Il mio Tiramisu SICURO 
My Safe Tiramisu
People sometimes ask me: did you make it with raw eggs? So here’s my answer. This recipe uses cooked eggs, so you can safely make it at home without special tools like a sugar thermometer or a kitchen robot.
My Safe Tiramisu
People sometimes ask me: did you make it with raw eggs? So here’s my answer. This recipe uses cooked eggs, so you can safely make it at home without special tools like a sugar thermometer or a kitchen robot.
Cooking Instructions
- 1
Whip the heavy cream. Meanwhile, mix the pastry cream and mascarpone together until smooth. Gently fold in the whipped cream, being careful not to deflate it. Transfer the mixture to a piping bag.
- 2
Pipe about 1/2 inch of tiramisu cream into individual serving bowls. Dip the ladyfingers in coffee that has cooled to room temperature, then gently press them onto the cream. Add another 1/2 inch layer of cream, then more ladyfingers. Finish with another layer of cream, piping it decoratively on top if you like.
- 3
At this point, you can refrigerate the tiramisu if making ahead. Dust with unsweetened cocoa powder just before serving.
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