Tiramisu with Cooked Eggs: Safe, Creamy, and Zero Risks!
Tiramisu is the great classic that everyone agrees on, but the issue of raw eggs often raises concerns.
Today I present my version! I created a custard base that, once combined with mascarpone and whipped cream, gives the dessert an incredibly silky and fluffy texture.
The result? A delicate and delicious cream. And I assure you that you won’t notice the difference from the original (word of my husband, a lifelong Tiramisu lover!).
Find all my tips at the end of the recipe.
Happy cooking, Giusi.
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- Preparation time: 35 Minutes
- Portions: 9 cups
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Tiramisu with Cooked Eggs
These ingredients are for nine cups with the diameter of a glass and three fingers high.
- 2 cups milk
- 2 eggs
- 6 tbsp cornstarch (Maizena)
- 2/3 cup granulated sugar
- 1 packet vanillin
- 7 oz sweetened cream
- 4 oz mascarpone
- 7 oz ladyfingers
- 2 cups of coffee (To be mixed with a glass of milk)
- to taste unsweetened cocoa
Steps for Tiramisu with Cooked Eggs
First, prepare the custard, which needs to cool.
Pour the milk into a saucepan and start heating it. Meanwhile, in a bowl, mix with a hand whisk sugar and eggs, add the cornstarch, and the vanillin.
Add a bit of hot milk to the bowl, mix, then pour all the contents into the milk saucepan.
Cook over low heat and stir until the desired thickness is reached. Once cooking is complete, pour the cream into a container and cover with cling film in contact.
Pour the cream and mascarpone into a bowl and whip with electric beaters. Once ready, add the cold custard a little at a time (if the custard is too thick, work it with the electric beaters for 1-2 minutes to make it creamy).
Take the cups or a mold and start creating the layers: distribute the cream at the base, then the soaked ladyfingers, unsweetened cocoa, and so on until all the ingredients are used.
I always sprinkle unsweetened cocoa on each layer to make it even more delicious. Keep the delicious Tiramisu with cooked eggs in the refrigerator until ready to enjoy. The Tiramisu with cooked eggs is ready to be savored.
Tips
To cool the custard quickly, keep the container (preferably low and wide) where you will pour the cream at the end of cooking in the freezer for about 15 minutes. In this way, cooling will be very fast and no bacteria will form.
If you do not use already sweetened cream, add 20 g of powdered sugar while whipping the cream with the mascarpone.
