Italian
Classic Tiramisù with Pasteurized Eggs
by Manu Food · 60K subscribers on YouTube
A classic Italian tiramisù made with pasteurized egg yolks for extra food safety. The yolks are cooked with a sugar syrup heated to 121°C, then combined with mascarpone and whipped cream, layered with coffee-soaked ladyfingers, and finished with a dusting of cocoa powder.
Ingredients
8 items- 25 pcsLadyfingers20-30 ladyfingers, adjust based on pan size
- 400 gMascarpone
- 5 pcsEgg Yolksegg yolks
- 200 mlFresh Creamfresh cream, to be whipped
- 300 mlCaffè Amarostrong, cooled coffee
- Unsweetened Cocoaunsweetened cocoa powder, to taste
- 50 gWaterfor the sugar syrup
- 120 gSugargranulated sugar
Method
- Separate the egg yolks from the whites and place the yolks in a bowl.
- Lightly whisk the yolks.
- In a small saucepan, heat the water and sugar to 121°C (use a kitchen thermometer).
- Slowly pour the hot syrup into the yolks while whisking continuously, until the mixture becomes pale, thick, and fluffy.
- Add the mascarpone and gently fold it in until smooth.
- Whip the fresh cream to soft peaks, then gently fold it into the mascarpone mixture.
- Prepare strong coffee (amaro) and let it cool completely.
- Quickly dip ladyfingers into the cold coffee (just a couple of seconds on each side).
- Spread a layer of the mascarpone cream on the bottom of a 20x20 cm dish.
- Place a layer of soaked ladyfingers over the cream.
- Add another layer of cream, then another layer of ladyfingers, and finish with a final layer of cream.
- Dust the top generously with unsweetened cocoa powder.
- Refrigerate for at least 4 hours before serving.
