The tiramisu with pasteurized eggs is a creamy dessert, made with ladyfingers, coffee, and a delicious mascarpone cream, perfect as a dessert after dinner with friends and family. If you have tried the light tiramisu with Greek yogurt, then you must also try the original version with pasteurized eggs. It is a safer variant of the classic version with raw eggs.
Indeed, we are not always sure of the origin of the eggs and especially their freshness. Therefore, it is better to use them for this type of preparation after pasteurization. To properly conduct the pasteurization, a kitchen thermometer is necessary. In fact, the sugar and water syrup must reach a temperature of 250 °F.
Kitchen thermometers are easily available in all stores with kitchen items. Anyway, in the tools section, I will leave you a link to easily purchase one. However, I will reveal a trick to achieve the correct temperature, even without the use of a thermometer. The first thing you will notice is the color change of the syrup: it will turn from white to amber. Also, large bubbles will form, and to be even more sure, you can check by dropping a teaspoon of syrup in a glass of cold water. If a bubble forms in this case, the syrup will be ready to be added to the yolks and subsequently, repeating the same pasteurization operation, it will be added to the whites.
Once the pasteurization process is complete, you can add the mascarpone to the yolks and then incorporate the whites. That said, it is always better to use a kitchen thermometer, to be more precise and not exceed the temperature. Otherwise, you risk caramelizing the syrup. I assure you it may seem difficult, but it is much simpler to do than to explain. Moreover, with these steps, you can be sure of avoiding egg intoxication issues.
The result will then be a soft, puffy cream with a melt-in-your-mouth creaminess, perfect to accompany the coffee-soaked ladyfingers. Another tip I would like to leave you is the proper resting of the tiramisu, to enjoy it in all its creaminess and deliciousness. We couldn’t resist much, I’m honest, because we are really fond of it! But enough chatting now. Let’s go to the kitchen, because the tiramisu with pasteurized eggs will be ready in a click!
If you are interested in other recipes for creamy spoon desserts, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 728.58 (Kcal)
- Carbohydrates 72.26 (g) of which sugars 33.74 (g)
- Proteins 14.80 (g)
- Fat 39.62 (g) of which saturated 16.47 (g)of which unsaturated 2.91 (g)
- Fibers 25.93 (g)
- Sodium 113.65 (mg)
Indicative values for a portion of 192 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
- 2 1/4 cups mascarpone
- 5 eggs
- 3/4 cup sugar
- 3 1/2 tbsp water
- 2 1/4 cups coffee
- 12 oz ladyfingers
- unsweetened cocoa powder (to taste)
Tools
- Mixer
- Thermometer
- 2 Bowls
- Saucepan
- Baking Dish
Steps
First, prepare the coffee and let it cool. Then, let’s move on to pasteurizing the eggs. Remove the eggs from the refrigerator at least half an hour before using them. Then separate the yolks from the whites, clearly placing them in two separate large bowls.
Next, put half of the sugar and half of the water in a saucepan and place it on low heat. As soon as it boils, check with a kitchen thermometer that the temperature reaches 250 °F. Be careful to stop at 246 °F, because the sugar crystallizes quickly. You risk having to throw everything out as happened to me.
Meanwhile, as the syrup reaches temperature, work the yolks with the electric mixer. As soon as the syrup has reached the correct temperature, pour it over the yolks while the beaters are still running. Whip the mixture for at least 10 minutes, or until the yolks have become light and fluffy and the bowl has cooled down.
Then add the mascarpone, still working everything with the electric beaters. Repeat the same operation with the egg whites. Begin to whip the latter and in the meantime, place the saucepan with the remaining water and sugar on the stove. As soon as the syrup reaches a temperature of 250 °F, pour it over the egg whites while the electric beaters are still running. Whip them until you obtain a fluffy and shiny mixture.
At this point, combine the pasteurized egg whites with the mascarpone cream using a spatula and with movements from top to bottom to avoid deflating the mixture.
Now assemble the tiramisu: soak the ladyfingers in cold coffee and place them on the bottom of the baking dish. Add a layer of the previously prepared cream and then another layer of coffee-soaked ladyfingers. Continue in this way until all the ingredients are used and the final layer is cream. Then place it in the refrigerator to rest for at least 1 hour.
After the resting time, take the tiramisu out and generously sprinkle with unsweetened cocoa powder and serve.
Storage and Tips for Tiramisu with Pasteurized Eggs
Tiramisu can be prepared in advance and stored in the refrigerator for 1 to 2 days maximum in a container with a lid.
FAQ Questions and Answers for Tiramisu with Pasteurized Eggs
When I pour the syrup over the eggs, lumps form. How can I avoid this?
In this case, you probably exceeded the temperature of 250 °F, and therefore it is likely that it has caramelized. I recommend using the thermometer and stopping at 246 °F, because it will still rise even off the heat.
Why does the cream become liquid after pasteurization?
Probably you haven’t whipped the yolks and whites sufficiently. Each operation will take about 5/10 minutes. The yolks will become light and frothy and the bowl should cool down. Similarly, the whites should be fluffy and shiny.
Why can’t I mix the pâte à bombe with the mascarpone?
Try softening the mascarpone in another bowl first and then add it to the yolks. It will definitely be easier.
