The tiramisu with pasteurized eggs is a delicious dessert. It’s a safer version of the classic tiramisu! Many do not enjoy eating raw eggs, so this simple and very quick technique comes to our rescue. It involves pouring a hot water and sugar syrup over fresh egg yolks and whipping them. This way, the eggs will no longer be raw, but pasteurized and safe!
You might be interested in these recipes:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 513.79 (Kcal)
- Carbohydrates 48.54 (g) of which sugars 25.37 (g)
- Proteins 9.37 (g)
- Fat 31.42 (g) of which saturated 9.50 (g)of which unsaturated 3.05 (g)
- Fibers 12.05 (g)
- Sodium 65.93 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR TIRAMISU WITH PASTEURIZED EGGS
- 8.8 oz ladyfingers
- 7 oz coffee (bitter espresso)
- as needed unsweetened cocoa powder
- 2.1 oz egg yolks
- 4.2 oz sugar
- 1.4 oz water
- 8.8 oz mascarpone
- 7 oz whipping cream
Tools
- 1 Baking dish
PREPARATION OF TIRAMISU WITH PASTEURIZED EGGS
Prepare the espresso coffee without sugar. Let it cool in the fridge.
Now pasteurize the eggs: place the slightly beaten yolks in the bowl of the stand mixer. Pour the water and add the sugar in a saucepan.
Place the saucepan with water and sugar on low heat and stir occasionally. The syrup is ready when the liquid fills with transparent bubbles on the surface. Now that the syrup is ready, turn on the mixer and pour it over the yolks, which should be whipped at the highest speed for 7/8 minutes until the bowl is cold and the yolks have turned into a light and frothy mixture.
At this point, add the cold mascarpone from the fridge, continue to mix but at a low speed to blend everything. Also whip the cream until stiff, and add it to the mascarpone mixture with movements from the bottom to the top.
Now focus on assembling the dessert: quickly dip each ladyfinger in the coffee. Arrange a layer of biscuits in your baking dish, pour half of the tiramisu cream over the ladyfingers. Level with the back of the spoon.
A new layer of ladyfingers dipped in coffee on the just-leveled cream, distribute the remaining cream. You can spread it to have a smooth surface, or decorate the surface with a piping bag, creating many adjacent tufts.
Cover with an abundant dusting of cocoa.
Place the tiramisu in the fridge until ready to enjoy.
Adriana’s Advice
You can use either vegetable cream or classic cream. If it’s not sweetened, you can add a tablespoon of sugar before whipping it.
