Tiramisu with Pasteurized Eggs - Light Version

Ready to lick your mustache?
Well, today I will sweeten your ideas with an all-Italian dessert, whose original recipe is still disputed between Veneto, Friuli and Piedmont. I'm talking about Tiramisu, which today we will prepare with my homemade ladyfingers! And if you think that using raw eggs could endanger your health and that of your children, I will teach you how to avoid the risk with home pasteurization. Let's work.

Video of the Recipe

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Identity Card of the Recipe

  • 258 KCal Calories per serving
  • Ingrediants

    • 300 g of ladyfingers
    • 1 tablespoon (about 15 g) of unsweetened cocoa
    • About 50 ml of rum or marsala
    • 3 cups of coffee "
    • 45 ml of water
    • 120 g of sugar
    • 250 g of fresh ricotta
    • 250 g of mascarpone
    • 180 g (3 medium) of eggs
    • 1 pinch of salt

    Materials Needed

    • Rectangular baking dish or single-serving bowls
    • Moka
    • Electric whips
    • Bowls of various sizes
    • Sieve
    • Casserole
    • Food thermometer
    For further information: Tiramisu Fit Proteico


    Please note
    To prepare the dessert we used homemade ladyfingers: for the recipe, click on THIS LINK.
    In any case, to speed up the times, you can use ready-made ladyfingers or Pavesini-type biscuits. Again, these biscuits can be replaced with sponge cake.

    1. Prepare a mocha of coffee (3 cups) and allow to cool.
    2. Shell the eggs and carefully divide the yolks from the whites.
    3. Pour the egg yolks into a bowl and work them to cream with an electric mixer, adding 40 g of granulated sugar.
    4. Meanwhile, pour 40 g of sugar and 20 ml (about 2 tablespoons) of water into a saucepan. Cook until reaching 121 ° C.
    5. When the sugar syrup has reached the right temperature, pour it slowly 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 potentially infected with bacteria (eg Salmonella) is avoided.

    1. Once the egg yolk cream is ready, slowly add the mascarpone and fresh ricotta in spoonfuls, continuing to work the mixture with the electric whisk.
    2. At this point, dedicate yourself to the pasteurization of the egg whites. In a bowl, combine the egg whites, add a pinch of salt and start whipping the mixture until a firm snow has formed.
    3. Pour the remaining 40 g of sugar into a saucepan and cook with 2 tablespoons of water: when the syrup reaches 121 ° C, pour it slowly into the mass of egg whites, continuing to mix with a whisk.
    4. Then add the mass of egg whites to the mascarpone and ricotta cream, taking care to mix slowly and from bottom to top to avoid letting the mixture collapse. The tiramisu cream is ready.
    5. Spread a thin layer of cream on the bottom of a rectangular baking dish. Prepare the biscuit syrup by mixing the egg marsala with the cold coffee. Dip the ladyfingers in the syrup and place them neatly, one next to the other, in the pan.
    6. Cover with a generous layer of mascarpone and ricotta cream, then proceed by covering with other soaked ladyfingers, placing them perpendicular to the underlying layer.
    7. Proceed in this way, alternating cream and ladyfingers, until the ingredients are finished. Finish with a layer of cream (or ladyfingers) and sprinkle with unsweetened cocoa powder.
    8. Place the dish in the refrigerator for at least 2-3 hours before serving.

    Alternative ideas
    As an alternative to the baking dish, small single portions of tiramisu can be prepared, using bowls or glasses.
    The original tiramisu is prepared with more eggs (6, in general) and using only mascarpone: for a lighter version, we propose here the use of ricotta combined with mascarpone.
    For an even more delicious tiramisu, it is possible to enrich the layers of cream with chocolate chips or with bitter cocoa powder.

    Alice's comment - PersonalCooker

    Some claim that it is a relatively recent recipe, others that it even has aphrodisiac properties (hence the name "tiramisu"). The fact is that with this dessert you always manage to make a good impression: a guaranteed success that can be clearly seen by looking at the eyes of the guests, after the first taste!
    And don't miss the Tiramisù Light recipe without Mascarpone and egg yolks.

    Nutritional values ​​and Health Comment on the recipe

    Tiramisu with Pasteurized Eggs is a rather caloric spoon dessert, with an energetic prevalence of lipids. Fatty acids are mostly saturated and cholesterol is high, while fiber is deficient.
    The dish contains gluten and lactose.
    Tiramisu with Pasteurized Eggs is not suitable for the diet of people suffering from overweight, hypercholesterolemia, celiac disease and lactose intolerance.
    The average portion is around 50g (130kcal).
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