Tiramisù: 3 ricette di Ernst Knam
Hi everybody, I'm Ernst Knam andwe're in my school in Milan and
I'm showing you three nice tiramisurecipes. Tiramisu is the most
clicked dessert in the worldand the most renowned in the world.
I'm showing you the classic version, a greenmatcha tea one, and a base with hazelnuts
and gianduia. Let's start with atraditional tiramisu, but instead of
classic savoiardi, I'm using a cocoa spongecake without flour. For the classic version,
let's create a base, a marquise, which is acocoa-based sponge cake without flour
so there's no gluten and peoplewho suffer from intolerances can
eat it safely. We'll beatpowdered sugar with yolks,
some more powdered sugar withalbumens and in the end, we'll add very
carefully sifted cocoa and starch.We'll start by beating the albumens
with the powdered sugar.The important thing when beating
the albumens is to make them rise first,then gradually add the powdered sugar.
Let's never add it from the beginning orthe albumen would become too heavy and it's
more difficult to beat it. In the otherbowl, we're beating the yolks together with
the powdered sugar.
Let's start the machine and beatthe yolks with the sugar by hand.
As you can see, the albumen is creamyand it shouldn't be beaten too much.
We're now adding a part of the albumenin our beaten yolks and stir
it quickly.
We'll put this mixture in the remainingbeaten albumens. Let's sift inside
the starch and the cocoa.
The important thing nowis to mix very gently
this compound with the powders. Gently,not to dismount the albumens. When
all the powders are absorbed,our mass is done and our result is
very creamy and velvety.Oven tray with baking paper,
the oven must be on, at a temperature of 220°C.Let's spread our sponge cake, 4/5 mms thick
with an angled spatula. It's important
to work it as little as we can, as the morewe work it, the more we're dismounting it.
In the oven at a temperatureof 220°C for about 8 minutes.
Our marquise is cooked, you can see it when youtouch it with a finger and it comes back up.
We're adding granulated sugar,as said before
being it microscopic it's going toabsorb all humidity and our sponge
cake stays soft. We're letting it cool down.We're now creating the base
the tiramisu cream, which is donewith mascarpone, obviously,
semi-beaten cream, albumen beatenuntil stiff with sugar, yolks
beaten with cream sugar and a jellypaper, as we're making our tiramisu
in the shape of a cake, not in a bowlnor in an oven pan. This tiramisu cream
is the cream for all of the three tiramisuwe're going to make. Each of them
have a different sponge cake, one from theother, and the syrup is different, too. Instead,
the cream is the same. To start withour cream, we're adding the albumen in our
machine.
We're beating the yolks by hand. Sugar.
As always, we're beating the albumensfirst, and when they rise, we'll add
sugar.
The beaten albumen is creamy,as always. We're now melting the jelly
we put in cold water in the microwave.
We're now adding mascarponein our beaten yolks and mix these two
products.
We're basically mixing mascarponeonly in our yolks. There must be no
lumps. We're then adding the jelly,the semi-beaten cream
and in the end, the albumenswe beat until stiff.
We obtained a mascarpone cream,very soft. To assemble our tiramisu
traditional and classic, we'll use a cakebase and a ring. Inside, we're placing
an acetate paper, to be ableto remove the ring easily, later.
We're adding a disc of our marquisewe previously cooked and we're
lightly soaking it with this coffee syrup,made with nothing but water,
sugar and coffee. It's important tosoak the first layer of sponge cake
lightly, not too much or the spongecake would stick to the cake base.
The sponge cakes that arein the middle of cream
will be soaked much more. We'readding a layer of mascarpone cream.
The second sponge cake. This discwill be soaked much more.
Another layer of mascarpone cream
and the last sponge cake disc.And again, coffee syrup.
We're finishing it with the last layerof mousse, or mascarpone cream.
We're now moving our tiramisu inthe blast chilling for about one hour
or, for those who don't own a blast chilling,we can leave it in the fridge for three hours.
Here's my classic tiramisu. One hour in theblast chilling, then we're removing the mold.
Let's remove the acetate.
And powder it with cocoa. And the last touch:the "K". We're now moving to Piedmont:
we'll make a tiramisu with a base ofgianduia chocolate and baked hazelnuts.
For the hazelnuts and gianduia chocolatetiramisu, we're creating a base
we name as "Miserabile", with hazelnuts.It's basically a soft meringue made with
albumen, beaten with granulated sugar,then we'll mix it with powdered
hazelnuts, some more granulated sugar andpastry flour. Let's start by beating the albumens
with our machine. As always,we'll beat the albumen first, then add
the sugar.
The albumen is well beaten. Powderedhazelnuts, granulated sugar and pastry flour.
To obtain powdered hazelnuts,we can simply blend them with a blender,
but pay attention not to blend them too muchor the oil comes out and it becomes a mash.
Let's gently mix the powders with thebeaten albumen. Wehn the powders are
absorbed, we'll obtain avery nice mass. We're pouring it
on an oven tray with baking paper andspread it gently, uniformly.
We're moving it to the oven for about12 to 15 minutes at a temperature of 200°C.
Here's our hazelnuts base,lightly browned and soft.
We're letting it cool down. For our gianduiachocolate and hazelnuts tiramisu, I'm making
a gianduia chocolate mousse.I melt the gianduia chocolate,
then I emusified it with yolks andsemi-beaten cream and an isinglass
paper. The gianduia chocolatetemperature mustn't rise above 50°C
because we're adding thesemi-beaten cream. If it's too hot,
the cream melts. If it's too cold,the chocolate solidifies and we obtain a
stracciatella, so the importantthing is 45/50°C.
We can test it withour hand, it's lightly hot so
we're cooling it down. Meanwhile, we're meltingthe isinglass. We put it in cold water, let's remove
the water.
Let's pour our yolks in, the semi-beatencream and the jelly. And let's make
quickly, with the whisk, this mousse.
It's soft, shiny... I'd say perfect.Assembling our cake: cake base, ring,
the acetate.
First layer: our Miserabile with hazelnuts.Here I created a syrup with a base of
water, sugar, coffee and hazelnuts cream.First layer: gianduia chocolate mousse.
A second layer of sponge cakewith hazeluts, our Miserabile. And now,
we're soaking this layer very very well,as you should be able to taste
coffee and hazelnuts. Second layerwith our cream with
mascarpone. Last layer with our sponge cake
This one should be soaked well, and again,a layer with mascarpone cream. And
this cake should, as well, be left onehour in the blast chilling or three hours
in the fridge. Here's ourtiramisu with gianduia and
hazelnuts! Let's remove the mold
the acetate. Let's powder it with some
cocoa and finish it withdark 100% cocoa chips,
basically a cocoa mass. Let'sdecorate with our usual "K". Voilà! Our
third recipe for tiramisu brings us toJapan, as it's made with green matcha tea.
It's a very fresh recipe. For our tiramisuwith green matcha tea, we're using
savoiardi as sponge cake. It's verydelicate, so that the green matcha tea
comes out much better,so we'll need albumen, granulated sugar,
yolks, some more sugar, pastry flour andstarch. Let's start by beating the albumens
and the yolks by hand. As usual, we'rebeating the albumens and gradually
the albumens rise and we'll add sugar.
Our beaten albumen, creamy.Let's add a part of it in the yolks
and mix it quickly. We're then addingthis mixture in our beaten albumen.
We're sifting the flour and starch inand mix it all carefully, not to
dismount the albumens. We'll obtain aperfect mass. We're pouring it on our
tray with baking paperand create a 4/5 mm layer.
Here, again, it's importantto make it uniform.
In the oven, at a temperatureof 200°C for about 12 minutes.
Here's our savoiardo, browned and nice.We're letting it cool down. For our
tiramisu with matcha green tea,we'll use a cake base, ring, let's put inside
the acetate and start with oursavoiardo biscuit. Here, instead of coffee,
we're soaking with a syrup with green matchatea: water, sugar, powdered green matcha
tea and lemon fresh-squeezed juice, to giveit lightness and most of all, freshness.
Mascarpone cream,
another layer of savoiardo sponge cake.
Second layer of mascarpone cream,last layer of savoiardo sponge cake
let's soak it well with our green matcha teasyrup and finish it with our cream with
mascarpone. And this tiramisu, as well, goesin the blast chilling for one hour, or
for three hours in the fridge.One hour passed since we put it in
the blast chilling.What do we do? Let's remove our mold
and remove the acetate around it.I like to see the stripes, so I wouldn't
cover it. Let's sprinkle the surfacewith powdered matcha tea. The last
touch: our signature.Thank you for
your attention. As you saw,it's truly easy! So now, at home,
a glass of spumante and make your owntiramisu! I wish you a great day and lots
of chocolate kisses!
Ernst Knam è uno dei volti simbolo della pasticceria italiana contemporanea. Siamo stati nella sua scuola di Milano per filmare la ricetta di un dolce tra i più cliccati e golosi: l'italianissimo tiramisù. Lo chef, conosciuto per la sua originalità non solo in cucina, oltre alla versione classica a base di caffè, ha illustrato due varianti inedite, una al gianduia, l'altra al tè verde matcha. Siete pronti a vedere il tiramisù come non l'avete mai visto prima? Tiramisù classico (senza glutine): 0:34 Tiramisù al gianduia: 8:01 Tiramisù al tè verde matcha: 12:53 Guarda anche: Tiramisù di Sal De RIso: https://goo.gl/tNGuuT Le ricette dei grandi pasticceri di Italiasquisita (Gino Fabbri, Angelo Musa, Sal De Riso...): https://bit.ly/2EwG44q #Italiasquisita #Studio #ISprofessional Visita: http://italiasquisita.net/ Seguici su: https://www.facebook.com/pages/ItaliaSquisita/147031685608 https://twitter.com/italiasquisita Contattaci: info@italiasquisita.net