Tiramisu with Eggs

TIRAMISU WITH PASTEURIZED EGGS

Tiramisu with pasteurized eggs because not everyone wants to do it with raw eggs (although let's face it, my grandmother has always done it with raw eggs and none of us have ever died) but I must say that many now do not want to eat them raw and then I also ran for cover and I thought I'd try to prepare tiramisu with pasteurized eggs to satisfy everyone. How do you prepare tiramisu?

I must say that even so it is really delicious and absolutely one of my favorite desserts, there is no time when I go to the restaurant that I miss it but my version must be with lots of cream and a little biscuit eh ... you instead? You prefer the classic mound of soaked biscuits and a little cream like I did in THIS RECIPE? Well, however, you prefer it, you must absolutely try this version with pasteurized eggs so bring a kitchen thermometer so you are sure not to make a mistake and immediately start preparing it, you will see that no one will notice the difference.

And now ...

Well, fasten your apron ...!

Lulu

• Difficulty: Medium

• Low cost

• Preparation time: 25 minutes

• Cooking time: 10 minutes

• Servings: 4 people

• Italian: cuisine

Ingredients

1. for the cream with pasteurized eggs:

2. 400 g Mascarpone

3. 4 eggs

4. 120 g sugar (divided into 3 parts)

5. 50 ml water

6. to compose tiramisu

7. 400 g Savoiardi

8. 2 coffees (long)

9. 2 tbsp sugar

10. Unsweetened cocoa powder

Preparation

PASTEURIZE THE YOLKS Divide the yolks from the egg whites making sure that no trace of yolk ends up in the egg whites.

Divide the sugar into 3 parts. (40 + 40 + 40)

Put the egg yolks and a part of sugar (40 grams) in a bowl and beat them with the electric whisk for 5 minutes until they become frothy and whitish.

Heat half a dose of water (25 ml) and another part of sugar (40 grams) in a saucepan until it reaches 121 °.

Pour the water and sugar into the bowl with the whipped yolks and continue whipping with the electric whisk for a few minutes.

The heat of the sugar syrup will make the yolks "cook".

PASTEURIZE THE ALBUMI Whisk the egg whites with stiff stiff peaks with the electric whips very clean and dry (if you don't want to go wrong read HOW TO MOUNT THE ALBUMI).

Take the other half dose of water (25 ml) and the last part of sugar dose (40 grams) and heat them, as you did for the yolks, until reaching 121 ° of temperature.

Pour the water and sugar into the bowl with the beaten egg whites, continuing to whisk with the electric whisk for a few minutes.

PREPARE THE MASCARPONE CREAM WITH PASTEURIZED EGGS Put the mascarpone in a bowl and mix well with a spoon so that it becomes a cream then add it to the whipped and pasteurized yolks and mix until they are well mixed together.

Finally, add the whipped and pasteurized egg whites with gentle movements and from the bottom upwards so as not to disassemble the cream excessively.

MAKING TIRAMISU Make two slightly long coffees and sugar them by mixing with a teaspoon.

Pucciate the ladyfingers in the coffee and make a first layer in a transparent baking dish (so you will see the layers).

Make a layer of abundant mascarpone cream with pasteurized eggs.

Make another layer of ladyfingers soaked in coffee and another layer of tiramisu cream with pasteurized eggs.

Level the surface well and before serving sprinkle the tiramisu with eggs pasteurized with bitter cocoa powder.

Storage

The tiramisu with pasteurized eggs will keep in the fridge for two days.