Today I present to you the Italian Tiramisu Recipe, an Italian dessert based on ladyfingers soaked in coffee, arranged in layers and stuffed with a mascarpone and egg cream.
Tiramisu is one of the most famous Italian desserts in the world, born in Treviso, in the Veneto region.
Delicious and easy to make is the typical dessert of the Italian tradition that is prepared on Sunday.
But I know that it is difficult to find mascarpone in other countries so I will give you some tips to better prepare the Tiramisu recipe, even without this ingredient.
At the bottom of the recipe you will find instructions for How to Pasteurize Eggs For Tiramisu
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time30 Minutes
FOR THE CREAM:
FOR THE ASSEMBLY:
You can keep the tiramisu for a couple of days at most, well covered in the refrigerator. It can be frozen for about 2 weeks in the freezer.
You can add dark chocolate flakes to decorate the surface.
Sweeten the coffee according to your taste
HOW TO PASTEURIZE EGGS FOR TIRAMISU
Tiramisu in Italy has always been made with fresh eggs but for those who prefer to pasteurize the eggs before using them for this dessert, I’ll explain how to do it here.
How to pasteurize the yolks.
1) Put ¼ cup (50g) of sugar with 25ml (about 2 tablespoons) of water in a saucepan. Stir to dissolve the sugar, then bring this syrup to a boil while stirring.
It must reach temperature of 250 F (do not exceed otherwise it becomes caramel).
If you don’t have a cooking thermometer, the syrup is ready when white bubbles form on the surface.
2) In the meantime, whip the egg yolks with a planetary mixer at maximum speed.
When the syrup is hot pour over the egg yolks and continue beating at high speed. Work the cream until completely cooled (about 10 minutes). When the bowl is cold the cream is ready.
Now it’s time to add the mascarpone.
How to pasteurize egg whites
1) make a syrup with ¼ cup (50 g) of sugar and 25 ml (about 2 tablespoons) of water.
Meanwhile, beat the egg whites with the planetary mixer at maximum speed.
When they are whipping well, slowly add the hot syrup. Continue beating the egg whites until stiff for another 10 minutes.
Now the pasteurized egg whites are ready.
Add them to the mascarpone cream and keep following this tiramisu recipe