>Tiramisu, the most classic of Italian desserts, reimagined by three-Michelin-starred chef Giancarlo Perbellini and his pastry chef, Luca Bnà. A dessert that plays with the textures and ingredients of the original recipe while preserving its familiar flavor.Is this tiramisu? Who was in the wrong here?https://www.youtube.com/watch?v=cF3nxDAlTJU
Nonna makes the best tiramisu.
>>22277449>the most classic of Italian dessertsthere are 4 completely different versions, the iconic one is from 1972. Difficult to call that a classic. There's not even consensus on whether there should be booze or not.As for the core elements:>no ladyfingers/savoiardithey could've perfected the ladyfinger>no chocolatethey could've used a Criollo chocolate variety to lift the dish (heh)>instant coffee they could've used a proper espresso from antica tostatura triestina or Pedron.>we mix gold dust with alcoholthey're in the heartland of Grappa production, an hour away from actual mount Grappa. but "alcohol" will do. wtf.>no sbatudin/ruban mixed with mascarpone.instead we use flour, butter and whole eggs. a pie/Spanish bread in other words (they say so themselves). >but with a crumblethere's no crumble in a tiramisu, there's no crumble in a custard, there's no crumble in marmalade. there's no crumble in a fucking soup.It's a pie. Not even a very good one. They twist and turn in marketing babble to get this garbage sold to the general Italian public as tiramisu, because if they'd call it a pie nobody would pay 30 Eurobux for it.
>>22277540Tiramisu is not made with alcohol.
>ingredients in descriptionlooks pretty simple might try it
>>22277566Yes it is
how can you be ok with this for your promotional video for your three star?and weird that he makes the pâte à bombe with the syrup instead of bain mariei'm missing the 'scarpone, i'll get it tomorrow and have the entremets for sunday
ok let's do this the mirror glaze, he didn't gave quantitiesi'll use the one i know and not use starch powder like
ready for tomorrow
>>22277566Coppa Vetturino Tirime Su, 1935-38 by Mario Cosolo (Pieris, near Gorizia, Friuli): chocolate mousse, pan di Spagna soaked in Marsala, zabaione and chilled whipped cream with cocoa powder. https://keplite.com/tiramisu-the-ultimate-homemade-masterpiece/
>>222777241848–1871: How the Unification of Italy Produced the First Version: stale bread, focaccia or – for those who could afford them, pan di Spagna or Savoiardi – , soaked in coffee and served with cacao. https://keplite.com/tiramisu-the-ultimate-homemade-masterpiece/
>>22277449>Tiramisu, the most classic of Italian dessertsNo.Ricotta cake and Canolis are far more classic.>>22277688>ready for tomorrowOpen wide, lol.
>>22277757>1848–1871Canolis existed 1000 years prior.Give it up..>827–1091 in Caltanissetta, Sicily
>>22277540Io non sono uno chef stellato ma se volessi fare una versione gourmet del cazzo e della merda farei 3 cubetti di tiramisù con i savojardi di ciascuno inzuppati in 3 caffè specialty diversi, uno più dolce classico brasiliano o Centro America, uno Africano più acidulo e fruttato e un ultimo magari un bourbon o qualcosa di più forte invecchiato nelle botti di rum, poi ciascuno avrebbe un mascarpone o guarnizioni che richiamano le note del caffè, giocando sul caffè per fare 3 bocconi di pull me up che hanno caratteri diversi pur restando tiramisù.Però non sono nessuno quindi qualcuno ruberà questa idea.
>>22277672Uh oh, Bnà is in for an ultra mogging, he better start Luca-ing for another job
it doesn't need reimagining
Such a pain in the ass to make but people like it
>>22277656It gets covered with icing, but yeah they probably should've made it a few more times and picked the best one for the video.
Making the custard is a good workout
>>22277800And a pizza spicy meatball to you too, buddy.
>dude we make a gelly mousse and make small biscuit float inside like turds in the sewersI hate modern backery
>>22277800your idea sounds interesting 4 shizzleyes, pineapple on the 'su sounds greatIo li fazzo un arrumatto a la tua nonnajust kiding pham, I'd lovr to try ur 'su
>>22278512I’d love to do it too, maybe one day I will try.
>>22277449>the most classic of Italian dessertsIsn't it only like 40 years old?
>>22277688followingpan di spagna ingredients
the quantities of the ingredients for the pan di spagna are way too large could easily divide it by two i have enough for a second tray and a half>>22278383having a air pockets is beyond beginner. at michelin level it's a joke. THREE stars lol. and they let it go on video? i know they're italians but come on
base croccantino
mascarpone mousse
>>22278574Moose
>>22278516according to anon's link >>22277724 it's 178 to 151 years old
Spent like an hour walking around the fucking grocery store looking for ladyfingers. Might as well just order them online next time I make this shit.
frozen and unmoulded. first time making the pâte à bombe and i fucked up, there are some visible egg specks. was lazy and used the silicone spatula instead of a whisk when heating it in bain marie, i think i fucked up there.quick let's hide the evidence before anyone notices.>>22278620mouse?
>>22277449I like coffee but I don't like coffee-flavored desserts and sweets
evidence hidden>>22279012strawberry tiramisu is made for you
only have a this colour dust also i should've made the lines bigger and it's bit off centeroh well i'll post pics and how it tastes tomorrow
>>22279032If there are any flaws I can’t spot them, way more elegant looking than that restaurant’s version
>>22279032>that'll be €34.99, grazie
>>22277449you just know
>>22279032nice anon
the entremets had a lovely texture and a good balance of sweetness, but the flavor was extremely subtle, almost like a fior di latte entremets. i wouldn’t describe it as tiramisu. i haven’t seen the menu, so perhaps something neutral works well after seven courses, without overpowering the dishes that came before. still, it’s not something i’d make again, though i enjoyed making it.>>22279053>>22279492thanks anons.>>22279219that's a good price. i've looked, out of curiosty, and in my city an 18cm entremets is between 60 and 90 bucks lol
the cross section
the coffee tasted like coffee
>>22280454Un bacio anon :*Prova a fare il mio TRIramisù ai tre caffè specialty, lascia stare quelle ricette per fighette
flowershot for anon>>22280461un giorno lo proverò anon adoro i dolci al gusto di caffè
>>22280454Yes... YES!!!!
>>22280449A vedere la ricetta mi sembra estremamente dolce (del tipo che impasta la bocca ad ogni forchettata), vale la pena di farla comunque, anon?
>>22279012That's unusual, but it's not uncommon for the opposite: people liking coffee-flavored despite disliking coffee.
>>22280454My goodness that’s a sexy dessert
ma il tiramisu quando lo fa?
>>22278557michelin is a scam, essentially one big mafia protection racket some of the countries dont partake (as much) in the racket and maintain some genuine standards, you can tell the difference almost immediately, since these are also the countries with relatively few michelin star restaurantsnow you also know why japan has so many michelin star restaurants, they are both stupidly obsessed with "face" and extremely corrupt in every layer of government
>>22281127coffee with sugar and/or milk doesnt taste like coffee, it just ends up tasting like caramel
>>22277540>Call that a classic?! It's just FIFTY years old! Haha gottem!
>>22281523>thing that doesn't taste like caramel ends up tasting like caramel
>>22277540A masterful BTFO.
>>22281546except it literally does retard
>>22281593>except it literally doesn't retard
>>22277449>tiramisu>but as a cakewhoa
>>22280572hell yea anon!>>22280873beh sì, è un dessert, ma le quantità di zucchero per il pan di spagna, la base croccantino, la mousse e la glassa a specchio sono normali, niente di fuori dal comune. avrebbe potuto ridurre la quantità di zucchero usando invece una copertura effetto velluto.se hai tempo e vuoi sapere cosa servono al ristorante, perché no. dal punto di vista del gusto, però, ci sono ricette di entremets migliori. voglio dire, se lo consideri un tiramisù, non ne vale la pena. se invece lo pensi come un fior di latte, allora sì, perché no.>>22281243thank you anon>>22281516yep everybody knows. Pascal Remy's book "L'inspecteur se met à table" came out twenty-two years ago.i also recommend "L'Aile ou la Cuisse (1976)" a great movie about a french restaurant critic. the french have been clowning americans with beaujolais nouveau since foreverhttps://www.youtube.com/watch?v=axAgYk_NSuk
>the donabe rice autist is Italian>the tiramisù autist is Italian>the croissant autist is Italian>the former moka coffee autist in /ctg/ was Italian>the panettone autist is ItalianWhy does this happen?
>>22281932it's likely one single person lol, two at most
>>22280454Very nice
>>22281932>kentucky fried chicken>their theme song is sweet home alabama
If an autistic-like obsession with cooking can give rise to masterpieces such as pizza or tiramisu, then it is something to be welcomed.
>>22277656>weird that he makes the pâte à bombe with the syrup instead of bain marieIf you knew anything about pastry making you wouldn't think that was weird.
>>22280460Thats how you know its coffee
>>22282904Based it true
>>22277449it's a fucking cheesecake, how is that tiramisu? hate these michelin baiting faggots that """reinvent""" everything to trick people into buying their slop
>>22281525When people performatively act like it's been a passed-down staple for hundreds of years when you change a single ingredient or two in one of their recipes, yeah they absolutely should be reminded that most of the dishes they put on a pedestal are actually quite new compared to the classics of most countries.
