you mean to say you brewed the coffee with vodka? what water is used in tiramisu? imma have to look at this recipie..
edit
omg this is the most pretentious tiramisu recipie Ive ever seen lol. least it doesnt use whipping cream haha Im sure it tasted great, it looks good
Thats fair. The reasoning was that the recipe is billed as being coffee forward. I wanted to preserve that as much as possible, so I went with a neutral alcohol.
I plan on making this again, so I'll experiment next time with something that compliments the flavour notes of the coffee
As someone who has a tiramisu loving side of the family (my girlfriend's first time getting drunk was eating too much tiramisu as a teenager), Stroh rum 80 is the gold standard for us if you can get it 😂
The calculator means that you know exactly how much of the coffee liquid to make per portion. This is a pet peve of mine with tiramisu recipes. They call for loads of coffee/alcohol and only end up using a fraction. Total waste.
In addition to what OP said, the reason they calculate it is because it's actually really hard to get the right amount of sogginess unless you are really practiced at it. You end up too dry and crunchy or way too wet.
In the video explanation, he actually just uses a syringe to measure the right amount for each biscuit. It makes it foolproof.
Gotta make cake, and custard, and then layer them together. If you don't have electric mixers, that is a fair workout for making the two biggest components.
21 Comments
anytimesoon@piefed.social · 17 pts · 169d
Only modification I made was to replace the water with vodka.
10/10 will make again. Very coffee forward
lime@feddit.nu · 30 pts · 168d
this is like one of those "0/5 replaced the sugar with carrots and it tastes awful" but the other way around
higgsboson@piefed.social · 3 pts · 168d
My sister uses vodka in her pie crust for the good flakiness. Definitely works for that. This is another cup of ...coffee entirely, though.
zonico@discuss.tchncs.de · 8 pts · 168d
Wtf
anytimesoon@piefed.social · 7 pts · 168d
Girlfriend likes a boozy tiramisu.
Ended up being 90g of vodka for 4 portions. It was a bit stronger than I would like, but she was happy, so I am too 🙂
Madzielle@lemmy.dbzer0.com · 13 pts · 168d
you mean to say you brewed the coffee with vodka? what water is used in tiramisu? imma have to look at this recipie..
edit omg this is the most pretentious tiramisu recipie Ive ever seen lol. least it doesnt use whipping cream haha Im sure it tasted great, it looks good
Sxan@piefed.zip · 12 pts · 168d
You misspelled "James Hoffman."
I kid. "Pretentious" implies it's undeserved, and in his case, it's not. I love how self-aware he is about how he comes across.
anytimesoon@piefed.social · 10 pts · 168d
Haha... No. Coffee brewed normally, but then added 90g of vodka to the four espressos
sqw@lemmy.sdf.org · 7 pts · 168d
in the universe of booze flavors to have added, to me, this is the worst possible choice.
anytimesoon@piefed.social · 3 pts · 168d
Thats fair. The reasoning was that the recipe is billed as being coffee forward. I wanted to preserve that as much as possible, so I went with a neutral alcohol.
I plan on making this again, so I'll experiment next time with something that compliments the flavour notes of the coffee
JustEnoughDucks@feddit.nl · 3 pts · 167d
As someone who has a tiramisu loving side of the family (my girlfriend's first time getting drunk was eating too much tiramisu as a teenager), Stroh rum 80 is the gold standard for us if you can get it 😂
beeng@discuss.tchncs.de · 6 pts · 168d
Link to recipe?
higgsboson@piefed.social · 5 pts · 168d
https://www.jameshoffmann.co.uk/tiramisu-calculator
I suspect involving a calculator means this is out of my league, but it does seem a nice touch for the intrepid chef.
anytimesoon@piefed.social · 4 pts · 168d
The calculator means that you know exactly how much of the coffee liquid to make per portion. This is a pet peve of mine with tiramisu recipes. They call for loads of coffee/alcohol and only end up using a fraction. Total waste.
The calculator is better for cooking, but if you prefer, there is also a video https://www.youtube.com/watch?v=o3AMALUTp8o
evasive_chimpanzee@lemmy.world · 1 pts · 167d
In addition to what OP said, the reason they calculate it is because it's actually really hard to get the right amount of sogginess unless you are really practiced at it. You end up too dry and crunchy or way too wet.
In the video explanation, he actually just uses a syringe to measure the right amount for each biscuit. It makes it foolproof.
Xeno@lemmy.world · 6 pts · 168d
My wife made this for my birthday a year or so ago. It’s ruined me, better than almost every restaurant. Shame it’s so labor intensive.
anytimesoon@piefed.social · 1 pts · 168d
Really? I felt it was pretty simple. The hardest part is the calculations for quantities, but aside from that, it's a pretty basic tiramisu recipe
Kolanaki@pawb.social · 3 pts · 167d
Gotta make cake, and custard, and then layer them together. If you don't have electric mixers, that is a fair workout for making the two biggest components.
spykee@lemmings.world · 2 pts · 167d
Yeah fuck James Hoffman!
johsny@lemmy.world · 2 pts · 167d
Oh my god, I love tiramisu. I will eat that until I explode. Looks soooo good!
Tomato666@lemmy.sdf.org · 2 pts · 167d
I mistook the James Hoffman for Albert Hoffman (discoverer of LSD)
Going to be a wild tiramisu night...