The tiramisu with pasteurized eggs is the version of the classic tiramisu that is easy to prepare and delicious without raw eggs. A dessert that presents a perfect balance between ladyfingers and mascarpone cream, very creamy but with a light texture, where the flavor of coffee stands out without being too sweet. The original tiramisu recipe calls for using raw eggs, but for those who don’t feel comfortable and safe consuming raw eggs, there’s a very simple procedure that allows you to eat tiramisu with practically cooked eggs thanks to the pasteurization method. This homemade method allows you to pasteurize both yolks and whites simply by pouring a hot water and sugar syrup over both the yolks and the whites. The eggs will not be raw but pasteurized and safe to consume. For the rest, the preparation process of the tiramisu is the same as the classic tiramisu, so the taste will be identical to the original tiramisu.
The preparation of the tiramisu with pasteurized eggs is very simple: we make a syrup of water and sugar and when it reaches a temperature of 250°F, we pour half over the yolks while beating them with an electric whisk, and the other half over the whites, obtaining a well-beaten meringue. To the beaten yolks, we first add the mascarpone and mix again with the electric whisk, then the beaten egg whites, and mix with a spatula from bottom to top. We assemble the tiramisu by placing a layer of ladyfingers soaked in cold coffee on the bottom of a dish, pouring half of the mascarpone cream, then adding another layer of ladyfingers soaked in coffee, and finally more cream. Sprinkle cocoa powder over the surface of the tiramisu and let it rest in the fridge for at least an hour before enjoying the tiramisu.
A fresh, delicious spoon dessert with the unmistakable aroma of coffee, perfect to enjoy on any occasion and in any season, whether to end a meal or dinner with taste or for special occasions and parties. Moreover, you can assemble it either in the classic way using a rectangular or square dish, or in individual cups or small glasses. All that’s left is to try the tiramisu with pasteurized eggs!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to Prepare the Tiramisu with Pasteurized Eggs
- 18 oz mascarpone
- 14 oz ladyfingers
- 1 1/4 cups coffee
- unsweetened cocoa powder
- 4 eggs
- 2/3 cup sugar
- 1/4 cup water
Tools to Prepare the Tiramisu with Pasteurized Eggs
- 1 Stand Mixer
- 1 Baking Dish
Steps to Prepare the Tiramisu with Pasteurized Eggs
Prepare the tiramisu with pasteurized eggs starting with the preparation of the pâte à bombe: pour the water into a saucepan with half of the sugar. Heat it until it reaches a temperature of 250°F.
In a separate bowl, separate the yolks from the whites and beat the yolks with an electric whisk or place them in a stand mixer.
When the syrup reaches the right temperature, slowly pour half of the syrup over the yolks and continue to beat until you obtain a light and frothy cream.
Add the mascarpone and continue mixing with the electric whisk until you obtain a homogeneous and firm cream.
In a separate bowl, whip the egg whites to stiff peaks and pour the remaining water and sugar syrup over them once it has reached a temperature of 250°F. This way, you will have pasteurized the egg whites as well. Fold them into the mascarpone and yolk cream, mixing with a spatula from the bottom up to avoid deflating the cream.
At this point, we can move on to assembling the tiramisu with pasteurized eggs: quickly soak the ladyfingers in well-chilled coffee and arrange them in a row in a rectangular or square baking dish.
Pour a portion of the mascarpone cream and level it well.
Create another row of coffee-soaked ladyfingers, placing them side by side and not leaving any gaps.
Then add a final layer of mascarpone cream and level it well.
Dust with cocoa powder and leave the tiramisu in the fridge for at least an hour before serving.
Simo and Cicci recommend
You can store the tiramisu with pasteurized eggs in the fridge for up to three days, or alternatively freeze it for 2-3 months.
You can prepare the tiramisu a day in advance and dust it with cocoa just before serving.
Instead of Italian meringue, you can use freshly whipped cream.
