This tiramisu recipe starts with heating whole eggs and sugar together. This process should pasturize the eggs and dissolves the sugar, which later helps to stablize the air bubbles after whipping the eggs. This method helps to achieve the velvty texture in the cream. I also added more mascapone than other recipes to firm up the cream a bit more without needing extra ingredients like whipping cream, so it doesn’t taste like whipped cream, but more of a fluffy mousse.

It is probably not 100% safe pasturization, but it is almost impossible to find pasturized eggs in Germany. So just to be safe, I still always pasturize the eggs this way. I would not serve this to a pregnant woman though.

This tiramisu recipe does not require any complicated ingredients. Just mascapone, eggs, and sugar for the cream. Feel free to use your favorite coffee and liqueur. I like mokka pot coffee because it is strong enough that you can taste the coffee but not as overpowering and bitter like espresso. It produces coffee just the right stength for my preference. As for liquer, I use a little bit of Rum and Armarula. Armarula is cream liquer like Baileys. It adds a toffee like aroma and it’s rather mild compared to rum or brandy so it’s not so boozy and won’t burn your throat. But I mean… just add some strong liquer if that’s what you are after! Or just skip the alchohol if you don’t want alchohol.