The tiramisu recipe with pasteurized eggs is one of the desserts I prepare with the most love ❤️
I made this version to celebrate my son’s confirmation: when I asked him which dessert he wanted, he replied without hesitation “Mom, can you make me a delicious tiramisu?”. I couldn’t say no!
For the occasion, I chose to serve it in convenient single portions in jars. I used the Thermomix to speed up the process, but I also explain the classic method, without a kitchen robot, so you can make it as you prefer. The result is surprising: a velvety, stable, and safe mascarpone cream, perfect for the whole family.
Tiramisu is the most loved Italian dessert in the world, as well-known as apple strudel, babà, and Sicilian cannoli. There are many variations, but the classic recipe with ladyfingers, coffee, mascarpone, and cocoa remains unbeatable.
👉 If you love spoon desserts, I recommend trying the tiramisu cheesecake without eggs and the cold coffee and cream, two perfect recipes to serve in summer.
I’ll explain step by step how to prepare this tiramisu with pasteurized eggs, both with the Thermomix and the traditional method, to achieve a creamy, delicious, and really safe dessert.
Let’s prepare it together!
See you soon, Susy
Discover also:
- Difficulty: Very easy
- Cost: Affordable
- 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
- 17.63 oz mascarpone
- 2.82 oz sugar
- 4 eggs (medium size)
- 30 ladyfingers
- 2 coffee (6-cup moka pot)
- to taste unsweetened cocoa powder
- to taste dark chocolate chips (optional)
You’ll 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 moka pots, and pour it into a large bowl. I let it cool completely at room temperature.
If you like, you can add a teaspoon of rum to give the tiramisu an even more intense aroma (optional).
I put the eggs and sugar in the Thermomix bowl with the butterfly whisk inserted. I start pasteurization at 176°F for 10 minutes, speed 3.
Once ready, I transfer the pasteurized eggs to a bowl and let them cool completely before proceeding with the cream.If you don’t have a Thermomix, you can prepare the pasteurized eggs using the classic method.
For the yolks:
In a saucepan, I dissolve 1.41 oz of sugar in 0.68 fl oz of water (i.e., half the dose). I bring it to a boil and let it cook until the syrup reaches 250°F.
In the meantime, I whisk the yolks with an electric mixer. When the syrup is ready, I pour it in a thin stream over the yolks while continuing to whisk. I continue until the mixture becomes light, fluffy, and frothy.
For the whites:
I repeat the same process with the remaining 1.41 oz of sugar and 0.68 fl oz of water, bringing the syrup again to 250°F.
I pour it in a thin stream over the semi-whipped egg whites, continuing to whisk until I obtain a shiny and stable meringue, perfect for incorporating into the cream.I put the mascarpone in the clean Thermomix bowl and work it for 1 minute at speed 3 until it becomes creamy.
With the blades moving at speed 2, I pour the cold pasteurized egg mixture in a thin stream through the lid opening, in several additions. I gradually mix until I obtain a smooth, fluffy, and stable cream.
I don’t prolong the times too much to prevent the cream from deflating.
Without Thermomix:
I gently mix the mascarpone with the pasteurized eggs in a large bowl, stirring from bottom to top to incorporate air and maintain the fluffy consistency.I put a spoonful of cream on the bottom of the single-portion jars or a baking dish, spreading it evenly.
I quickly soak the ladyfingers in the cold coffee and place them on top of the cream, creating the first layer.
I add a second layer of mascarpone cream, then another layer of soaked ladyfingers, and finish with the cream.
I level the surface with a spatula to achieve a neat and homogeneous result.
I let it rest in the refrigerator for at least 2 hours, so the flavors blend, and the tiramisu reaches the perfect consistency.
When serving, I sprinkle with unsweetened cocoa powder and, if I feel like it, add some dark chocolate chips for an even more indulgent touch.
Storage
Tiramisu with pasteurized eggs can be stored in the refrigerator for 2 days, always well covered with plastic wrap to maintain its freshness and creaminess.
If I prepare it in advance, I prefer to divide it into hermetically sealed single portions, so it stays perfect until serving time.
I can also freeze it in single-portion jars: in this way, it keeps for several weeks. When I want to enjoy it, I let it thaw slowly in the refrigerator for a few hours, so it returns creamy and delicious as if freshly made.
Helpful tips
👉 A very common mistake is to add cold mascarpone to the still warm egg mixture: the cream deflates and remains liquid. Let the egg mixture cool well and work the mascarpone at room temperature, then combine it little by little, stirring gently. This way, the cream will stay fluffy and stable 👌
If I prepare 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, sometimes I use pavesini: the result is lighter but still delicious.
I love preparing it in single-portion 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 bit of whipped cream to the mascarpone cream.
Do pasteurized eggs make tiramisu safer?
Yes, pasteurizing the eggs makes the tiramisu safer to consume, especially for children, pregnant women, or people with low immune defenses.
By heating the eggs with sugar (or with the Thermomix), potential bacteria are eliminated, keeping the taste and texture of the cream intact.
When I use very fresh eggs from a safe source, I sometimes prepare the traditional version without pasteurizing them. However, for special occasions or when the dessert needs to stay in the fridge longer, I always prefer pasteurization because it ensures greater safety without sacrificing the creaminess of the tiramisu.Can I make tiramisu in advance?
Of course, it’s even better: I prepare it the day before and let it rest in the fridge, so the flavors blend well.
Can you freeze tiramisu?
Yes, I freeze it in well-sealed single-portion jars and let it thaw in the fridge a few hours before serving.
