Who doesn’t love tiramisu? It’s one of the most famous, creamy, and irresistible desserts out there. The tiramisu with pasteurized eggs allows us to bring a delicious recipe to the table, with a firm cream that doesn’t drip and is safe. Making it is very easy, just use a kitchen thermometer, which is essential. Alternatively, you can prepare the classic tiramisu, which I make with bottled eggs, already pasteurized. Let’s get to work and prepare tiramisu with pasteurized eggs together.
OTHER TIRAMISU VERSIONS
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing tiramisu with pasteurized eggs
- 4 egg yolks
- 1/3 cup sugar
- 3 1/3 tbsp water
- 4 egg whites
- 1/3 cup sugar
- 2 3/4 tbsp water
- 1/4 cup coffee
- 2 1/4 cups mascarpone
- 7 oz ladyfingers
- 2 tbsp unsweetened cocoa powder
Tools
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- Thermometer
- Baking Dish
Steps for preparing tiramisu with pasteurized eggs
Break the eggs and separate the yolks from the whites. In a saucepan, put water and sugar for the yolks. Place on the stovetop and bring to 250°F. While the syrup is still hot, pour over the yolks while beating them with an electric mixer until you have a light and frothy mixture.
Prepare the syrup in the same way for the egg whites: place water and sugar on the stovetop and bring to 250°F. Pour gradually over the egg whites while beating them with an electric mixer. Beat until stiff peaks form.
Add the mascarpone to the yolks. Beat with the mixer until you have a homogeneous foam. Gradually incorporate the egg whites, mixing gently. In a baking dish, alternate ladyfingers soaked in coffee with mascarpone cream. Make several layers and place in the fridge for at least 2 hours. Just before serving, generously dust with unsweetened cocoa powder.
Storage
Store the tiramisu in the fridge for up to a couple of days.
