- Go ahead, taste it!
- No, I'm not tasting that.
I'll taste it in a little bit,
I can't drink out of the bottle, that's rude.
- No, you can put a pour spout on it.
(evil laugh)
- That was such an evil laugh.
- Sorry, here you want some?
Okay, ready?
- Just don't get...
- It won't mess up your makeup, you have to open
your mouth though.
(laughing)
- Oh!
- She's an awesome chef, right?
(electronic music)
Caroline, tell them what we're making today!
- We're making a tipsy tiramisu.
- Exactamente!
By the way, she's a chef in England okay?
And she, where do you work at, the airport?
- Uh so--
- That's right, she's a TSA inspector at the airport.
No where exactly in the airport?
Tell them the story real quick!
- So I have a restaurant at London, Heathrow,
terminal two, it's called the Gorgeous Kitchen
and it was me and three other female chefs.
- Okay, and it was voted the number one
airport restaurant, okay?
- In the whole world!
- Okay, okay, well you ain't got a lot of competition
let's be honest.
- (Laughing) It's getting better, it's getting better.
- Airport food ain't really that good, okay?
But of airport food, they're the best.
Let's make this tiramisu!
- So we're using mascarpone cheese.
- Okay, what is mascarpone cheese?
- It's an Italian style cream cheese, and it's really
really rich and delicious.
So I'm going to put this--
- Why do you say something's "rich," what does that mean?
Like it's Bill Gates, Donald Trump?
- It's not that rich, it's not money rich, it's just
the flavor is kind of very deep and full.
So I know there are lots of different ways of making
a tiramisu, but this is my way, and I learned this
in one of the first restaurants I ever worked in
and it was the most popular dessert on the menu.
- She worked at Burger King in London and they
sell Tiramisu, it's a little different menu from where
we are here in America where we have more focus on whoppers.
There they focus on tiramisu!
- Hey, you're so cheeky.
That's fine, I did not work in Burger King.
Now okay, we're gonna add sugar.
- Okay, way to spill it on the floor Chef, go ahead.
- There you go..
So sugar done, now you can mix these two, use a bit
of elbow grease.
You're gonna stir those in together, and you're gonna
put some vanilla in as well.
- Don't mind me, it's okay.
- I like your British accent, it's very good.
- A touch of vanilla.
- Touch of vanilla.
- [Host] Okay, how's that?
- Perfect, okay good.
Now we need to whisk up some egg whites, so we're gonna
separate them.
Do you want to do that?
- Okay, so we need egg whites now.
- Just the egg white in here.
- Show me how you break an egg.
- Okay, I don't have a very big hand so I just
do it like this, see?
And then you put the egg yolk, separate it,
that one's sticky.
And then you just make sure that the yolk doesn't
break and that none of the yolk goes into the egg whites,
okay, otherwise they won't whisk up properly.
- Guys this is the way you do it, don't listen to her.
Watch me.
- [Caroline] No shell, don't break that yolk.
- No I'm not gonna break...
I almost had it!
- Now we're gonna beat the egg whites either with
an electric whisker, or if you don't have one you
can do it by hand, and you want to just keep beating
until it's really stiff and firm peak.
Okay, now I'm gonna actually beat the cream cheese
a little bit more.
Now we're going to fold a bit of the egg whites in
to the mascarpone a bit at a time, and we're folding
it like this so we don't knock too much of the air out.
So now this part is done.
- [Host] Okay, so now what?
Okay layer number two, home boy!
- I got some coffee!
- [Host] So I could go to Starbucks and get this?
- [Caroline] You could!
- [Host] This is regular black coffee.
- Regular black coffee, but I have a very strong one.
So I've got Khalua, coffee liqueur, and this is
your addition.
- Yeah, she was just coming with Khalua, and I'm like
"dude, we can't just use one liquor, you know what I mean?
"Let's use two."
Jelly, shout out!
Okay, so now what.
- So just gonna pour some of that into here, about I'd
say, I normally put about half a cups worth of Khalua
in there, so should we split it, should we do some
of that and some of this.
- Okay, let's pour together and you just tell me
when to stop.
- Okay.
- [Host] Go.
- You keep going.
I'd say that's good.
Okay that's good!
- Okay, just checking.
- That's good!
These are lady fingers, Italian sponges.
They're called lady fingers.
- Why, because chick's fingers are chubby?
- Because they're Italian soft kind of biscuits.
These are more kind of sponge cakes.
- How many do we need to put in there?
- So what we're gonna do, we're gonna start soaking
them, but you have to do it very quickly, otherwise
they go soggy.
And then we're gonna pop them, a layer onto the bottom
of this dish.
- [Host] But in terms of efficiency, I would wanna
do two at a time.
- [Caroline] Okay then Mr. Productive.
- [Host] How's that?
- I like it.
Now we're gonna add a layer of the mascarpopne.
So we're gonna put a few small blobs around, I'm gonna
just gently smooth that around.
- [Host] Then do we go back to the ladies fingers?
- Yeah, start dunking.
Are you gonna do all?
(laughing) Okay.
It's gonna be very boozey this one, by the way.
- [Host] That's alright, that's our goal.
- I know.
Add another layer of the cream cheese, the mascarpone.
Delicately, otherwise this is gonna come up.
- [Host] Okay so then we go onto the next layer.
- Yes.
- This is really easy to make, I like this treat, guys.
- I'm gonna finish by just putting a touch of cocoa
powder on top.
- Okay.
- Okay, a little taste of chocolate.
Now if you have a tiny little siv.
- [Host] What'd you call it?
- [Caroline] Siv.
- [Host] A siv.
- Now this is going into the fridge for about two
hours, it needs to chill.
I've got some chocolate, and I'm gonna just make
some shavings, so we're just gonna sprinkle some,
this just adds a more chocolatey flavor.
- And there you have it!
The tipsy tiramisu!
Okay, did you jump?
- I did jump.
(laughing)
You do those first.
- Certainly, watch me.
By the way, I'm on a diet, so this is a cheat day.
Actually this is a cheat spoon, I'm not eating
the whole thing.
- You're not on a diet are you?
- Mhm, trying to get sexy.
Dude that tastes good, holy Jesus.
- Yay!
I'll have a taste.
Mm, mm!
- Guys anyway, she's got a book coming out,
Beauty Foods, and you can find her on YouTube,
CarolineArtiss, link's in description, and guess what?
Go subscribe to her, and guess what?
Your boy vloggin' every day now.
My blogs are kind of comedic, I talk a lot of shit,
that's the only way I can describe it, okay?
If I see something, I talk some shit about it, alright?
So if you're into that, hit up TipsyVlogs.
Youtube.com/TipsyVlogs, check that out, remember to
check out her.
- And subscribe.
- See tipsy, I'm trying to make this because this shit
easy to make man, this ain't hard at all, you can
make this in like minutes.
Mm mm.
- Is that like the best tiramisu you've ever had?
- Yeah, I said I wasn't gonna cheat here but its good.
- You did say that.
That is one clean plate, bam.
- Now I'm back on my diet, okay.
(laughter)
Stay tipsy!