10 Minute Creamy Tiramisu

Tiramisu is delicious, but I just don't think it should take that long. And this one is not only fast, but it's probably one of my most favorite. We have the simplest, fastest way to make an excellent show-stopping tiramisu that will hit every single cornerstone that makes a great tiramisu. It's creamy, it's rich, it's balanced, and more importantly, it still has that rich coffee flavor. Guess what? There's no requirement for egg yolks or cooking the egg yolks. This is like, whip it, dip your lady fingers, put them in a pan and let them sit if you want and enjoy. So that being said, let's make this, shall we? Now you might be thinking, Josh, how do I make tiramisu? Are you serious? Why didn't you click on the video? This is a very simple recipe. The goal of this recipe was to make it easy. There's no bain-marie, there's no heating of egg yolks, there's none of that bullshit, okay? Instead, we're using a little trick I'm about to show you. We're not gonna be making our lady fingers either. Buy them. I've already done the make your own lady fingers. We don't need to do it again. Bowl, a cold one and a half cups of heavy whipping cream, the fattiest, fullest, fatty, fat, fat, heavy whipping cream you can get. None of that half fat bullshit, okay? This is not good for you. You should be concerned for your health when you make this. So the heavy whipping cream is gonna go into a very large bowl. You could theoretically have a smaller bowl, but I like a lot of mixing room so I don't splash everywhere. I'm a messy guy, okay? So that's gonna go in along with three tablespoons of white sugar. And just kind of whisk that in there. And then all you're gonna do is just constantly whisk and whisk and whisk until you reach a soft peak. While I'm here, I might as well tell you some whisking techniques. There's two ways you can whisk this. A lot of people will teach you of this motion, which looks like this, right? You're kind of like incorporating air by creating a circular motion. Another way you can do it, you really just need to agitate this. If your arm gets tired of doing this motion, right? And maybe you're using your whole wrist, like relax a little bit. Just ******* relax. Start off slow, pick up some speed. You can do it in the wrist. I'm not using my whole arm, I'm just using my wrist. Now, if your wrist gets tired, you can switch to a different motion where I would almost sort of use more of a back and forth motion. Now, the energy's coming from my elbow instead of my wrist. My wrist is locked, my wrist is tired, right? Tired, theoretically. It never gets tired. All of the force now is coming from my elbow. So my wrist can take a little rest. And you just go back and forth. And then if that gets tired, guess what? Back to this, okay? So you can see, we've reached essentially a soft peak stage. You can beat this a little more, but I'd rather stop just slightly early. When I lift this up, it kind of creates a peak and then it just folds over. That's how you know you're at a soft peak. Now, at this stage, stop, stop. I first want you to carefully add in two and a half teaspoons of vanilla bean paste. You're gonna follow that with half a teaspoon of fine sea salt. Then one and a half cups of mascarpone cheese that has been warmed to room temperature. You don't want to put this in cold because it won't beat properly. And finally, this is the piece de resistance. This is the secret to this recipe that makes it fast. A third cup of sweetened condensed milk, but why? This is replacing effectively the zabaglione, which is the custard that you cook of egg yolks and sugar. Why does that work? It's a pre-thickened emulsification of egg yolk. That's one thing. But it also has fully dissolved sugar, which is what gives it that nice velvety consistency. Well, this is effectively that, but in a dairy form. Right, theoretically? A third cup of that goes in. Look at that. It looks like one of them glioni, whatever the hells. Yes, me. The Italian people watching this are like, got me dead. All right, now I'm going to incorporate that and I want you to just start whisking it all. First slowly, then more aggressively. And you're gonna whisk all that together until it's homogenous and you reach a nice, stiff peak. I want it smooth, okay? I don't want this all broken. That's pretty much there. And once you've reached that stage, look at this. That, that is a stiff peak right there. Stiff. Take pretty god damn good too. I could eat that with a spoon. Then poop my pants. So we have our mixture. It's nice and smooth and velvety and beautiful. The more importantly, it's very, very thick. Plop. If it's not plopping, you're not, you're not going to be bopping, bopping. Next, lady fingers. They have many names. They are long, they are dry. They suck by themselves, but in here they're phenomenal. So you need two cups of a very strong coffee that can be espresso, ideally espresso, or the strongest coffee you got. Optionally, you can add a tablespoon or two of a nice bourbon and whisk that in. I like the bourbon in there. I think it adds a little dimension and adds a little extra oomph. And it adds that sort of like alcoholic, like. And then all you have to do is tear open your bag of lady fingers. I'm missing a lady finger from this bag because I ate some. Love fingers glued this ---- to the bag. They glued the bag to the bag. Anyway, so first layer is going to be just lady finger on the bottom. Listen, when you dip these, okay, drop it in, fully dunk, submerge, take it out. That's it. You don't need to do anything else. And then just place it immediately into your eight by eight baking dish. Don't let them sit. Don't let them soak. They're going to soak it up plenty quick. If you let them sit and soak, they will fall apart. We're going to do this in real time with no cuts. That's it. They will soften. Let it be. That's the beauty of this. This doesn't take that long. And once you get into a flow, you really start moving and grooving. This part should only take you like a minute. Now if it's getting to a point, you'll notice that these will have to go this direction. Bada bing, bada boom. If you need to scrunch them in there, scrunch them in. Now the rest of them, there's like this sort of uneven side. Don't overthink it. Quite simply, you can just sort of measure them out and crack off the piece. You see how that fits now? Just crack off the piece that doesn't fit and eat it. It's great. It's like a stale cookie. In, in, in. There we go. We have a coated pan. Now we can't add the next layer yet because we take half your cream, pop it on there nicely. Then you're just going to spread that out evenly across your whole pan, edge to edge, okay? Want even coverage, edge to edge. If you want it to be perfect, you can use an offset spat. Alrighty, we're ready for the next layer. So back over here, boom. Same exact technique. You take your lady finger, quick dunk, very quick. Take it out on your tray. In and on, in, on. See ladies, this is easy. So easy. Hardly got to do anything. This is the perfect dessert to make when you want to wow people, but you don't want to spend any amount of time wowing them. Beautiful. All right, I'm going to go the other way. Blank space in there. You think I can do it? Hell yeah. Yeah, dude. Now quite simply, you're just going to add the rest of your cream on top. Be gentle with it here because you've got quite a few layers and want to keep those layers intact. Don't just, don't bear down in there. Just gently spread in a way it's nice and even. And again, edge to edge. Now the last step before it goes in the fridge is cocoa powder or cacao powder. Is there another version? Don't do none of that carob bean powder bullshit. If you can't have chocolate, **** you. I'm just kidding. I'm kidding. So we want a light coating over this entire thing. You don't want to overdo it. You don't want to create another layer per se. You just want to not be able to see the whipped cream below. So here we go. Here I have a tiny little, basically a mesh strainer. You can do this with a fine mesh metal strainer. You can do it with, well, that's really it. You can also do it with a sifter. The final step, you can take a little paper towel and just wipe the edges. You don't have to do this if you're not a messy little boy. Okay, that's fine. Now we're going to wrap this in plastic wrap or aluminum foil and ideally keep it in the fridge for two to three hours or up to overnight. That allows the cookies to soften, but it also allows the flavors to meld and for this to thicken and be sliceable. You don't have to do that. You could eat it right now. It just won't be as soft and it'll be a little more loose. So up to you. Tiramisu. Do you know how hard it is to get this perfect little square? Very annoyingly hard. You don't have to do this. You can just get a spoon and onto a plate. It's going to be great. Simple, beautiful, easy. Cheers. Banger. That is a banger. What is there to say? It has all the classic flavors, textures, everything you want in a tiramisu exactly how you want it. It's not overly crazy. It's not complicated. It just has that beautiful flavor of strong coffee, sweet cream, that light tinge of richness from the mascarpone, and then a little bit of chocolatey-ness from the cocoa powder on top, which also adds a textural element that's so lovely. And the beauty of it is this could have taken a lot more time by making it with the custard and cooling it down and doing all that. But to me, you don't really have to. You can have a great tiramisu simply, and that's what this is. Love ya. Subscribe. Bye.