Discover the Perfect Classic Tiramisu Recipe: Quick & Safe With No Raw Eggs!
Indulge in the perfect classic tiramisu recipe in just 10 minutes with this safe and easy recipe! Say goodbye to raw eggs and hello to a delicious, authentic tiramisu that will impress your friends and family. Perfect for any occasion or just a sweet treat for yourself.
Ingredients
- 200 ml espresso coffee ¾ cup plus 1 tbsp
- 125 g granulated sugar ⅔ cup
- 50 ml water 3 tbsp plus 1 tsp
- 4 yolks at room temperature
- 500 g Mascarpone at room temperature (2 cups plus 3 tbsp)
- 300 g Ladyfingers 10½ oz
- Unsweetened cocoa powder just enough to sprinkle the dessert on the surface
Instructions
- First, prepare the coffee and let it cool. If desired, you can sweeten it with one teaspoon of sugar. Then prepare a bowl with the egg yolks and get ready to whip them.
- In a small saucepan, combine water and sugar and heat over low heat, stirring occasionally with a wooden spoon. Use a kitchen thermometer to monitor the temperature of the syrup, bringing it to 121°C.
- When the sugar syrup reaches around 115°C, begin whipping the egg yolks.
- Once the syrup reaches 121°C, slowly pour it into the whipped egg yolks while continuing to whip until thick and foamy and cooled.
- At this point, stir in the mascarpone cheese until smooth. Refrigerate the cream until ready for use.
- Quickly soak the ladyfinger biscuits in the coffee and arrange on a tray, allowing them to absorb the coffee for 5 minutes until softened.
- Now start layering the tiramisu. Spread a thin layer of mascarpone cream on the bottom of a baking dish. I used a 20x30 cm baking dish. Add a layer of Savoiardi cookies or Ladyfingers, then a layer of mascarpone cream and repeat the layers until using up all the ingredients, ending with the mascarpone cream.
- Cover and refrigerate your tiramisu for at least 3 hours. Just before serving, generously dust the top with unsweetened cocoa powder.
- Your tiramisu made with pasteurized eggs is ready to enjoy!