Why Your Tiramisu Never Tastes Like a Restaurant's

If you've ever been to Tipo 00 in Melbourne, then you would have tried Andreas' Tipo Masu, Tiramisu, but today he's gonna be doing one that's a little bit different. This is your home-style version, which I think is gonna be amazing. The easier version that I usually do at home, yes. Yes, the complicated restaurant version, which I do love, like it is sensational, but I am always intrigued what chefs are eating at home and how they cut back all the steps and make it even simpler for us at home. It still has, you know, the not traditional bit in there. Yeah, so what makes it not so traditional? I do a salted caramel with chocolate and a lot of salt. A lot of salt. Yes. Salt brings out all the flavour, doesn't it? It does. I love salt in desserts. Fantastic. And it makes it a little bit different. Great, so how do we start? Start with a salted caramel. Okay. So we've got a hot pan. Yeah. Not too hot to burn the caramel, but it needs to be warm. And we melt the sugar in a couple of stages. You want it to melt slowly and then the heat of the first caramel will actually cook the rest of it. And at what stage do you add the rest of that sugar? When this is perfectly melted and caramelised. If you want to help me out and do the mascarpone cream. Yes, yes. So this mascarpone cream is just very easy, no fuzz. Okay, so you've got nine eggs? Nine egg yolks. So this recipe doesn't use egg whites. And a bucket of mascarpone. It's all about good mascarpone. A little bit of cream. How can we see that it's a good mascarpone? So you see the thickness of this one? Yep. It's perfect for the tiramisu we're doing today. Glossy, creamy, not too runny. Not too runny. Some of them are a little bit split, a little bit gritty. Cream. It's just thickened cream. Just thickened cream. Icing sugar, I prefer icing sugar because it's got no lumps. Okay, in it goes. The only thing we leave out is rum, which is also optional. If you've got kids at home and you don't want it, you don't need to use it. No kids today, lots of rum. Exactly. All right, I'm going to pop that on. So last thing, we need to split a vanilla bean. Put it in. I'll do that for you. And then we start it on a slow speed, slow to medium speed. So to break down all the eggs and the mascarpone cream and just kind of start emulsifying. Fantastic, I'm onto that. Our caramel is really nicely melted. So if you want to have a look there, so it's nice and clear. Beautiful colour. I can slowly start adding the rest of the sugar. I can probably do it in one more part. If you put a bunch of sugar in there, it could just get crystallised. Okay, and that's what we don't want because then you've got to start again. It's hard to recover it from there. Yeah, then you have to put water, wash the pot. Yeah, disaster. Disaster. All right, vanilla's going in and I'm going to carefully give this a whisk so I don't split that mascarpone. So we're almost there with the mascarpone. It looks nice and smooth. So we just, we want to finish it with the rum. So we don't want to put it in the beginning because the alcohol actually tends to split the mascarpone cream. So all you need to do is just put it in. Okay, and so it's safe at this stage. It's safe at this stage, but also we don't want to keep whisking heaps now. So we just want to just give it three, four turns on like a slow speed, just to make sure that it's mixed together and then we can finish it with a spatula or by hand. Okay, I'm onto it. There you go. Just make sure you get on the bottom of this bowl. Oh, it smells so good when you put the rum in there. I like that touch. And let's fold this. And like you say, this is the main hero of it, right? Yeah, look, it's nice and smooth. And then our caramel, if you see here, I like the caramel to be nice and dark so you get a lot of extra flavor. So while it's hot, we can put our cream in there. So just be aware sometimes it really bubbles up. Just taking that caramel just to that tipping point. You need to be. Especially because you're adding salt to it. Exactly. So if you see, you just want to cook it until all the caramel is emulsified with the cream. That's essentially how you do a salted caramel. So easy. Three ingredients, right? Very easy. Once you master not seizing the sugar. Exactly. Crystallizing it. Or burning it. You're good to go. All the sugar now is nice and smooth. So while it's hot, we want to pour it into our chocolate. Good quality dark chocolate. That in itself to serve with an ice cream. Exactly. Or gelato, gelato. Yeah, a bit of gelato. So what we want to do there as well, we want to leave it for 30 seconds or one minute so the chocolate to get temperature before we start whisking it. And then we just want to give it a nice little whisk so for the chocolate to melt through it. So now we just whisk it until smooth. And then we just finish with salt. A bit flaky salt, please. Yeah, you need the crunch. Now you need a Justine pinch or a chef pinch? Chef pinch, yeah. An Andreas pinch, okay. That's good. That's good? Okay. Yes. All right, let's bring everything together. Okay, so you've got a cold dish. Yeah, a cold tray so our mascarpone stays nice and cold. So we've got our coffee syrup. So you bring sugar and water to the boil. You just add it to the coffee to just dilute it. I go a small amount of mascarpone on the bottom. And what's so different to this tiramisu as opposed to the one that you get in Tipo 00? So Tipo 00, it's the same mascarpone cream. Yes. We're just using a chocolate brownie. Aha, okay. And it's got a tempered chocolate disc so it's a little bit more adult-like. So with the Savoiardi, you just want to dip it in. Yes. But if you leave it in there for too long. Just crumbles away. They just become like very soft. And you can get the Savoiardis now at all the supermarkets. Pretty much all the supermarkets. If not, you go to Italian delis. There we go. Looks good. Trying to fit every layer. Next step is our salted caramel. So what I do, I just drizzle. Oh, this is going to be so decadent. It is. And I feel like there's not so much sugar in this. Like you've got the icing sugar there but you see the portion. There is a very like, so there is 175 grams for like 10 portions. Yeah, absolutely. Well, if you eat the whole tray, there's a lot of sugar. Yeah, and that's what we're doing today. Half and half each. And I can see that you're being a little bit more liberal with it this time. So the bottom layer is just to stick the Savoiardi. Yes. So this is just two layers. Nice and easy. Just put it in the fridge for a couple hours or overnight is best. Okay. Well, here she is. Is in all her beauty. Ready to go. Finishing time. Okay. I like to go quite heavy with the cocoa. Yeah, there you see. Good layer of cocoa on top. Gorgeous. Yeah, it feeds the masses, doesn't it? It does. Quick, delicious. I find it really easy and nice to just get a big scoop out of it rather than trying to perfectly cut it. One little portion there. Look at this. Oh my God, so good. Wow. So remember how you said you wanted to eat half of it? So that's your side. Yeah. This is my side. And this one. Just for a little taster. Just a little taster. It's that caramel chocolate that I'm really excited about. That is just the best tiramisu you'll ever make at home. And now you've got the recipe. Thank you. It's that bitterness of the chocolate and the caramel that's coming through. And you would never think to add salt to a tiramisu, but that's what takes it from an amazing tiramisu to an Andreas sensational tiramisu. That is truly spectacular. Thank you.