We want to prepare the classic Tiramisu, but we’re unsure if the eggs we’ll use have been stored correctly. To avoid the risk of salmonella, it’s better to pasteurize them by working with a water and sugar syrup at 250°F. For this Tiramisu with pasteurized eggs, I followed Montersino’s instructions, halving the doses and adding a small variation, dark chocolate shavings between the layers of cream, an extra indulgence.
Other recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup mascarpone
- 1 cup fresh liquid cream
- 3 oz egg yolks (about 6)
- 1 vanilla bean
- 6 oz sugar
- 1/4 cup water
- 1 1/4 cup coffee (Sweetened)
- 1 1/4 oz Marsala (or Brandy)
- 5 oz 75% dark chocolate
- 10 oz ladyfingers
- 4 tablespoons unsweetened cocoa powder
Tools
- Food Scale
- Stand Mixer
- Spatula
- Cutting Board
- Baking Dish
Steps
Start beating the egg yolks in a stand mixer. Separately, pour water and sugar into a small saucepan and bring to a boil. At 250°F, after about 2-3 minutes, a syrup will have formed. Pour it in a thin stream over the eggs and continue to beat until a white foam is obtained.
Whip the cream well, add the mascarpone, and mix. Combine the cold egg cream and use the spatula to blend everything. Prepare the chocolate shavings by coarsely chopping them with a knife.
Prepare the coffee, sweeten it, and add the liqueur. Place a layer of lightly soaked ladyfingers in the dish and alternate with mascarpone cream and chocolate shavings. Finish with the cream, level, and let rest in the fridge for a few hours. Before serving the Tiramisu with pasteurized eggs, sprinkle the surface with unsweetened cocoa.
Storage
Store the Tiramisu in the refrigerator, covered with plastic wrap for no more than 3-4 days.
