How to make a classic tiramisù dessert from Treviso! | Pasta Grannies 

Agreed! This is on of the many reasons I watch these grannies!

I'm glad you are happy with subtitles; I'm not a fan of dubbing or talking over the ladies. 🙂 best wishes, Vicky

Me, too!

Exactly! I wouldn't mind videos fully subtitled, so i can practise a bit, haha

And I was just thinking of mailing you this link Vicenzo. You are everywhere 👨‍🍳

I was looking in the comments for you Vicenzo 😅🤣.

Not really. Whipped whites are hard to digest, and coffee wants some rum in it, or at least marsala ( it's like Port wine).

@@GuidoBatt whipped whites are hard to digest? isn't it harder to digest sugar, whipped cream and mascarpone? you literally said the lightest ingredient in the whole dessert is hard to digest.

@@klaudia2141 Well, sugar needs no digestion at all, it goes in the blood in seconds. Whipped cream and Mascarpone are fats, not easy to process (it's a job for the pancrreas) but still easier than the proteins of the eggs. The problem with the egg's white is that it contains an anti-vitamin, that is inactivated when cooked (look for: avidin).

hi Alex, I'm glad Pasta Grannies is one of your weekly highlights ! best wishes, Vicky

That's good to hear 🙂🌺 best wishes, Vicky

Me too delicious 😋

Same! Absolutely delicious 😋

Glad you like them! best wishes Vicky

hi Giovanna, thank you for sharing your memories 🙂🌺 best wishes, Vicky

hi Stevie, I am happy to hear that! best wishes, Vicky

hi Scott, normally I would have put a pasta episode in between, but people seem very happy! 🙂🌺 best wishes, Vicky

My mom from Verona did the same. The grown up version had a splash of Marsala in it!😋

Actually Tiramisù isn't from Treviso, It Is from Friuli Venezia Giulia. That's what the Ministery on Agriculture said.

@@marika7998 sono italiano. Potresti spiegarmi meglio? Come nacque? Dove nacque?

hi Anthony, not at all! Actually Pasta Grannies is very popular with your age group! best wishes, Vicky

Hi Carla, it's our pleasure! best wishes, Vicky

hi Souad, it all disappeared in seconds! I like the sound of Frangelico being added... best wishes, Vicky

uovo sbattuto or in dialect "sbattutín"

"Sbattoeto" or "sbatto-een" in dialetto Trevisan. It's a dialect spoken only by bis-nonni these days. Canadian in B.C. here. Born in the province of Treviso. Buon Natale.

hi Angelo, yes conduct some experiments involving you eating tiramisù multiple times with different alcohols added! have fun 😀best wishes, Vicky

Sambuca and coffee is a perfect match! Also Porto, Marsala, Frangelico would work

No not crazy at all, your tiramisù sounds fantastic. 🙂🌺 best wishes, Vicky

You are speaking my language 😁

Are both from Treviso😉

I can't fathom why anyone would try a tiramisu recipe with philly style cream cheese. The tang just would not work

hi Steve, yes tiramisù is not quite trifle which funnily enough is called zuppa inglese 'English soup' in Italian. 🙂🌺 best wishes, Vicky

@@pastagrannies Ms.Vicky, ma'am, thank you very much for that info, God Bless you all

Sambuca does not go with the classic Tiramisù. The lady made a version of her region.

In Tuscany we use vin santo instead. Every area adds its own flavor of alcohol, I guess.

you can use marsala. or rum...

you can skip alcohol all together, the original doesn't have any

Kahlua version is top!

good to hear! Happy Holidays. best wishes, Vicky

Mascarpone cheese 750 g Eggs (very fresh, about 5 medium) 260 g Ladyfingers 250 g Sugar 120 g Coffee (from mocha, sweetened to taste) 300 g Plus sambucca

@@beautybys9142 THANK YOU!

It's the best job in the world 🙂 best wishes, Vicky

My friend and I would make ourselves this treat, as teens... It's called "eggedosis" here. L🥚ve from Norway 😋😋

It was done on purpose, to show how the tiramisu should look at the end. You should enjoy the content instead of being such a pain.

I'll do what I wanna do and still standing to this comment I agree with my comment 😆 The voiceover should have been less contradicting to the woman making the recipe. Good day, painless creature 💁‍♂️

Separe as gemas das claras de 6 ovos, adicione uma pitada de sal às claras e bata até ficarem bem firmes. Adicione açúcar às gemas (não falaram quanto, parecem umas 3 colheres de sopa) e bata. Adicione 500 gramas de Mascarpone, bata, e adicione 2 colheres de sopa de licor Sambuca. Adicione as claras batidas ao creme e misture delicadamente. Espalhe uma camada de creme, depois uma camada de bolachas champagne e regue as bolachas com café. Repita o processo até encher o recipiente. Coloque a sobremesa para gelar até o dia seguinte e peneire cacau em pó na hora de servir.

@@skjalddis1302 muito obrigado 🙏🙏

Obrigado! @@skjalddis1302

Fabulous, it's good to hear yiayias did a similar thing. 🙂🌺 best wishes, Vicky

? all eggs you buy in the supermarket are pasteurized

@@rosannapizza6402 in what country? I am 99% sure, here in Germany we buy untreated eggs...

@@rosannapizza6402 Whay are you saying? Ma che dici???

@@andreamariapohl1611 Don't care, that's false.

@@rosannapizza6402 That's only in North America, if I'm not wrong.

Thank you! best wishes, Vicky

She added cocoa and then put it in the fridge until tomorrow. I don't understand. Maybe just to show us?

The original has liquor..

hi Tony, thanks for sharing your memory; I love how grandmothers all over Italy treated their grandchildren in this way. best wishes, Vicky

@@pastagrannies Thanks. Best wishes to you.

Because prosecco and tiramisù are from Treviso! 😉

It's so easy to make, too; which always appeals to me! best wishes, Vicky

Yes... i know because she is my mother in law

finalmente qualchidun che lo disee 😂😂😂

hi Charlotte it's 20g of sugar for every egg yolk, I hope it's a hit! best wishes, Vicky

@@pastagrannies Thank You! I was just looking for this info it was not mentioned! I have a one recipe from Piemonte but this sounds better!

Me too. In Canada, Marsala is expensive and hard to find though. I've also used amaretto, kahlua, sweet vermouth, even dark rum.