The classic tiramisu with pasteurized eggs, a favorite without any strange reinterpretations, can be safely made with pasteurized eggs to avoid consuming raw eggs.
In a simple step, I explain everything and you’ll see that not only is it still the best tiramisu in the world, but it’s also safe to eat.
Try it yourself with pasteurized eggs and you’ll see that no one will notice this step because both the texture and flavor remain the same, delightful and very easy to make.
If you’re curious and like to experiment with alternative recipes, you can try the tiramisu roll or the tiramisu cream in a glass.
Are you curious? Find out how to prepare the classic tiramisu with pasteurized eggs right after the photo!!
In the meantime, below you will find other versions of tiramisu for those brave enough to bring reinterpretations to the table!!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the classic tiramisu with pasteurized eggs
- 7 oz ladyfingers
- 2/3 cup coffee (unsweetened espresso)
- 1/2 cup unsweetened cocoa powder
- 9 oz mascarpone
- 3 eggs
- 2/3 cup sugar
- 1/6 cup water
Tools
- 2 Bowls
- 1 Electric Whisk
- 1 Spatula
- 1 Thermometer kitchen
- 1 Baking Dish square 8 inches (side)
How to prepare the classic tiramisu with pasteurized eggs
Start the classic tiramisu with pasteurized eggs by preparing the eggs.
Separate the yolks from the whites.
Beat the yolks with 1/4 cup of sugar taken from the total until you get an almost white and frothy mixture.
Place a saucepan with two fingers of water on the heat and position the bowl with the beaten yolks on top, continue beating with the whisks and monitor the temperature with a kitchen thermometer, the yolks should reach 125°F.
Make sure to keep beating to pasteurize the yolks without making an omelette.
Set aside to cool.
Prepare a syrup with the water and the remaining sugar while simultaneously beating the egg whites to very stiff peaks.
With the whisks in action, add the sugar syrup in a thin stream to pasteurize the egg whites.
Continue beating until cooled.
Once the beaten yolks are cool, add the mascarpone, gently mixing from bottom to top.
Prepare the coffee and place it in a deep dish.
Add the pasteurized egg whites and mix again with a spatula to incorporate.
Get a square baking dish 8 inches in diameter, quickly dip the ladyfingers in the coffee and make a layer, cover with the mascarpone cream, a second layer of ladyfingers well-soaked in coffee.
Continue until you’ve used up all the ingredients.
Cover with plastic wrap and let rest in the fridge ideally overnight.
Before serving the classic tiramisu with pasteurized eggs, dust the surface with unsweetened cocoa powder using a strainer.
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Classic tiramisu storage
The classic tiramisu with pasteurized eggs can be stored in the fridge for 3 days in an airtight container.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
