Steps

• Usually, for the preparation of tiramisù, I have always followed the classic method without egg pasteurization, just like our grandmothers did.

• Of course, to make it, I use the freshest eggs from a controlled supply chain, but in this article, I’ll also explain how to pasteurize eggs using two different methods, just read to the end 😉

• First, let’s think about the soak for the ladyfingers. Make a nice pot of coffee that you can use straight or diluted as I do.

• Put the coffee in a bowl, pour in the milk, mix and let it cool completely. You can sweeten it to your taste or not.

• Now let’s move on to the cream.

  Separate the yolks from the egg whites in two separate bowls. Make sure you choose very fresh, medium-sized eggs.

  

• Beat the yolks with the sugar for about 10 minutes until you get a creamy mixture, using an electric mixer.

• Then add the mascarpone and also pour in the liquid cream for desserts (you can use fresh or vegetable). Instead of cream, you can use only mascarpone for a total of 500 grams.

  

• Finally, add the grated coconut (or coconut flour, which has a finer texture while grated coconut is coarser, so choose based on your taste).

• Mix with a spatula until you get a nice and delicious cream. If the house temperature is too high, I recommend putting it in the fridge.

• Let’s move on to whipping the egg whites. Remember to wash the whisks you used to whip the yolks.

• Pour the egg whites into a clean bowl, add a few drops of lemon juice, and whip to stiff peaks.
  

• When you have a firm mixture that doesn’t fall when you turn the bowl upside down, you can add the egg whites to the cream you placed in the fridge.

  

• Using a spatula, incorporate them little by little with gentle movements from bottom to top to avoid deflating the mixture.

• Once you’ve incorporated all the egg whites, you can proceed with assembling the coconut and Nutella tiramisù.

• Take a baking dish (mine was oval 8 × 11.5 inches) or, if you prefer, you can use cups, glasses, or jars.

• Lightly “dirty” the bottom with a bit of cream and then make the first layer of ladyfingers lightly soaked in coffee and milk.

  

• If you like Pavesini, you can of course use them, but the quantities indicated may change.

• Since they are smaller than ladyfingers, you should get an extra pack; if worst comes to worst, you keep them in the pantry for the next tiramisù!

• Spread a little cream on top and decorate with a bit of softened Nutella (the more, the better!).

  

• Make another layer of lightly soaked cookies and continue like this until you finish the ingredients.

  

• Decorate the surface of the tiramisù first with a sprinkle of grated coconut and then with Nutella, and place it in the fridge for at least 4 hours.

• Shortly before serving the tiramisù, you can enrich it with dark chocolate flakes or toasted hazelnuts, and at last, you can enjoy this really delicious dessert!

• You will need to dissolve the sugar indicated in the recipe in a saucepan with a tablespoon of water (about 20-30 grams). Bring it to a temperature of 250°F (you’ll need a kitchen thermometer).

• Meanwhile, start beating the yolks with the electric whisk for about 5 minutes, then slowly pour the melted sugar, continuing to whip until the cream is cold again.

• Don’t worry if the cream becomes more liquid at first, it will become creamy and thick again once it cools.

• Another less common method is to use eggs with the shell. The process is not difficult, but it’s not easy to manage if you’re alone and especially if you’re not very experienced.

• Specifically, the eggs should be placed in a saucepan and covered with water. Turn on the flame and bring the water to a temperature of 141°F (it takes about 10 minutes to reach temperature).

  

• At that point, the eggs should remain at a constant temperature of 141°F for 4 minutes. This is the most difficult part!

• As the seconds and minutes pass, the temperature rises, which is not good because it risks cooking the eggs!

• You should have a container with cold water at hand to pour drop by drop into the container with the eggs as soon as you see the thermometer moving from 141°F.

• After the 4 minutes, the eggs should be placed immediately in a bowl with ice water to stop the heat. Then proceed with the classic tiramisù preparation.

• I hope you liked this delicious variant! Let me know in the comments if you will try it and which tiramisù you like the most of all time!

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