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Tiramisu -- Anyone try Fabio V's chocolate no bake version?

r
RGC1982 Apr 28, 2012 07:18 PM

I watched the video three times, and my tiramisu was too "liquidy". Seemed like too many egg yolks in the recipe. Could also be that I used pasteurized eggs. Any thoughts or experience with this one?

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  1. ttoommyy RE: RGC1982 Apr 28, 2012 07:41 PM

    I don't get it. Tiramisu isn't baked to begin with. What is the recipe?

    9 Replies
    1. re: ttoommyy
      r
      RGC1982 RE: ttoommyy Apr 28, 2012 08:18 PM

      I imagine that he was referring to not baking the lady fingers.

      It was two pounds of Moscarpone, twelve egg yolks, half cup of sugar and a little vanilla. Way too thin. I wondered if the pasteurized egg yolks just didn't cut it versus fresh egg yolks, I bought a dozen pasteurized eggs in their shells. They were much harder to separate, but other than that, looked the same.

      1. re: RGC1982
        chowser RE: RGC1982 Apr 29, 2012 11:41 AM

        Is this the recipe?

        http://winedinedaily.com/recipes/item...

        If so, I think it refers to no-bake in the same sense that all tiramisu is no-bake. Did you use enough marcarpone?

        1. re: chowser
          chowser RE: chowser Apr 29, 2012 11:51 AM

          This might be helpful. It's Fabio making the tiramisu:

          http://screen.yahoo.com/chocolate-tir...

          1. re: chowser
            r
            RGC1982 RE: chowser Apr 29, 2012 07:59 PM

            Yes, exactly

            1. re: chowser
              r
              RGC1982 RE: chowser Apr 29, 2012 08:00 PM

              I thought it needed more than the recipe called for.

              1. re: RGC1982
                chowser RE: RGC1982 Apr 30, 2012 03:59 AM

                He doesn't specify in the video but I think you're right--he uses about 6 egg yolks in that (I didn't count) but a load of mascarpone, more than 2 lbs, it looks like.

              2. re: chowser
                ttoommyy RE: chowser Apr 30, 2012 10:25 AM

                "If so, I think it refers to no-bake in the same sense that all tiramisu is no-bake."

                That's a pretty silly name for it then, no? What's next? "No-bake Ice Cream?"

                1. re: ttoommyy
                  chowser RE: ttoommyy Apr 30, 2012 02:10 PM

                  Yeah, it's silly for people who know but there is probably a population that has no idea and thinks, "Oh easy!" Or, maybe it's a translational problem and Fabio meant no-cooking tiramisu?

                  1. re: ttoommyy
                    f
                    freia RE: ttoommyy May 3, 2012 10:49 AM

                    LOLOL "no bake Ice cream"! :)

            2. TeRReT RE: RGC1982 Apr 29, 2012 06:56 AM

              Anytime I have made tiramisu I have used 12 eggs. Tiramisu is not easy. It looks easy, it sounds easy, but you have to get the whites whipped perfectly. If it isn't perfect, it will be runny. I have a great deal of experience making tiramisu, and I have worked out the kinks along the way. I don't know his recipe, but I'm sure you're whipping the yolks with some sugar, some vanilla and the mascarpone, and then whipping the whites with some sugar, then folding them together.

              The folding extremely gently, the perfectly whipped whites and the well whipped yolks are the most important things. It helps a lot to keep everything very cold. Whip your yolk and mascarpone first that way the delicate whites don't have to sit around while you do the other things. Do the whites last. Whip the yolks and sugar until creamed, then add the mascaprone, whip until smooth, but don't overwhip or you'll run into problems. Put the bowl in the fridge. Now do your whites, they have to be glossy and verging on firm, don't overwhip them or it will get dry and collapse on you, don't underwhip or you're definitely going to have runny tiramisu. Fold very gently and pray to the tiramisu gods.

              2 Replies
              1. re: TeRReT
                ocshooter RE: TeRReT Apr 30, 2012 01:41 PM

                I don't know about the rest of you, but I like my tiramisu a little runny. When It is too cake-like, with nice perfect cuts standing tall, it does not feel like the right consistency. The best ones I have had, outside the home or home made, oozed just a bit and had a nice, pudding-like consistency.

                1. re: ocshooter
                  r
                  RGC1982 RE: ocshooter Apr 30, 2012 06:49 PM

                  This wasn't a little runny, it was a thick liquid. Good catch on the video proportions of eggs to cheese. That is not what the recipe said, it had 12 eggs and 2 pounds of Mosacarpone.

              2. s
                snoodie foodie RE: RGC1982 Apr 29, 2012 04:25 PM

                i don't know if this helps you or not, but cook's illustrated tiramisu is AMAZING!!! not only is it the best recipe i've ever made for tiramisu, i must say (i have martin short on the brain!) that it is the best tiramisu i have ever HAD. easily.
                oh! and my hubby's italian mother loves it and his father, who is from tennessee loves that i used jack daniels! :)

                1 Reply
                1. re: snoodie foodie
                  r
                  Rella RE: snoodie foodie May 3, 2012 07:18 AM

                  Hello snoodie foodie. Looking at the several cook's Illustrated books or magazines that have various receipes for tiramisu, I'm wondering which of the cook's illustrated books' recipe that you are referring to.

                  Thanks.

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