Is it safe to eat raw eggs in tiramisu?

This recipe uses cooked egg yolks, which eliminates food safety concerns while maintaining the light, airy texture traditional tiramisu requires.

Can I make tiramisu ahead of time?

Yes, tiramisu is best made 4–6 hours or up to 1 day ahead, allowing the flavors to meld and the texture to set.

What coffee works best for tiramisu?

Use strong brewed coffee (espresso or dark roast), cooled completely before dipping ladyfingers to avoid curdling the mascarpone.

Can I substitute mascarpone cheese?

Mascarpone's rich, delicate flavor is essential to tiramisu; Greek yogurt or ricotta create a different texture and taste, though either can work in a pinch.

How do I know when the egg mixture is cooked enough?

Whisk egg yolks and sugar over gentle heat until the mixture reaches 160°F (71°C) on an instant-read thermometer, ensuring pasteurization.

Classic Tiramisu with Cooked Egg Yolks

Name: Classic Tiramisu with Cooked Egg Yolks
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 large eggs, separated; 100 g granulated sugar; 1 pinch salt; 1 tbsp granulated sugar; 1/4 tsp lemon juice; 500 g mascarpone cheese; 1.5 cups brewed coffee, cooled; 1 package (approx. 200g) ladyfingers; Unsweetened cocoa powder, for dusting

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Classic Tiramisu with Cooked Egg Yolks | CookOS

Ingredients

4 large eggs, separated
100 g granulated sugar
1 pinch salt
1 tbsp granulated sugar
1/4 tsp lemon juice
500 g mascarpone cheese
1.5 cups brewed coffee, cooled
1 package (approx. 200g) ladyfingers
Unsweetened cocoa powder, for dusting

9 Ingredients

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Instructions

1
Separate the eggs, placing the yolks in a heatproof bowl and the whites in a separate large mixing bowl.
2
Create a double boiler by setting the heatproof bowl with egg yolks over a saucepan of simmering water. Add 100g of sugar to the yolks.
3
Whisk the yolk and sugar mixture continuously over the heat until the sugar has completely dissolved and the mixture is thick, pale, and ribbony.
4
Remove the yolk mixture from the heat and set it aside to cool completely.
5
To the bowl of egg whites, add a pinch of salt, 1 tablespoon of sugar, and the lemon juice.
6
Whisk the egg whites until they form stiff, glossy peaks. You should be able to turn the bowl upside down without the mixture falling out.
7
Once the yolk mixture has cooled, add the mascarpone cheese and gently whisk until just combined and smooth. Do not overmix.
8
Lighten the mascarpone base by stirring in a large spoonful of the whipped egg whites.
9
Gently fold the remaining egg whites into the mascarpone mixture in batches, being careful not to deflate the cream.
10
Chill the mascarpone cream in the refrigerator while preparing the other components.
11
Lightly dust the bottom of your serving dish with cocoa powder.
12
Briefly dip each ladyfinger into the cooled coffee, allowing it to absorb liquid without becoming soggy, and arrange them in a single layer in the dish.
13
Spread half of the mascarpone cream evenly over the first layer of ladyfingers.
14
Create a second layer of coffee-soaked ladyfingers on top of the cream.
15
Top with the remaining mascarpone cream and smooth the surface with a spatula.
16
Cover and refrigerate for at least a few hours, or preferably overnight, to set.
17
Just before serving, dust the top generously with cocoa powder.