The tiramisu is a traditional dessert made with eggs whipped with sugar and mascarpone, originally created as an energy dessert for children, the elderly, and people needing energy.
The classic version involves using raw eggs, and I honestly use them safely by always purchasing eggs from large retailers that I believe are well-checked.
However, in the quest for always safe and healthy cooking, I wanted to try the tiramisu version proposed by Luca Montersino, who is certainly one of my favorite professionals, and this version involves using pasteurized eggs. In the version he proposes, whipped cream is used instead of egg whites.
You can therefore let children safely enjoy this version of tiramisu, and most importantly, the great master presents it in individual jars that, in addition to being more hygienic, are very scenic.
The tiramisu involves alternating layers composed of ladyfingers soaked in coffee, covered by layers of cream based on eggs, mascarpone, and sugar. It is then dusted with unsweetened cocoa, which gives the dessert a perfect contrast between sweet and bitter.
For those who love preparing homemade desserts, I also recommend other cakes like
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 728.31 (Kcal)
- Carbohydrates 67.81 (g) of which sugars 39.49 (g)
- Proteins 12.15 (g)
- Fat 45.14 (g) of which saturated 12.80 (g)of which unsaturated 4.34 (g)
- Fibers 13.55 (g)
- Sodium 89.04 (mg)
Indicative values for a portion of 206 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
- 4 oz egg yolks
- 3/4 cup sugar
- 3 1/2 tbsp water
- 8 3/4 oz mascarpone (nice and firm)
- 1 cup heavy cream
- 9 oz ladyfingers
- to taste unsweetened cocoa powder
- to taste coffee (1 small moka pot)
Tools
- 1 Thermometer
- 1 Electric Whisk
- 6 Jars
Preparation
The first step in preparing this tiramisu is making a syrup. Pour the sugar and water into a saucepan and place it on the stove, stirring occasionally. The syrup should reach 250°F. While the syrup is cooking, pour the yolks into a bowl.
When the syrup reaches temperature, drizzle it over the yolks while starting to whip them with the electric whisk. They should whiten and cool well. Once the yolks are well-whipped with the sugar, add the mascarpone and continue whipping a bit with the whisks to obtain a nice firm cream.
Clean the electric whisks well and whip the cream in another bowl. Once the cream is whipped, not too stiff, add it in multiple additions to the yolk and mascarpone cream. It’s recommended to do this with a hand whisk using circular motions from bottom to top. Add it in at least two additions to deflate it as little as possible.
Once the cream is ready, start assembling our tiramisu by quickly dipping the ladyfingers in coffee and placing a cookie at the base of each jar. I use a cookie divided in two and placed at the base of each jar.
Cover the cookie with some cream. You can do this with a spoon or using a pastry bag. Dust with a little unsweetened cocoa and proceed with another layer of cookie followed by a final layer of cream. Close the jar without adding more unsweetened cocoa.
Keep the jars with the tiramisu closed in the refrigerator until the moment of consumption and serve them with a final dusting of unsweetened cocoa. I recommend just before serving to open the jar and dust it with cocoa as this will prevent the cocoa from becoming damp and make it more scenic when served.
NOTES
As previously mentioned, my advice is to keep the tiramisu in the refrigerator covered and without cocoa on top until the moment it is consumed. If you want to make it even more delicious, you could replace the cocoa with dark chocolate shavings grated at the moment of serving.
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