Raw Eggs In Tiramisu Safe Food

EASY TIRAMISU (CHEF RECIPE)

Steps:

• Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
• Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
• Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)
• Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't bash out all the air in the egg whites! (Note 4)
• Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8"/20cm square dish. (See video or step photos above to see how I arrange them).
• Spread over half the cream, then top with another layer of coffee dipped biscuits.
• Spread with remaining cream.
• Cover, refrigerate for at least 4 - 5 hours, preferably overnight
• Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.

TIRAMISU

Steps:

• In a pie dish or shallow bowl, combine the coffee with 1/4 cup rum, and set aside.
• Whisk together the yolks, sugar and salt in the top of a double boiler (or in a stainless steel bowl set over a pot of simmering water). With the heat set to low, stir almost constantly with the whisk, until the temperature of the yolks reaches 160 degrees F, 10-15 minutes. (See recipe notes; you can skip this step if you purchase pasteurized eggs).
• Remove from the heat and pour the yolk mixture into a stand mixer fitted with the whisk attachment (or use a large, clean bowl and an electric mixer). Beat until pale, thick and creamy, approximately 4 minutes. Add the mascarpone cheese and remaining rum. Mix on medium speed to incorporate the ingredients, which will look lumpy. Turn off the machine, scrape down the sides of the bowl, and turn the speed up to high for 3 minutes, until thick and very smooth.
• Using a stand mixer with the whisk attachment or an electric mixer, beat the heavy cream to a stiff peak (this can also be done by hand with a bowl and whisk). Fold the whipped cream into the yolk mixture.
• Grab the pie dish with the coffee, and place it next to a 9x13 dish (standard baking dish, glass, ceramic, etc).
• Very briefly dip the ladyfingers into the coffee, then line them along the bottom of the pan (my pan held exactly 24 per layer). Do not flip the ladyfinger in the liquid to coat the other side evenly, and do not hold it in the liquid. Too much liquid = mushy dessert that seeps coffee.
• Once you have a single layer, top with half of the custard mixture, spreading evenly with a spatula. Sprinkle evenly with half of the grated chocolate. Repeat with the remaining ladyfingers, custard, and chocolate. If desired, sift a light coating of cocoa powder on top of the bittersweet chocolate to fill in any chocolate gaps (this is more about presentation than flavor).
• Cover the pan tightly and refrigerator for a minimum of 4 hours or overnight.
• To serve, scoop into individual bowls or onto plates.

TIRAMISU (NO RAW EGGS HERE!)

Steps:

• Brew the coffee.
• In a medium bowl, beat cream and sugar with an electric mixer until soft peaks form.
• Add the ROOM TEMPERATURE Mascarpone Cheese into the sugar and cream and mix carefully.
• In another bowl pour the warm coffee and dip cookies.
• Quickly arranging them side by side over the bottom of a lined loaf pan (Allow the plastic wrap to extend on the sides so you can take it out easily when it is ready to serve).
• Layer cookies with the sweet cream and continue layering with another set of cookies (Will allow three layers).
• When done layering, cover with plastic wrap, refrigerate and allow at least two hours for it to set. (Over night is even better).
• Before serving take it out of the loaf pan remove plastic wrap and sift cocoa powder.
• ENJOY! :0 ).