Tiramisu with Cooked Egg Cream and Mascarpone
Coffee-soaked savoiardi layered with mascarpone, cooked egg-yolk cream and cocoa.
This tiramisu layers coffee-dipped savoiardi with mascarpone cream and cocoa. The source separates raw eggs, so this version heats the yolks and sugar over a water bath to 71°C (160°F) and replaces uncooked whites with whipped cream. Dip biscuits very briefly to keep them from collapsing, and chill the assembled dessert long enough for clean slices. Use a thermometer to check the egg mixture rather than judging it by appearance. Brew espresso and cool completely in a shallow dish. Whisk egg yolks and sugar in a heatproof bowl over barely simmering water. Whisk constantly until the mixture reaches 71°C (160°F) and thickens. Remove from heat and cool 10 minutes. Beat mascarpone briefly until smooth. Fold in cooled egg mixture. In another bowl whip cream to soft peaks and fold into mascarpone mixture.
Recipe card
Tiramisu with Cooked Egg Cream and Mascarpone
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare coffee
Brew espresso and cool completely in a shallow dish.
Cook yolks
Whisk egg yolks and sugar in a heatproof bowl over barely simmering water. Whisk constantly until the mixture reaches 71°C (160°F) and thickens. Remove from heat and cool 10 minutes.
Make cream
Beat mascarpone briefly until smooth. Fold in cooled egg mixture. In another bowl whip cream to soft peaks and fold into mascarpone mixture.
Layer
Dip each ladyfinger into coffee for about 1 second per side. Arrange half in a dish, cover with half the cream, then repeat.
Chill and finish
Cover and refrigerate at least 6 hours. Dust with cocoa and grated chocolate before serving.
How to tell when it is ready
Cover and refrigerate at least 6 hours. Dust with cocoa and grated chocolate before serving.
Tips
- Brew espresso and cool completely in a shallow dish.
- Whisk egg yolks and sugar in a heatproof bowl over barely simmering water.
- Beat mascarpone briefly until smooth.
- Dip each ladyfinger into coffee for about 1 second per side.
Troubleshooting
- If mascarpone becomes grainy, stop beating and fold gently.
- If ladyfingers are soggy, dip for less time and use a shallow coffee dish.
Substitutions
- Use pasteurized egg yolks if you prefer not to cook them.
- Use a dairy-free mascarpone and cream alternative, noting texture will differ.
Variations
- Add orange zest to the cream.
- Use decaffeinated espresso.
Serving suggestions
- Serve chilled with espresso.
- Add shaved dark chocolate.
- Cut with a warm clean knife.
- Offer small portions because the mascarpone cream is rich.
Make ahead
Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Keep covered and refrigerated for up to 3 days.
Storage
Keep covered and refrigerated for up to 3 days.
Food safety
Cook yolk mixture to 71°C (160°F), refrigerate promptly and do not leave the dessert at room temperature for over 2 hours.
Frequently asked questions
Can I make tiramisu the day before?
Yes. Assemble and refrigerate overnight, then add cocoa shortly before serving.
How should I store tiramisu with cooked egg cream?
Keep covered and refrigerated for up to 3 days.
Serve chilled with espresso. Keep covered and refrigerated for up to 3 days.
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