Tiramisu with pasteurized eggs simple and quick recipe
Tiramisu with pasteurized eggs: everyone likes tiramisu, but one of the weaknesses of tiramisu is that it is prepared using raw eggs, if you have hens available and you can get the freshest eggs then there are no problems, but if you are not sure about the freshness of the eggs, the salmonella risk could make you divert to another dessert ... or you can pasteurize the eggs! In this recipe I used the cooking in a bain-marie for the egg-sugar mixture; but there is also another way to pasteurize eggs and eat your tiramisu without worries. Soon I will also post the other type of pasteurization.
Ingredients for 8 people
- 350 ml. of liquid whipping cream
- 300 gr. of ladyfingers
- 5 tablespoons of sugar
- 2 large coffee machines or 4 medium ones
- 4 yolks
- cocoa powder
- half a cup of marsala
Preparation. 10 min. Cooking 10 min. Difficulty average
How to make Tiramisu with pasteurized eggs
There are infinite variations in the preparation of tiramisu, in this version, for example, I do not use mascarpone but cream, and the eggs are not raw but "cooked" in a bain-marie. First prepare the coffee, quite small, 4 coffee machines of 3 cups should be enough, or two large machines. Let the coffee cool, sweeten slightly (2 teaspoons of sugar are enough) and add the marsala. Prepare the egg-zabaglione cream - separate the yolks from the whites and use only the yolks, put them in a small saucepan (if you have the one for the bain-marie even better!) Together with the sugar
turn with the whisk until the cream becomes homogeneous and clear, at this point place the saucepan on a larger pot that contains 1/3 of water, bring almost to a boil without ever boiling though!
Mix with a whisk for about 10-15 minutes, until you see the cream swell, thicken and become velvety. Turn off and put the saucepan immersed in a bowl with cold water, continue to stir for another 3-4 minutes, and let it cool. You will have thus obtained the zabaglione. Whip the cream with a whisk in a fairly large container
and add the cooled zabaglione turning from top to bottom so as not to remove the cream.
Now that the cream is ready, let's prepare the tiramisu: dip the ladyfingers in the coffee, and prepare the first layer,
put a few spoonfuls of cream and proceed for the second layer (the position of the ladyfingers can also be different in the various layers so that the cut of the slices will be more compact),
then repeat the operation adding the cream, finally the last layer of ladyfingers and finish with the cream.
Refrigerate for at least 4-5 hours and sprinkle the surface with bitter cocoa. And your Tiramisu with pasteurized eggs is ready! Enjoy your meal!
WINE PAIRING: Passito di Pantelleria DOC White
For the wine pairing I consulted the site: www.vinook.it
Tiramisu with pasteurized eggs
Enjoy your meal!