1h 10 min
Typical Italian dessert
Tiramisu with pasteurized eggs
Italian Tiramisu with pasteurized eggs… those who have never eaten this super energy parfait based on eggs, ladyfingers, coffee, mascarpone cheese and cocoa. A soft and creamy dessert, all to be enjoyed, spoon after spoon. Yes, I know, you guessed immediately, I’m talking about him, the legendary tiramisu, the king of summer desserts, the parfait ( semifreddo ) most popular by all Italians and beyond.
Italian Tiramisu is a young dessert, of Italian origin but, the origin is uncertain, in fact, the author of the recipe is not known, even if, some regions of northern Italy, especially Piedmont and Triveneto claim their homeland power and everyone has the own history. What is known with certainty is that: the recipe of tiramisu appeared in the cooking manuals in the 60s of the 20th century, immediately spreading throughout the Italian peninsula and beyond.
Today we find the tiramisu recipe in the following versions: Classic with raw eggs, with chantilly cream or with pasteurized eggs. Pasteurize the eggs is not difficult and in addition you have the safety of eating a healthy dessert, without running the risk of salmonellosis, in fact, raw eggs and low temperature are excellent allies for the development of this bacterium. Nonna Claudia’s tiramisu differs in taste and lightness, is made with pasteurized eggs, cream liqueur and homemade ladyfingers, in fact, homemade ladyfingers are lighter than those found on the market and the scent of the Creola liquor that makes it special.
- 300 g ladyfingers – savoiardi
- 500 g mascarpone cheese
- 150 g white sugar
- 4 whole eggs
- 300 ml coffee with moka pot
- 120 ml water
- 50 ml creola or borsci liqueur
- 50 g cocoa powder
Now start composing tiramisu. Separated the yolks from the egg whites, being careful not to make you go even a little yolk in the egg whites otherwise they do not mount
Whip the yolks with 50g of sugar, until they became swollen and creamy
Put 60 ml of water with 50g sugar in a saucepan, cook up to 121 degrees. For the temperature it takes the thermometer, otherwise when you see that it is almost about to caramel, turn off
Make the pasteurization of the egg whites exactly as you did for the yolks (Step 4 and 5), with the same amount of sugar and water
Put the mascarpone cheese and the liqueur in the pasteurized yolks and with the whisk whisk them until it is well smooth and without lumps
Put the pasteurized egg whites in the mascarpone cream and with the spatula mix gently from the bottom upwards until it has incorporated everything well
Take a large glass pyrex oblong or a container suitable for the freezer, pour a fourth part of the mascarpone cream, until the bottom is covered well
Grease the ladyfingers in the bitter coffee, row them in the baking dish until you cover the bottom, then cover them abundant with other cream and make another row of ladyfingers, continue so until you have finished the ingredients, bearing in mind that you have to complete with the cream
Cover the pyrex oblong, with an aluminum or cling sheet, put it in the Freezer for at least 12 hours, then, pull it out, remove the aluminum and cover with plenty of bitter cocoa. Serve after a couple of hours
- If the meat should cook first, remove it from the sauce and thicken the sauce.
- Remove excess fat with a spoon or paper towel.
- Remove the string from the pork rinds and serve all hot.
- This ragù is excellent for seasoning fresh homemade pasta such as cavatelli, gnocchi and bark.
- It can be kept in the fridge for 2 days.
- This meat sauce can be kept in the freezer for 2 months.
- Kitchen mixer or vegetable mill
- Carving knife
- Wooden ladle
- Large saucepan
- Pyrex oblong