Tiramisu with Cooked Eggs: Safe, Creamy, and Zero Risk!
Tiramisu is the classic dessert that pleases everyone, but the issue of raw eggs often raises concerns.
Today I present to you my version! I created a custard base that, once combined with mascarpone and whipped cream, gives the dessert an incredibly silky and fluffy texture.
The result? A delicate and delicious cream. And I assure you that you won’t notice the difference from the original (according to my husband, a lifelong Tiramisu lover!).
Find all my tips at the end of the recipe.
Happy cooking, Giusi.
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- Preparation time: 10 Minutes
- Portions: 9 cups
- Cuisine: Italian
Ingredients for Tiramisu with Cooked Eggs
These ingredients are for nine cups with a diameter of a glass and three fingers high.
- 2 cups milk
- 2 eggs
- 6 tbsp cornstarch (Maizena)
- 1/2 cup granulated sugar
- 1 packet vanillin
- 1 cup sweetened cream
- 1/2 cup mascarpone
- 200 g ladyfingers
- 2 coffee (To be mixed with a glass of milk)
- to taste unsweetened cocoa powder
Steps for Tiramisu with Cooked Eggs
First, prepare the custard which needs to cool.
Pour the milk into a saucepan and start heating it. Meanwhile, in a bowl, mix the sugar and the eggs with a hand whisk, add the cornstarch and the vanillin.
Add a little of the hot milk to the bowl, mix, and then pour all the contents into the saucepan with the milk.
Cook over low heat and stir until the desired thickness is reached. Once cooked, pour the cream into a container and cover with cling film in contact.
Pour the cream and mascarpone into a bowl and whip with an electric mixer. Once ready, add the cold custard little by little (if the custard is too thick, work it with the electric mixer for 1-2 minutes to make it creamy).
Take the cups or a mold and start creating the layers: distribute the cream at the base, then the soaked ladyfingers, the unsweetened cocoa, and so on until all the ingredients are used.
I always sprinkle the unsweetened cocoa on each layer to make it even more delicious. Keep the super delicious tiramisu with cooked eggs in the refrigerator until it’s time to enjoy. The tiramisu with cooked eggs is ready to be enjoyed.
Tips
To cool the custard quickly, keep the container (preferably low and wide) where you will pour the cream after cooking in the freezer for about 15 minutes. This way, the cooling will be very fast and no bacteria will form.
If you don’t use already sweetened cream, add 2 tbsp of powdered sugar while whipping the cream with the mascarpone.
