Tiramisù with Pasteurized Eggs Recipe
Category: Desserts
Serves: 6
Tiramisù is a beloved Italian dessert, famous for its rich layers of coffee-soaked ladyfingers and velvety mascarpone cream. This recipe takes a step further by using pasteurized eggs to ensure food safety, while preserving the authentic, indulgent flavor of this classic treat. The result is a luscious, creamy dessert that is both safe to eat and full of that irresistible coffee-cream flavor combination. Let’s dive into the step-by-step process of creating this perfect homemade tiramisù.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 170g |
| Water | 50g |
| Egg yolks | 75g |
| Ladyfingers (Savoiardi) | 26 pieces |
| Mascarpone cheese | 500g |
| Strong coffee | 300g |
| Vanilla pod | 1 |
| Unsweetened cocoa powder | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 330 kcal |
| Carbohydrates | 38g |
| Protein | 6g |
| Fat | 18g |
| Saturated Fat | 10g |
| Fiber | 1g |
| Sugars | 29g |
Instructions
Step 1: Prepare the Pâte à Bombe
Start by making the pâte à bombe, which is a rich egg mixture used to stabilize the tiramisù cream. In a small saucepan, combine the water and sugar. Heat over low flame and stir until the sugar has dissolved. Allow the mixture to cook until it reaches a temperature of 121°C (250°F), which you can measure using a kitchen thermometer. As the syrup approaches 115°C, begin beating the egg yolks in a stand mixer or with an electric whisk until they become light and slightly thickened.
Once the sugar syrup reaches the right temperature, carefully pour it in a thin stream into the whipped egg yolks while continuing to whisk. This process is crucial to pasteurize the eggs and create a smooth, stable base for the tiramisù cream. After adding all of the syrup, continue whisking until the mixture cools down to room temperature. Turn off the mixer and set the pâte à bombe aside.
Step 2: Mix the Mascarpone Cream
In a separate mixing bowl, place the mascarpone cheese and use a whisk to soften it until smooth. Scrape the seeds from the vanilla pod and add them to the mascarpone. Then, gently fold in the pâte à bombe mixture, stirring until the ingredients are well combined and the cream reaches a thick, velvety texture. Place the mascarpone mixture in the refrigerator to chill while you prepare the other components.
Step 3: Brew the Coffee
Brew a strong batch of coffee using your preferred method. Once brewed, allow the coffee to cool to room temperature. This will be used to soak the ladyfingers.
Step 4: Assemble the Tiramisù
Now that the mascarpone mixture has chilled, it’s time to assemble your tiramisù. Begin by selecting a square baking dish, ideally one that measures 18 cm at the base and 22 cm at the top.
Start by spreading a layer of the mascarpone cream on the bottom of the dish. Next, quickly dip the ladyfingers one at a time into the cooled coffee. Be sure not to soak them too long; just a quick dip is enough to avoid sogginess. Arrange the dipped ladyfingers in the dish, completing the first row (6 pieces).
For the second layer, take another 6 ladyfingers and cut off the tips slightly if needed, so they fit neatly in the dish. Once again, dip them in coffee and place them alongside the first row of cookies. After this, spread half of the remaining mascarpone cream on top, smoothing the surface for an even layer.
Step 5: Final Layers and Decoration
For the third layer, repeat the same process as before by dipping 14 ladyfingers into the coffee and arranging them neatly in the dish. This time, the ladyfingers will fit better without any need for trimming. Once all of the ladyfingers are arranged, top them with the remaining mascarpone cream.
Smooth the top layer with a spatula to ensure it’s even. Finally, generously dust the surface with unsweetened cocoa powder using a fine sieve for the classic finishing touch.
Step 6: Refrigerate and Serve
Cover the tiramisù with plastic wrap or a lid and refrigerate for at least 4 hours, but preferably overnight. This will allow the flavors to meld together and the dessert to set, making it easier to slice and serve. When ready to serve, cut into squares and enjoy the rich, creamy layers of this exquisite dessert.
This tiramisù with pasteurized eggs is a safer, yet equally delicious, variation of the traditional recipe. The creamy mascarpone, the bold coffee-soaked ladyfingers, and the delicate touch of vanilla create an irresistible dessert that will impress guests at any gathering. Whether you’re making it for a family dinner, a holiday celebration, or a special occasion, this classic Italian dessert is sure to delight.
