The pâte à bombe, more commonly known as semifreddo base or pasteurized tiramisu base, is a mixture of yolks, water, and sugar used in pastry making to create mousses, parfaits, and semifreddos. It is especially known for its use in preparing tiramisu.

The most well-known version is obtained from a yolk and sugar mixture cooked to 250°F (121°C), but in reality, there are several methods to make it. To achieve the pâte à bombe using this technique, bring water and sugar to 250°F while the yolks are whipping in a stand mixer; as soon as the syrup reaches the temperature, pour it in a thin stream over the yolks, continuing to whip until cooled. This will create an airy and frothy mixture that can be used to make various spoon desserts, giving the desserts an extraordinary structure.

Many use the pâte à bombe method thinking they are pasteurizing raw eggs but in reality, this topic is quite complex. When we pour the hot syrup over the yolks that are whipping, we do not achieve uniform heating of the mixture because, rarely, does the syrup reach the entire mass of eggs, especially the part on the sides of the bowl, so we CANNOT be sure to eliminate pathogenic bacteria like salmonella.

To obtain a pasteurized tiramisu base, I recommend using PASTEURIZED YOLKS, which can be purchased at the supermarket and allow you to make a safe pâte à bombe.

How to obtain a semifreddo base or pasteurized tiramisu base

As I said before, there are many methods to make pâte à bombe, each with a different consistency and a different use in pastry making:

1) Pâte à bombe with cooked sugar: this is the most commonly used method, a syrup of water and sugar is poured at 250°F over yolks whipping in a stand mixer until completely cooled. It guarantees pasteurization only if pasteurized yolks are used and has a dense and compact structure.

2) Pâte à bombe with syrup base: yolks are mixed with a syrup of water and sugar, brought to 185°F (85°C), then transferred to a stand mixer and whipped until cooled. Bringing the yolks to such a high temperature, even for a few seconds, achieves pasteurization. A softer and more delicate structure is obtained.

3) Pâte à bombe with milk base or crème anglaise: a crème anglaise with milk, eggs, and sugar is prepared, the mixture is brought to 185°F and transferred to a stand mixer and whipped until cooled. Again, as in the previous method, pasteurization occurs. A softer and creamier structure is obtained.

4) Pâte à bombe with fondant sugar: pasteurized yolks are whipped with fondant sugar, it is the simplest procedure, and the structure obtained is firm and compact.

5) Pâte à bombe in the microwave: eggs are mixed with sugar and water and heated in the microwave, stirring very often until 158°F (70°C) is reached and maintained for about twenty seconds. They are transferred to a stand mixer and whipped until cooled. It is the most complex method to manage at home and perhaps the least safe due to the difficult temperature control.

Today I leave you the recipe for the tiramisu base with pasteurized eggs, if you have any doubts you can contact me on the Facebook page.

This article is a result of courses taken with pastry chefs like Luca Montersino and information read in the books of Dario Bressanini.

Try also the other basic recipes: