Tiramisu — No Raw Eggs
Indulge in the classic Italian dessert, tiramisu, made safe and delicious without raw eggs. Coffee-soaked ladyfingers meet creamy mascarpone in every bite.
Tiramisu — No Raw Eggs
Indulge in the classic Italian dessert, tiramisu, made safe and delicious without raw eggs. Coffee-soaked ladyfingers meet creamy mascarpone in every bite.
Key move
Replace the raw-egg step with a cooked custard base, cool it fully, then fold in mascarpone and cream gently to hold silkiness without weeping before chilling overnight.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Leagues
Put This Plate On The Line
Find the dish standard, study the titleholder, or judge the field when voting opens.
The Setup
- Mixing BowlsMedium and Large
- Whisk
- Double Boiler
- Serving Dish8x8 inch
The Mise en Place
5 of 8Your prep station before cooking begins
The Protein (0/1)
The Spice Blend (0/2)
The Pantry (0/2)
Ladyfingers are too soggy.
Dip them very quickly in the espresso; don't let them soak.
Mascarpone cream is too runny.
Ensure the mascarpone cheese is at room temperature and the heavy cream is cold.
Chef's Notes
Dip ladyfingers quickly, just a few seconds per side. Over-soaking makes them mushy.
Whip mascarpone until just combined with sugar and cream. Over-whipping can cause it to break.
Tiramisu tastes best when chilled overnight. This allows flavors to meld and the dessert to set.
Dust generously with cocoa powder just before serving for a classic, elegant finish.
The Method
PREPARE
Prep aheadBrew strong espresso (1½ cups) and let it cool slightly.
Espresso is brewed and cooling.
COMBINE
Time-sensitiveIn a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks (4 large) and sugar until pale and thick.
Egg yolk and sugar mixture is pale and thick.
REMOVE
Prep aheadRemove from heat and whisk in vanilla extract (1 tsp). Let cool completely.
Egg yolk mixture is cooled.
WHIP
In a separate bowl, whip heavy cream (1 cup) until stiff peaks form.
Heavy cream has formed stiff peaks.
FOLD
Gently fold the cooled egg yolk mixture into the mascarpone cheese (16 oz) until smooth.
Mascarpone mixture is smooth.
FOLD
Gently fold the whipped cream into the mascarpone mixture until just combined.
Mascarpone mixture is combined with whipped cream.
DIP
Quickly dip each ladyfinger into the cooled espresso (1½ cups) and arrange them in a single layer at the bottom of a serving dish.
Ladyfingers are dipped and arranged in the serving dish.
SPREAD
Spread half of the mascarpone cream mixture evenly over the ladyfingers (24 pieces).
First layer of mascarpone cream is spread.
REPEAT
Repeat layers with remaining ladyfingers (24 pieces) and mascarpone cream.
Second layer of ladyfingers and mascarpone cream is added.
COVER
Prep aheadCover and refrigerate for at least 4 hours, or preferably overnight.
Tiramisu is covered and refrigerating.
DUST
Before serving, dust generously with cocoa powder (2 tbsp).
Tiramisu is dusted with cocoa powder.
SERVE
Serve chilled and enjoy!
Tiramisu is ready to serve.
Related Techniques
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Carbonara
Egg yolks, pork fat, cheese, pepper. NO CREAM.
Steak Tartare — Raw Perfection
Indulge in the exquisite simplicity of steak tartare, where hand-cut beef meets vibrant seasonings for a symphony of flavor and texture.
Steak au Poivre — Pepper Crusted
Experience the rich flavors of a French bistro with this classic steak au poivre recipe. Perfectly seared steak, bold pepper crust, and a decadent cream sauce.