The tiramisu with pasteurized eggs is my safe and delicious version of the great classic of Italian pastry. A spoon dessert that pleases everyone: creamy, fresh, and enveloping, ideal to serve at the end of a meal or to prepare in advance for a dinner with friends or a family lunch.
The peculiarity of this recipe lies in the pasteurization of the eggs, which allows you to enjoy tiramisu without any worries, with a soft and velvety cream that perfectly matches the ladyfingers dipped in coffee and the bitter touch of cocoa on top.
It is a simple but impressive preparation that gives the satisfaction of bringing a traditional dessert to the table with an extra eye on safety.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 50 Minutes
- Portions: 9
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.2 oz sugar
- 2.7 tbsp water
- 3 eggs
- 17.6 oz mascarpone
- 14.1 oz ladyfingers (approximately)
- 1.7 cups coffee
- to taste unsweetened cocoa powder
Use My Tools!
- Mixer
- Baking Dish
Steps
Let’s prepare the tiramisu with pasteurized eggs!
First, prepare the espresso coffee and let it cool.
Then, in a pot, pour 2.1 oz of sugar and 1.4 tbsp of water.
Bring the mixture to a boil and use a kitchen thermometer to reach a temperature of 250°F (be careful not to exceed this temperature, otherwise the sugar starts to caramelize). Meanwhile, while the syrup is heating, separate the egg whites from the yolks into two bowls.
When the syrup reaches the desired temperature, remove the pot from the heat.
Start working the yolks with an electric mixer and slowly pour the hot syrup into them until you get a creamy mixture. When the mixture has cooled, you can turn off the mixer.
Let’s move on to the pasteurization of the egg whites.
Prepare the syrup: in a pot, pour the remaining 2.1 oz of sugar and 1.4 tbsp of water. As you did for the yolks, bring the mixture to a boil until it reaches a temperature of 250°F.
Slowly pour the hot syrup over the egg whites, continuing to mix at medium speed. Continue whisking the egg whites until the mixture cools completely and becomes frothy and shiny. It will take a few minutes.
Fold the whipped egg whites into the yolks, mixing gently from bottom to top.
Then, gently fold in the mascarpone until you obtain a smooth and homogeneous cream.
Quickly dip the ladyfingers in the cooled coffee, soaking them only slightly.
Arrange a layer of ladyfingers on the bottom of the baking dish.
Cover the ladyfingers with a layer of cream.
Repeat layering the ladyfingers and cream until the dish is filled or you have used all the ingredients.
Dust the tiramisu with cocoa powder using a sieve.
Cover the dish with plastic wrap and refrigerate for at least 3 hours so that the tiramisu sets.
Now you know the perfect recipe for tiramisu with pasteurized eggs. Enjoy!
Storage and Tips
The tiramisu with pasteurized eggs can be stored in the fridge, covered with plastic wrap, for a maximum of 3 days.
IMPORTANT: Use room temperature eggs to avoid lumps when you pour the hot syrup over the eggs!
FAQ
Can I use Pavesini instead of ladyfingers?Yes, you will get a lighter and more delicate result, but with less structure.
How long should the tiramisu rest?
How long should the tiramisu rest?
At least 3 hours, preferably overnight: this way the flavors meld and the cream firms up.
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