Delicious Tiramisu Bakealong
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Date: 2019-10-31
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Comments and reviews: 10
Christine Shute
Is there anyway you can do a video on Swiss, French and Italian Meringue Buttercream and tips and tricks as well as the exact temperature of butter and mixture when it's time to add butter. Also, can you use less butter? I've seen recipes with 10 egg whites to about 420 g of butter, but in the same recipe it said this was for the crumb coat and fill yet to frost it gave a recipe of about 5 egg whites to the same about 420 g of butter. why would this be? I love the meringue buttercream but I find it can taste too buttery. Why would this be? Please I really need help I'm so scared of burning myself with the boiling sugar or messing it up again. I have my sister's baby shower coming up and I volunteered to do cupcakes for her party for the arrival of her twin girls. Do you know what is the best type of marker on the market that I could get for decorating?
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Is there anyway you can do a video on Swiss, French and Italian Meringue Buttercream and tips and tricks as well as the exact temperature of butter and mixture when it's time to add butter. Also, can you use less butter? I've seen recipes with 10 egg whites to about 420 g of butter, but in the same recipe it said this was for the crumb coat and fill yet to frost it gave a recipe of about 5 egg whites to the same about 420 g of butter. why would this be? I love the meringue buttercream but I find it can taste too buttery. Why would this be? Please I really need help I'm so scared of burning myself with the boiling sugar or messing it up again. I have my sister's baby shower coming up and I volunteered to do cupcakes for her party for the arrival of her twin girls. Do you know what is the best type of marker on the market that I could get for decorating?
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Moran Thang
Not trying to make anything sensitiv to temperature atm. BUT: I have a wish for a dessert. When i was a Child i used to visit Schottland every Sommer and i always eat Choclate Fudge Pudding. (Only that mostlythey are way to Heavy to eat much more) But when i grow older they Start to disapear more and more from the menues. You only got this awful canned ones and 5 years ago it was quite hard to find a home made Version anywhere. Can you Show us a recipe for that? Maybe not as sweet as the original ones.
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Not trying to make anything sensitiv to temperature atm. BUT: I have a wish for a dessert. When i was a Child i used to visit Schottland every Sommer and i always eat Choclate Fudge Pudding. (Only that mostlythey are way to Heavy to eat much more) But when i grow older they Start to disapear more and more from the menues. You only got this awful canned ones and 5 years ago it was quite hard to find a home made Version anywhere. Can you Show us a recipe for that? Maybe not as sweet as the original ones.
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Ester Castro
my first tiramisu was pretty much the same, expect the cream. i beat up the egg yolks with sugar in a bain marie and then added mascarpone (i doubled the mascarpone lol) then instead of cream added whipped eggwhites with a tablespoon of sugar, it was so damn good its a good option for someone who doesnt have cream at home and use the whole egg. i didnt have marsala wine so ised black label and it tasted wonderful Amazing recipe Gemma, i'm gonna try with cream soon
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my first tiramisu was pretty much the same, expect the cream. i beat up the egg yolks with sugar in a bain marie and then added mascarpone (i doubled the mascarpone lol) then instead of cream added whipped eggwhites with a tablespoon of sugar, it was so damn good its a good option for someone who doesnt have cream at home and use the whole egg. i didnt have marsala wine so ised black label and it tasted wonderful Amazing recipe Gemma, i'm gonna try with cream soon
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Alex M
Good morning Have a couple questions Ive been trying to figure out lately I notice a lot of your recipes for cupcakes have very little liquid but then a your chocolate cupcake recipes have quite bit of liquid in it? I also noticed your chocolate cake recipe is different from your cupcake recipeAnd my final question, when should I use baking powder over baking soda and vice versa? Thanks in advance
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Good morning Have a couple questions Ive been trying to figure out lately I notice a lot of your recipes for cupcakes have very little liquid but then a your chocolate cupcake recipes have quite bit of liquid in it? I also noticed your chocolate cake recipe is different from your cupcake recipeAnd my final question, when should I use baking powder over baking soda and vice versa? Thanks in advance
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Chichica
Thank you for always explaining things so simply Hoping you would do a video on how to adjust recipes according to serving size, i. e. cutting the recipe in half, or in a third, etc. Also hoping you could do a little video on how you organize your bakeware and equipment? I've tried so many things but mine always comes out to be a mess. More power to you
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Thank you for always explaining things so simply Hoping you would do a video on how to adjust recipes according to serving size, i. e. cutting the recipe in half, or in a third, etc. Also hoping you could do a little video on how you organize your bakeware and equipment? I've tried so many things but mine always comes out to be a mess. More power to you
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Fernanda Christensen Gama
Another lovely Sunday with you. Thanks. Id like to why dont you put the mascarpone (or in fact of the creams) in the fridge while your prepping the rest of the receipt? Specially summer time and all the lights for film. I live below Equator Line and I never leave merengues, cream cheeses, so on waiting on the counter. Am I wrong?
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Another lovely Sunday with you. Thanks. Id like to why dont you put the mascarpone (or in fact of the creams) in the fridge while your prepping the rest of the receipt? Specially summer time and all the lights for film. I live below Equator Line and I never leave merengues, cream cheeses, so on waiting on the counter. Am I wrong?
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Junghwa Kim
Hi Jemma I made this tiramisu yesterday and it was FANTASTIC Taste, texture, sweetness, and flavor were all beautifulBut I had one unexpected outcome, which is the sponge, soaked with coffee, became dark 'green' after it sat for about 6 hours in the fridge. Why my sponge became dark green? Please give me your comment Thank you, Jemma
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Hi Jemma I made this tiramisu yesterday and it was FANTASTIC Taste, texture, sweetness, and flavor were all beautifulBut I had one unexpected outcome, which is the sponge, soaked with coffee, became dark 'green' after it sat for about 6 hours in the fridge. Why my sponge became dark green? Please give me your comment Thank you, Jemma
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Uummannaqsong
It's great that you make the sponge yourself. I usually rely on shop bought ladyfingers (btw they are called savoiardi in Italian. And guess how I make the filling: I make a pastry cream, let it cool completely and then I mix it with mascarpone. When I first tried it I was like there's no going back from here.
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It's great that you make the sponge yourself. I usually rely on shop bought ladyfingers (btw they are called savoiardi in Italian. And guess how I make the filling: I make a pastry cream, let it cool completely and then I mix it with mascarpone. When I first tried it I was like there's no going back from here.
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pr va
Thanks Wondering if you've considered buying (or be given by a sponsor) a glass bowl for your KitchenAid so viewers can see what texture you're beating to etc? I love mine - so handy to be able to see progress without having to stand right over the bowl, or even from the other side of the kitchen.
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Thanks Wondering if you've considered buying (or be given by a sponsor) a glass bowl for your KitchenAid so viewers can see what texture you're beating to etc? I love mine - so handy to be able to see progress without having to stand right over the bowl, or even from the other side of the kitchen.
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kungvera
Really good idea to bake lady finger in this way, much better than old method that to pipe each on the baking tray which for me spend too long time so that the batter was flat before I finished my piping and the result was that each finger wes not the same texture.
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Really good idea to bake lady finger in this way, much better than old method that to pipe each on the baking tray which for me spend too long time so that the batter was flat before I finished my piping and the result was that each finger wes not the same texture.
reply
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