Since I started making Tiramisu with pasteurized eggs, I can’t stop. This version of the classic Italian dessert offers all the creaminess and flavor we love, with the added safety of pasteurized eggs. After trying various versions, I now have my own tested recipe, easy to follow both with and without a thermometer. Here are all the tips for creating a perfectly creamy Tiramisu.
I like to use electric beaters, but you can also use a stand mixer to whip everything well.
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 tbsp sugar
- 1.75 tbsp water
- 2 eggs
- 1 egg yolk
- 1.75 tbsp sugar
- 9 oz ladyfingers
- to taste unsweetened cocoa powder
- 3.5 tbsp marsala (or other liqueur to taste)
Steps
First, start by placing one egg yolk with two eggs and the 1.75 tbsp of granulated sugar in a bowl. Whisk with an electric mixer until you obtain a frothy mixture that has tripled in volume. Set aside and move on to the syrup.
In a small saucepan, place 1.75 tbsp of granulated sugar and 1.75 tbsp of water and bring to a boil until it begins to turn golden and reaches a syrup consistency.
If you have a thermometer, reach the temperature of 250°F; if not, check by using two teaspoons to see if it forms a thread, it is ready.Once the syrup is ready, immediately pour it slowly over the whipped eggs with sugar and mix until well blended with an electric mixer or a stand mixer. When the mixture is well combined and whipped, let it cool before adding the mascarpone.
Add the mascarpone to the eggs by spoonfuls and mix well by hand or as I did with the electric mixer on medium speed. Once you have a smooth, soft, and compact cream, cover with plastic wrap and let it rest in the refrigerator.
Finally, place the cold coffee from the refrigerator in a plate or bowl with the marsala. Quickly soak the ladyfingers and line them up in a baking dish. Cover with a layer of cream and then with another layer of soaked ladyfingers. Finish with another layer of cream. Cover with plastic wrap and let it set in the refrigerator for a few hours.
Then, when ready to serve, dust with unsweetened cocoa powder over your Tiramisu with Pasteurized Eggs.
Tiramisu with Pasteurized Eggs
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