Classic Tiramisu (with raw eggs) recipe Share this recipe on Facebook
A classic Tiramisu recipe with eggs, Mascarpone cheese, Marsala wine and heavy cream. The eggs in this recipe are not cooked; instead they are beaten raw, together with the cream and Mascarpone. If you do not feel right with this you can cook the egg yolks and sugar in a double boiler, whisking continously, until pale yellow in color. Cool and use as mentioned in the recipe.
Refrigeration time is essential for Tiramisu, as it allows for all the flavors to come together. A minimum of 3 hours is needed, but for best results, refrigerate for 6 hours or even more.The best is to make the Tiramisu a day in advance.
Preparation time: -, Cooking time: -, Serves: 4 - 6
3 large eggs, separated
1/2 cup sugar
250 g Mascarpone cheese
1/2 cup chilled heavy cream
Pinch of salt
1/4 cup sugar
2 cups freshly brewed Espresso, cooled to room temperature
2 Tbsp sweet Marsala wine or brandy
20 - 24 Italian ladyfingers
Dark chocolate shavings or cocoa powder for topping
Make the Mascarpone cream
In a bowl add the 3 egg yolks and 1/2 cup sugar and beat with an electric mixer until thick and pale yellow in color. Add the Mascarpone cheese and beat until well combined. Set aside.
Beat the egg whites
In another bowl add the egg whites and salt and beat with an electric mixer until soft peaks. Add the 1/4 cup sugar a little
at a time, while beating. Continue to beat the egg whites until they hold
In another bowl beat the heavy cream (use clean beaters) until it
forms soft peaks.
Fold the cream into mascarpone mixture gently but
thoroughly. Finally, fold in the egg whites and set aside.
Finish the Tiramisu
In a shallow bowl add the Expresso coffee and Marsala wine. Dip ladyfingers in
the coffee mixture, soaking them for 3 to 4 seconds on each side, then transfer
them to an 8-inch glass baking dish (the baking dish should be able to hold two layers of 10 to 12 ladyfingers each, topped with cream). Place soaked ladyfingers one next to the other on the bottom of the dish (trimming as necessary) until the bottom of the dish is covered. Spread half of mascarpone mixture evenly over the ladyfingers.
Repeat with the remaining ladyfingers and finish with the rest of the Mascarpone cream.
Cover Tiramisu, with plastic wrap and chill for at least 6 hours. Dust with cocoa powder or sprincle with chocolate shavings and serve.
Back to Classic Tiramisu (with raw eggs) recipe
Back to the Classic Tiramisu (with raw eggs) recipe