About
Tiramisù has always been one of my favorite desserts—rich, creamy, and perfectly balanced with coffee and cocoa. To make it safe for everyone to enjoy, I’ve updated the classic recipe by using pasteurized eggs, so you can indulge without any worries. Whether you’re hosting a dinner party or just craving a sweet treat, this version of tiramisù brings all the deliciousness of the original, with a little extra peace of mind. Trust me, it’s going to be a hit!
Serves: 8
Cook time: 40 min
Difficulty: medium
Ingredients
- 5 large eggs
- 2 cups (500g) mascarpone cheese, room temperature
- 1 cup (200g) granulated sugar
- 1 1/2 cups (360) brewed coffee
- 2 tablespoons cocoa powder
- 1/3 cup (80ml) water
- 1 pack of ladyfingers
Step-by-step
1
Separate the egg yolks and whites carefully, placing them in separate bowls.
2
In a small saucepan, combine half of the sugar (100g or 1/2 cup) and half of the water (40ml or 2 2/3 tablespoons). Place the saucepan over medium heat and allow the mixture to simmer without stirring for about 3 minutes, until the sugar has fully dissolved and the syrup begins to bubble.
3
While the syrup is simmering, start beating the egg yolks with an electric mixer. Once the syrup is ready, slowly pour it into the egg yolks while continuously mixing. This process will pasteurize the egg yolks, ensuring they are safe to consume. Continue to beat the yolks until they become fluffy and have doubled in size.
4
Once the egg yolks are fluffy, add the mascarpone cheese to the mixture. Continue to beat until the mascarpone is fully incorporated and the mixture is smooth.
5
For the egg whites, use the remaining sugar (100g or 1/2 cup) and water (40ml or 2 2/3 tablespoons) to make another syrup. Follow the same process as in step 2: heat it in a small saucepan until the sugar dissolves and the syrup bubbles.
6
While the syrup is simmering, start beating the egg whites with an electric mixer. When the syrup is ready, carefully pour it into the egg whites, beating continuously. This will pasteurize the egg whites, making them safe to eat. Continue mixing until the egg whites form a thick, glossy, and firm foam.
7
Using a spatula, gently fold the egg whites into the mascarpone and egg yolk mixture. Do this slowly and carefully to maintain the airy texture of the egg whites.
8
Dip the ladyfingers into the brewed coffee (make sure not to soak them too long). Layer them at the bottom of a serving dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone mixture.
9
Dust the top with cocoa powder for the final touch then refrigerate the tiramisù for at least 4 hours or overnight to allow the flavors to meld together.
Flavorjazz 
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