I've been meaning to comment for a long time. This is an absolutely FANTASTIC recipe and THE BEST tiramisu tutorial on youtube!!! I made this tiramisu for my Dad's birthday and we loved it!! So, thank you so much for sharing this with us!!! <3 <3 <3
@xXLindasFishXx I'm sorry, I've never weighed the ingredients so I don't know what the equivalent is. I think you should be fine using the same volume of white sugar, though, as long as you make sure it is dissolved thoroughly so there are no "gritty bits". Regs... Megs
Hi from England :D I have to say this is by far the best recipe for Tiramisu and I, and the rest of my family, love it. However I always have one problem. All 3 elements of the Tiramisu cream are thick but when I add them together they go quite thin. Eventually, with a mixture of whisking and placing it in the freezer briefly, it thickens up however if you could make any suggestions for what I've done wrong or what I could do to help it would be great :D x
@michaelhahnpingpong If everything is thick before you combine then I think the ingredients are fine. The only thing I can think of is that you are losing the 'air' out of the cream when mixing (which might explain why you have to whisk and chill to bring it back). Try very, very gently folding them together. If you are already doing it that way I'm not sure what the problem might be - with a bit of luck someone else reading this knows the answer. (Maybe chill a little before combining?)
@rippy2 It is best too - it firms up better and develops a better flavour if refrigerated overnight. It is not essential though, if made in the morning and chilled until the evening it would still work and still be very nice.
I tried this recipe today and I was not sure what I did wrong.
The Tiramisu cream texture not looking good at all. It is not smooth and it look like baby puking. :( It only happened after I added in the whipped cream.
@Baker8D Hi, although I agree it shouldn't do this, I suggest that you use an electric whisk to whisk the mixture so that it becomes smooth. One problem with this is that it becomes very thin. My solution for this is to keep whisking for a minute or two until it thickens up. Then you have to put the mixture into the freezer for about 10 minutes so it thickens up some more, and after adding the first layer you have to return it to the freezer briefly. Hope this helps :)
@ashikin5 I've never tried. An alcohol-free sweet dessert wine would work if you are concerned about the alcohol (which is mostly cooked off anyway). You can simply omit the Kahlua and use a little more sweetened coffee, it will still work, but it won't taste the same. If you prefer another liqueur by all means substitute it. If anyone else knows how to make zabaglione without using marsala or dessert wine at all perhaps they could chime in here and let us know please? Regs... Megs
@heelrunner Hmmm, I answered this but it doesn't seem to have showed up (at least, I can't see it). I'll try again. It is a mixer (in New Zealand what we call a blender is almost like a jug with a lid and has super-fast blades in the bottom that whizz around to make smoothies and such). The mixer is very easy to clean. The beaters come right out, as does the bowl. It takes just a few moments to wash, dry and put back together. Regs... Megs.
I hope I can find the ingredients like the Marsala wine and the mascarpone cheese because I live in a smaller town in Manitoba, Canada of about 10,000 people and we only have 3 grocery stores: Safeway, Extra Foods and Co-op...
@winzsp By the way, when I try to put the usual few characters in that you need to put for a website it won't post the message. I kept get errors until I removed it. I'm assuming you know what know what to put at the start anyway. Regs... Megs
@Beccsz@MeganEMills is not my web site. Web sites do not have @ symbols in them, do they? My site is meganDOTcc (where the DOT means '.' but when I've tried that in the past it gets deleted). Regs... Megs
@skarabim Would that be raw egg whites, or cooked? One of the things this recipe is good for is that there are no raw eggs in it so people who won't or can't eat raw eggs can still use this recipe. Still, for those who don't mind they can certainly try to substitute but they'll have to work out ratios and such for themselves to make sure it doesn't go runny (as beaten eggs whites seem to want to do after a while if left raw...) Regs... Megs
@MeganEMills yeah you would use raw egg whites whisk until a fluffy solid this would then be added and mixed gently to the yolk, mascarpone cheese and sugar mixture
but yeah your one looks really good YUUUMMMM i am craving it
I have tried several recipes for Tiramisu and so far this one is my favorite. Thank you so much for taking the time to make this vid and sharing this delicious recipe.:)
@djcandle Sorry, I didn't see your message before. I'm not sure why yours comes out runny - are you using this recipe or another? If this one maybe you aren't using a full-fat cream, or are not whipping it thick enough, or are not making your zabaglione thick enough. Maybe simply using more mascarpone would fix it? Regs... Megs
@sabykelly Where in the world are you, Sabykelly? If we know that then with a bit of luck someone who lives near to you will see this and know who the local suppliers are. Regs... Megs
Thanks for this great recipe! i followed it for 1/3 proportion on our 1st wedding anniversary, however used Rum as i did not have Marsala wine..and it still turned out delicious.. Next time i'll definitely try it with Marsala.. :)
Hi its me again! Whenever i mix togetherthe mascarpone and zabaglione together, the mixture turns out to be very runny. Unlike what it looked like in ur vid. And that dish is 3 inches tall? I dont understand the 1x2 or whadever please just tell me the width height and length tnx
@leenzyan The 'More Info' sections says: The dish measures about 36cm x 22cm x 8cm (approx 14in x 8.5in x 3in). That is the length, width and height. Maybe you don't cook your zabaglione quite long enough or you 'beat' your mascarpone rather than gently stirring it to make it smooth. Perhaps you need to try another brand of mascarpone that is stiffer and/or keep it colder when you use it. Don't worry so much about what it is like when you mix it, though, what is it like after you've chilled it?
Hi again! When cooking the eggs in the double boiler, its seems to stick on the bowl and get cooked but not really, just some of it sticks to the bowl while mixing. Is this ok? Should it be at low heat?
@leenzyan You probably have it too hot and it's cooking and sticking before you have a chance to stir it. Yes, you should do it over a fairly low heat, the water should just simmer, and definitely not boil. Regs... Megs
This is a great recipe! I made it for some friends and for myself and...I found it delicious. I think that heating the mixture up adds extra taste and density, which ultimately add to the texture and the overall flavor. Will certainly recommend to friends.
Hi! This recipe is wonderful! But can i add more sugar? And how do i lessen the other ingredients? I only have 500g of mascarpone and each package of 500g mascarpone is freaking expensive to me about Php.766.00.
@leenzyan I wouldn't add more sugar to the zabaglione, the recipe works really well with the ratios it's got. You could sweeten the dipping mixture more if you wanted. You can simply halve everything in the recipe, or even quarter it, and it will still work fine. This recipe is huge so a half-size one would still be very generous for a family. Regs... Megs
@ginadoro It is a type of sweet dessert wine. I use the 'creamy' one. It tastes a little bit like sherry. If you can not get Marsala then try substituting with a sweet dessert wine - and maybe adding a wee splash of sweet sherry. Regs... Megs
Aah I see! Sorry, I thought it's just a name kind of like Rogers Sugar that we have here in Vancouver. Lol. It's not powdered sugar is it? But very fine granulated sugar? Thanks - May
@maymay1984 Hi May - that's right, it is a very fine granulated sugar - still definitely crystalline and sparkly. In New Zealand we call powdered sugar 'icing sugar' because we use it to make icing for cakes. Regs... Megs
I've made tiramisu a few times without using any alcohol and they're just as good. And I believe "Caster" is just a brand name so you can use whatever white sugar you have. As for the espresso, you can go to any Starbux and ask for _ number of shots of espresso. 1 shot = 1 ounce. :) good luck!
@maymay1984 Thank you for the tips. Caster sugar is not a brand, though, it is the same sort of sugar as white table sugar but each crystal is much smaller - somewhere between the size of ordinary sugar and soft brown sugar. This makes it much easier to dissolve when beaten with the eggs. Regs... Megs
@rgonzo4261 It is a sweet, creamy one and is the only one I could find in the store. I think it was called 'Cremovo' or something like that. Regs... Megs
can i use kahlua and instead of marsala wine,like just kahlua for liquor? and also if i dont use marsala wine will there be a difference?
And do i need caster sugar or can i use regular sugar?
Also im sorry but what kind of coffee did you use like the name,i dont know what espresso coffee is =/ i just know there is light regular and dark lol.
can i use kahlua and instead of marsala wine,like just kahlua for liquor? and also if i dont use marsala wine will there be a difference?
And do i need caster sugar or can i use regular sugar?
Also im sorry but what kind of coffee did you use like the name,i dont know what espresso coffee is =/ i just know there is light regular and dark lol.
@igmsk A fair bit of the alcohol cooks off. You could expose it to more heat, for longer, to really drive it off. Are there any alcohol-free sweet dessert wines you could try? Regs... Megs.
@MeganEMills That's a very good idea, I did not know before you told me that alcohol free wine is also there but when I searched I found many in the market. Thanks
@musicprincess123 Maybe someone else can help with this query? I've never tried any substitutes so am afraid I can't be confident any recommendations would work. I can say that rum will give a totally different flavour to Marsala. I've never tried it to make zabaglione either so haven't a clue if it would work. Regs... Megs
@alexanuchid I don't heat the cheese. If you don't cook the eggs the zabaglione stays runny and you are likely to end up with goop instead of a dessert you can slice. If you do not want to cook the eggs it is probably best to try a different recipe. Regs... Megs
@hcsatine No, you didn't miss anything, I do not use the egg whites. For the purposes of this demonstration I threw them away but in 'real life' you can keep them for making meringues or pavlova or boosting the protein in your omelettes and so on. Regs... Megs
The thing with 'original recipes' is that there really isn't one. It is almost like being 'the original church'. All claim they are and they, ironically enough, all are right. Except for the Kahlua that wasn't around way back when the first Tiramisu was made but it's a reasonable substitute for Italian coffee liqueur.
Most excellent tutorial. And a great looking cake. Thanks.
Hi! I just want to know if what is a good substitute of a mascaporne cheese. Can I just use 'cream cheese" instead,also for the lady fingers, its hard to find here in our place in Florida. Thanks
@mgdudz I'm not sure about using cream cheese - maybe someone else reading this has tried a good substitute and can help us out? If you can't get ladyfingers (Italian delis often have them) then you can use a sponge cake. Reg... Megs
@MeganEMills Hello Megan! Loved your recipe! Iam making it tonight! If you can't find Mascarpone cheese, a good substitute is Ricotta cheese. Hope this helps : )
This is one of my favorite recipes and I've never seen a video-recipe that looks close to what I like...until now. This looks fabulous! Thanks for sharing!
@gladyse85 If you can't find Marsala then a sweet dessert wine will make an acceptable substitute. You want something along the lines of a sweet sherry, but perhaps not so strong. Regs... Megs
@andathegreat No, you must cook it or it won't thicken and then your whole mixture will be too runny and won't 'set' nicely. You're more likely to end up with a sloppy goop. Regs... Megs
Absolutely a MUST MAKE!!! One of the few most straight forward recipes E-VAH!!! I must ask if you can use regular sugar instead of Caster sugar, as I can't seem to find that anywhere! /:o/ Thank you for sharing, btw!
@TFGal2010 The important thing is that the sugar dissolves so there are not gritty bits in the beaten egg yolk/sugar mixture. Do you have a food processor or mortar and pestle? You might be able to whizz or crush the ordinary sugar a bit finer. Or try it ordinary sugar out on a half or quarter recipe for just the zabaglione and if it doesn't work not much is lost. Regs... Megs
Hi Megan I can't wait to try your recipe it looks and i'm sure taste's divine. (Incidently i noticed that whilst i was watching your vid, that you use Mascarpone that had on the packet Kapiti) makes me feel nostalgic, because i used to live in Waikanae & worked Paraparaumu. A fabulous corner of the world.
Absolutely great recipie, thank you so much Megan. However, to skip the double-boiler part (I was worried of cooking the yolks), I pasteurized the eggs (check on the internet how to do that, you can also buy them from the market). That's it, you then carry on with the rest of the recipie. Regs...
Looks like the best recipie around. Before I try, could you please let us know which temperature the yolk/sugar/masala reach in your double boiler? Will post a comment once tried to let you know if it worked for me. Thanks
@fabbros I'm sorry, I never take the temperature. I just cook it until the 'custard' has thickened over simmering water (which is just less than a rolling boil). For me it usually takes about 7 or 8 minutes. All the ingredients start off at 'room temperature' which, of course, isn't always the same either. If you use the right proportions and don't cook it too fast it will thicken. The danger is in cooking too quickly which gives you sweet, boozy scrambled eggs. Regs... Megs
Absolutely great recipie, thank you so much Megan. However, to skip the double-boiler part (I was worried of cooking the yolks), I pasteurized the eggs (check on the internet how to do that, you can also buy them from the market). That's it, you then carry on with the rest of the recipie. Regs...
@ppoeii If the bowl is big enough to hold itself above the simmering water that will be fine. It is what I do because I don't have a double boiler either. Hoever if you immerse it in the water you might end with sweet scrambled eggs instead of zabaglione. Regs... Megs
I tried the exactly same as you and the only different is the cream I bought was for pure cream and ideal for salad & cake.
I followed your instruction and ended up the ingredients too runny or kind of watery. When I placed the 2nd layer of sponge finger, the sponger finger will sink into the cream.
@GoldenRain123 It could be the cream - did it beat up thick enough? Other factors could be the zabaglione, did that become thick enough? And did you make sure to only fold them together so you didn't lose the volume? I've never had this happen to me and nobody else has reported the same problem so other than that I'm stumped. Perhaps someone else reading this can give us some help on this one please? Regs... Megs
merrygirlguide @MeganEMills: what is mascarpone cheese? is it the name or the kind of cheese?i'm 14 and i'm from Vietnam. I can't find mescarpone cheese, can i replace it with any other cheese? thanks a lot
@nonamesite Plain, pure liquid cream made from cow's milk. It is a 'fresh' product that is pasteurised and has a Use By date of about 1 week. In our supermarkets it is in the fridges along with all the fresh milk. Regs... Megs
@anandbala1 That's a lovely compliment, thank you. Yes, check out my web site meganDOTcc (you know the DOT stands for a "." but if I put one there it gets deleted) and take a look at some of the other stuff my hands get up to. I'm rather attached to them and my husband says he quite likes that they are soft and warm! ;-)
@MeganEMills: what is mascarpone cheese? is it the name or the kind of cheese?i'm 14 and i'm from Vietnam. I can't find mescarpone cheese, can i replace it with any other cheese? thanks a lot
@merrygirlguide It is a soft Italian creamy cheese and there's nothing else quite like it. I have read that blending a few tablespoons of sour cream and cream into cream cheese makes a reasonable substitute but I've never tried it. Still, it's cream cheese - it couldn't be bad, could it?
@merrygirlguide I've never tried substituting something else so don't know how successful it would be. Does it help at all to know that most of the alcohol itself cooks off when you make the zabaglione and if you mix it with hot coffee for the dipping solution (and even heat it a bit more if you want for a while before cooling) you can get rid of most of that alcohol too? Another liquid, or more coffee, might produce the same texture but you won't get the same flavour. Regs... Megs
Super cool video, I often make Tiramisu myself, I'd wish that they could offer Mascarpone cheese in bags, here in the state. They sell it in 8oz tube, real hard to get out.
Awesome recipe! also great video and explanation step by step. I made it early this afternoon and just tried it tonight. So delicious, the Marsala wine gives it a nice unique sweet flavor. I don't think I'll ever make it without it. Although I was curious and have never tried the wine on its own and whew is it strong. Lol I think I'll save it just for tiramisu. Thanks again!
@TheYziad I don't think so. The Scotch fingers we have here a made from shortbread. If you can't find sponge fingers sponge cake can be used as a substitute. Regs... Megs
ive made this twice and its great. best tiramisu recipe!
johanessburg57 2 weeks ago
I used your recipe but instead of putting in a dish, I did little individual serves in wine glasses. Thank you so much it was delicious
97Mizzo 1 month ago
I've been meaning to comment for a long time. This is an absolutely FANTASTIC recipe and THE BEST tiramisu tutorial on youtube!!! I made this tiramisu for my Dad's birthday and we loved it!! So, thank you so much for sharing this with us!!! <3 <3 <3
XerxesCandyBreaker07 2 months ago
@XerxesCandyBreaker07 You are so welcome - and I'm chuffed that it turns out so well for you! Regs... Megs
MeganEMills 2 months ago
Hi, I don't have castor sugar. Can you post weight measurements, please?
xXLindasFishXx 2 months ago
@xXLindasFishXx I'm sorry, I've never weighed the ingredients so I don't know what the equivalent is. I think you should be fine using the same volume of white sugar, though, as long as you make sure it is dissolved thoroughly so there are no "gritty bits". Regs... Megs
MeganEMills 2 months ago
Hi from England :D I have to say this is by far the best recipe for Tiramisu and I, and the rest of my family, love it. However I always have one problem. All 3 elements of the Tiramisu cream are thick but when I add them together they go quite thin. Eventually, with a mixture of whisking and placing it in the freezer briefly, it thickens up however if you could make any suggestions for what I've done wrong or what I could do to help it would be great :D x
michaelhahnpingpong 4 months ago
@michaelhahnpingpong If everything is thick before you combine then I think the ingredients are fine. The only thing I can think of is that you are losing the 'air' out of the cream when mixing (which might explain why you have to whisk and chill to bring it back). Try very, very gently folding them together. If you are already doing it that way I'm not sure what the problem might be - with a bit of luck someone else reading this knows the answer. (Maybe chill a little before combining?)
MeganEMills 4 months ago
Does this have to be made day before....
rippy2 5 months ago
@rippy2 It is best too - it firms up better and develops a better flavour if refrigerated overnight. It is not essential though, if made in the morning and chilled until the evening it would still work and still be very nice.
MeganEMills 4 months ago
I miss the colour of real egg yolks... they're so pale and wan here in CA. *sighs*
soggymarshmallow 6 months ago
I had no idea so much went into tiramisu! *looks delicious* :)
TikiStudio 6 months ago
I tried this recipe today and I was not sure what I did wrong.
The Tiramisu cream texture not looking good at all. It is not smooth and it look like baby puking. :( It only happened after I added in the whipped cream.
Please help.
Baker8D 6 months ago
@Baker8D Hi, although I agree it shouldn't do this, I suggest that you use an electric whisk to whisk the mixture so that it becomes smooth. One problem with this is that it becomes very thin. My solution for this is to keep whisking for a minute or two until it thickens up. Then you have to put the mixture into the freezer for about 10 minutes so it thickens up some more, and after adding the first layer you have to return it to the freezer briefly. Hope this helps :)
michaelhahnpingpong 4 months ago
arhhh i ruined it
eudoraleer 6 months ago
you got the best tiramisu. i love it.thank you so much for sharing this recipe.
sweetjourney02 7 months ago
Oh and it's important to chill it or it doesn't taste the same trust me...
Shyeemaye 7 months ago
Thank you! This recipe has cooked eggs eggs which I was looking for. You also explain it very well two thumbs up!
Shyeemaye 7 months ago
Very nice!
I'll take mine to go please Meg!
kanukster 7 months ago
kiwi
BULLDOGS476 7 months ago
caster sugar, can i use regular white sugar?
charle81c 8 months ago
@charle81c Yes you can, just make sure it dissolves thoroughly so there are no gritty bits. Regs... Megs
MeganEMills 8 months ago
@MeganEMills
neobear 7 months ago
Oops... Sorry Meg... Got ur name spelled wrongly
ashikin5 8 months ago
Thank you Mag!!! :)
ashikin5 8 months ago
Hi Mag, can it happen without Marsala wine and Khalua?
ashikin5 8 months ago
@ashikin5 I've never tried. An alcohol-free sweet dessert wine would work if you are concerned about the alcohol (which is mostly cooked off anyway). You can simply omit the Kahlua and use a little more sweetened coffee, it will still work, but it won't taste the same. If you prefer another liqueur by all means substitute it. If anyone else knows how to make zabaglione without using marsala or dessert wine at all perhaps they could chime in here and let us know please? Regs... Megs
MeganEMills 8 months ago
I love your blender. Mixer. Whatever you call it. Is it easy to clean???
heelrunner 8 months ago
@heelrunner Hmmm, I answered this but it doesn't seem to have showed up (at least, I can't see it). I'll try again. It is a mixer (in New Zealand what we call a blender is almost like a jug with a lid and has super-fast blades in the bottom that whizz around to make smoothies and such). The mixer is very easy to clean. The beaters come right out, as does the bowl. It takes just a few moments to wash, dry and put back together. Regs... Megs.
MeganEMills 8 months ago
She has a Kiwi accent!
rappypredator60 8 months ago
I hope I can find the ingredients like the Marsala wine and the mascarpone cheese because I live in a smaller town in Manitoba, Canada of about 10,000 people and we only have 3 grocery stores: Safeway, Extra Foods and Co-op...
dermatlmann 8 months ago
I love this recipe!! But the website you have posted for the recipe does not work =( can you please post it up or make your website work?? lol
winzsp 8 months ago
@winzsp I tried it just now and it is working fine for me. Regs... Megs
MeganEMills 8 months ago
@winzsp By the way, when I try to put the usual few characters in that you need to put for a website it won't post the message. I kept get errors until I removed it. I'm assuming you know what know what to put at the start anyway. Regs... Megs
MeganEMills 8 months ago
@MeganEMills the website in the end doesn't exist?! i wanna print the recipe!
Beccsz 9 months ago
@Beccsz @MeganEMills is not my web site. Web sites do not have @ symbols in them, do they? My site is meganDOTcc (where the DOT means '.' but when I've tried that in the past it gets deleted). Regs... Megs
MeganEMills 9 months ago
Her accent is just wonderful!!!!!!!!!!!!
aksblr 9 months ago
Love your accent! Try egg white, instead of cream.
skarabim 9 months ago
@skarabim Would that be raw egg whites, or cooked? One of the things this recipe is good for is that there are no raw eggs in it so people who won't or can't eat raw eggs can still use this recipe. Still, for those who don't mind they can certainly try to substitute but they'll have to work out ratios and such for themselves to make sure it doesn't go runny (as beaten eggs whites seem to want to do after a while if left raw...) Regs... Megs
MeganEMills 9 months ago
@MeganEMills yeah you would use raw egg whites whisk until a fluffy solid this would then be added and mixed gently to the yolk, mascarpone cheese and sugar mixture
but yeah your one looks really good YUUUMMMM i am craving it
Frando87 9 months ago
The way you make it looks so much more professional that the other tiramisu videos on youtube and the slice looks so nice
irvinlambchops 9 months ago
Did you edit this vdo? i remember from before, it was different.
colorpurpleblue 10 months ago
@colorpurpleblue No, I haven't edited it at all. It is the same as when I first put it up. Regs... Megs
MeganEMills 10 months ago
Comment removed
mark88keys 9 months ago
@mark88keys i am guessing she is from new zealand not from australia either way you shouldn't be saying that :)
Frando87 9 months ago
I have tried several recipes for Tiramisu and so far this one is my favorite. Thank you so much for taking the time to make this vid and sharing this delicious recipe.:)
grimworm 11 months ago
And now am hungry :( thanks for the recipe :)
dhyana1991 1 year ago
forgive if i'm wrong, but isn't zabaglione made with raw egg?
OdinLowe 1 year ago
@OdinLowe It can be made raw or cooked, I prefer cooked and for a lot of people it solves the problem of not being able to eat raw eggs. Regs... Megs
MeganEMills 1 year ago
Excellent video. I love the texture of your dessert. My Tiramisu always comes out runny. Is there a solution to this? Cheers
djcandle 1 year ago
@djcandle Sorry, I didn't see your message before. I'm not sure why yours comes out runny - are you using this recipe or another? If this one maybe you aren't using a full-fat cream, or are not whipping it thick enough, or are not making your zabaglione thick enough. Maybe simply using more mascarpone would fix it? Regs... Megs
MeganEMills 1 year ago
Where can i find mascarpone cheese?
sabykelly 1 year ago
@sabykelly Where in the world are you, Sabykelly? If we know that then with a bit of luck someone who lives near to you will see this and know who the local suppliers are. Regs... Megs
MeganEMills 1 year ago
This has been flagged as spam show
@sabykelly if you live in the U.S you can find it at albertson's
michymg 1 year ago
hi.. im making ur tiramisu, do i have to put this one in the frezzer or just refrigerate?
chingchangchungs 1 year ago
@chingchangchungs Just refrigerate it, overnight if you can. Regs... Megs
MeganEMills 1 year ago
my cake tastes fatastic! Thank you so much for the video!
eleen78 1 year ago
Hi Megan,
Thanks for this great recipe! i followed it for 1/3 proportion on our 1st wedding anniversary, however used Rum as i did not have Marsala wine..and it still turned out delicious.. Next time i'll definitely try it with Marsala.. :)
Once again thank you for the video...!!
aviparna 1 year ago
And my mascarpone is galbani thats all we have and its texture when its on the fridge is like cream cheese
leenzyan 1 year ago
Well abit saggy or unstable when you leave for like a minute
leenzyan 1 year ago
Hi its me again! Whenever i mix togetherthe mascarpone and zabaglione together, the mixture turns out to be very runny. Unlike what it looked like in ur vid. And that dish is 3 inches tall? I dont understand the 1x2 or whadever please just tell me the width height and length tnx
leenzyan 1 year ago
@leenzyan The 'More Info' sections says: The dish measures about 36cm x 22cm x 8cm (approx 14in x 8.5in x 3in). That is the length, width and height. Maybe you don't cook your zabaglione quite long enough or you 'beat' your mascarpone rather than gently stirring it to make it smooth. Perhaps you need to try another brand of mascarpone that is stiffer and/or keep it colder when you use it. Don't worry so much about what it is like when you mix it, though, what is it like after you've chilled it?
MeganEMills 1 year ago
i always think its more fun making it than eating it.
vtlegend 1 year ago
How tall is your dish?
leenzyan 1 year ago
@leenzyan I've put the dish size and all the ingredients in the info box that goes with the video. Regs... Megs
MeganEMills 1 year ago
Hi again! When cooking the eggs in the double boiler, its seems to stick on the bowl and get cooked but not really, just some of it sticks to the bowl while mixing. Is this ok? Should it be at low heat?
leenzyan 1 year ago
@leenzyan You probably have it too hot and it's cooking and sticking before you have a chance to stir it. Yes, you should do it over a fairly low heat, the water should just simmer, and definitely not boil. Regs... Megs
MeganEMills 1 year ago
Hi Megan
This is a great recipe! I made it for some friends and for myself and...I found it delicious. I think that heating the mixture up adds extra taste and density, which ultimately add to the texture and the overall flavor. Will certainly recommend to friends.
Thanks!
MissyEvila 1 year ago
HI MEGAN !YOU RECIPE IS SO WONDERFUL.THE TIRAMISU IS MY FAVORITE DESSERT AND THIS IS THE MOST ORIGINAL RECIPE IVE SEEN
I WILL MAKE IT TOMORRO ! I JUST HOPE ITS NOT THAT HARD FINDING THE INGRIDIENTS HERE IN HOUSTON THANK YOU
hernandez8able 1 year ago
Hi! This recipe is wonderful! But can i add more sugar? And how do i lessen the other ingredients? I only have 500g of mascarpone and each package of 500g mascarpone is freaking expensive to me about Php.766.00.
leenzyan 1 year ago
@leenzyan I wouldn't add more sugar to the zabaglione, the recipe works really well with the ratios it's got. You could sweeten the dipping mixture more if you wanted. You can simply halve everything in the recipe, or even quarter it, and it will still work fine. This recipe is huge so a half-size one would still be very generous for a family. Regs... Megs
MeganEMills 1 year ago
what is masala wine? I like very much this cake !
ginadoro 1 year ago
@ginadoro It is a type of sweet dessert wine. I use the 'creamy' one. It tastes a little bit like sherry. If you can not get Marsala then try substituting with a sweet dessert wine - and maybe adding a wee splash of sweet sherry. Regs... Megs
MeganEMills 1 year ago
3:25
FuzzyBlueFreddy 1 year ago
wow. looks really delicious!
Movzhuru 1 year ago
Aah I see! Sorry, I thought it's just a name kind of like Rogers Sugar that we have here in Vancouver. Lol. It's not powdered sugar is it? But very fine granulated sugar? Thanks - May
maymay1984 1 year ago
@maymay1984 Hi May - that's right, it is a very fine granulated sugar - still definitely crystalline and sparkly. In New Zealand we call powdered sugar 'icing sugar' because we use it to make icing for cakes. Regs... Megs
MeganEMills 1 year ago
Oh and thanks Meg for posting your recipe and showing us how to make tiramisu, you've helped me a lot! :)
Greetings from Vancouver, Canada :)
maymay1984 1 year ago
@xAG0NYx
I've made tiramisu a few times without using any alcohol and they're just as good. And I believe "Caster" is just a brand name so you can use whatever white sugar you have. As for the espresso, you can go to any Starbux and ask for _ number of shots of espresso. 1 shot = 1 ounce. :) good luck!
maymay1984 1 year ago
@maymay1984 Thank you for the tips. Caster sugar is not a brand, though, it is the same sort of sugar as white table sugar but each crystal is much smaller - somewhere between the size of ordinary sugar and soft brown sugar. This makes it much easier to dissolve when beaten with the eggs. Regs... Megs
MeganEMills 1 year ago
hello u upload this recepie 3 yrs ago, and u still answer the question.. amazing.. go the all blacks
pakijew3 1 year ago
@pakijew3 Thank you! It is always a pleasure - and I can hardly believe it's three years - but you're right, it is! Regs... Megs
MeganEMills 1 year ago
i want to make this but where can i find marsala wine..?
Ddom194 1 year ago
I couldn't find the recipe for this...is it still at that address???
rgonzo4261 1 year ago
@rgonzo4261 Yes, I tested it just now and it worked fine for me. Regs... Megs
MeganEMills 1 year ago
@MeganEMills Thank you, i did get it. Is there a certain type/brand of Marsala that you use?
rgonzo4261 1 year ago
@rgonzo4261 It is a sweet, creamy one and is the only one I could find in the store. I think it was called 'Cremovo' or something like that. Regs... Megs
MeganEMills 1 year ago
OMG. Made it yesterday, it is heavenly. Something Mama would be proud of since she didn't leave anything written down.
Thanks, Pete R.
sirknight2655 1 year ago
this vid going stright in my fav,,,,
AlphaDog147 1 year ago
just awesome, it reminds me why i get a bit of a, well experience from every slice of tiramisu
palebit 1 year ago
Man i got a wet mouth while watching it :)
Olli120 1 year ago
are you a kiwi?
PINEappleheadMTM 1 year ago
@PINEappleheadMTM Yes :-) Regs... Megs
MeganEMills 1 year ago
can i use kahlua and instead of marsala wine,like just kahlua for liquor? and also if i dont use marsala wine will there be a difference?
And do i need caster sugar or can i use regular sugar?
Also im sorry but what kind of coffee did you use like the name,i dont know what espresso coffee is =/ i just know there is light regular and dark lol.
And what is the name of the marsala wine you use?
xAG0NYx 1 year ago
can i use kahlua and instead of marsala wine,like just kahlua for liquor? and also if i dont use marsala wine will there be a difference?
And do i need caster sugar or can i use regular sugar?
Also im sorry but what kind of coffee did you use like the name,i dont know what espresso coffee is =/ i just know there is light regular and dark lol.
xAG0NYx 1 year ago
This is an incredible recipe.
I just made can't wait to try it.
Thank you for the instruction and recipe.
nynycu 1 year ago
I am a teetotaler, can I replace the wine for something else or just without it?
igmsk 1 year ago
@igmsk A fair bit of the alcohol cooks off. You could expose it to more heat, for longer, to really drive it off. Are there any alcohol-free sweet dessert wines you could try? Regs... Megs.
MeganEMills 1 year ago
@MeganEMills That's a very good idea, I did not know before you told me that alcohol free wine is also there but when I searched I found many in the market. Thanks
igmsk 1 year ago
Tjis is a great recipe. All my friends love it. Thank you so much Megan for the step by step tutorial instructions.
lkalstrom 1 year ago
there is quite a bit of wine in this recipe, can you use rum to replace some? and also, what is a good alternative to mascarpone cheese ?
musicprincess123 1 year ago
@musicprincess123 Maybe someone else can help with this query? I've never tried any substitutes so am afraid I can't be confident any recommendations would work. I can say that rum will give a totally different flavour to Marsala. I've never tried it to make zabaglione either so haven't a clue if it would work. Regs... Megs
MeganEMills 1 year ago
@MeganEMills
thank you for the reply and considerable!~~Mega~~
xoxo:)
hcsatine 1 year ago
Is it necessary to heat up the egg yoke and the cheese ? some other recipe don't. Thank you.
alexanuchid 1 year ago
@alexanuchid I don't heat the cheese. If you don't cook the eggs the zabaglione stays runny and you are likely to end up with goop instead of a dessert you can slice. If you do not want to cook the eggs it is probably best to try a different recipe. Regs... Megs
MeganEMills 1 year ago
This is the most perfect tiramisu making I watched in YouTube, very good looking after frozen.
But I found that she didn't use egg whites.... Is that sth i missed up???
She may use heavy cream to instead of egg whites I guess....
Really good. I wanna try!!
hcsatine 1 year ago
@hcsatine No, you didn't miss anything, I do not use the egg whites. For the purposes of this demonstration I threw them away but in 'real life' you can keep them for making meringues or pavlova or boosting the protein in your omelettes and so on. Regs... Megs
MeganEMills 1 year ago
@MeganEMills
thank you for the reply and considerable!~~Mega~~
xoxo:)
hcsatine 1 year ago
@MeganEMills @MeganEMills
thank you for the reply and considerable!~~Mega~~
xoxo:)
hcsatine 1 year ago
at last someone who finally cooks the eggs :D:D wonderfull recipe
archsally 1 year ago
haaaaaaa love it
signofaith 1 year ago
OMG THAT LOOKS SO GOOD!
TaintedxHalo 1 year ago
that is a great recipe, im impressed! Thanks for posting this viveo.
Dazzleold55 1 year ago
all public stores have the cheese
raymondmac65 1 year ago
Very good recipe with very good explanation...Thank you
deekay1066 1 year ago
The thing with 'original recipes' is that there really isn't one. It is almost like being 'the original church'. All claim they are and they, ironically enough, all are right. Except for the Kahlua that wasn't around way back when the first Tiramisu was made but it's a reasonable substitute for Italian coffee liqueur.
Most excellent tutorial. And a great looking cake. Thanks.
PuppyZwolle 1 year ago
Hi! I just want to know if what is a good substitute of a mascaporne cheese. Can I just use 'cream cheese" instead,also for the lady fingers, its hard to find here in our place in Florida. Thanks
mgdudz 1 year ago
@mgdudz I'm not sure about using cream cheese - maybe someone else reading this has tried a good substitute and can help us out? If you can't get ladyfingers (Italian delis often have them) then you can use a sponge cake. Reg... Megs
MeganEMills 1 year ago
@MeganEMills Hello Megan! Loved your recipe! Iam making it tonight! If you can't find Mascarpone cheese, a good substitute is Ricotta cheese. Hope this helps : )
usanamaritza 1 year ago
@mgdudz Hi! I am in FL and I find the lady fingers even at Walmart. Where are you? I am in Deltona, near Orlando. Feel free to send me a message.
usanamaritza 1 year ago
This is one of my favorite recipes and I've never seen a video-recipe that looks close to what I like...until now. This looks fabulous! Thanks for sharing!
momof3fabdivas 1 year ago
hi, if i can't find the maesala wine, can i don't used? Great recipe by the way.
gladyse85 1 year ago
@gladyse85 If you can't find Marsala then a sweet dessert wine will make an acceptable substitute. You want something along the lines of a sweet sherry, but perhaps not so strong. Regs... Megs
MeganEMills 1 year ago
mouth watering
jherbp 1 year ago
This is wonderful recipe, thanks for sharing! Tried it two days ago, and I'm making more tonight! :)
Anyway, I wanted to ask how important is it to use the double-boiler? Can I just mix the eggs + sugar + Marsala without "boiling" it?
andathegreat 1 year ago
@andathegreat No, you must cook it or it won't thicken and then your whole mixture will be too runny and won't 'set' nicely. You're more likely to end up with a sloppy goop. Regs... Megs
MeganEMills 1 year ago
Absolutely a MUST MAKE!!! One of the few most straight forward recipes E-VAH!!! I must ask if you can use regular sugar instead of Caster sugar, as I can't seem to find that anywhere! /:o/ Thank you for sharing, btw!
TFGal2010 1 year ago
@TFGal2010 The important thing is that the sugar dissolves so there are not gritty bits in the beaten egg yolk/sugar mixture. Do you have a food processor or mortar and pestle? You might be able to whizz or crush the ordinary sugar a bit finer. Or try it ordinary sugar out on a half or quarter recipe for just the zabaglione and if it doesn't work not much is lost. Regs... Megs
MeganEMills 1 year ago
Hi Megan I can't wait to try your recipe it looks and i'm sure taste's divine. (Incidently i noticed that whilst i was watching your vid, that you use Mascarpone that had on the packet Kapiti) makes me feel nostalgic, because i used to live in Waikanae & worked Paraparaumu. A fabulous corner of the world.
cherhanamiya1 1 year ago
That looks so delicious.... Great job! :D
MyStiCxByul 1 year ago
thank you so much!!!!! this will be my 4 times making this tiramisu. the best !!!!!
sweetjourney02 1 year ago
best tiramisu recipe on youtube!
marchpisces1988 1 year ago
"until it is pale and thack" lol love ur accent
juicycoke 1 year ago
Okay, here is my feedback:
Absolutely great recipie, thank you so much Megan. However, to skip the double-boiler part (I was worried of cooking the yolks), I pasteurized the eggs (check on the internet how to do that, you can also buy them from the market). That's it, you then carry on with the rest of the recipie. Regs...
fabbros 1 year ago
Looks like the best recipie around. Before I try, could you please let us know which temperature the yolk/sugar/masala reach in your double boiler? Will post a comment once tried to let you know if it worked for me. Thanks
fabbros 1 year ago
@fabbros I'm sorry, I never take the temperature. I just cook it until the 'custard' has thickened over simmering water (which is just less than a rolling boil). For me it usually takes about 7 or 8 minutes. All the ingredients start off at 'room temperature' which, of course, isn't always the same either. If you use the right proportions and don't cook it too fast it will thicken. The danger is in cooking too quickly which gives you sweet, boozy scrambled eggs. Regs... Megs
MeganEMills 1 year ago
Okay, here is my feedback:
Absolutely great recipie, thank you so much Megan. However, to skip the double-boiler part (I was worried of cooking the yolks), I pasteurized the eggs (check on the internet how to do that, you can also buy them from the market). That's it, you then carry on with the rest of the recipie. Regs...
fabbros 1 year ago
what are the measurments of the tray you are using?
CATHERINEMIRABELLA47 1 year ago
@CATHERINEMIRABELLA47
The dish measures about 36cm x 22cm x 8cm (approx 14in x 8.5in x 3in). Regs... Megs
MeganEMills 1 year ago
I´m crying while holding the computer....oh my!
angelabeagle 1 year ago
that looks really good. i think ill try to make it but i hope i dont set the kitchen on fire
DarthVaderVoldemort 1 year ago
Hi,
Nice recipie :) I don't have a double boiler, can i just put the bole with egg yolks mixture directly in a pan with boiling water?
ppoeii 1 year ago
@ppoeii If the bowl is big enough to hold itself above the simmering water that will be fine. It is what I do because I don't have a double boiler either. Hoever if you immerse it in the water you might end with sweet scrambled eggs instead of zabaglione. Regs... Megs
MeganEMills 1 year ago
I tried the exactly same as you and the only different is the cream I bought was for pure cream and ideal for salad & cake.
I followed your instruction and ended up the ingredients too runny or kind of watery. When I placed the 2nd layer of sponge finger, the sponger finger will sink into the cream.
Any idea what I have done wrong?
Thanks
GoldenRain123 1 year ago
@GoldenRain123 It could be the cream - did it beat up thick enough? Other factors could be the zabaglione, did that become thick enough? And did you make sure to only fold them together so you didn't lose the volume? I've never had this happen to me and nobody else has reported the same problem so other than that I'm stumped. Perhaps someone else reading this can give us some help on this one please? Regs... Megs
MeganEMills 1 year ago
u can use some gelatin if it turns 2 watery
ppoeii 1 year ago
This has been flagged as spam show
merrygirlguide @MeganEMills: what is mascarpone cheese? is it the name or the kind of cheese?i'm 14 and i'm from Vietnam. I can't find mescarpone cheese, can i replace it with any other cheese? thanks a lot
Yes, you can use Munster or Monteray Jack
jasta9 1 year ago
I would love to make this it seems easy to make but what kind of cream did you use so I can easily find it in the grocery store.
nonamesite 1 year ago
@nonamesite Plain, pure liquid cream made from cow's milk. It is a 'fresh' product that is pasteurised and has a Use By date of about 1 week. In our supermarkets it is in the fridges along with all the fresh milk. Regs... Megs
MeganEMills 1 year ago
@MeganEMills thank you so much! I am definitely making this for Mother's Day tomorrow! I hope I do this right lol!!
nonamesite 1 year ago
Ohhhhhhhhhhh that sounds good. Will try this recipe sometime when I've got loads of extra time and patience. :)
vcrisfi 1 year ago
do you use them often?
anandbala1 1 year ago
@anandbala1 That's a lovely compliment, thank you. Yes, check out my web site meganDOTcc (you know the DOT stands for a "." but if I put one there it gets deleted) and take a look at some of the other stuff my hands get up to. I'm rather attached to them and my husband says he quite likes that they are soft and warm! ;-)
MeganEMills 1 year ago
@MeganEMills when I get hungry again I will make sure I check them out and your husband sounds like he knows what he is talking about.
anandbala1 1 year ago
you have attractive hands
anandbala1 1 year ago
@MeganEMills: what is mascarpone cheese? is it the name or the kind of cheese?i'm 14 and i'm from Vietnam. I can't find mescarpone cheese, can i replace it with any other cheese? thanks a lot
merrygirlguide 1 year ago
@merrygirlguide It is a soft Italian creamy cheese and there's nothing else quite like it. I have read that blending a few tablespoons of sour cream and cream into cream cheese makes a reasonable substitute but I've never tried it. Still, it's cream cheese - it couldn't be bad, could it?
MeganEMills 1 year ago
I don't want to use those alcoholic ingredients. Are those necessay?
merrygirlguide 1 year ago
@merrygirlguide I've never tried substituting something else so don't know how successful it would be. Does it help at all to know that most of the alcohol itself cooks off when you make the zabaglione and if you mix it with hot coffee for the dipping solution (and even heat it a bit more if you want for a while before cooling) you can get rid of most of that alcohol too? Another liquid, or more coffee, might produce the same texture but you won't get the same flavour. Regs... Megs
MeganEMills 1 year ago
Bloody love australian accents (:
JagoReedJones 1 year ago
@JagoReedJones she's kiwi.
jaci27 1 year ago
Super cool video, I often make Tiramisu myself, I'd wish that they could offer Mascarpone cheese in bags, here in the state. They sell it in 8oz tube, real hard to get out.
djj6024 1 year ago
I love this woman's accent!
SmellySagittarius 1 year ago
Yummmy!! I'm soo gonna try making it...Great and simple way of making it. Thank!!
asomra 1 year ago
Awesome recipe! also great video and explanation step by step. I made it early this afternoon and just tried it tonight. So delicious, the Marsala wine gives it a nice unique sweet flavor. I don't think I'll ever make it without it. Although I was curious and have never tried the wine on its own and whew is it strong. Lol I think I'll save it just for tiramisu. Thanks again!
boricua05morena 1 year ago
Are those sponge fingers similar to Scotch fingers? We have scotch fingers but not sponge fingers here :(
TheYziad 1 year ago
@TheYziad I don't think so. The Scotch fingers we have here a made from shortbread. If you can't find sponge fingers sponge cake can be used as a substitute. Regs... Megs
MeganEMills 1 year ago
@MeganEMills Okies thanks heaps :)
TheYziad 1 year ago
Thanks Megan for sharing. Your Tiramisu is the best I found. The best part is it's made from cooked eggs.
colorpurpleblue 1 year ago
I make mine with zabaglione too..Idk why the cooked yolks give it such a distinctive delicious flavor..
romero271991 1 year ago
made this for Easter, EVERYONE LOVED IT! Thanks
rikki55 1 year ago
a good video and a nice looking dessert well done from john in the uk.
johnwend1 1 year ago
Oh this looks SO very good!!! I love tiramisu!
lisamr40 1 year ago
very nice!!
35RedBig 1 year ago
Could I just skip all of the alcoholic ingredients?
Scotium 1 year ago
@Scotium
MeganEMills 1 year ago
@Scotium
NO!
1sokkie 1 year ago
This is one of the best recipes, My family ate it up. I have made it several time, This is the firt time I have used Marsala in it
WOW WHAT A DIFFERENCE quality makes. Thank you
tinroofbusted 1 year ago
Cool it looks delicious i should try making it myself sometime.
matthew223 1 year ago