Tiramisu is perhaps the most famous Italian dessert in the world. It is a delicious combination of layers of fluffy mascarpone cream, savoiardi biscuits soaked in strong coffee, and a light coating of cocoa powder. Its name means “pick me up” in Italian, and rightly so, as each spoonful is a sweet burst of pleasure and energy. With roots in northern Italy, tiramisu is a classic example of Italian culinary finesse and remains a favorite in every corner of the world.
Classic tiramisu contains raw eggs, which requires special care to avoid foodborne infections such as salmonella. Safe ways to enjoy this delicious dessert without risk:
• Use fresh, organic eggs from the refrigerator.
• Choose eggs from a reliable source and always check the expiration date.
Pasteurizing eggs with hot tiramisu syrup:
An excellent way to avoid salmonella without altering the taste of classic tiramisu, is to make a hot sugar syrup and add it to the eggs while whisking them. This method pasteurizes the eggs.
1. Melt sugar and water in a small saucepan. Boil over medium-high heat, without stirring, until it reaches 115–120°C (soft ball stage — you can check this with a candy thermometer). If you don’t have a thermometer, as soon as the syrup starts to boil, lower the heat and simmer for 3 minutes.
2. Once the syrup is ready, pour it very slowly into the egg yolks, whisking constantly.
This method is widely used in confectionery (such as Italian meringue) and is safe and flavor-neutral.
Alternatively:
1. Beat the eggs with the sugar in a bain-marie (over gently boiling water).
2. Stir continuously until the mixture reaches 60–65°C (using a pastry thermometer).
3. Remove from the heat and continue with the recipe.
Classic Tiramisu
Ingredients
- 500 ml boiling water + 60 ml extra
- 20 grams 4 Tbsp instant coffee
- 140 grams sugar + 50 g extra
- 10 grams 1 Tbsp cocoa powder
- 30 ml 2 Tbsp cognac
- 60 ml water
- 250 ml heavy cream
- 1 egg
- 3 egg yolks
- 500 grams mascarpone cheese
- 30 ml 2 tablespoons coffee liqueur or cognac
- 2 tsp vanilla extract
- About 30–40 savoiardi biscuits
- 2 –3 Tbsp cocoa powder for dusting
Instructions
- Pour 500 ml boiling water into a bowl and mix with the coffee, 50 g of the sugar, and the cocoa powder. Add the cognac and mix well. Set aside until completely cooled.
- Whip the cream until soft peeks form. Transfer the whipped cream to a bowl and refrigerate until needed.
- In a small saucepan, boil the remaining sugar (140 grams) with 60 ml water. Simmer over medium-high heat, without stirring, until it reaches 115–120°C (soft ball stage — you can check this with a candy thermometer). If you don't have a thermometer, as soon as the syrup starts to boil, lower the heat and simmer for 3 minutes.
- Put the eggs, egg yolks, and remaining sugar in the mixer bowl. Beat until fluffy. When the syrup is ready, pour it very slowly into the eggs, whisking constantly. Be careful not to pour the syrup onto the mixer beaters, otherwise the syrup will end up on the sides of the bowl instead of in the eggs.
- Add the mascarpone cheese to the bowl. Beat to combine. Add the coffee liqueur or cognac and vanilla.
- Fold the whipped cream into the mixture with a spatula until it is fully incorporated.
- To assemble the dessert, dip the ladyfingers into the coffee mixture. Cover the base of a rectangular or round dish. Pour half of the cream over it. Add another layer of ladyfingers dipped in the coffee mixture. Pour the rest of the cream over it.
- Refrigerate the dessert for at least 6 hours before serving.
- Before serving, dust the entire surface with cocoa powder.
Comments are closed.