大錘私房菜028丨經典和抹茶兩種口味提拉米蘇，有小姐姐能抗拒的了嗎？Classic and Matcha Two Flavors of Tiramisu

Just one bite of this, I don't think any girl can resist it. Hello everyone, I'm Da Chui. Today, I want to teach you all a very classic dessert: Tiramisu. And besides making the classic Italian flavor of Tiramisu, we'll also share a matcha flavor Tiramisu. We're making two flavors of it, this skill is definitely very useful. Once you've mastered it, whether you're treating your wife or daughter well, or going out to impress a girl, this will come in handy. So today, let's make two flavors of Tiramisu together. Look at me, I'm wearing a mask. Because we're going to make Tiramisu, Tiramisu doesn't require cooking or heating, so wearing a mask ensures hygiene, and avoids spitting everywhere. Actually, the ingredients for Tiramisu are very easy to find in the market. Many are sold in sets. The core ingredient is mascarpone cheese. I've prepared this box, this stainless steel box, which is about 25cm × 15cm × 5cm of this volume. 250g of mascarpone cheese is just enough to fill the box. Then there are ladyfingers, we also need sugar, whipping cream, and a very important thing is eggs. Making a Tiramisu usually requires 3 eggs. Everyone must pay attention to the eggs we're using, they must be safe to eat raw. Also, for the classic flavor, we need coffee. Instant coffee works too. If using instant coffee, never use those 1+2 or 3-in-1 types, just pure Black Coffee. For the second flavor, we're making matcha flavor, so we need about 20g of matcha powder. Sift it, and mix it with about 300ml of hot water until it's fully dissolved and forms this matcha liquid. Then there's lemon juice, this one is rum, vanilla extract, and coffee liqueur. Everyone, pay attention to the granulated sugar, if making desserts, it must be the finer granules type. If it's coarse granulated sugar, it's not easy to dissolve. Alright, now let's get started officially. For two portions, we'll need two boxes of mascarpone cheese. Now let's handle the eggs. Separate the egg whites from the yolks. First, add 40 grams of sugar to the egg yolks. I'm making two portions. Everyone, remember, if making one box, 20 grams of sugar is enough. This amount is determined after a long time of trial and error. It's confirmed. This amount is alright because for one tiramisu box, you can probably eat 6-8 pieces. So, it's fine. Now let's deal with the egg yolks. We're going to beat them. Start at low speed, then switch to medium speed, and finally to high speed, gradually increasing the speed. When the yolks are beaten to this stage, with slight bubbles, it's enough. We'll pour the beaten yolks into the mascarpone cheese in three parts. After each pour, we'll mix. This mixing process, especially during the first and second pours, you'll find the cheese quite resistant. But by the third pour, you'll notice it becoming noticeably softer. Can you smell that aroma? It's already emanating. Now that we've added the egg yolks to the mascarpone, take a look, it's turned into a yellow color. Next, let's deal with the egg whites. Beating the egg whites will be done in two steps. Step one, we'll start by adding some lemon juice, about 10-15 milliliters. And we'll gradually increase the speed. Now the egg whites are beaten to this stage. Then we'll add sugar. For one portion of egg whites, it's also 20 grams. So for two portions, we'll add 40 grams. After adding the sugar, continue beating. Now, with the egg whites and sugar added, you'll notice the foam becomes denser. Let's take a look. It's slightly clinging to the whisk. That's just right. That's enough. We'll pour the beaten egg whites into the mascarpone cheese in three parts. After each pour, we'll gently fold them in. Notice that the technique is slightly different this time. We don't want to mix vigorously like before, as this foam is easily lost. We'll gently fold from the bottom to the top, gradually incorporating the cheese and the beaten egg whites. See how it's absorbing nicely? Now, let's pour in the remaining egg whites. With the egg whites added, the cheese becomes much lighter. So that dense and delicious texture comes from this. This step is crucial. Now, all the egg whites are incorporated into the cheese, and you can see it's much fluffier now. Following the traditional methods in many parts of Italy, this mascarpone cheese is already processed. But I'm used to adding some whipped cream at this stage. I feel it gives it a richer texture when eaten. Now let's deal with the whipped cream. For one tiramisu, we need 150 grams. So for two, it's 300 grams. The method is very simple. We'll whip the cream. Starting with low speed, then gradually increasing. When it reaches this stage, the cream is whipped, similar to yogurt. We'll pour all the whipped cream into the mascarpone cheese. When whipping the cream, remember to keep it at a cold temperature, around 2-4°C, as it's easier to whip at this temperature. Then add two milliliters of vanilla extract, and finally, mix them evenly. Now our cheese is ready, as you can see here. Next, we'll move on to preparing the ladyfingers. This is the coffee mixture we made earlier. Add some coffee liqueur. How much? About three bottle caps full. Actually, tiramisu usually contains some alcohol. Typically, there's alcohol in tiramisu. For dessert tiramisu, please be careful when driving. Don't drink and drive. Drink responsibly. Let's prepare the matcha dipping mixture. Add some rum. About 10 milliliters is enough. Next step, This is a continuous process. First, let's make the coffee-flavored ladyfingers. First, dip them into the coffee mixture, rolling them a couple of times. Arrange them neatly in this container, lining them up one by one. I like to let them soak up the liquid so they're saturated with flavor, giving you a richer taste experience. Once the layer is complete, cover it with a layer of mascarpone cheese, forming a layer of about 2 centimeters thick, making sure to fully cover the ladyfingers. Now, let's proceed to the second layer. Add another layer of mascarpone cheese, also about 2 centimeters thick. Gently tap it to spread it evenly. That's pretty much it. Let's put it in the refrigerator for at least 4 hours. Before serving, dust with cocoa powder. Next, let's make the matcha flavor. I haven't seen it in Italy, besides the classic flavors of tiramisu. This matcha flavor is actually my own creation. Of course, I believe others may do something similar. Mainly because my family prefers the taste of matcha. So I came up with this little invention. Actually, the liqueur we chose can be various. It depends on your preference. For example, you can use whiskey or even brandy. If budget isn't a concern, you can try using Moutai, a Chinese liquor. I think it's worth a try. Tiramisu. Let's taste this classic flavor first. Just one bite of this, I don't think any girl can resist it. What gift are you giving for Valentine's Day? You give someone a bag, maybe it's just another item in their closet. But this thing, if you master the skill, if you personally make one for someone, I believe you'll win them over. I think you'll definitely succeed. Yeah, you can definitely pull it off. This classic flavor, As soon as you taste it, The fluffy and delicate sensation resulting from whipped mascarpone and cream, Feels airy and smooth, Cool, With rich cocoa and coffee flavors, You can discern a hint of sweetness and the fragrance of alcohol, Making this flavor remarkably complex. Actually, in Italy, Tiramisu is a very homemade dessert. If you go to some small Italian restaurants, What they often serve you is like this. You see, the shape may not be like what you eat in pastry shops, So square. Why is that? Because gelatin is added inside. For selling, To ensure the perfect shape, And to maintain its shape for a long time. But the real tiramisu, when made at home, Doesn't use gelatin. Keeping its very good soft texture. Not bad. As for this matcha flavor, I don't know if anyone has tried it. I think if you can make tiramisu, And also make matcha flavor, That's another plus. Family members will definitely approve. Its aftertaste, You can taste a bit of matcha's bitterness. The alcohol flavor is more intense. Actually, I have another tiramisu recipe. I'll share it with you all when I have time later. That's it for this episode's tiramisu. Bye-bye, see you in the next episode.