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Tiramisu With Eggs But Without The Raw Eggs.
Tiramisu With Eggs But Without The Raw Eggs.
Link to my newest and old recipes:
Update: I was thrilled that my recipe for 'Tiramisu With Eggs But Without the Raw Eggs' was featured by the Italian baker/confectioner Pan Ducale on their Facebook page, 20 July 2016. Here's the link to their page. The feature was a surprise as it was unsolicited.
The raw eggs in Tiramisu bothered me. I ate the dessert with trepidation and was always apprehensive about serving it. I liked it quite enough to risk getting salmonella poisoning but to risk my diners' good health by serving it? How else could one eat Tiramisu?
Make this Tiramisu and eat it with confidence knowing that neither you nor your diners run any risks of an upset tummy.
Bring out the espresso!
TIRAMISU WITH EGGS BUT WITHOUT THE RAW EGGS
Prep:
|
20 minutes
|
Cook: | 5 to 10 minutes |
Inactive: | Chill custard sauce for 30 minutes. Chill assembled Tiramisu for 4 hours and up to overnight to set. |
Level: | Intermediate |
Serves: | 8 to 10 persons, depending on how greedy |
Oven Temperature: | - |
Can recipe be doubled? | Yes |
Make ahead? | Yes, you can make it the night before you intend to serve it. It will keep up to 3 days but the savoiardi will get soggier the longer you keep it. If you are making it for a dinner party, I suggest you make it not any earlier than the night before. |
The custard sauce
5 egg yolks
6 Tablespoons caster sugar
4 Tablespoons rum or coffee liqueur
If you do not want to use alcohol, substitute with 2 teaspoons of vanilla essence and increase both sugar and whipping cream to 1/2 cup each.
1/4 cup whipping cream
The whipped cream
1/2 cup whipping cream
1 Tablespoons caster sugar
Everything else
500 g mascarpone
An Italian cheese. It is soft, creamy and slightly sweet with a fat content of 35.5% upwards. Often sold in 250g and 500g plastic tubs.
2 Tablespoons rum or coffee liqueur (to mix into the custard sauce, whipping cream and mascarpone mixture)If you do not want to use alcohol, you can replace it with 1 Tablespoon of coffee or rum essence (a synthetically produced flavouring).
300g savoiardi (also known as 'lady fingers')
You might not use up all the savoiardi. How much you use depends on the quality of the savoiardi and the size of your serving vessel.
Do not brew the coffee too early. Brewed coffee which has been sitting too long will start to taste acidic and sour.
I would rather have more coffee on hand than less. The amount of coffee you end up using depends on the quality of the savoiardi and how long you soak them into the coffee. I soak them very briefly.
2 Tablespoons coffee liqueur (to mix into the coffee)
Rum works well too.
If you do not want to use alcohol, you can replace it with 1 Tablespoon of coffee or rum essence (a synthetically produced flavouring).
4 Tablespoons cocoa powder (I like Valrhona cocoa powder)
You could partially or totally replace cocoa powder with grated semi sweet or dark chocolate. You would need at least 1/2 cup of grated chocolate. I find grating chocolate a chore and stick to my premium quality cocoa powder.
Directions
The custard sauce
Have a saucepan or pot and a dry, heatproof bowl ready. The bowl should fit into the saucepan snugly and sit about 2 and 1/2" (6.3cm) off the bottom of the saucepan. Fill the saucepan with 1 and 1/2" (3.8cm) of water. The idea is to not have the bottom of the bowl touch the water. Put the saucepan (without the bowl) on the burner and turn it on to get the water simmering.
In the meantime, add the eggs and sugar into the bowl. Use a whisk to break up the yolk into the sugar. It will thicken. Whisk in the alcohol and the whipping cream. When the water is simmering, put the bowl over the saucepan and start whisking continuously for about 5.
The mixture will start to thicken pretty quickly into the consistency of double/thickened cream and start to look like custard sauce.
If you think the sauce is thickening faster than you can whisk, remove the bowl from the saucepan and continue whisking. Return it back to the saucepan and continue whisking to get it to double/thickened cream consistency. It takes me about 5 to 8 minutes to get it to that stage.
Remove bowl and whisk for another 5 minutes to ensure that the custard does not cook in the residual heat. You do not want scramble eggs. When you lift up the whisk, you should see trails.
To prevent skin from forming, place plastic wrap directly on the cream to cover and refrigerate about 30 minutes or until it is cold.
Have a saucepan or pot and a dry, heatproof bowl ready. The bowl should fit into the saucepan snugly and sit about 2 and 1/2" (6.3cm) off the bottom of the saucepan. Fill the saucepan with 1 and 1/2" (3.8cm) of water. The idea is to not have the bottom of the bowl touch the water. Put the saucepan (without the bowl) on the burner and turn it on to get the water simmering.
In the meantime, add the eggs and sugar into the bowl. Use a whisk to break up the yolk into the sugar. It will thicken. Whisk in the alcohol and the whipping cream. When the water is simmering, put the bowl over the saucepan and start whisking continuously for about 5.
If you think the sauce is thickening faster than you can whisk, remove the bowl from the saucepan and continue whisking. Return it back to the saucepan and continue whisking to get it to double/thickened cream consistency. It takes me about 5 to 8 minutes to get it to that stage.
Remove bowl and whisk for another 5 minutes to ensure that the custard does not cook in the residual heat. You do not want scramble eggs. When you lift up the whisk, you should see trails.
The whipped cream
Before you start whipping the cream, your cream must be very cold and the bowl and whisk must be cold. I refrigerate my bowl and whisk. Keeping everything cold will help you to whip up the cream well. Cream that is not cold enough might not whip up at all.
Whip the cream with the 1 Tablespoon of sugar until you have firm looking tips when you lift up your whisk. Do not over whisk or you will end up with little granules of butter. Nothing else you can do but to start again with another batch of whipping cream.
Don't waste the over whipped cream though, use them in an omelette or in my recipe for Hamburger Buns, Savoury Buns, using it to replace the milk and butter called for in that recipe.
If you are not incorporating the whipped cream straight away, you must refrigerate it.
Assembling
Add the alcohol or the coffee/rum essence into the cooled coffee. Set aside.
Remove the cold custard sauce and the mascarpone from the refrigerator. Empty the mascarpone into the bowl of cold custard sauce.
Use your hand held beaters or a whisk to loosen up the mascarpone.
Next, start to incorporate the loosen mascarpone into the custard sauce. The mixture will look thick.
Remove the whipped cream from the refrigerator and fold it into the custard mascarpone mixture. Fold in the 2 Tablespoons of alcohol or the 1 Tablespoon of coffee/rum essence. The mixture will be lighter in texture.
Put this in the refrigerator while you set up your prep area as shown below. I am using a 8.25" (21 cm) trifle bowl.
Take one savoiardi and dip it half way into the coffee, sugar side down. Dip it in for exactly 5 seconds. I literally count "1, 2, 3, 4, 5" in my head. Please note that this soaking time only works for the Pan Ducale brand of savoiardi that I use. There is a photograph of it under the section, 'Ingredients'. As I mentioned in my notes there, the quality of savoiardi varies with every brand. Pan Ducale savoiardi have a richer taste of eggs and are denser (that's why it needs up to 5 seconds of soaking time).
Remove the biscuit and immediately flip the sugar side up and sit it on the bottom of the vessel you will be serving the Tiramisu. You flip the biscuit sugar side up so that the coffee can continue to soak down the rest of the biscuits.
Cover the bottom of the vessel with one layer of coffee soaked biscuits.
The number of layers your Tiramisu will have depends on the dimension of your vessel. As my trifle bowl has a narrower width, I know I will end up with three layers each of savoiardi and cream. I make a mental note that I have to divide my cream into three portions. You have to do likewise and portion the cream according to your choice of serving vessel.
I use a spatula to trace lines to divide the bowl of mixed cream into three portions. Spread one portion of cream onto the first layer of coffee soaked savoiardi. Even it out with the bench scraper.
Use a sifter to sift a layer of cocoa powder over the cream.
Assemble a second layer of coffee soaked savoiardi over the cocoa dusted cream.
Spread a second layer of cream, even it out with a bench scraper and dust with cocoa powder.
Layer a final layer of coffee soaked savoiardi, spread the last of the cream and even it out with the bench scraper.
Cover with plastic wrap and refrigerate it for 4 hours and up to overnight.
Just before serving, sift a final layer of cocoa powder over the cream. Do not sift it any sooner as the cocoa powder will soak through and look unattractive.
Cut or use a large spoon to scoop out and serve. Enjoy sparingly.
You could also choose to serve the Tiramisu in individual ramekins like the ones I used in my opening photograph. I can fill 10 of those ramekins with this recipe.
Tips
More challenging to execute would be the basic white meringue for the classic Pavlova. I do have a recipe that is most suitable for humid climates. Click here, Pavlova.
Before you start whipping the cream, your cream must be very cold and the bowl and whisk must be cold. I refrigerate my bowl and whisk. Keeping everything cold will help you to whip up the cream well. Cream that is not cold enough might not whip up at all.
Whip the cream with the 1 Tablespoon of sugar until you have firm looking tips when you lift up your whisk. Do not over whisk or you will end up with little granules of butter. Nothing else you can do but to start again with another batch of whipping cream.
Don't waste the over whipped cream though, use them in an omelette or in my recipe for Hamburger Buns, Savoury Buns, using it to replace the milk and butter called for in that recipe.
Assembling
Add the alcohol or the coffee/rum essence into the cooled coffee. Set aside.
Remove the cold custard sauce and the mascarpone from the refrigerator. Empty the mascarpone into the bowl of cold custard sauce.
Remove the biscuit and immediately flip the sugar side up and sit it on the bottom of the vessel you will be serving the Tiramisu. You flip the biscuit sugar side up so that the coffee can continue to soak down the rest of the biscuits.
Cover the bottom of the vessel with one layer of coffee soaked biscuits.
The number of layers your Tiramisu will have depends on the dimension of your vessel. As my trifle bowl has a narrower width, I know I will end up with three layers each of savoiardi and cream. I make a mental note that I have to divide my cream into three portions. You have to do likewise and portion the cream according to your choice of serving vessel.
I use a spatula to trace lines to divide the bowl of mixed cream into three portions. Spread one portion of cream onto the first layer of coffee soaked savoiardi. Even it out with the bench scraper.
Use a sifter to sift a layer of cocoa powder over the cream.
Assemble a second layer of coffee soaked savoiardi over the cocoa dusted cream.
Layer a final layer of coffee soaked savoiardi, spread the last of the cream and even it out with the bench scraper.
Cover with plastic wrap and refrigerate it for 4 hours and up to overnight.
Just before serving, sift a final layer of cocoa powder over the cream. Do not sift it any sooner as the cocoa powder will soak through and look unattractive.
Cut or use a large spoon to scoop out and serve. Enjoy sparingly.
Tips
- What to do with all the egg whites?
More challenging to execute would be the basic white meringue for the classic Pavlova. I do have a recipe that is most suitable for humid climates. Click here, Pavlova.
There is also Chocolate Eton Mess
On very rare occasions, I make a Watermelon Jelly with the egg whites. It is not made from watermelons but it is called Watermelon Jelly as it is made to look like one half of a cut watermelon. It is rather cute looking and a conversation starter. It is fiddly to make and that is why I hardly make it. Maybe one day.
WHAT'S COMING UP NEXT?
I gave away any surprises didn't I? I will be making a Chocolate Pavlova. I drizzle it with my homemade Strawberry Jam (filed under the post, Strawberry Jam Simplified). Yum.
I recommend using ORGANIC eggs.
ReplyDeleteI love organic eggs! You can really taste the difference when you have them as poached, half boiled or runny sunny side up eggs. Yummy.
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