Used to watch him way back , and i just started watching him back after 3 years of losing track . He still the same plaid button up and shorts 🤣 love it tho 🤣
You know what's funny, as an italian-mexian American, we always had baklava and for the longest time I thought it was an Italian desert. Nope. Just turns out my grandma really liked it and made it a lot
Probably you never had tiramisù at your family function because the pastries you mentioned are all from the south of Italy! While tiramisù is a dessert from Veneto (north of Italy) 🥰 But in my opinion nothing is as good as Italian pastries and desserts! 😂😋
I do, too! It's not so surprising. Mascarpone has a creamier, sweeter taste. Cream cheese is tangier and stronger. I don't mind cream cheese in things like cheesecake and cheese dip, though.
Mascarpone tastes completely different than cream cheese. Mascarpone is like thick whipping cream, cream cheese have little sour and (probably) salty taste
David, don't use a metal bowl for a double boiler! Glass is the way to go, since metal heats up much quicker. Glass distributes the heat evenly, and it doesn't get too hot. Either way, your tiramisu looked delicious, loved this video!
I’ve been watching David Seymour ever since he started his Buzzfeed Tasty test gazillion years ago, and I wish that David’s videos are longer. ☹️ It makes me extremely happy if his upload is a 10-minute video. David, make your videos longer. Pls.
I just wanna say watching you go on this journey has been so fun. I started cooking 14 years ago when I got married at the age of 20. prior to that , you couldn't pay me to cook lol but I fell in love with it and over the years I've gotten better and better. I see your progress and it's so amazing !
Did you miss the chocolate qualities of the coffee and espresso in the Italian version? I think a little sherry (or plum wine?) on the lady fingers might be a nice twist like a trifle.
David, you should do a versus of Tasty's best ever chocolate cake ( which you and many claim to be the best cake ever ) vs Alvin's 150 hour chocolate cake that he just posted... I'm really curious-
I didn’t start liking tiramisu until I went to Italy for like a “field trip” for a week and Greece for another and they made us have it for dessert like 5 times
Me too! My boyfriend is Italian and his mom (who lives in Italy) gave me the recipe so I can confirm it is normal so same, I'm always surprised when people use cooked eggs haha
I'm surprised you like mascarpone cheese but not cream cheese since they're so similar... maybe next time you do a recipe with cream cheese, just replace the cream cheese with mascarpone and a bit of sugar so you'll actually enjoy it!
sfo ylee ah tell btw. I support not losing your heritage. Those are my favorite. You should also say Ri coh ta for ricotta as well. From your friendly italian american :)
This recipe makes me wonder whether you could make like a london fog tiramisu if instead of matcha you brewed a strong earl grey tea for the ladyfingers soaks.
Video idea : buy chick fa lay nuggets and McDonald’s nuggets and choose a fav and then make Joshua Weissmans Chick fa lay nuggets vs his McDonald’s nuggets ( basically nugget vs nugget , then fancy nugget vs fancy nugget )❤️❤️❤️
A tiramisu is usually more layered and has an inner structure of ladyfingers - I expected it to be thinner and flatter, if only one layer of ladyfingers was used, tbh. This is like a matcha cheesecake with a ladyfinger base - so much mascarpone is a bit weird. The japanese version made a bit more sense because the portion was so small in the first place, so that the quantity of ingredients was a bit more balanced. Not saying it isn't good - but would it work if it were more tiramisù-like ? As in, would it be a balanced flavour or taste mainly of matcha dusted sweet whipped cream?
@@georgiaabc1277 he must have - I think he would have included a mention at the end of the video if he didn't like that part of it - it's just that he has probably had to go through a spelunking expedition to get to them ruining the dessert and the shot. With mascarpone a square container is usually used to just be able to get the thing out of it in a more or less whole piece (and I'm talking about the one with a ladyfinger skeleton sort of holding it up).
Sponsored by Boxeo I think we should make an official rule where I can only go so long without making one of raise recipes it doesn't meet my expectations between the breakfast platter I made every shortcake the the donuts sit here listening stuff forever I Altura delicious looking Matcha tiramisu and from House in Kyoto what this looks amazing deceptively simple I was kind of shocked to find out that I have never done a single tiramisu recipe the closest thing I've ever done was this I'm assuming crabcake like five years ago I mean I look like that video or I can get into my proper first attempt a huge shout out to my friends over at Boxeo who is a monthly snack box subscription service that delivers original assortment of premium Japanese snacks and tea parents each month there's a completely different thing as a monthly authentic a culinary journey for you and your family to go on Area it comes with a box of culture guide do you through each night and give you a breakdown of the common allergens strawberry and a hand crafted use his sake candies of your order at Boxeo two fingers oh and cheese”- David this took me to long I give up thanks for reading
If David used a whisk instead of a hand mixer it would've turned out perfect the first time. (P.s. I know Rie probably used one but he's no professional...)
I've made homemade matchamisu 2 times now and I hated it every time. In theory it should taste like heaven for matcha lovers, but to me earthy fresh taste of matcha didn't pair well with heavy milky cream (vegan one, but still, taste is pretty much the same) and ladyfingers. The OG coffee tiramisu I absolutely love though. I think I just have to buy matcha tiramisu at a restaurant and then form an opinion, because perhaps I keep messing the recipe (I don't know how, because it's pretty easy to make, but well, cooking is an art after all).