Cipriani

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@inaya9283 7 күн бұрын

Ingredients: Sponge Cake: - 1 cup flour - 2/3 cup sugar - 4 eggs at room temperature - butter Filling: - 1 1/2 cups heavy cream - 1 cup pastry cream - 1 cup sugar - 4 egg whites at room temp - juice of 1 1/2 lemons

@petersiegfriedkrug Ай бұрын

May I have a taste, sir?

@petersiegfriedkrug Ай бұрын

Looks really good. How much cost it?

@paolofiorentino9030 2 ай бұрын

che palle questo inglese

@aurelijacincikaite3569 3 ай бұрын

Tutto perfetto, ma il forchettone di ferro sulla pentola di teflon? Viva la salute 😂

@markballard9942 4 ай бұрын

I enjoyed this drink at Harry's bar in Venice. It is perhaps my favorite gin cocktail.

@zukacs 4 ай бұрын

sauce 2; Separate 3 eggs, placing the yolks in one bowl and the whites in another bowl. Add 1 and ½ tablespoons of sugar to the egg yolks and whisk until creamy and light in color. In a separate bowl, whisk the remaining sugar and the egg whites until stiff peaks form. Gently fold the whipped egg whites into the egg yolk mixture. Add 3 tablespoons of mascarpone cheese to the egg yolk mixture and fold it in until just combined. The sauce is now ready to be served.

@zukacs 4 ай бұрын

sauce 1: Warm up 2 cups of milk in a pot. Cut open one vanilla bean, scrape the seeds and add them to the milk. In a separate bowl, whisk together 4 egg yolks and 2 tablespoons of sugar until pale in color. Add 2 tablespoons of flour to the egg yolk mixture and continue whisking to avoid lumps. Gradually add the warm milk to the egg yolk mixture while continuously stirring. Transfer the mixture back to the pot and cook in a bain-marie (water bath) at 78°C. Once cooked, remove from the heat and stir in 1 cup of heavy cream. Let the sauce cool down before serving.

@mizuenishimura1869 5 ай бұрын

I have been there.

@susanallanblock7991 6 ай бұрын

This is my absolute favorite cake EVER!! I order it whenever I dine @ one of your locations❤

@solangefernandesdecarvalho5823 8 ай бұрын

Em português

@enedasula3329 10 ай бұрын

Why in the world you upload a video without telling all the ingredients or measure!!! This is not professional at all.

@jam9875 2 ай бұрын

it’s at the end of the video

@liliiamaslarova1840 11 ай бұрын

Can someone write the approximate quantities of ingredients used? Thank you!

@bosalem8699 Жыл бұрын

I tried to do it.. taste awful I don’t think that this is the recipe there is still a secret ingredient that you haven’t mention there!!

@edithclemenciagomezterrero2627 Жыл бұрын

Hola buen día, les comento que esa torta es muy común en mi país en todas las pastelerías encuentras una una torta de masa de viscochuelo rellena de crema, bañada con merengue de clara de huevo,es muy comercial solo que no se le da el nombre de la bomba de ciprianii, soi de Ecuador.

@MarcusAurelius7777 Жыл бұрын

I think Italy has the best food but I'm biased.

@marcoserra990 Жыл бұрын

Somtging is wrong how you can shake the Prosecco mate 😅?

@Ch1naMorena Жыл бұрын

Omg I miss Cipriani

@varelastheo Жыл бұрын

Excellent tutorial

@laurabrandao7246 Жыл бұрын

Please comeback with those amazing videos.😘😘😘😘

@rowenayutuc Жыл бұрын

Measurement of the meringue pls. Thank you

@ammaarahcassiem6316 Жыл бұрын

My mom works here

@sarahaprincesa Жыл бұрын

Spettacolare🤤

@CocoyMoya1985 Жыл бұрын

this restaurant makes the best croque monsieur and of course this scampi recipe... best to cap everything off with a Bellini's

@theart8039 2 жыл бұрын

I love bull shots

@elianasouzaoliveira5147 2 жыл бұрын

Fiz esse bolo ficou maravilhosa e de comer rezando

@juanjoseamalfitano 2 жыл бұрын

Y cant find any vainilla reference in the whole recipe!

@peneloppp 2 жыл бұрын

Where is the vanilla?🤔

@muneerak2555 2 жыл бұрын

What is pastry cream how can i get it ?

@paolofiorentino9030 2 жыл бұрын

ma siamo in Italia o dove?

@paolofiorentino9030 2 жыл бұрын

Nemmeno i sottotitoli in italiano. E poi protestano perché i veneziani scappano! Anche Cipriani che si vanta di essere veneziano parla straniero! Vada a farsi benedire! peccato perché questa come altre fanno parte della sana cucina tradizionale italiana con consigli che possono essere veramente preziosi. Grazie m mettete almeno i sottotitoli