Delizioso Tiramisu con Uova Pastorizzate
Tiramisu with Pasteurized Eggs is a popular Italian dessert that is a favorite among both adults and children. It is a layered dessert made with ladyfingers, a sweetened cream and mascarpone cheese. It is often made with raw eggs, but there is a way to make it with pasteurized eggs for safety.
- 3/4 cup strong brewed coffee, cooled
- 1/4 cup coffee liqueur
- 2 pasteurized eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 2 packages (3 ounces each) ladyfingers
- 2 tablespoons cocoa powder
- In a medium bowl, combine the cooled coffee and liqueur. Dip the ladyfingers in the mixture and line the bottom of a 9-inch square baking dish.
- In a large bowl, beat the egg whites until stiff peaks form. Set aside.
- In a separate bowl, beat the egg yolks and sugar together until light and fluffy. Add the mascarpone and beat until combined.
- In a separate bowl, beat the cream and vanilla together until stiff peaks form. Gently fold the cream into the mascarpone mixture.
- Gently fold the egg whites into the mascarpone mixture.
- Spread half of the mascarpone mixture over the ladyfingers in the baking dish.
- Dip the remaining ladyfingers in the coffee mixture and place them on top of the mascarpone mixture.
- Spread the remaining mascarpone mixture over the ladyfingers.
- Sprinkle the cocoa powder over the top.
- Refrigerate for at least 4 hours before serving.
- For a lighter version of the tiramisu, substitute the heavy cream for Greek yogurt.
- For a richer flavor, substitute the coffee liqueur for espresso liqueur or amaretto.
- For an alcohol-free version, substitute the coffee liqueur for brewed coffee.
It is important to use pasteurized eggs when making tiramisu. Raw eggs can contain salmonella bacteria, which can cause serious illness. Pasteurized eggs have been heated to a high enough temperature to kill any bacteria present.
When shopping for pasteurized eggs, look for a label that says “pasteurized” or “pasteurized in the shell.” If the label does not say this, the eggs are not pasteurized.