Four tiramisu recipes tested side by side: classic with fresh eggs and mascarpone, one with eggs heated to 70°C, one swapping mascarpone for cream cheese and whipped cream, and one using homemade mascarpone made from heavy cream. The mascarpone-free versions taste noticeably different from the original.
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Today we're taste testing 4 versions of tiramisu. So itong isa ay yung classic, nagamit ay fresh egg and mascarpone. Eto naman ay heated egg, so yung egg natin ay hiniit until 70°C para medyo maluto sha, tapos mascarpone pa rin. Tapos ito naman ay walang mascarpone or egg, cream cheese, and all-purpose cream. And lastly, all-purpose cream lang. DIY mascara. You prepare has put your soap na dinamit ko for this, so instant coffee lang yung dinamit ko, tapos na lang yung amaranth. Okay, very light. Very light in texture, in cream. That's enough. You want more? Mm. Much denser in cream. Sobra slight lang po, acho que slight na slight lang na denser compared to this. So, let's try this. Cream cheese and all-purpose cream. So sobra, medyo ibanatan lang yung sa classic na tiramisu. As you can expect, mas dense yung texture ng cream cheese, no? Mas dense talaga siya kung magaan, ma-anum na talaga. May difference talaga in texture and also yung taste kasi as you, if you have watched yung aking taste test ng mascarpone, ang mascarpone po hindi pusha ka la sa cream cheese. So it's very evident na sha na hindi sha like your classic tiramisu or tiramisu flavor. So may anana sha asin gara ka sa cream cheese. Smooth and creamy pero yun ya heavier na yung cream. Last, your own DIY all-purpose cream and mascarpone. Very, uh, so I'm thinking maybe vinegar. Another way to make DIY mascarpone. Hello! May I guess this? That's very hard. Another way. To make your DIY mascarpone is to use heavy cream and then, ano mo sha pa initan mo sha hanggang makaron ng bubbles aguide tapos dagdagan mo ng acid, um, para mo firm up din sha pa towa ta mascarpone kasi technically ganun lang ginagawa sa heavy cream para gumumap na mascarpone and tonight ko gumamit ako all-purpose cream kasi mahal ang heavy cream, hindi sha pa din ganun iluto That's why it's not acidic. But if you leave it for a while, it will become acidic. So my conclusion is, again, predict what will happen to the tiramisu if you don't add mascarpone or cream cheese. I will actually explore this recipe and develop further this recipe, and I want to share that with you. Dahil pangdating sa texture, okay sha, ka texture nya na yung may mascarpone pero yun lang yun yung pangkalage ko no kalamasi jos, yun yun, dumalaban na yon. So that's my cake. I hope this helps. Sa ko ulitin. Bye! Okay, bye!
