The tiramisu recipe with pasteurized eggs is one of the desserts I always make with the most love. This time I made it to celebrate my son’s confirmation: when I asked him which dessert he wanted, he replied without hesitation “mom, will you make me a delicious tiramisu?” I couldn’t say no!
I chose to serve it in convenient single servings in jars, using the Thermomix to speed up the process, but I will also show you the classic method without a kitchen robot. The result was surprising: a velvety and safe mascarpone cream, perfect for the whole family.
Tiramisu is the most loved Italian dessert in the world, as famous as apple strudel, babà, and Sicilian cannoli. There are many variations, but the classic recipe with ladyfingers, coffee, mascarpone, and cocoa remains unbeatable.
👉 I will explain step by step how to prepare it with pasteurized eggs, with the Thermomix or without, to obtain a creamy, delicious, and truly safe dessert.
Let’s make it together, see you soon! Susy
Also discover:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 jars
- Cooking methods: Other
- Cuisine: Italian
- Energy 323.15 (Kcal)
- Carbohydrates 19.80 (g) of which sugars 12.64 (g)
- Proteins 5.44 (g)
- Fat 27.05 (g) of which saturated 15.43 (g)of which unsaturated 1.27 (g)
- Fibers 0.56 (g)
- Sodium 65.70 (mg)
Indicative values for a portion of 135 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 the Tiramisu Recipe with Pasteurized Eggs
- 2 cups cups mascarpone
- 6 1/2 tbsp sugar
- 4 eggs (medium size)
- 30 ladyfingers
- 2 coffee (6-cup Moka)
- to taste unsweetened cocoa powder
- to taste dark chocolate chips (optional)
You will need
- Kitchen Robot
- Bowls
- Moka 6-cup
- 10 Jars
Preparation of the Tiramisu Recipe with Pasteurized Eggs
I prepare the coffee, about two 6-cup coffee makers, pour it into a bowl and let it cool, you can add, optionally, a teaspoon of Rum.
I put the eggs and sugar in the bowl with the butterfly. I set it to 176°F for 10 minutes at speed 3. I transfer the pasteurized eggs to a bowl and let them cool.
If I don’t have the Thermomix I can use the classic method:
In a saucepan, I dissolve 6 1/2 tbsp of sugar in 1/6 cup of water. Bring to a boil until it reaches 250°F.
Meanwhile, I beat the egg yolks with an electric mixer and slowly pour the hot syrup while continuing to beat.
👉 I can also pasteurize the egg whites in the same way, pouring the syrup over the semi-whipped egg whites.With the Thermomix: I put the mascarpone in the clean bowl and work it for 1 minute at speed 3. I add the pasteurized eggs and mix for 30 seconds at speed 2.
Without the Thermomix: I gently mix the mascarpone with the pasteurized eggs in a large bowl.I put a spoonful of cream on the bottom of the jars or the dish.
I soak the ladyfingers in the coffee and place them over the cream.
I make a second layer of cream, more soaked ladyfingers and finish with the cream.
I level the surface well and let it rest in the fridge for at least 2 hours.
Before serving, I dust with unsweetened cocoa and, if I like, add some dark chocolate chips.
Storage
The tiramisu recipe with pasteurized eggs keeps in the fridge for two days, always covered with cling film. If I prepare it in advance, I keep it in well-sealed single servings: this way it stays fresh and creamy. I can also freeze it, always in single-serving jars, and let it thaw in the fridge a few hours before serving.
Useful tips
If I make the tiramisu for someone who is gluten intolerant, I choose gluten-free ladyfingers.
When I want a stronger flavor, I scent the coffee with a teaspoon of coffee liqueur or Marsala.
I like to enrich the cream with some dark chocolate chips: it makes each spoonful more delicious.
As an alternative to ladyfingers, I sometimes use pavesini: the result is lighter but still delicious.
I love to prepare it in single-serving jars, practical to serve and beautiful to bring to the table.
Questions and Answers
Can I use cream in the mixture?
I prefer the classic recipe without cream, but if I want a lighter tiramisu I can add a little whipped cream to the mascarpone mixture.
Do pasteurized eggs make tiramisu safer?
Yes, thanks to pasteurization I eliminate bacterial risks and can safely serve the dessert to the whole family.
Can I prepare the tiramisu in advance?
Sure, in fact, it’s better: I prepare it the day before and let it rest in the fridge, so the flavors blend well.
Can tiramisu be frozen?
Yes, I freeze it in well-sealed single-serving jars and let it thaw in the fridge a few hours before serving.
