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Velvety Tiramisu (Home Pasturized)

Print Recipe
Total Time 1 hour
Course Dessert
Cuisine Italian

Equipment

  • 1 Stand mixer or hand mixer
  • 1 Thermometer
  • 1 1-liter container any size is fine, but a 1-liter retanglular lunchbox should fit everything
  • 1 Moka pot (4-cup size) optional
  • 1 sift to dust on the cocoa powder in the end

Ingredients
  

  • 150 ml Moka Pot Espresso one brew from a 4-cup Bialetti, or use any size moka pot to make 150ml. Or dilute 2-3 shots of espresso from espresso machine with water. Or use instant espresso or any strong coffee of your choice.
  • 2 Eggs Medium
  • 40 g Sugar
  • 250 g Mascapone
  • 1 Tbsp Rum optional
  • 2 Tbsp Armarula/Bailleys cream liqueur optional
  • 100 g Lady fingers 1 standard size package from German supermarkets (Löffelbiskuit, it's usually sold in a 4-er pack), depending on the surface area of the container, you may need less
  • 1 Tbsp Cocoa Powder

Instructions
 

  • Brew 150 ml Moka Pot Espresso, Or use 150ml of any stong coffee of your choice. Pour in a wide and shallow bowl to let cool for dipping.
  • Combine 2 Eggs and 40 g Sugar in a glass or metal mixing bowl and heat it over a pot of simmering hot water (double boiler) until it reaches 64 ℃. Keep whisking the whole time. Hold the temperature between 64-70℃ for 4 mins to pasturize the eggs. Do not stop whisking.
    pasturizing egg and sugar mixture in a double boiler for homemade tiramisu recipe.
  • With the mixer on high, beat the eggs until the mixture becomes super thick. It should hold its shape when you drop some mixture from the whisk, and it should flow super super slowly. (around 10 mins with a stand mixer)
  • Scoop around 3/4 of the whipped eggs out of the stand mixer bowl and set aside. Beat 250 g Mascapone with the remianing whipped eggs on medium speed loosen it up a bit.
    If using a hand mixer, combine a small portion (around 1/4 of the whipped eggs) with the mascapone in anothor bowl and whip until smooth to loosen the mascapone.
  • Combine the 2 mixtures and mix on medium speed until smooth.
  • (optional) Add half of the alcohol to the mixure and the other half to the coffee. (each with ½ Tbsp Rum + 1 Tbsp Armarula/Bailleys cream liqueur)
  • Dip a lady finger in the coffee on both side quickly (don't soak) and layer it the the container until you use half of the ladyfingers or cover the bottom of your container. Then pour half of the mascapone egg mixture to the container and smooth it out.
    Repeat the process.
    Important: Do not soak the ladyfingers in the coffee. Otherwise they become completely mushy and will ooze out bitter coffee when served.
  • Cover the container and set it in the fridge overnight for the flavors to infuse and blend in with each other and to soften the ladyfingers.
  • Dust 1 Tbsp Cocoa Powder with a sift on the suface before serving and enjoy!
    Tiramisu with alternating layers of velvety mascarpone mousse and softened, coffee-infused ladyfingers, topped with a thin layer of cocoa powder.
Keyword easy, sweet treats, vegetarian