Справжній італійський ТІРАМІСУ: класичний рецепт від Аліка Мкртчяна

🌐 Where to find us: 👨‍🍳 Alik: https://www.instagram.com/chef_alik_m... 👩‍🍳 Vitalina: https://www.instagram.com/vitalina_mk... Bongiorno, friends! Today we put the meat aside to prepare a real Italian phenomenon - Tiramisu. This dessert translates as "Lift me up", and after the first spoon you will understand why! I will share with you a classic recipe that my godmother Katya taught me right in Rome. You will learn how to choose the right mascarpone, why the fat content of the cream is critical and how to make the dessert velvety, even if the lights are turned off in your house. In this video: ⁃ The history of dessert: from the 17th century to the present day. ⁃ How to properly disinfect eggs (important for children's safety!). ⁃ The secret proportion of cream to save money but not lose taste. ⁃ Why you shouldn't use Maria cookies instead of Savoyardi. Make coffee, add a drop of cognac and let's create Italy in your own kitchen in 15 minutes! 0:00 Introduction: What is a real Italian phenomenon? 0:49 The Legend of Tiramisu: Why is it an aphrodisiac? 1:05 Can you make Tiramisu without light? 1:40 How to choose the perfect mascarpone: the secret to fat content 2:16 Yolk separation technique and kitchen hygiene 3:04 Life hack: How to disinfect eggs with vinegar 3:25 Preparing the cream base: yolks and powdered sugar 4:51 Hello to the wife and mixing with mascarpone 6:02 Why should cream be 33% fat? 7:41 Secret recipe "for sale": tricky proportion of cream 8:10 How to properly whip cream by hand or with a mixer 9:47 Combining ingredients: creating a velvety texture 12:02 Coffee and alcohol: Which drink to choose for impregnation? 13:03 How to properly dip Savoyardi so that it is not too wet 14:15 Assembling layers: How much cream and cocoa do you need? 16:44 Memories of the first Tiramisu in Rome 17:40 Why this dessert is perfect for storing at home 20:02 How long should a dessert rest in the refrigerator? 20:12 Tasting: Mamma mia, chebuona!