welcome to my kitchen in London
let’s enjoy your car mucho speaking to
you they want to show you how to make
the dish that I company all my life it
is called a tiramisu well known by now
and the translation means lift me up
this is a wonderful day tiramisu this is
very simple and what I want is the
wonderful yolk of the egg and then we
have sort of sugar this is vanilla sugar
the vanilla sugar you do it in putting a
vanilla pod into a vanilla ball unless
you want to do it very short
and then you use a bit of vanilla
essence which has to be a good one good
does a little bit drop like this that’s
enough and then we start to get together
because now is coming the mascarpone it
to be very good mascarpone it shouldn’t
be sour and then you start to beat it
together like this but I need a little
milk beautiful Scarponi
is sometimes a little bit too hard that
should become a lovely lovely cream
which you don’t cook and now you start
to stir it you can add cream if you like
but I prefer to keep it on the lower
calorie side because it’s already a lot
they’re wonderful and you can do it by
sitting down you come home you know
tired in the evening and you can do it
by sitting down it’s a lovely thing it’s
starting to become smooth and lives so I
know it’s coming the assembly and for
that I need the very famous espresso
that’s strong nice and we add a little
bit of sugar again and we add a little
Kahlua Callaway’s oz of liquor coffee
liqueur which added a little cake just
tastic so you stir it well there because
now we coming to the assembly in single
cups and the most important thing is now
to dip this because it’s spongy Saba
yardie or ladies thing as I call it it’s
very very spongy in the absorb quite a
lot of coffee so very briefly into the
coffee which is still hot then I break
it in two now we put a little bit of d
actually mascarpone on top and then this
one as well so you dip it very very
quickly so the result enough to become
nice then a little bit not as a dessert
it’s enough because you don’t want to
stuff your face fit so there are bit
oops there we are you see you should be
super beautiful because in Italy very
often they say bruto Milano
which means ugly but good so I don’t
lose very much time for decoration and
all of them yes
the only thing then they want to add is
just a little cocoa powder so this is
the last last bit of decoration don’t
put too much cocoa powder otherwise here
it’s surrounds all your mouth and this
is the Antonio Carlucci tiramisu which
fresh like this is just wonderful
let’s enjoy your car mucho speaking to
you they want to show you how to make
the dish that I company all my life it
is called a tiramisu well known by now
and the translation means lift me up
this is a wonderful day tiramisu this is
very simple and what I want is the
wonderful yolk of the egg and then we
have sort of sugar this is vanilla sugar
the vanilla sugar you do it in putting a
vanilla pod into a vanilla ball unless
you want to do it very short
and then you use a bit of vanilla
essence which has to be a good one good
does a little bit drop like this that’s
enough and then we start to get together
because now is coming the mascarpone it
to be very good mascarpone it shouldn’t
be sour and then you start to beat it
together like this but I need a little
milk beautiful Scarponi
is sometimes a little bit too hard that
should become a lovely lovely cream
which you don’t cook and now you start
to stir it you can add cream if you like
but I prefer to keep it on the lower
calorie side because it’s already a lot
they’re wonderful and you can do it by
sitting down you come home you know
tired in the evening and you can do it
by sitting down it’s a lovely thing it’s
starting to become smooth and lives so I
know it’s coming the assembly and for
that I need the very famous espresso
that’s strong nice and we add a little
bit of sugar again and we add a little
Kahlua Callaway’s oz of liquor coffee
liqueur which added a little cake just
tastic so you stir it well there because
now we coming to the assembly in single
cups and the most important thing is now
to dip this because it’s spongy Saba
yardie or ladies thing as I call it it’s
very very spongy in the absorb quite a
lot of coffee so very briefly into the
coffee which is still hot then I break
it in two now we put a little bit of d
actually mascarpone on top and then this
one as well so you dip it very very
quickly so the result enough to become
nice then a little bit not as a dessert
it’s enough because you don’t want to
stuff your face fit so there are bit
oops there we are you see you should be
super beautiful because in Italy very
often they say bruto Milano
which means ugly but good so I don’t
lose very much time for decoration and
all of them yes
the only thing then they want to add is
just a little cocoa powder so this is
the last last bit of decoration don’t
put too much cocoa powder otherwise here
it’s surrounds all your mouth and this
is the Antonio Carlucci tiramisu which
fresh like this is just wonderful
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