How To Make Tiramisu In 10 Minutes | Easy Tiramisu | Fuzz & Buzz
In today's video, we will show you how to make tiramisu in 10 minutes - An easy alcohol-free alternative dessert for coffee lovers. SUBSCRIBE ►
With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead and taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract (You can use Alcohol-free vanilla extract (Good quality Vanilla Flavoring) or other vanilla products of your choice like vanilla beans, pure vanilla powder, or vanilla sugar.
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set it aside.
Begin the mascarpone cream: In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the chilled cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin, then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day, cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chilled in the fridge overnight and served the day after.
Enjoy :)
Print This Recipe here ►
DISCLAIMER:
As an Amazon Associate, I earn from qualifying purchases.
Links included in this description might be affiliate links. If you purchase a product with the links that we provide, we may receive a small commission. There is no additional charge to you! Thank you for supporting Fuzz & Buzz so we can continue to offer you free content each week!
Some of the equipment we use to film our recipes
Luminarc Stackable Bowl 10-Piece Set, Glass ►Clear
Canon EOS 70D Digital SLR Camera (Body Only) ►
Rode NT-USB Versatile Studio-Quality Microphone ►
Canon EF-S 18-55mm Zoom Lens ►
Rode VideoMic Go, Light Weight On-Camera Microphone ►
JOBY GorillaPod 5K Kit. Professional Tripod 5K ►
Cake pans & Kitchen tools used in our videos
Le Creuset Toughened Non-Stick Frying Pan Set►
Le Creuset Tri-Ply Stainless Steel Saucepan ►
Le Creuset Tri-Ply Stainless Steel Shallow Casserole ►
KitchenAid 14-Cup Food Processor with Dicing Kit ►
KitchenAid Artisan Series 5-Qt. Stand Mixer►
KitchenAid 5-Qt. Tilt-Head Glass Bowl with Measurement Markings & Lid ►
Global 3-Piece Knife Set 3.5 Paring Knife 5 Serrated Utility Knife and 7.5 Chef's Granton Edge Knife►
Global G-46-7 inch, 18cm Santoku Knife ►
Wilton Perfect Results Premium Non-Stick Square Cake Pan 8-inches ►
Wilton Aluminum Round Cake Pan, 14 x 3-Inch
►
Wilton Round Cake Pan, Great Baking Results, Aluminum, 3-inch x 12 inch
►
Wilton Aluminum Round Cake Pan, 10 x 3-Inch
►
Wilton Aluminum Round Cake Pan, 8 x 3-Inch
►
Wilton Round Cake Pan, Durable Heavy-Duty Aluminum, 6 x 3-Inches
►
Wilton Performance Pans Aluminum Round Cake Pan, 8-Inch
ADD US ON:
Facebook:
Twitter:
Instagram:
Pinterest:
----------------------------------------------------------------------------
Visit our Website:
#10minutesrecipe #cookwithme #Tiramisu
Chocolate Soufflé Recipe
The words are simply not enough to describe what a chocolate soufflé tastes like. This is a flourless souffle, incredible light, chocolaty and simply divine. Definitely a must for chocolate lovers.
To print the recipe check the full recipe on my blog:
Ingredients
2 tbsp (30ml) milk
1 tbsp (15g) cream
5 tbsp (75g) sugar
2 oz (60g) 55-70% dark chocolate
2 egg yolks
3 egg whites
1/4 tsp (2g) salt
1/4 cup (30g) unsweetened cocoa powder, good quality
3 tbsp (45ml) water
Powdered sugar for dusting
Butter and granulated sugar for coating the ramekins
Topping (optional)
7 oz (200ml) whipping cream
1 tbsp (7g) powdered sugar
1. Preheat oven to 375° (190C). Butter the inside of your soufflé molds ( I used 3 1/2 Inch- 9 cm Ramekins). Dust the molds with granulated sugar, then pour out the excess.
2. Place milk and cream in a small saucepan and stir over medium heat until it boils. Remove from heat, add chocolate. Let sit for 1 minute then stir until well combined and all of the chocolate has melted.
3. Add the cocoa powder and water and whisk until very hot over bain marie (double boiler).
4. Remove from the heat and set aside to cool for few minutes.
5. Meanwhile whip the egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
6. Add egg yolks to chocolate mixture and whisk in to combine.
7. Using a rubber spatula gently mix one-third of the egg whites into chocolate mixture. Then fold the chocolate mixture into the remaining whites. Spoon batter into prepared molds.
8. Bake until the soufflé has risen to about 1 1/2 inch above the dish, for about 13-15 minutes.
9. Meanwhile whip the cream with powdered sugar if used for serving.
10. Remove from the oven and dust the top with powdered sugar and add a spoon of whipped cream. Serve immediately as the soufflé will begin to deflate after in 2 minutes.
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
Richard Sax's Chocolate Cloud Cake | Genius Recipes
Richard Sax's poofy soufflé of a chocolate cake intentionally caves in the center, leaving a craggy, wafer-like rim behind and a mousse-y hollow that you fill up with cold whipped cream. The effect is dramatic, bold and impossibly delicious. SUBSCRIBE TO FOOD52 ►►
Serves: 8 to 12
Prep time: 20 min
Cook time: 40 min
INGREDIENTS
Chocolate Cake:
8 ounces (225g) best-quality bittersweet chocolate, coarsely chopped
1/2 cup (110g) unsalted butter, at room temperature and cut into 1-tablespoon pieces
6 large eggs
1 cup (200g) sugar
2 tablespoons cognac or Grand Marnier (optional)
Finely grated zest of 1 orange (about 1 tablespoon; optional)
Whipped Cream:
1 1/2 cups (355g) heavy cream, very cold
3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
Unsweetened cocoa powder and/or bittersweet chocolate shavings, for topping
FULL RECIPE ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Easy dark chocolate truffles to make at home for special occasions
Become a chocolate glutton with this dark chocolate truffles recipe. great for the holiday season. make sure to eat those fridge cold. decorate with chocolate or coconut.
Get the recipe:
???????? ENROLL IN MY DESSERT COURSE FOR BEGINNERS:
???? SUBSCRIBE TO MY CHANNEL:
???? JOIN OUR NEWSLETTER►
if you make these share take a pic and share it with us on Instagram #myfrenchdish
INGREDIENTS
300 grams chocolate tablets with 70 % cocoa
40 grams butter (unsalted)
250 ml good quality pure liquid cream (heavy cream)
50 grams or more cocoa powder to coat the truffles.
you can add at the end ( before the cooling) a dash of liquor if you like (grand marnier, cognac, whisky or rhum) or some vanilla extract to sweetened the chocolate.
Cooling time : in a tray covered with cling film ( bottom and top) then in the freezer for one or 2 hours.
for the decoration you can also roll the truffles in desiccated or coconut powder and chocolate shaving dark or white
Important Cooking notes:
- slight adjustment from the video to make things go smooth: Bring your cream to the boil and as soon as it starts to boils, TURN THE HEAT OFF then add the chocolate in bit by bit. you can also just put the chocolate in a glass bowl and pour the hot cream over the chocolate instead (that method is even better if you never work with chocolate)
!! If your chocolate splits, just add a few tablespoon of cold water to it and whisk until it gets back on track !!
- Don't forget to add a cling film on top of the chocolate ganache before putting it in the freezer to solidify.
The time it takes for the ganache to solidify in the freezer may vary depending on what freezer you use.
**********************************************************************************
Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Chocolate brownies.Baking with the cooker.
Bakers chocolate brownies. with Cooking with the Cooker.
The Best Chocolate Soufflé You’ll Ever Make
The Best Chocolate Soufflé You’ll Ever Make
A soufflé is a baked egg-based dish often served as a savory main dish or sweetened as a dessert.
Soufflés can be very intimidating to make but the truth is, it’s actually pretty easy to make. If you follow this recipe carefully you’ll make perfect chocolate soufflés every time. These dark chocolate soufflés have a delicious molten center and a light, bouncy outside which any chocolate lover will cherish.
These individual-serving chocolate soufflés are dark and intense in flavor, yet with a light and not too sweet custardy texture are the perfect dessert for any special occasion. Make sure to use good quality dark chocolate in order to get that intense chocolate flavor, but if you prefer not too intense and slightly sweeter soufflé you can also use semisweet or milk chocolate for the recipe. For maximum satisfaction always serve a soufflé straight from the oven and a scoop of vanilla ice cream on top can be a great accompaniment.
+++++++++++++++++++++++++++++++++++
Ingredients & Full Recipe????????????
++++++++++++++++++++++++++++++++++++
Music
The Loyalist - Pinecrest by The Loyalist
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Get Social With us
Website: spicebangla.com
Facebook:
Instagram:
Twitter:
Google Plus:
#Soufflé #Chocolate #SpiceBangla