Mascarpone cheese, eggs, coffee—all of the decadent deliciousness of the traditional tiramisu but without raw eggs. As more Italians have become concerned about food safety, various no-raw-egg recipes for tiramisu have popped up in Italy. This is our tested recipe, which we feel arrives closest to the perfection of the traditional dessert.
1 ¾cupliquid coffeemade w/ mocha machine or espresso, preferably); add sugar to taste or none
2 cupspastry creamSEE RECIPE BELOW
18ozmascarpone cheese
3tbspcocoa powderor as needed for the top
Makes: 8inch8 x 8inch round
Instructions
PREPARE THE COFFEE
Prepare at least 1 ¾ cups of coffee or mocha. If you are using an espresso machine, make ‘long’ shots. Sugar to taste. Cool the coffee completely.
1 ¾ cup liquid coffee
PREPARE THE CUSTARD
SEE STEPS BELOW :)
2 cups pastry cream
COMBINE THE CUSTARD WITH MASCARPONE
Using a stand mixer or hand mixer, beat the mascarpone cheese with the chilled custard until thick and smooth.
18 oz mascarpone cheese
PREPARE THE TIRAMISU
Cover the bottom of the pan you are using with a layer of custard (optional- helps soak up any leaking coffee from the lady fingers above).
Dip each ladyfinger quickly in coffee and lay on the bottom of the pan. Repeat, lining the ladyfingers up next to one another lengthwise until the entire bottom of the dish is covered (one layer). Cut ladyfingers before dipping if you need to in order to fill awkward spaces in your pan.
8 oz lady fingers
Spread half of the crema evenly over the ladyfingers layer. Create a second layer of coffee-soaked ladyfingers on top of the crema. Spread the rest of the crema on top of this layer of ladyfingers.
Using a sieve, coat the top of the tiramisu with quality cocoa powder. Chill for a few hours and serve!
3 tbsp cocoa powder
Video
Notes
OPTIONAL: For an extra coffee punch, sprinkle a small amount of espresso powder on top of each crema layer.