How to make tiramisu Videos

next time try it. i really enjoy when the person who cooked it eats it after, i like to hear the 'mmmmm' 'this is delicious' 'it tastes like this and that' 'etc' 'etc'

I liked how you said get mascarpone cheese instead of cream cheese!

Hello tried your recipe to the point. When I went to slice it it was falling apart. It didn't stay firm. Where did I go wrong. Please advice.

Is there any way that we don't have to use egg yolks?

I saw on another tiramasu video that egg whites can be used as a substitute for whipping cream. What do you think?

can u skip the rum

Hi, faustina vu - To be honest, tiramisu may be tricky for you to make. The ingredients you want substitutions for are critical to the dessert. However, we'll do our best to suggest alternatives: 1 - Mascarpone - Blend 16 ounces of full fat cream cheese (be sure it's at room temperature) with 1/2 cup heavy cream and 4 tablespoons of full fat sour cream. 2 - Rum - Substitute rum extract (look for an alcohol-free version if you need this) and purchase real rum extract, not the imitation kind, for the truest flavor. Of leave out the rum extract and simple use the coffee. 3 - Ladyfingers - Cut a sponge cake into strips and bake the strips for 10 minutes (350 degrees F/185 degrees C) to crisp the edges, or let the strips sit out a few hours to dry them out. Hope this helps.

What is a substitute for mascarpone cheese? And what do I do if I don't want the rum? And where can I get lady fingers?

That's odd, vivi cutes. Did the mascarpone curdle, or was it the egg/milk/sugar mixture? Eggs will curdle in milk if they get too hot or overcook. The mascarpone shouldn't curdle because it's chilled (or at room temperature) when it's stirred into the chilled egg/milk/sugar mixture. It's not heated. Was the mascarpone fresh when you bought it? (Use your nose to check.) Did you stir it in all at once, or in small amounts? Small amounts will work best--1 cup or so at a time--and use a whisk to mix the mascarpone into the egg/milk mixture. This will be a big help to blend it smoothly. Here's a link to the original recipe so you may review the steps: //allrecipes.com/recipe/21412/tiramisu-ii/ Let us know how it works out.

what can i use as a substitute for the rum

You made the custard with raw eggs shouldn't you cook the eggs after you do the custard or else it can cause having salmonella but other than that great recipe 

Mascarpone cheese? Can I replace it with other kinds of cheese?

Im new to your channel. Can you make Baklava? Please

what about the Salmonella

What's 120 g of sugar in the American measuring cup because we doesn't use grams in our measuring

I wanna know one thing.. How many hours needs to be in the fridge before eat it?

beautiful ! thank you tony!