Go to the Recipe: Quick and Easy Tiramisù
Why not a Pate a Bombe?
This recipe is perplexing. The “classic” tiramisu recipes don’t take more than 30 minutes, so this feels like complicating an easy thing. The pudding mix feels especially unnecessary: if the objective is to have a firmer consistency (good idea) then reducing the amount of whites or omitting the cream is quicker than adding more ingredients and will result in better flavor.
On the good side, the tips about cold mascarpone and coffee syrup ratio are golden and something that all other recipes are missing
Nick - you hit another home run with this simplified recipe (Just like you did with the sous vide Porchetta)! Not only was it quick and easy, but quite delicious. I didn’t have a 12x12 pan so scaled it for 8x8, or about half the recipe. There’s only three of us so worked out well. Interestingly, the package of ladyfingers I found at Ken’s on Greenwood had 24 total, fitting two layers of 12, trimming about 1/5 from half of them to accommodate two rows of 6. The coffee flavor came through nicely (I pulled fresh shots on my La Pavoni), rounded out with the addition of the salt and hint of vanilla from the pudding mix. I didn’t have or want to buy Marsala so used high-end Madiera, as I had some on hand and felt the flavor profiles were similar. Thanks for the recipe!
The point of the pudding mix is not to make it thicker, it is to stabilize it.
https://www.bonappetit.com/story/instant-pudding-mix
Haven’t tasted this yet. Sitting in the fridge. But you know it’s good. I was pulling shots with the Gaggia. Takes about 8 shots. Nick y’all.
Did I miss something or are we not cooking the raw eggs?
Later that day: Oops. I see the drop down explainer on how to pasteurize eggs. Guess I did miss something.
Neve mind.
So glad to hear it worked well for you Chuck! Thanks for sharing the scaling changes you made, super helpful. Chefs kiss for the pics!
Hey Agos! Totally hear you on the classic approach being quick as well. Glad you found the tips on the cold mascarpone and coffee syrup helpful though. We are definitely trying to up our game with more tips in each recipe.
Hey,
I bought a 12 x 12 inch cake tin (I'm UK based) https://www.amazon.co.uk/dp/B001DXM7WW?ref=ppx_yo2ov_dt_b_fed_asin_title and there's no way it is the same size as the one used in the video. The recipe would need to be scaled at least 1.5x to fill the pan in the same way.
Are the measurements of the pan you reccomend really the ones used in the video?
Otherwise, the recipe was delicious and I loved it. Luckily, there's a normal sized tiramisu still left in the fridge after 6 people had a large portion each last night.
Alex, buddy, I've very sorry I led you astray with the pan size. I'm actually using a 9x9-inch cake pan in the video. We're updating the recipe and the video now to reflect the actual size. Sorry for the inconvenience and I'm so happy you enjoyed it though!
I tried this without a stand mixer/electric beater as I do not have either and the cream/egg/cheese mixture wouldn't whip at all. After 15min with a whisk and no change, I swapped to an immersion blender to see if something would change. Now I have to figure out what to do with a very expensive bowl of liquid eggs, cream and mascarpone...
For those outside the US, can xanthan be used instead of pudding mix?
