Tiramisu with Pasteurized Eggs

Method7 steps

1. 1

   Step 1: Use commercially pasteurized egg yolks (75 g). Put the measured water (50 g) and sugar (170 g) in a small saucepan and heat over low heat. Measure with a thermometer: when the syrup reaches 115°C (239°F), begin beating the yolks with an electric mixer; continue heating the syrup to 121°C (250°F).

   Uses 170 g sugar · 50 g water · 75 g pasteurized egg yolks

2. 2

   Step 2: Slowly pour the prepared hot syrup into the whipping pasteurized yolks while beating. Continue until the pâte à bombe is pale, foamy and cool.

   Uses 170 g sugar 50 g water syrup heated to 121°C · 75 g pasteurized yolks whipped when syrup reaches 115°C

3. 3

   Step 3: Soften the mascarpone (500 g) in a bowl with the scraped vanilla seeds. Add the prepared cooled pâte à bombe.

   Uses 500 g mascarpone · 1 vanilla bean · syrup beaten into yolks until pale, foamy and cool

4. 4

   Step 4: Whisk the prepared mascarpone mixture into a uniform firm cream and refrigerate. Brew the measured coffee (300 g) and let cool. Use a square dish about 18 cm at the base and 22 cm at the top and spread a thin layer of the prepared cream on the bottom.

   Uses 300 g brewed coffee · 500 g mascarpone with vanilla seeds and cooled egg mixture

5. 5

   Step 5: Use 12 ladyfingers for the first layer. Quickly dip the first six in the prepared cooled coffee and arrange in the first row. Trim the next six slightly to fit the second row.

   Uses 12 ladyfingers for first layer, in two rows of 6 · part of the cooled 300 g brewed coffee for first row · chilled mascarpone cream, after thin smear on dish base

6. 6

   Step 6: Quickly dip the six prepared trimmed ladyfingers into more of the same cooled coffee and arrange alongside the first row. Spread half the cream remaining after the thin base layer over these 12 biscuits and smooth.

   Uses first six ladyfingers quickly dipped in coffee · second six first-layer ladyfingers trimmed to fit · part of the same cooled coffee for second row · half the cream remaining after thin base smear

7. 7

   Step 7: Quickly dip the remaining 14 ladyfingers into the remaining cooled coffee and form a second biscuit layer. Top with the remaining prepared cream, level and dust with cocoa. Refrigerate for at least 1 hour before serving.

   Chill tiramisu for at least 1 hour · 60 minUses Unsweetened cocoa powder to taste · remaining 14 ladyfingers for second layer · completed first layer of twelve biscuits and cream · remaining part of same 300 g coffee for upper layer · cream remaining after thin base smear and middle layer