Panettone is an Italian type of sweet bread and fruitcake, originally from Milan, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe, as well as in South America, Eritrea, Australia, the United States and Canada. It has a cupola shape, and usually has dried fruits in it.
Hey I'm italian and if i can give you a tip as an italian baker myself what i can say is that that tiramisu was fricking liquid, you should eat it more hard, you have to let it sleep in the fridge more
The cream mixture already looked very liquidy when he added it on the lady fingers, though, so I think he also over mixed it by a lot too, yes tiramisu definitely needs to set for a while, but if the mixture isn't stiff enough to begin with its not going to set well at all no matter how long its chilled for.
@@francescoparmitani6359 ahahahaha ci sta , io sono pugliese quindi cerca di parlare una lingua comprensibile anche per le persone con un iq più alto di 50
@@NeonColored imagine sticking up to something that was 2 weeks ago thinking you're doing something, qhile you're only giving him money, he doesnt address those type of comments for a reason
Italian here. That's the saddest tiramisù i've ever seen. It collapsed completely and you HAVE to let it rest. Of course it's easy when you're disregarding important steps
Don't a LOT of people torch baked Alaskas? And the recipe he followed probably included torching instead of baking. Not everything has to be baked correctly when you guys probably can't bake for shit.
@@CandyBunnypunLike a wise bro once said: "Baking aint shit, it's all measurements and quantities, as long as you can read a fucking instruction sheet, you're fine"
Still not letting you off on: -The Baked Alaska that you didn’t even bake. -The Pavlova that was just a bunch of mini meringues. -The Baklava with the store bought filo. -The Panettone that was denser than the population of Monaco.
Hi ! (for those feeling like they have seen this before, you have, you are not crazy) I'm from France and I have a fun idea for you :) Try to bake a Cannelé with Vanilla cream (not ice cream, just cream) You will probably find the recipes online so i'll just give a few tips : 1 / the Cannelé has to be very crispy (and dark brown) on the outside and very soft and airy (Light beige colored inside) on the inside. 2 / for ideal baking, I reccomend lightly buttered cooper molds. They will help the crust form without burning the inside. 3/ the crème vanille is not liquid. The idea is to have a creamy, almost bechamelle texture. Have a nice day and may your ego be always satisfied :)
@@BLAZIKANEIt's not italian, it's a french dessert. It has à soft and airy inside, and a fine crust on the outside. The crème vanille is easy to make, but it's a common way to recycle the egg yolks you don't use in the Cannelé.
Try Japanese sponge cake. Getting the right consistency for the batter is extremely difficult and the more you add to your egg mixture, the more air bubbles you loose. It’s easy to over mix/ under mix the batter
first he fuck up the pannetone (italy) then he fuck up the baumkuchen (germany) and now you’re suggesting him to make japanese sponge cake (japan) which he will eventually fuck it up man’s trying to reunite the axis
[still love these videos as theyre actually quote motivating for people who feel they cannot bake themselves, and i think thats the point- not that its supposed to look like a perfect tiramisu, but that with practice, you can make anything better. The fact its his first time baking it and it looks pretty okay is great! It shows that its possible, even having never made it before. But yes, there are faults.]
To elaborate, its more that he's saying it with enough authority, that people are likely to believe it. It's actually a method of getting people to believe you, through a specific manner of speaking. To say it like you yourself truly believe it, can convince others to follow suit, even if it isn't true. [Not to say it is or isn't, i think his attempt at tiramisu was actually alright, especially for a first time. If it tastes good, then you're already a step in the right direction] @@not_here00
Everyone roasting him, but he's just spitting facts. He says "baking is easy", and he's right. Now, baking things that actually taste good, that's another story.
I'm Italian and even if I'm all for believe in yourself and in your abilities, you can't call it tiramisù" if you are using instant coffee. Also, you cream is too liquid. Your abilities are good, but there is a fine line between believe in yourself and being arrogant. There are a lot of people who works really hard so don't undervalue their work just because you are good.
Here's the thing ive found from baking (my mom who was classically trained taught me) is that with the right recipe anyone can follow along, however it takes time to develop the skills and techniques in order to execute a recipe WELL. For instance, Macaroons and Pavlova aren't very difficult ingredient wise, however you have to have an eye for your steps and ot is a pretty technically difficult dessert, even for professionals sometimes.
Here are some wrong things i found about your tiramisu: 1. Your lady fingers should be a bit longer 2. Your Tiramisu cream is too yellow, because you didnt seperate the egg whites and egg yolks 3. You *need* to let the tiramisu set, otherwise it'll collapse like yours 4. The liquid youre dipping the lady fingers in should be in a wide bowl (like for soup), not a short bowl for cereal. 5. The liquid should be hard black coffee with only optionally 2 teaspoons of brown sugar for taste. 6. You didnt use enough cream, which is why the lady fingers are showing 7. You completely screwed up the panettone 8. Your cream is too thin for the same reason as num. 2
Never use lady fingers, they are disgusting and aren’t dense enough I prefer using two sheet cakes for each layer they soak more coffee and it’s so damn good 😂
@@Helenium_ i see your point, but the reason nearly all people use lady fingers instead of cake layers is because theyre cheaper, you can dip them into coffee and you can eat the leftovers.
Now bake this: Flourless chocolate cake, Mousse, Creme brulee, Mousse, Chocolate mirror glaze. Stacked in that order. I won’t tell you how to make it, I had to scavenge to find different ways to make proportions correct and for each layer to set correctly. For an extra challenge, you only have 3 ramekins to bake with.
Creme bulee aint shit cuh. Macaroons? Aint shit either (Bro already did it) The Lemon Meringue Pie? Aint shit (You can find 500 tutorials online) Now Pannetone IS the real shit. Not even a recipe can save you.
@@legioning pannetone, tiramisu, the apple thing, dragons beard candy... the list goes on. and when it doesnt, hes just following recipes and thinks that thats what baking is
I’ve never seen anybody ever eat this dessert. Never seen it on a restaurant menu. Never even seen this IN PERSON. I’m convinced that it doesn’t actually exist outside the internet.
As an Italian I really appreciated that you will make this traditional recipe Ps. The lady fingers are a Sardinian coockie that in Italian il called “savoiardo”
Baking for the most part is just finding a good recipe and following it. As a baker I can confirm that, for baking small amounts and at home you don't need to be a big pro
Mf you missed the whole important step, which is letting it cool in the fridge for some hours. That's just plain melted icecream with some cocoa powder, the italian government is on to you
