Orange Tiramisu with Pasteurized Eggs
Today I would like to satisfy a request that was made to me by Mrs. Carmela. I read you his message: “Dear Alice, I have a question for you. At home we love tiramisu with mascarpone cream, but I would like a fresh alternative to the traditional version with coffee, which my son doesn't like. I also wanted to know if there is a way to consume raw eggs safely. Do you have something to advise us? ". Well, I decided to offer you my version of Orange Tiramisu, with pasteurized eggs!
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Identity Card of the Recipe
- 220 KCal Calories per serving
For the tiramisu "
- 300 g of ladyfingers
- 3 tablespoons of water
- 120 g of sugar
- 350 ml of untreated orange juice
- 80 g (4 medium) of egg yolks
- 200 g of fresh cream
- 250 g of mascarpone
- 250 g of fresh ricotta
For the jelly
- 300 ml of untreated orange juice
- 4 g of isinglass
- 25 x 30 cm ceramic or glass pan
- Electric hand mixer
- Small saucepan
- Food thermometer
- Cut the oranges in half and squeeze the juice. Collect the juice and pulp in a dish: the weight of the orange juice must be about 350 ml.
- Shell the eggs and carefully divide the yolks from the whites: in this recipe we will use only the yolks. The egg whites can be used to prepare amaretti or protein omelettes.
- Whip the cream until stiff peaks: you can use fresh cream or vegetable cream according to your tastes.
- Collect the egg yolks in a bowl, flavor with orange zest and work the mixture into a cream with an electric mixer, adding 60 g of granulated sugar.
- Meanwhile, pour 60 g of sugar and 30 ml (about 3 tablespoons) of water into a saucepan. Cook until reaching 121 ° C.
- When the sugar syrup has reached the right temperature, proceed with the pasteurization of the yolks: pour the syrup into the cream of whipped egg yolks, continuing to mix with the whisk for another 2-3 minutes.
Why pasteurize eggs?
In this way, the risk associated with the consumption of raw eggs infected with bacteria (eg Salmonella) is avoided.
- Once the egg yolk cream is ready, slowly add the mascarpone and fresh ricotta by spoonfuls, continuing to work the mixture with an electric whisk. Add the whipped cream as the last ingredient.
Did you know that
Tiramisu can also be prepared by adding a mass of whipped egg whites, which are in turn pasteurized. The egg whites further lighten the cream. However, in this version we have suggested adding cream as a practical alternative to stiff egg whites.
- Once the cream is ready, proceed with shaping the tiramisu.
- Roll the biscuits in the orange juice, turning them often so that the biscuits can get soaked and soft.
- Place the soaked ladyfingers in the pan, taking care to follow a certain order. Cover with a generous layer of orange cream.
- Proceed covering with other soaked ladyfingers, placing them perpendicular to the underlying layer. Finish with another layer of cream.
Did you know that
To enrich the tiramisu, you can insert some pieces or some thin slices of orange with cream. Those with a sweet tooth can add chocolate flakes between one layer of ladyfingers and the other.
- Place the tiramisu in the freezer for ten minutes.
- Meanwhile, soak the gelatine leaves in cold water for about ten minutes.
- Squeeze other oranges until you get 300 ml of juice, after having filtered it to separate the pulp.
- At this point, drain the gelatine sheets from the soaking water and collect them in a bowl, add a few tablespoons of orange juice and heat the mixture until the gelatine is completely dissolved. Mix the isinglass with the rest of the juice. "Orange.
- Remove the dish from the freezer and gently pour the juice with the gelatin on the surface. Put the fruit tiramisu in the fridge for at least 2-3 hours, so that the isinglass can consolidate. For best results, it is recommended to consume tiramisu the next day.
- Cut the tiramisu into slices and serve.
Alice's comment - PersonalCookerA fresh and light tiramisu to satisfy even the most demanding palates. For a more practical and elegant version, why not prepare single-serving cups of tiramisu? If you prepare too much, all you have to do is keep the cups in the freezer: the tiramisu will keep perfectly for a couple of months.
Nutritional values and Health Comment on the recipeOrange Tiramisu with Pasteurized Eggs is a food that falls within the group of desserts.
It has a fairly high energy intake.
Calories are mainly provided by lipids, followed by carbohydrates and finally proteins.
Fatty acids are mainly saturated, simple carbohydrates and peptides of medium-high biological value.
Cholesterol is high, while fiber is low.
Orange Tiramisu with Pasteurized Eggs is not recommended in the diet against overweight and metabolic diseases.
It is unsuitable for celiac and lactose intolerant.
It does not meet the criteria of the vegan diet.
If dairy foods include the use of animal rennet, the recipe is not even suitable for a vegetarian diet.
The average portion is around 40-60g (90-130kcal).