Tiramisu

Tiramisu

Michaël Bartocetti
Difficulty Icon
Beginner
Recipe Time Icon
1h
5
Videos
An ultra-regressive tiramisu: two ladyfingers generously soaked in coffee, with a runny caramel center, and topped with a dome of incomparably creamy mascarpone cream.
Tiramisu
Completion time
Preparation
1h
Baking
15m
Resting
1h
Techniques taught
  • Using a cookie cutter
  • Sifting powders
  • Spreading a mix using a spatula
  • Whisking egg whites until stiff
  • Making a sponge cake
  • Filling a piping bag
  • Diluting caramel
  • Infusing milk or cream
  • Thinning a cream
  • Soaking in syrup
  • Whipping cream with a mixer
  • The art of plating
  • Piping using a cookie cutter

Discover the first step of this course for free

Step 1 : Coffee-flavored ladyfinger

Michaël Bartocetti
Michaël Bartocetti
Executive Pastry Chef | George V Paris
Executive Pastry Chef | George V Paris

Step 2 : Coffee-flavored caramel sauce

Step 3 : Mascarpone cream

Step 4 : Soaking the ladyfingers with coffee

Step 5 : Tiramisu final assembly

Michaël Bartocetti

Michaël Bartocetti

Executive Pastry Chef | George V Paris
Michaël Bartocetti, a pastry chef born in the Lorraine region, is the Executive Pastry Chef at the Four Seasons George V luxury hotel in Paris.

Raised by a family of restaurateurs, Michaël Bartocetti has been immersed in gastronomy since a very early age. After completing his apprenticeship in a provincial pastry store, the Chef moved to the capital and worked with Guy Savoy for 2 years. Michaël then joined Alain Ducasse's team at the starred Benoît bistro. In 2009, the Chef joined the Plaza Athénée and stayed there for six years. Working alongside three different chefs, he was able to nurture his personal approach to pastry-making. He then continued his training with Christophe Moret at the Shangri-La Palace. Finally, in 2019, the Chef joined the Four Seasons George V palace in Paris, where he now holds the position of Executive Pastry Chef. He is in charge of overseeing the desserts on all menus, including the starred restaurant Le Cinq (3*), L'Orangerie (2*) and Le George (1*).

Talented and creative, Michaël Bartocetti is a committed and responsible chef. He carefully selects his raw materials and uses seasonal produce to craft his desserts, which all have a very low sugar content. His desserts burst with emotions, as he manages to sublimate the final product without ever denaturing it. In 2023, he was named Pastry Chef of the Year by his peers.

For VoilaChef, Michaël Bartocetti is hosting three master classes revolving around three comforting and gourmet desserts, each sublimated with extreme elegance: his favorite childhood dessert, the tiramisu, simple yet regressive; his signature strawberry cream cake, which hides its secrets at its core, under an impressive piping work; and, finally, thin, flaky cherry tarts with floral notes he loves so much.

A Trustpilot score of 4,6/5 with more than 100 evaluations

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Ruthy
16
May
2024
5 stars Trustpilot VoilaChef

Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!

4 stars Trustpilot
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Sylvie Leandri
10
May
2024
5 stars Trustpilot VoilaChef

I really like Voilà Chef's courses.
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Lisa C
3
February
2024
5 stars Trustpilot VoilaChef

I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.

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2024
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2024
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