Dessert · Recipes · Sweets

Tiramisù with Pasteurised Eggs

Here it is the Tiramisù with Pasteurised Eggs recipe. It is one of the most famous and well known Italian desserts! It is a creamy and cool dessert very easy to prepare.

According to the original recipe we should use the ladyfingers, but we are free to replace them with other ingredients, as long as they are immersed into the coffee and they are covered with mascarpone cream!

Tiramisù with Pasteurised Eggs

To realise my Tiramisù I preferred to proceed with the eggs pasteurisation. This operation is very important for our health!

With pasteurised eggs, indeed, we can serve this dessert to everyone, from children to pregnant women without any risks: the most relevant is the one related to the possible contraption of salmonella. If I have to be honest, I am not so keen on eating raw eggs.

Furthermore, the Tiramisù can be conserved for more days with no alterations.

Tiramisù with Pasteurised Eggs

Tiramisù with Pasteurised Eggs


  • 300 g of waffles (or ladyfingers, pavesini…);
  • 3 eggs;
  • 500 g of mascarpone;
  • 120 g of sugar;
  • 50 ml of water; 2
  • 200 ml of coffee + 2 tablespoons of rum;
  • cocoa a.r.;
  • 1 pinch of salt.

Preparing the Tiramisù with Pasteurised Eggs

Divide the eggs white from the yolk.

In a bowl put the yolk with 40 g of sugar. Beat for 5-10 minutes, or until the eggs are light and soft.

Put in a small pot 40 g of sugar with 25 ml of water and stir them.

Bring the syrup to 121° C, checking the temperature with a kitchen thermometer. When the temperature is reached, pour the syrup in the eggs mixture (the high temperature kills the bacteria) and carry on to beat.

In this way, we have pasteurised the yolks.

Add gently the mascarpone and combine it using a spoon or a spatula.

In another bowl, beat the eggs white with the salt until a firm mass is obtained, using an electric whisk.

Put in a small pot the remaining 40 g of sugar with 25 ml of water.

Bring the syrup to 121° C; then pour it into the eggs white, beating with the electric whisk.

Now, we have also pasteurised the eggs white.

Add the egg whites to the previous mixture, few at time. Combine the mix using a spatula, with some bottom-up gentle movements.

Our mascarpone cream with pasteurised eggs is now ready.

Putting together the Tiramisù with Pasteurised Eggs

Take two trays of about 18 cm diameter (or a bigger one) and spread the surface with a bit of mascarpone cream.

Dip the waffles (or ladyfingers, pavesini…) into the coffee and rum mix; then arrange them onto the tray. Cover the first line of waffles with some mascarpone cream and sprinkle with some cocoa, as needed.

Proceed in the same way until all the ingredients are finished or until the top of the tray is reached! In that case, change tray!

Finish the last line with great quantity of cocoa.

Here it is our Tiramisù with Pasteurised Eggs.

Tiramisù with Pasteurised Eggs

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