Tiramisu Recipe With Eggs

5 from 8 votes

Tiramisu Recipe With Eggs

Tiramisu is a classic dessert , this recipe with eggs , ladyfingers soaked in coffee and layered with whipped cream and mascarpone cheese , topped with chocolate powder tastes delicious and is sure to impress your loved ones and guests.

Prep Time10

Cook Time15

Course: Dessert

Cuisine: American, Italian

Servings:

Calories: 254kcal

Author: Nisha

Ingredients

24 ladyfingers (store bought)
¾ cup coffee strong and at room temperature
3 egg yolks
6 tbsp sugar granulated
8 oz mascarpone cheese at room temperature
1 cup whipping cream cold

For Garnish

½ cup chocolate shavings
2 tbsp chocolate powder for dusting

Instructions

Make coffee with 1 tbsp instant coffee powder and 1 cup of water and add a little sugar if you like. Cool to room temperature.
Keep the dessert bowl that is rectangular in shape ready . Dust it with cocoa powder.
Dip the ladyfingers in coffee on both sides and place it in the dish .
Heat a double boiler with water and whisk the eggs and powdered sugar until you get a smooth mixture .It will get thick as it cooks .
Cool the mixture .
Meanwhile, beat the mascarpone cheese with a little sugar .
Add the egg mixture to the above and mix well.
Beat the whipping cream with a little sugar till you get soft peaks and fold it gently into the mascarpone cheese mixture taking care not to deflate.
Now layer a big scoop of this creamy mixture on the ladyfingers and spread evenly.
Add the next set of soaked ladyfingers and layer again with the whipped cream mascarpone egg mixture .
Let it rest overnight in a refrigerator . Garnish with chocolate powder and chocolate shavings.

Notes

Dip the ladyfingers quickly, don’t soak them too long, or they’ll turn mushy.
Use strong, cooled coffee for the best flavor without making the layers too wet.
Some recipes use pasteurized eggs without cooking, simply whipping them with a stand or handheld mixer before folding them into the mascarpone and whipped cream. I prefer to cook the eggs gently in a double boiler before combining them with the mascarpone and whipped cream for extra safety and a silky texture.
Keep the whipped cream chilled in the refrigerator before starting the layering or cooking the eggs. Whip the mascarpone with sugar in advance so it’s ready to fold in once the eggs have been heated and cooled.
When assembling, spread the creamy mixture generously over the coffee-soaked ladyfingers so they absorb all the delicious flavors.
Make sure the egg mixture has cooled slightly before folding to maintain a smooth texture.
Whip the cream only to soft peaks to keep the filling light and airy.
Chill the tiramisu for at least 4 hours, but overnight is best for a deeper flavor.
Dust cocoa powder just before serving to keep the top fresh and neat.
Use good-quality mascarpone and cocoa powder for the best taste.
Powder the sugar that will be used with the egg yolks on a double boiler so the mixture is not grainy at the end of cooking the eggs and sugar.
Ensure not to overbeat the Mascarpone cheese, as some brands are said to curdle if beaten for too long.
The sugar can be adjusted in the coffee and whipped cream as required, as some folks prefer that this dessert not be too overly sweet.

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