Hey James, this is a really well crafted video. Thanks for including my recipe.

@abdulhfhd

Жыл бұрын

very nice

@theelk801

Жыл бұрын

I was so glad when I saw you in the thumbnail, you’ve worked your way into food youtube and you deserve it king

@midwestmancookingchannel8811

Жыл бұрын

Do you have any feedback from his comments?

@EdwardScape

Жыл бұрын

I made your version like 3 times already!

@NoZenith

Жыл бұрын

Any idea on why the cocoa powder in your recipe inhibited the absorption?

"Note: Claire Saffitz was not guilty of this" made me laugh. It's like she's the one angelic child in a class of badly behaved children.

@DarkxxLightningXx

Жыл бұрын

I can't speak for Brian Lagerstorm (what a cool name) - but after making multiple recipes from Babish, Weissman, and Saffitz, it's *extremely obvious* who's worked in kitchens and food writing and who's primarily a KZreadr. I was not surprised at all that her Tiramisu recipe is more practical.

@Kyarrix

Жыл бұрын

@@DarkxxLightningXx I've made quite a few of Brian's recipes and many of them are very good. In terms of people on KZread and online I would also recommend Deb Perelman of Smitten Kitchen, all of her recipes are tested and she herself makes them in her small New York City kitchen.

@EggBastion

Жыл бұрын

^ 4:05 - specifying unnecessary amounts of coffee in the recipe

@Alphonselle

Жыл бұрын

@DarkxxLightningXx Weissman and Lagerstrom both have past experiences working in professional kitchens for quite some time, Andrew alone hasn't.

@plastefuchs666

Жыл бұрын

@@DarkxxLightningXx Claire is also a confectioner if i recall correctly

I think it's unsurprising that Claire's recipe had no inconsistencies or ambiguity, and that it took into account work order and reduced dishwashing. It takes a professional patissier to think of those details.

@alexh4935

Жыл бұрын

Yes, she is a professional pastry chef who has a KZread channel, and the other folks are KZreadrs who sometimes make pastries. I feel like that difference is one we should keep in mind when viewing anything online.

@cthomas025

Жыл бұрын

@@alexh4935 I mean, two of the three people you are labeling as just KZreadrs are professional chefs as well, just not specializing in pastry. Claire would still have an edge in pastry but it's not like Joshua and Brian are just two people who are self-taught making videos.

@michealpersicko9531

Жыл бұрын

@@cthomas025 The only person showcased here who is self-taught is Andrew from BWB. Claire, Josh, and Brian all have extensive backgrounds in Culinary arts. Claire is a professional pastry chef, josh is a pro chef who worked at a bunch of restaurants including the two Michelin starred Black Bear, and Brian is a professional chef? What exactly do you mean by "self taught" none of these chefs are actually self taught. Self taught means that they learned it on their own without any instruction or training and given the fact that Claire, Josh, and Brian all went to culinary school they aren't self taught.

@vh2160

Жыл бұрын

@@michealpersicko9531 Chris is saying that Josh and Brian are NOT self taught. There was nothing in their comment for you to contradict. I'm not proud of the fact that your self-righteousness and lack of reading comprehension bugged me to the extent that I had to write this reply, sorry about that. But also, learn to read, you are clearly literate.

@artorhen

Жыл бұрын

@cthomas025 technically Joshua is self taught in the sense that he started working without any degree.

i aspire to get to a point where i can justifiably make 5 tiramisus for content

@mrclueuin

Жыл бұрын

You too!? lol Would LOVE to do that! Big Tiramisu fan gurl here! 👍😁

@keksimus__maximus

Жыл бұрын

Have you seen the videos where he buys thousand of pounds worth of coffee machines?

@mrclueuin

Жыл бұрын

@@keksimus__maximus Nope, but I wouldn't be surprised if there was out there. Mr. Hoffman is a very focused and dedicated person when it comes to his Avocation. Wanna shoot me the Video link if it's not any trouble please? 😁

@AkhierDragonheart

Жыл бұрын

Why limit it to just 5? Wait a little and you'll have 6 to try!

@teriyakipuppy

Жыл бұрын

5 different recipes. Not just 5!

The fact that claire had NO coffee waste, but still had better coffee flavour. Ughhh, how can anyone not love her recipes, they're written so thoughtfully

@samuele5931

Жыл бұрын

Just drink the coffee you don’t use. No need to waste

@tehkokhoe

Жыл бұрын

@@samuele5931 i mean i wouldnt waste it

@samuele5931

Жыл бұрын

@@tehkokhoe if you ask me the best recipe is the one of my nonna (of coarse it is) which is the traditional recipe with some twist. 1. Put half the sugar 2. Substitute 1/3 of mascarpone with ricotta 3. Instead of cocoa powder use a knife to cut very thinly a chocolate bar (or more, at your taste) 4. Moka coffee and not espresso Italia Squisita did a perfect video of the recipe Expecially in UK I found overly firm mascarpone cream that make the cake much heavier. I hope it was just bad luck. I am not American but to me adding Kalhua, vanilla and coffe in powder make the cake with harder to find ingredients and harder to make than the traditional. Maybe for American this is easier or more similar to thei taste. Idk Although I recognise it is safer expecially if you are a beginner or someone who never did cakes with raw eggs.

@mattturner3484

11 ай бұрын

Yeah if I make tiramisu I'll probably make Claire's but throw some espresso in

@flyingteeshirts

10 ай бұрын

it's just that it uses instant coffee. It's not exactly a bad thing, just a difference and it makes me wonder if it can be made, perhaps better, with espresso

"Basic with Babish is not really basic." Finally, someone said it. As someone who is learning how to cook, his basic series uses kitchen tools that are not readily available, expensive ingredients, recipes are complex, and take a lot of time. and dishes. so many dishes.

@fadelpw511

Жыл бұрын

a common case of youtuber forgetting where they start

@MichaelAlthauser

Жыл бұрын

I was so upset when a while back when he used a $2,000 Traeger pellet smoker in a "Basics" video. That is the very *opposite* of anything even remotely resembling "basics".

@PabloEdvardo

Жыл бұрын

Basics with Babish isn't supposed to be "Basic" recipes, it's about getting down to the "Basics" of cooking, meaning the skills and methods. All the Babish recipes are often elevated and slightly complex because he gets most of his recipes from J. Kenji Lopez-Alt.

@arnonuehm1

Жыл бұрын

@@PabloEdvardo Interesting that you mention that he draws on Kenji's recipes a lot, because Kenji's videos are usually very down to earth and not overly complex.

@ayahiraya

Жыл бұрын

raised my eyebrows at that one video where he used a chemex to strain soup. very excessive.

James basically telling Babish to do a botched by babish episode is wonderful!

@LeonKevlar

Жыл бұрын

I really hope Babish sees this. It's been a while since the last Botched by Babish episode.

@albypesphemore

Жыл бұрын

hell yeah

@martinbogadomartinesi5135

Жыл бұрын

a lot of people in the comments say he will make a botched vid, cause it's far from traditional and "perfect"

@oldcowbb

Жыл бұрын

except botched by babish is even more of a chaotic mess, far from being helpful

@screwball69

Жыл бұрын

@@oldcowbb Thats what makes me want them more than the normal episodes

Claire’s recipe is always clear and easy to follow. She gives away all of her techniques and thoughts behind why she did what she did. Amazing video as always!

@lrizzard

Жыл бұрын

you can tell shes a recipe developer! its not enough that it tastes good, shes also great on communicating and offering alternatives love her.

I love the extra effort of printing out everyone's pictures and framing them.

@evan

Жыл бұрын

Same

@lukedaniel7669

Жыл бұрын

This attention to detail is what keeps me coming back to these videos over and over. Like sometimes there will be a framed poster on the wall behind that is relevant to a five-second sidenote then it reverts back to what was there before.

@sannelelie4206

Жыл бұрын

Really Luke? Wow I did not yet notice that of the changing posters. It's almost a 'Where is Waldo'. Thanks for pointing it out.

I love how he samples all the different tiramisu with a cupping spoon

@T0000000000001

Жыл бұрын

A detail I also appreciated.

@quasimodobraun

Жыл бұрын

A coffee nerd stays a coffee nerd. Of course in the stylish way 😅

@yeekeing1007

Жыл бұрын

So he's cupping the tiramisu!!!

@drebatista

Жыл бұрын

That's absurd. He should use a proper Tiramisu spoon, as any reasonable person.

@cybertonto72

Жыл бұрын

Wait.... there are other types of spoons?

"this isn`t what I do, I do the coffee bit" - very humble statement!

@rsac43

Жыл бұрын

What part of that is humble?

@bctrailbagger

Жыл бұрын

@@rsac43 James Hoffman... just merely the "coffee bit" guy.

James touched on an issue I've been having with a lot of KZread cooks. They lean too heavily towards trying make things as you would in a really high end restaurant and not really being practical for a home cook.

@windowdoog

Жыл бұрын

I mean Adam Ragusea fits that bill. But you can only fit much existential introspection into one video.

@xander1052

Жыл бұрын

@@windowdoog Adam Ragusea not only fits that bill, he does it while generally making some of the best recipes online flavour wise.

@jimmyrrpage

Жыл бұрын

As the others said, you want Adam Ragusea.

@isodoubIet

Жыл бұрын

@@windowdoog You mean the guy who messed up a chicken with pan sauce and then blamed the recipe?

@runistudypants3714

Жыл бұрын

Right?! Have you tried his recipes at home? It takes all the fun out of cooking. Too complicated...

A few years back I went on a youtube journey to find a great way to make tiramisu and learn a lot from different channels. I learnt the most from Hidamari Cooking (japanese) and Cooking Tree (korean). Found I much rather make a Sabayon than using the raw egg yolks. Funny enough, after watching a ton of tiramisu videos, the internet algorithm started to recommend me coffee vidoes and that's how I got to this channel.

@rg3825

Жыл бұрын

Those are great recommendations! Love the Asian chefs!

@thelauraby

Жыл бұрын

The recipe I learned in Italy uses a zabaglione with a little bit of Marsala and it's the texture and flavor I end up looking for when I eat tiramisu. It's so incredibly creamy. I like other versions but I come back to using zabaglione when making it at home.

@MoRZ47

Жыл бұрын

@@thelauraby can you share?

@hank8499

Жыл бұрын

@Byrdbrain that is the way I used to make it in a five diamond hotel pastry kitchen.

@Yorea

Жыл бұрын

I made the one from Cooking Tree and I really loved it! I served it to an Italian friend and she loved it too so that was my biggest compliment haha

Can't wait for Hames' version, so much material this time

@geirmyrvagnes8718

Жыл бұрын

This clearly needs an unhelpful summary.

@lindsaytoussaint

Жыл бұрын

With the blindfolded “I’m ready” I’m really scared of what that video will turn into 😂

@chriswatts9227

Жыл бұрын

I feel like a lot of the video might be about fingers

@ellieban

Жыл бұрын

He could make one with just every time James said “lady fingers” and that would be enough 🤣

@alexcrouse

Жыл бұрын

@@chriswatts9227 "I'm a big fruity thing" might get spliced in just for flavor.

Claire can do no wrong. I have owned multiple copies of Dessert Person, because I keep ending up giving it to someone else because I like it so much.

@Joshlama

Жыл бұрын

I thought there were typos in the book...am I wrong?

I adore Claire's recipes. They're so well developed and thoughtful for an everyday kitchen, and the sweetness level is perfect, I never feel like I'm biting into a wad of sugar when I try her recipes. This one in particular is so easy to make, I love it, it's a delicious interpretation of tiramisu flavor and texture - all in a convenient and easy to make/serve icebox cake method!

Hey, I think there was a typo in Italia Squisita video with the amount of sugar. If you search la biccherie's recipe in the Italian cooking academy the ratio in mascarpone-sugar is 2:1. However, in the video description is 1:1. I noticed it because when I was watching the video they added just not that sugar. The other thing is that they used artisan mascarpone cheese, which I read it has less water content that industrial ones so that's the reason it's not that thicker. I really like their since it's just coffee. Just to consider that they recommend using moka pot coffee. There's another recipe, from Massimo Borutta, the most famous chef in Italy. He adds vanilla beans to the cream and a coconut rhum liquor to the coffee.

When James says “and my complaints don’t just end there”, you know that it’s going to be a good video!!

in Claire's defense, I think she she describes it as a non traditional riff rather than a originalist interpretation. And THANK YOU for noting that Babish's tiramisu is so not basic. He is delirious. Amazing. Also: Delirious.

@TamarLitvot

Жыл бұрын

I love Claire Saffitz! My only gripe with her is her pronunciation of challah. She says “hallah.” I understand when non-Jews can’t make the “kh” or “ch” sound. My French accent is atrocious and I apologize when I have to mispronounce a French word. But why oh why does Claire, with the same background I have, anglicize it?

@whatr0

Жыл бұрын

honestly that's a problem with a lot of the "Basics" series Babish does. the series started with more basic recipes but as time went on it basically just became recipes he wanted to do but couldn't fit into his mainline series.

@isodoubIet

Жыл бұрын

@@TamarLitvot Because inserting foreign-language words with foreign-sounding phonemes can break the flow of a sentence and hurt understanding? I anglicize my own _name._ Why are you so offended that she anglicized a _bread?_

@minhuang8848

Жыл бұрын

@@TamarLitvot You really should take a closer look at how names and loanwords get assimilated into other languages. Native speakers not being great at certain phonemes is the entire freaking point of why things are pronounced differently, making a fuss over this sort of thing is like complaining about bike geeks not properly pronouncing derailleur - it's insufferable and unnecessary, especially considering that every single language in this world does it extensively. Besides, it invariably makes you come off as a know-it-all, so why would you ever bother not going for the bastardized pronunciation? Those are cooking channels aimed at English speakers, not lectures in Hebrew phonology.

@LameIkon

Жыл бұрын

@@whatr0 That is also my problem with it. It started of great showing the basics in the kitchen. And therein also lies the flaw in the series. Once you have done the basics, then you are done with them and you start on the next level of cooking. They ran out of information which you classify as basics. But instead of just ending the series, which I would argue was the best, they kept it and just added things which are no longer basic.

I clicked on this video, expecting some sugar-coated collab with all the youtubers in the thumbnail, where they chat with you on skype, give you some advice and then you go off and do your own thing. But what I got was head and shoulders above that; all the critique and confusion, the quiet british anger, it was brilliant. Also brilliant: the way you guys set up those pictures, in frames, like at a wake

I like how James talked about how easy each recipe was. Clearly, Claire thinks about the clean-up and takes care of integrating that into her recipe. Wheras the rest of the youtubers tend to show off their complicated recipes for the sake of clicks.

@michealpersicko9531

Жыл бұрын

That's because Claire is a professional pastry chef who has worked in professional kitches and she's clearly taking all that expansive knowledge and making it more digestible for the average home cook. Most of her recipes can be accomplished with very little in the way of specialty ingredients and equipment as well as techniques. She's often opting to use hand mixers and whisks vs expensive stand mixers and she often says that you can use the stand mixer if it makes it easier but you can easily do it just using a hand mixer. If the professional pastry chef can be this down to earth and still have a following as large as she does then everyone else really has no excuse to make their videos more daunting to the average person who thinks they can't recreate them simply because they "don't have the right equipment" when most of the time that is simply not true.

@harrisonpike4973

5 ай бұрын

Is it so impossible for you to understand that the average person doesn't have to be the target audience

@a.a9021

4 ай бұрын

@@harrisonpike4973 So, what, the others require more elaborate methods because they are going for more expert-tier results? Clearly not, since their more complicated recipes did not taste better than Claire's simple one. More complex does not mean better!

As a Hoffmann fan and Trevisano myself I am thoroughly enjoying this series on Tiramisù. Indeed the video from Treviso got me a bit emotional since I have been living abroad for over 20 years now. The Beccerie recipe with a ratio of 1/2 Kg sugar to 1Kg mascarpone seems wrong and the 30 ladies-fingers in a row on a round plate seem weird too especially since they state that "The original shape of Tiramesù at Le Beccherie was circular." Anyway, I like it with marsala (you basically make a zabaglione and then you fold in the mascarpone) and in terms of iterations I would suggest trying out different Savoiardi biscuits as the price and quality of those can vary a lot! Also Italians very rarely have an espresso machine at home (we have laws that impose the presence of a coffee bar every 100 meters and prices are strictly controlled) so the home made version always have coffee made with the moka pot (bialetti).

@themiscelettobros.

Жыл бұрын

Davide! Nice to see you here!!!!😀

@DAP220871

Жыл бұрын

@@themiscelettobros. 🤯

@chestergregg8668

Жыл бұрын

I think that was meant to be 3 rows of 10 on a larger plate, given that their picture is a large square tiramisu.

@NaveeCheefe

Жыл бұрын

The picture on the web page of the slice of tiramisu looked like a slice from a round cake. I think maybe the 30 in a row meant laying them out in a row in a circular pattern (with one end of each lady finger toward the outside of the plate and the other end toward the center of the plate).

@chestergregg8668

Жыл бұрын

@@NaveeCheefe I was wondering if this was mistranslated from Italian, but "disporli in fila al centro di un piatto circolare" does translate as "arrange them in a row in the center of a circular plate".

Claire's Coffee Coffee Cake is, IMHO, her absolute best coffee sweet.

James being fussy will never get old! One of my favorite KZreadrs I have ever found. And caused me to spend the most money.

@pierrex3226

Жыл бұрын

Haha, home coffee can get expensive! What have you bought so far? I've bought 3 grinders and two espresso machines, without talking about the coffee itself, and i blame him! 😂

@cameronbatko

Жыл бұрын

@@pierrex3226 2 manual espresso machines, 2 electric grinders, 2 hand grinders, and probably 4 different pour over brewers

James does a good job of pointing out that it's actually pretty hard to make an instructional video and recipe! Just clearly instructing, knowing what information is and isn't relevant to viewers and what parts they might goof up.

I'm glad you're doing a series on Tiramisu. It's one of my favorite desserts.

Can’t wait for the James Hoffman baking Channel!

@callejonization

Жыл бұрын

I once made the coffee cake James made some time ago and it's absolutely delicious

@lurklingX

3 ай бұрын

i want so bad for him to do a cooking or baking series or channel. i don't even care if he doesn't know how to cook and it's just him learning. (hell, Anti-Chef did that and it's GREAT fun!)

As far as the “original” being sweeter than what you were served in the restaurant: I have often found that published recipes online in English have more sugar than the original, perhaps in anticipation that a lot of Americans prefer sweeter desserts. I once made a chocolate dome cake featured on an Julia Child episode and the guest cook used a much lower amount of sugar than the accompanying published online recipe.

@pierrex3226

Жыл бұрын

In Europe in the last several years there's been a love hate relationship with sugar now that we know it kills us. Chefs are absolutely trying to reduce sugar in recipes, and so there's also an association that if it's less sweet, it's fancier.

@OneOddFellow

Жыл бұрын

@ranyd timrek Out of curiosity, I downloaded both the English and Italian copies of the recipe. Interestingly, both the English and Italian copies included the same 1/2kg of sugar.

@AntoniusTyas

7 ай бұрын

I have been trying to perfect my brownies game for a while now. Results are... pretty varied, suffice to say. But one constant thing remain: In every recipe I do, I always halved the sugar. The sweetness is on point already, so I would not bother using the full amount of sugar prescribed in the recipe. Can't imagine how overly sweet that would be.

I’m not surprised that Claire Saffitz’s recipe is one you liked a lot (except for the instant coffee). Since desserts are to Claire what coffee is to you, I would expect a good balance of flavors (flavours). I haven’t seen her recipe but is there a way to make it with real coffee rather than instant? And since I don’t have an espresso machine, would good regular coffee or perhaps coffee from a Bialetti work?

@adrianocampanhola4250

Жыл бұрын

It's not clear through James video, but Claire uses real coffee(in the recipe, it calls for strong brewed coffee for the lady fingers), the only step she uses instant coffee is for the filling.

@TamarLitvot

Жыл бұрын

@@adrianocampanhola4250 Yes -- after I asked my questions, I went and watched the video and saw that. I'm thinking that espresso powder might yield a better result than regular instant for just that part of the recipe. And given what someone else said in a comment, maybe bittersweet chocolate shavings rather than cocoa on top (though I like cocoa, so might stick with that). Overall, her recipe looks absolutely wonderful. I might try it when my daughters come into town for a visit. And I really appreciate her desserts not requiring a stand mixer. I'm not about to buy one at my age (too old to get enough use out of it) so sometimes feel discouraged at all the recipes that seem to use it.

@fionaclaphamhoward5876

Жыл бұрын

I wonder about using a good strong cold brew for dunking the ladyfingers? You can play with the ratio of grounds to water and get a concentrated coffee that might give more of that "coffee-forward" effect that we're all chasing?

@Vii_DT

Жыл бұрын

I came here to thumbs up and lol at 'flavors (flavours)'

@davidhampson4130

Жыл бұрын

I feel like a moka pot brew is good for Tiramisu as it’s more intense than a filter brewed coffee. It’s not really practical or economical to brew espresso (you’d need a lot of shots!). I feel like maybe some espresso powder in the lady finger mixture might be the way to go. The dilemma is always wanting lots of coffee soaked into the lady fingers without them going to soggy mush. I’m quite partial to amaretto in the mascarpone too.

Well, now I just really fancy a tiramisu.

I love it at 4:45 when he’s like “Thirty? THIRTY?!”

I like how James is utterly confused about how to put more lady fingers on a round plate. The kicker is that, in the first video (EP #1), he has a picture from Alle Beccherie where the owners are holding a plate of tiramisu, and it's round, not rectangular. James was so focused on the task he didn't think about making a circle of cookies.

@anttihelin6820

Жыл бұрын

I think the "in a row" threw him off. Just say to put them in a circle around the plate.

@indiragajah

Жыл бұрын

Likely got lost in the translation

@AnimeReference

11 ай бұрын

Having randoms follow your recipe and mess up due to lack of clarity or experience is essential when refining instructions.

You could literally talk about which toilet paper is the best for 10h and i would be more involved with that video than with any other video on youtube. Your videos are truly captivating.

Brian is my favorite home chef KZreadr. Great to see his recipe and recognition on your channel, James! I also have really enjoyed Claire’s recipes- her chocolate chip cookie recipe is a household staple for us. Her icebox tiramisu was also a major hit at multiple family gatherings.

@MichaelAlthauser

Жыл бұрын

Technically former professional chef turned KZreadr chef.

I think I’m laughing too hard at the Le Beccherie bit “this… this is seven. SEVEN!! in a row” 🤣🤣 that delivery whilst turning the plate for all to see was just too much hahahaha

@calebdomsy

Жыл бұрын

It was funny, and I was thinking, maybe they meant you to arrange the fingers not in a row, but around the plate like a clock. Maybe that is just me?

@NatSussNotSeuss

Жыл бұрын

@@calebdomsy I think that’s probably what they meant, makes a lot more sense 😂

James in an eye-bra blindtasting tiramisu - legend

James slowly drifting to the left the entire time he was blindfolded was way funnier than I anticipated 😂😂😂😂😂

Shoutout to Brian Most underrated KZread cooking channel 👨‍🍳 Cheers from San Diego California

I think what I like about every James Hoffmann video, is the precision. The small issues he highlights with the how-to-videos here mirror how I feel about many tutorial/cooking channels on KZread. Admittedly, 95% of the audience is never going to even try to make the receipes, I understand that, I'm usually in that camp too. But even as a viewer, being more specific and transparent is always more enjoyable to me. And I wanna thank James Hoffmann (and crew) for always delivering a comprehensive video. I don't mean comprehensive as in it covers every single aspect of the topic, but that it covers all the relevant info surrounding the elements in the video; so that there is no confusion or heavily biased omission.

I myself never liked tiramisu much, until I noticed it was the cocoa powder. I made the original recipe you showed here, but with, indeed, half the sugar, and replaced the cocoa with high percentage chocolate shavings. It was the best tiramisu, or even dessert, I ever had, and it took me so little time, effort and money (mascarpone is very cheap in germany). I think, nonetheless, that using savoiardi ladyfingers made the biggest difference, I used 2,5 regular size moka machines worth of coffee for around 20 ladyfingers and the balance was perfect.

@ArnoNuehm1000

Жыл бұрын

Hi, I am looking to improve my Tiramisu. What exactly are those Savoiardi Ladyfingers? Are they a special brand or something? A quick Google search shows me some Ladyfingers from Edeka called Savoiardi. Are those the ones you prefer?

@SteveLBMK

Жыл бұрын

Top tips, thank you! 🤓🤓🤓

@colorona8456

Жыл бұрын

@@ArnoNuehm1000 Savoiardi are Italian ladyfingers that are a little bit thicker. So you can have the exact eight amount of soggyness on the outside while maintaining some crunch on the inside.

@samjohns3227

Жыл бұрын

Love the idea of chocolate shavings instead of cocoa!

I am so HYPED to see Brian on here! He’s such a talented chef all around and freely shares his wisdom on KZread. I love his approach and recipes. Great work James!!

Such a fun video! Thanks James. Also delighted to see Brian pop up and comment!

James “my complaints don’t end there” Hoffmann 😅

I couldn't believe at the end that there were no shots of James trying to flip massive sheets of sponge cake and failing. :')

Loving the kitchen provisions apron as well! Only tried Claire's recipe out of these. Very easy and simple even if not a classic tiramisu (which she very clearly says it isn't). Still delicious. Looking forward to your coffee focused version which I assume is Pt3 of the series 😊

I really hope Ep. 3 is with Alex the French Guy Cooking

Love these comparison videos. You know your videos are enjoyable when you watch 12 minutes and it doesn't seem like time ever passed by.

Keep up the amazing work James. You really are one of my greatest inspirations :) Thank you so much

I've made Claire Saffitz's recipe twice in the last month, it's honestly so good and was super easy to do. haven't tried the others, but can definitely recommend her version :) (i also added extra booze and stronger coffee to get more of those flavours the second time around and it turned out great, so you can definitely adjust it to your liking)

@michealpersicko9531

Жыл бұрын

Yeah as a top tier amateur baker Claire's videos are really palatable and easy for the average person to recreate. It's just so satisfying to find a channel full of stunning desserts with recipes that are clearly laid out and easy to pull off with very little in the way of specialty items.

I made Babish’s tiramisu for Xmas and it was so hard, mainly the sponge/ladyfingers. It also took forever to make, and I left the kitchen in a state. I want to try Claire’s for sure, I got her book Desert Person as a gift and I love her content

James ... your content is so on point. I love your coffee bits but this is just awesome too.

I agree about creating more define flavours and important not having it too sweet so the coffee can shine. Not to mix the booze in with the espresso but can add a bit into the mascarpone and it works really well. The guardian wrote a good article on finding the perfect tiramisu in 2014. I just slightly adapted it and it really works. I can't wait to see your version.

Just started, already know that Babish is a hack, Claire is always supreme

@Mooza1

Жыл бұрын

Wow, couldn't have been more right. People watch Babish they don't make his recipes. Claire teaches, and makes stuff that tastes great. It may not be traditional, but it will taste great. Also, tiramisu I think just has to use moka pot coffee.

@lurklingX

3 ай бұрын

i tried his vids but.... for various reasons, not for me. i like ones where i'm actively learning. i can cook, but i like to expand, and also learn to make things i've not done before or techniques. the point of his seems.... less about cooking than anticipated. and i think his personality or approach or something just doesn't jive for me. haven't seen claire but i'll look her up. have watched a lot of brian and weissman. brian i feel is better with the actual things made, though weissman is highly entertaining. (just there's a lot of his recipes that recreate junk food, so that's not often what i'm looking for. BUT, plenty of his stuff would be fine.)

This is why I want tiramisu for my birthday. Not easy to f it up unless you have a few shots in yourself while making it.

Loving these Tiramisu videos. Keep them coming!

I went on this rabbit hole a couple months ago, this video is so validating I literally had the same questions and questioned several times if I was the problem. I have peace now. 😂

That was a really fun video! I would love to see you try to create the best Tiramisu by combining the best parts of each into one recipe.

Im so proud of my baking angel guru claire for doing so well

Great video James!! Thanks for making this

Loving this series!

Man, James is living his best life, looking slightly creepy and being spoonfed various types of tiramisu. Hames will have a *field day*.

Possibly, adding cocoa to the coffee will cause a bridging effect in the sponge, leading it to pack off in places, reducing the porosity.

Great video, and i just have to say, the audio quality in the studio recorded stuff has been so amazing the last few videos!!

I've made Brian's recipe and found it to be super easy for the quality of the results it gives.

We appreciate James for his own versatility on this channel. He's certainly one of the best out there.

@JohnHausser

Жыл бұрын

⬆️ 🤖

Personally a fan of wet tiramisu. The tiramisus I've enjoyed the most have been completely saturated with liquid, I think. Was a reminder to me, I guess, that food is ultimately a matter of taste. Love this second installment on my favorite dessert from my favorite strange coffee guy!

@tubefae3924

Жыл бұрын

So happy to see your comment as it almost seemed wrong now to like heavy, wet, boozy tiramisus (after seeing Claire’s video!)

Haven’t tried these recipes myself, but I love the recipe from Food Wishes. He does a nice trick with a double boiler with the eggs yolks which firms up the texture nicely.

Ive made Claire's tiramisu ice box cake 4 times now for different parties and it is always a hit. So easy to make (although I have a stand mixer so that's why), and it is so well balanced. I think the instant coffee is a great addition since I always like more coffee flavor personally.

Hi! I used to bake professionally and I was so inspired by you to get a tiramisu recipe perfected. I tried “The Original” recipe and agree I would cut down on the sugar! But it was still really good in small servings. I have an idea what I want a tiramisu to taste like after having an amazing one in Rome. It was lighter in texture, less sweet. I believe the method was the same and I will be using this recipe to work off of. No whipped cream!

I literally just sat down and opened YT. I have scones, not tiramisu, but damn this is good timing yet again for my morning routine, James

@andylawless

Жыл бұрын

Omg. You just gave me an idea to make tiramisu scones.

@DancingSpacePotato

Жыл бұрын

@@andylawless sounds like a lovely idea!

Now THIS is what I’m here for. The ultimate tiramisu. Can’t wait for episode 3!

I’ve never been disappointed by a recipe from Claire!

I tried babish's recipe for tiramisu, but i used storebought ladyfingers instead of making them yourself (why on earth would you make them yourself? anyway). It came out well but i agree it definitely needed more coffee flavour. I had a hard time saturating the biscuits with coffee and in the end since it was just brewed coffee it didnt really taste like anything in the finished cake. Came out really delicious though.

@kane2742

Жыл бұрын

I can only think of two reasons for making the ladyfingers yourself: 1. To incorporate coffee directly in the batter for more coffee flavor. 2. If you have a dietary restriction (such as celiac disease) that keeps you from eating most ladyfingers you'd find in the store. Neither of these seemed to apply to any of the ladyfingers in this video, unless I missed something.

@kathyjohnson2043

Жыл бұрын

My reason would be that in my part of the world if you were lucky enough to find ANY ladyfingers in a store, cardboard would taste better and no amount of coffee could redeem them. Does Amazon sell good ladyfingers and could they get delivered without being crushed?

Because of you, I bought some tiramisu when ordering from a fancy pizza restaurant in Sydney. They didn't use ladyfingers, it wasn't overly sweet and the coffee was real espresso. It was moist, creamy, and delicious. I went back a few days later to get more, and that's saying something because I normally don't even like tiramisu

Enough best KZreadrs tiramisus. I want KZread's WORST tiramisu.

I wish I’d been there to try them all… just made me hungry, but ‘thank you’ to James and the team.

Claire is my go to for lots of things love her

Condolences to James for presumably sitting through an entire Josh Weissman video

I love the dramatic, progressive zoom in on James, when he is highlighting 4:10 how strong coffee and espresso is "a very different thing, A VERY DIFFERENT THING!" 😅 Point very well taken.

I love Claire's recipes I've made it a few times and as someone without a coffee machine at home hers is really approachable with the instant coffee. I look forward to seeing how you make your recipe as a coffee master!

I would want to see how the original recipe can be changed to go lower on the sweetness by sugar and what would be the results with different coffee (espresso, strong filter coffee and specialty instant coffee)

I wonder whether Anne Reardon would be willing to help work out how to "fix" all those recipes to James' preference 🤔❣

@Burning_Dwarf

Жыл бұрын

OMG YEESSSSS

@apeacebone6499

Жыл бұрын

I would LOVE to see that collaboration. Two of my favorite food-related youtube channels!

@agentcallisto

Жыл бұрын

I feel like I’ve heard her mention that she doesn’t drink coffee, but I could be misremembering!

@PhilBoswell

Жыл бұрын

@@agentcallisto that's Dave's job 🤣

@agentcallisto

Жыл бұрын

@@PhilBoswell Haha, you’re absolutely right!

I made the Stella parks tiramisu two days ago with tremendous results. Thanks for making this comparison video.

Extremely helpful!!

I would love to see your opinion on the Genaro Contaldo's take, which uses lemons and lemoncello. Babish's Basics is the takes a basic dish and do it his own, so he usually goes way deeper than necessary. Very good video! Hope there is a part 3.

i'm excited for this series! tiramisu's my favorite dessert, and ironically my go-to is the premade one from LIDL. let's see if your recipe will taste better ;D

@meganmills6545

Жыл бұрын

Have a look for mine and give it a try if you don't mind making a sabayon. But it does make an enormous one so you might want to halve or quarter it. My vid is old and was just to try to help people reading my recipe. It's filmed in my kitchen totally non-professionally, the sound is basic (and that's being kind) and the lighting is ghastly. Plus it's not monetised so it's very grainy now but I think you can still see it well enough to figure out what's happening - and I've put the recipe in the "More" section. If you try it, let me know what you think of it. :-)

Loved both tiramisu videos.

Claire's Ice box tiramisu has been amazing. I've made it twice. The second time making it, I used espresso for the lady figure dip and also made it a day in advance. The longer it sits in the fridge the better it gets. Very easy and delicious.

I like how every other recipe he's like this is weird, not complex, this isnt enough coffee and that's bad. And Claire he's like oh it's great she's great 😂😂 as he should Claire is too sweet 😭

I've made a decent amount of Tiramisu and I always substitute a good aged rum for marsala for two reasons. 1) I don't have marsala usually 2) The flavors of an aged rum go well and the flavors of an aged rum (Vanilla, caramel, etc...) Can really bring more flavor to the coffee.

Hurray! My favorite tiramisu series on KZread!

Another great video by James. He made me crack up a few times with his comments and descriptions. I think he can pretty much review anything, cars too?

thank you for calling out crappy youtuber recipes. lots of these people are KZreadrs first, chefs second. before you even got to talking about the recipes, i knew that claire's recipe was going to be more cook-friendly than that of babish's and weissman's.

I've found that you can create your own amount of sogginess in the lady finger by increasing / decreasing the dipping duration. For me, 1-1.5 seconds works best. Additionally, there is a difference in the sogginess dipping the sugar side in the espresso or dipping the biscuit side in the espresso. Excited to see what part three is going to bring!

@TamarLitvot

Жыл бұрын

Which side is soggier -- the non-sugar side?

@elmarboorsma8808

Жыл бұрын

@@TamarLitvot yeah indeed, draws more espresso

@TamarLitvot

Жыл бұрын

@@elmarboorsma8808 Thanks -- I will remember this

5:08 lol James annotations haven't been a thing for years, that took me back

Claire's coffee coffee cake is an outstanding recipe for a baked good with and for coffee. I've made it a couple of times.

I’ve made Weissmans recipe a few times and always get raving reviews. Someone even asked if I’m Italian lol love the side by side comparisons!

I put you (James), Brian, and Claire on the Mount Rushmore of "really good culinary/food/drink-youtubers of the last 5 years". Throw in Matty Matheson or Cocktail Chemistry as a wildcard and you've got a wealth of good vibes and great food content. Thanks James!

@segamble1679

Жыл бұрын

Aw man, now I really want a Mount Rushmore with those people on it. That would be so great. Is there a KZreadr out there we can challenge to carve faces into the side of a mountain?

@thecatofnineswords

Жыл бұрын

@@segamble1679 instead of a mountain, how about a cake?

@Burning_Dwarf

Жыл бұрын

@@thecatofnineswords in that case, Sideserf cake studios is the lady for the job

Out of these i've only tried Claire's ice box tiramisu and it was a huge hit with everyone at the table! And super easy to prepare a day before, only doing the cream on top the day of. I loved how light it was, while still having plenty of flavor.

Super cute apron!