Binging with Babish: Tiramisu from Superbad

and I just think I'll never need to cook

tiramisu

, when will I need to cook

tiramisu

? It might be the chef knows it all, just throw it away. Well, now it looks professional. It is really impressive. It is very well done. I think we're going to do it. Get an A Hey guys, welcome back to Binging with Babish where this week, thanks to sponsorship from Philips Espresso, we're taking a look at Superbad's tiramisu, which I was so relieved to see involved making biscuits from scratch because the store. The store-bought ones are something of a mix that can range from not very good to absolutely horrible, so it's time to get up and start making some biscuits using Gemma Stafford's very innovative method.

In the bowl of a stand mixer, three yolks of large eggs which we're going to whisk together with about a quarter cup of sugar, we have about a half cup here, so I'm going to add about half and save the other half for the other half of this recipe. Let's beat this gun at half speed. until it's about halfway where we want to regret it, I'll stop, it's pale and yellow and starting to get ribbon-like, about two minutes, at which point, with the mixer running, we'll add about 1/2 teaspoon of extract vanilla or almond or whatever type of flavor you want to give to your biscuits, leave that mixture aside and then in another bowl placed in a stand mixer, we are going to beat four egg whites, do this on medium speed until they start to get light and foamy and then we're going to slowly pour in the remaining quarter cup of sugar and continue beating this for two or three minutes until it has stiff peaks.

This is essentially exactly the same way you would make a basic meringue, but what sets it apart from meringue is the richness of the egg yolks which we are now going to add back in, gently mixing them until they are almost combined but still marbled and adding a cup or about four and a half ounces of all-purpose flour sifted to avoid lumps and finally, we're just going to fold this in gently. until smooth, being careful not to take all the air out of the dough that we, or rather our stand mixer, worked so hard to get there and now, for the part we saw them do in the movie, we're going to place our biscuits. using a piping bag or you can use a ziplock bag with the corner cut off if you urgently need cupcakes and just don't have time to go to the store.

Now you'll notice that I'm making my first batch of biscuits quite small, there is a very, very good reason for this. I thought they would puff up more in the oven, but they will be good as a side dish or just a snack, so on a parchment-lined baking sheet, place considerably larger biscuits that were baked at 375 degrees Fahrenheit for about 14 minutes, rotating once. during baking until they are light, crisp and golden, then once they have cooled completely you can gently peel them off the parchment paper and they may not be as pretty or perfect as the ones from the store, but they taste much better and they pair particularly well with coffee anyway.

As for the coffee, we're going to try one of those mid-roll ads that are so popular these days on YouTube, which means I can say something I've always wanted to say stay, we'll be right back after these messages morning routine, there's no nothing routine about my morning, not with my heavily tested Philip's espresso machine and there are five barista-style drinks available at the push of a button, so I have a little more time to put my feet up and feel the energy of the dawn pouring in on the fresh canvas of a new day. Make your coffee machine do that.

I really doubt it. Okay and back to where we are now getting into the custard for our tiramisu will start out as a very similar process to making biscuits in the bowl of a stand mixer. We're beating four egg yolks and a quarter cup of sugar, maybe a little more this time, but three minutes on medium-high speed. until it triples in volume, set that aside, clean the whisk attachment and get a new bowl in which we will beat 3/4 cup of heavy cream and a quarter cup of sugar with the whipped cream, this should take no more than one minute. or two on medium high speed, we just want to reach medium peaks or as I like to call myself soft peaks, then to the whipped cream we add 8 ounces of room temperature marscapone cheese, which is like an Italian cream cheese that has a higher speed. fat content just beat this for 30 seconds to 1 minute until it's nice and thick and spreadable, then to this mixture we'll add our egg yolk mixture from earlier and our custard will be complete, you may have noticed that as the homemade mayonnaise or ice cream.

This contains raw eggs, so make sure you use trusted eggs. The last element of this dessert is 1 cup of very strong coffee, ideally espresso. I have a lot to do here, so why don't we take another quick one? commercial break Even when you are a man driven by ideas and responsibility, it can sometimes feel like you are running on empty through my office and it won't be long before you smell the sensual aroma of pure Arabica coffee beans and hear the smooth purr of a ceramic grinder good for twenty thousand cups Phillips espresso machine with latte go life can be a grind so you're going to need some coffee, okay? and we are back where it is finally time to prepare our tiramisu.

Now I just have this really small springform pan that's useful, so it's going to be a taller, narrower version of the one we see in the movie, which I'm fine with. It will look like a little tiramisu crown, so I spread just a little cream on the bottom of the ring mold and in the movie it looked like they were making tiramisu in the shape of a Charlotte cake that has a ring of sponge cakes on the outside, so we line the edge of our springform pan with biscuits with the rounded side out and then it's time for the fun part of the layers, I have some smaller biscuits here than the ones I used to create the layers and these will be dipped very briefly into our cooled espresso which I'm going to mix with a little dark rum.

This is optional, but this sorsa memory dough helps evoke that really traditional Italian flavor, so we'll try to place as many of these as possible in a single layer lined up at the bottom of the pan, don't be afraid to cut the biscuits to fill . If there are any awkward spaces then we add enough cream to cover the coffee soaked biscuits and then rinse repeating until the pan is almost full to the top and then we just need to cover and refrigerate for at least four hours and up to 24 until nice and firm There are now much simpler and easier ways to make tiramisu that don't require hours of careful preparation but nothing beats the feeling of accomplishment no no no no no no oh my god oh my god it's the sum of all my fears I don't know what happened, cut , cut, cameras, cut to commercial, so it turns out I put my springform pan upside down, which I'm sure happens all the time to people with their own cooking show, so that means I had to do it. all over again it puts me off seeing this we rent this really expensive camera can we use it oh yeah that's better maybe we can also switch to that 80's anthem that's what this is doing for me I'm going to forget all about my tiramisu? worries with a little help from these old anamorphic lenses 14 stops of dynamic range on a super 35 millimeter sensor and there's the chocolate I forgot to dust off, which is strange when you think about it because Jonah Hill highlighted the topic a lot. covering the thing in chocolate anyway, I digress, this is going to go in the refrigerator for four hours and up to 24 long enough for it to hold its own shape and be sliceable.

It would definitely be prettier with store-bought biscuits, but I don't mind. In my opinion, it's my greatest achievement because it looks like a crown and look at all those beautiful layers of sponge cakes soaked in coffee and nestled in custard and waiting to be eaten by my mouth, this might look a little better served than its side here. whatever I put like eight hours into tiramisu today, so let's dig in and hopefully this won't come as a surprise, but it's totally delicious, the custard is rich and flavorful thanks to the egg yolks and the marscapone, the Biscuits are light and delicate and I can tell you something that will go very well with coffee, so this seems like the right time to thank Philips for sponsoring this episode and allowing us to have a good time showing off their amazing machine.

Wait, I'll see you in two. three five here we go, it has an automatic milk frother with only two parts that is dishwasher safe, you can adjust things like the strength of the coffee, the amount of coffee in the amount of milk film with the push of a button and, most amazingly, it makes lattes, cappuccinos, americanos and espressos with the push of a button, that being said, see you next time here to gorge on

babish

until then, keep your coffee hot, your spirit warmer and head on over to Phillips comm slash espresso to get your espresso machine with Much Try today, the link, as always, is in the video description below.