Tiramisu – no raw eggs or cream!

Difficulty 1/5

I love tiramisu, but I feel somewhat uncomfortable with the fact that it traditionally uses raw eggs to make it fluffy. And so thinking what I could do to avoid this problem without having to resort to whipped cream, I did what the French call “pate a bombe”, which is egg cooked with hot syrup (in our case only yolks) and beaten with a mixer until fluffy. And so, no raw eggs and no need to add cream which makes it heavier. Absolutely loved the results 🙂

Portions: 4

For the pate a bombe mix:
– 4 yolks
– 60ml water
– 60ml sugar
– 250g mascarpone cheese
– 1/2 tsp vanilla essence

For soaking:
– 3 tbsp instant coffee
– 3 tbsp sugar
– 400ml water
– 150g ladyfingers

For decoration:
– 20g unsweetened cocoa powder

1. Beat the yolks until they are mixed nicely. In the meantime, bring the sugar and water to a boil and let them boil for 2min.
2. Add the syrup in a thin thread into the yolkd while beating and don’t stop until they have completely cooled down and they have become quite airy and thick.
img_17563. Then, mix the mascarpone cheese, vanilla essence and 1/3 of the yolk mix using a whisk to equalize the textures and so then you won’t knock the air out of the yolks.
img_17594. Finally incorporate the yolks to the mascarpone using folding movements carefully to keep the air in the mix.
img_17615. Dissolve the soaking ingredients in a small pot and let it cool down. Dip the ladyfingers (I like them soaked all the way through) and put them at the base of your mould. I cut them in half so it would be easier.img_1765
6. Then comes a layer of mascarpone mix, another of lady fingers and finish with mascarpone. Leave it in the fridge for at least 6 hours and usea a sieve to sprinkle cocoa powder on top before serving.img_1774

That’s it! Cook it and I promise you’ll love it 🙂 Comment below what you thinkof this recipe 😀


Published by

Chef Lorena

Hello! My name is Lorena Salinas and I’m a chef. I absolutely love to cook and eat. Discovering new techniques, styles and ways to apply it to things that I already know gets me really excited. I really look forward to seeing people cook my recipes or even make them better than I originally did. Welcome to my food world! For info and collaborations e-mail cravingsjournal@gmail.com

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