Classic Italian Tiramisu (Video and Step by Step Pictures)
This is a recipe for a classic Italian Tiramisu. I doubt that there is a single person on the planet that doesn’t know what Tiramisu is. Well, I’m going to explain, in case there is one who has no clue. It is a no bake dessert that contains layers of coffee-dipped ladyfingers and delicious custard cream made from mascarpone and eggs. The Tiramisu has a slight hint of liquor and it is generously dusted with cocoa powder. I think that this is the only dessert in the world that can satisfy all cravings in a single serving. I mean, there is sugar, alcohol and coffee in one bite. What more can we ask for?
Is it safe to eat raw eggs?
The recipe I offer you is for the classic Italian Tiramisu, which contains raw eggs. In our family we don’t mind eating raw eggs, but for some people that might be unacceptable. Consuming raw eggs can be risky. There is a slight chance of food poisoning or Salmonella infection. This might lead to upset stomach, fever and in rare cases death. Infants, pregnant women, immunocompromised individuals and older adults should avoid eating raw eggs. Healthy people are less likely to experience symptoms associated with Salmonella infection.
Please note that I’m not a doctor and my advice is not medical.
How to avoid Salmonella infection?
Use fresh eggs from reputable sources.
Refrigerate eggs at or below 40 degrees Fahrenheit
Do not use cracked or dirty eggs.
Use pasteurized eggs.
Substitutions for raw eggs.
Here is and alternative recipe if you want to have Tiramisu, but you avoid eating raw eggs. Separate the egg yolks from the egg whites. Put the egg whites in container in the refrigerator. You can use them later to make macaroons, candied nuts or a face mask. Put a pot with water on the stove and bring it to simmer. Place the egg yolks and 1/4 cup sugar in a big bowl that fits on the top of the pot without touching the water. You need to create a double boiler. Start mixing the egg yolks with the sugar. Do not allow the water to boil and to touch the sides of the bowl. Continue stirring until the sugar is dissolved and eggs are tempered. Your egg yolks are tempered when inserted thermometer reeds 160F. Then allow the egg yolks to cool and gradually mix the mascarpone.
In a separate bowl whip 2 cups of heavy whipping cream and 1/4 cups of sugar. Then combine the egg yolk mixture with the whipped cream until well incorporated. Follow steps 6 through 13 in the recipe to finish your Tiramisu. That is how you can avoid consuming raw eggs and still have an amazing no bake dessert in the fridge.
Please Note: I’m not a doctor or a dietitian. Everything written in my blog post is my own opinion. I’m not qualified to give medical advice!
Classic Italian Tiramisu
Ingredients
For the Tiramisu cream
- 6 large eggs
- 1/2 cup sugar
- 16 oz Mascarpone
For the coffee mixture
- 2 cups espresso
- 2 Tbsp sugar to add to the coffee
- 2 Tbsp Amaretto liquor Marsala or red rum works too
Other ingredients
- 36 ladyfingers
- 2 Tbsp cocoa powder unsweetened
- 2 Tbsp powdered sugar
- 1 cup heavy whipping cream Optional
Instructions
- Separate the egg yolks from the egg whites into two different bowls.
- Add ¼ cup of sugar to the egg yolks. Using a mixer whisk them together until the sugar is dissolved and the mixture is lighter in color and slightly thickened.
- Then add the mascarpone to the same bowl and continue whisking until it is well incorporated and there are no lumps.
- Then add ¼ cup sugar to the egg whites and whisk them until you get stiff peaks and there are no sugar crystals left.
- Gradually add the egg whites to the egg yolk and mascarpone mixture by gently folding them in a little bit at a time.
- In small bowl or deep dish add the coffee, 2 tablespoons sugar and the liquor. Stir until the sugar is dissolved.
- Spread a thin layer of the cream on the bottom of 9×13 casserole dish.
- Quickly dip half of all ladyfingers in the coffee mixture and arrange them on top of the cream. I like to place them in parallel with the long side of the casserole.
- Then spread by thick layer of cream on top of the ladyfingers.
- Dip the other half of the ladyfingers in the coffee mixture and place them on top of the cream. Finish by a layer of cream.
- I whisk a cup of heavy whipping cream with a tablespoon of powdered sugar and spread it on top of the tiramisu. But this step is optional and you don’t have to do it.
- Refrigerate the tiramisu for at least four hours.
- Dust with unsweetened cocoa powder before serving.
