it as much as I love making it for the people I love. I think it's such a staple for the people that live around here that it becomes much more than a dessert for many families. Looking forward to see your version of it! Can't wait!

@connormatthews522 Жыл бұрын

I could listen to Italians talk all day long, such a beautiful language and they speak with such passion

@PaoloFilardi Жыл бұрын

I'm Italian and I simply love this content. Thanks.

@nickb4606 Жыл бұрын

James, fantastic video. Brought back a lot of memories when I used to make tiramisu at home about 20 years ago. I stopped making it because my wife and I ate the whole tray, using 2 big bags of savoiardi cookies and was putting on a few pounds. I used Frangelico mixed in the espresso and I liked my savoiadi on the wet side. When I was a child, I often ate beaten egg yolk, sugar and marsala and Massimo mentioned tiramisu evolved from that traditional italian breakfast. The lady down the block from me had chickens in the backyard and eggs where very fresh.

@InaZeaAnaZazi Жыл бұрын

this makes me feel better about not liking alcohol in my tiramisu. I like a recipe that is parametric. 1 egg, about 1.5 Tablespoons sugar, 100g or Mascarpone, enough ladyfingers and coffee to layer the stuff and that's basically it. I found this in a German recipe book called basic cooking (I think. Maybe it was sweet basics.) and it calls for separating the eggs, mixing the yolk with the mascarpone, beating the egg whites with the sugar and then folding that into the cheese/yolk mixture. This is rather loose at this time, but magically, after layering, this stuff does achieve a very good mousse-y consistency. I personally like putting a layer of ladyfingers (usually the cheapest I can find, with a sugar crust on top) in my vessel and spoon coffee over that until they're uniformly soaked. This way, when you're using hot coffee, you won't burn your fingers. But be aware that hot liquids soak into the pastry faster than cold liquids. Anyway, on top of that, I put a layer of the creme, ladyfingers again, and you can still soak them in the vessel, though hot liquid is the enemy of whipped egg whites, so careful there. Repeat until out of cream. I also put cocoa on there directly, before chilling. It won't fly off the dessert all powdery when you do it like that.

@jenniferbeveridge131 Жыл бұрын

When I was growing up, a local coffee shop had a drink called "The Borgia," which was really just a mocha with a shot of orange syrup. The mention of Gran Marnier as an ingredient in an earlier evolution of tiramisu makes me wonder about how the addition of a little orange liqueur might change the final flavor profile. Also, the concept of "potionability" is revolutionary to me, as I didn't know that tiramisu started out as what was essentially a trifle. I can now think of so many other trifle recipes that I'd like to apply this idea to!

@Rehmoss Жыл бұрын

I have never been more excited for the next episode in a series!!!

@francescoredi7528 Жыл бұрын

🎉Excellent job. Thank you! We're looking forward to meeting all of you in Treviso for the Grand Final of the Tiramisu World Cup

@Chrisa1112 Жыл бұрын

For most of this video I forgot I was watching KZfaq and thought it was Netflix/TV documentary... Brilliant presenting, production, filming, everything. Also helps that it was an interesting story!

@nickgenericusername Жыл бұрын

Honestly, what I'd be interested in the most would be an exploration into making the best savoiardi specifically for a tiramisu. Especially in terms of texture and supporting the structure of such a wet dessert.

@thomhoffer9784 Жыл бұрын

It would be amazing if every ingredient can have its own little story, of why and how of this ingredient and your personal favorite. And ofcourse, the coffee would be most highlighted (as said before) the type of coffee, the roasting, the brewing etc etc. This was already an interesting start and beautifully made James!

@KeppyKep Жыл бұрын

Wow, the production values are off the charts on this one!

@mihu1741 Жыл бұрын

So glad to see him posting again. Seems like he was busy cooking this new series

@michaeljay4816 Жыл бұрын

We want to see: 1. Perfect Espresso for your Tiramisu 2. Perfect texture to your lady fingers 3. Some sort of coffee infused marscapone 4. The perfect Coffee drink to accompany your tiramisu. Please and thank you. I will go to this restaurant next time I'm in Northern Italy. Excellent video.

@Elliecharlie Жыл бұрын

So happy to see you again James and so excited for what’s to come!

@marcelomalaquias2550 Жыл бұрын

James, this video is a gift for those who love Italy and Tiramisu. Thank you. I found you channel watching Alex The French Guy.

@caraeuler2927 Жыл бұрын

I simply enjoyed this peak into another aspect of Italian culture. Thank you

@Dan-uy2ld Жыл бұрын

Finally the tiramisu series!!!!!! I swear to god Alex better be in this

@segamble1679 Жыл бұрын

Yes! Creating the best homemade ladyfingers????

@chipkk7868 Жыл бұрын

YES YES YES - more please. A second helping of this exloration of the Tiramisu

@davidhampson4130 Жыл бұрын

I personally would love to see you do a version of an authentic Italian tiramisu as close to the original as possible (using an Italian style dark roast coffee) and then another version which is more “speciality coffee” trying different coffee flavour profiles, maybe experiment with some liquors (I personally love amaretto in tiramisu). Really appreciate the quality of your work as always and your approach to finding out the history and respecting the heritage.

@josealberto8764 Жыл бұрын

A moment to notice the gorgeous color work of this video.

@QuietPenguinGaming Жыл бұрын

Thank you for talking to everyone.... and to other people too

@nenioc187 Жыл бұрын

Tiramisu - the only dessert I can make. But since I perfected the recipe over the years, it's the one dessert everybody loves it, when I make it. And I had a lot of wild storys because of that tiramisu. Tiramisu is not about a recipe. It's about creating art with the right ingredient. Painting a deliciousness on the canvas of life.

@charlesgaskell5899 Жыл бұрын

9:27 "And talking to everyone, and other people too" 😂 Classic!

@alfhaku Жыл бұрын

James talking about tiramisù feels so right. I’m waiting for the rest of episodes !! Thank you!

@decocatani Жыл бұрын

This week my wife made her first (and completely successful) tiramisu. She added a bit of Santa Teresa Ron Antiguo de Solera. It was simply perfect, the taste was fantastic!

@user-qg7tk2lj4j Жыл бұрын

fantastic video. loved how he took himself out of the resteraunt setting and went to a separate room with good audio, lighting and so on. certainly a pre-planned move, but fantastic for the video and shows amazing planning and mindset when doing what is basically an "experience vlog", but retaining informational as a key point. its what makes james and his team such a high quality youtube channel.

@konayasai Жыл бұрын

Only in Italy would a mayor vouch for the authenticity of a story taking place in a brothel with the words “I can tell you - I was there in person”.

@Dylan-xt7ki Жыл бұрын

I turned on youtube for something to watch while making tiramisu to discover this. What a delight!

@andriypredmyrskyy7791 Жыл бұрын

LADYFINGER TEXTURE (Filler texture and structure). As all encompassing and important as the cream and liquid of the tiramisu, it's the filling that frames the entire dish. It's the difference between eating a cake, a pudding, a biscuit, or a mousse, it changes the texture so much.