Tiramisu with pasteurized eggs!

By GialloZafferano · 45 min

Ingredients

Instructions

1. Put the water and sugar in a small pot and heat over low, cooking the syrup until it reaches 250°F (use a thermometer). Start beating the egg yolks with an electric mixer when the syrup reaches 239°F.
2. As soon as the syrup is at temperature, pour it slowly into the yolks while still beating. Keep beating until the mixture is light and frothy, then turn off the mixer once it has cooled.
3. Put the mascarpone in a bowl, add the seeds from the vanilla bean and soften it with a whisk.
4. Add the pâte à bombe to the mascarpone and keep whisking until the cream is uniform and firm.
5. Refrigerate the cream and meanwhile make the coffee and let it cool.
6. Use an 18 cm (7 inch) square dish, 22 cm (8.7 inch) at the top. Spread a layer of mascarpone cream on the bottom.
7. Quickly dip ladyfingers one at a time in the coffee and arrange 6 in the dish to form the first row.
8. Trim 6 more ladyfingers slightly so they fit, then quickly dip them in the coffee and place them side by side to form the second row. Spread half of the cream over it and smooth the surface.
9. Make the third layer with 14 ladyfingers dipped in coffee, without cutting them, as the dish is wider. Spread the remaining cream on top and level it with the back of a spoon.
10. Dust with cocoa and refrigerate for at least one hour before serving.

Summarized from GialloZafferano's video. Watch it for the details.

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