Tiramisù fatto in casa con UOVA FRESCHE | Mascarpone con PASTORIZZAZIONE metodo svizzero

Homemade Tiramisù with Swiss-Method Pasteurized Eggs

Ingredients

Quantities are not given in the subtitles.

• Fresh eggs, separated into yolks and whites
• Sugar, divided between the yolks and whites
• Fresh mascarpone
• Coffee, made with espresso or a moka pot
• Ladyfingers (savoiardi)
• Bitter cocoa powder
• Optional: a little sugar and rum for the coffee

The recipe uses both yolks and whites, with no cream or gelatin. The presenter says you can omit the whites or add cream if you prefer.

Equipment and Preparation

• Thermometer, preferably a probe thermometer; an infrared thermometer is also mentioned
• Electric hand mixer or stand mixer
• Bowl and pot for a hot-water bain-marie
• Bowl of ice water for a cold bain-marie
• Baking dish, serving dish, or individual molds

Keep the eggs and mascarpone refrigerated until needed. Make the coffee ahead and let it cool; it should not be hot when dipping the ladyfingers.

Method

1. Pasteurize the yolks using the Swiss method. Whisk the yolks with the first portion of sugar in a bowl over a gentle hot-water bain-marie. Keep the thermometer in the mixture and stir continuously.
2. Bring the mixture to 60–65°C and hold it there. If it rises above 65°C, lift the bowl off the bain-marie and let it cool back to 60°C before returning it. The presenter cautions against overheating, which can make the mixture curdle.
3. Cool the yolks quickly. Move the bowl to the ice-water bath and keep stirring. Whisking helps it cool faster. Add the cold mascarpone a spoonful at a time, incorporating each addition before adding more. Check the temperature; the presenter aims for about 8°C or colder, then covers and refrigerates the mixture.
4. Pasteurize the whites. Combine the egg whites with the remaining sugar and heat over the bain-marie, stirring, to the same 60–65°C range. Cool quickly over the ice bath while whisking, until they form a Swiss-method meringue. Cover and refrigerate briefly so it can come closer in temperature to the yolk mixture.
5. Finish the cream. Fold the meringue into the mascarpone-yolk mixture in two or three additions, gently but firmly. Cover and refrigerate until assembly.
6. Prepare the coffee. Use espresso or moka coffee. The presenter adds about a teaspoon of sugar and a generous splash of rum; both are optional.
7. Assemble. Dip each ladyfinger briefly in the cool coffee—about 2–3 seconds—and arrange a layer in the dish. Don’t leave them soaking too long, or they become unpleasantly soft; dipping too briefly can leave them hard inside. Spread on a generous, even layer of cream, then add another layer of dipped ladyfingers and more cream.
8. Finish and serve. Dust with bitter cocoa shortly before serving, since it can become damp and change color if added too early. Alternatively, make a single layer of ladyfingers and cream, then smooth the top with a spatula before adding cocoa.

Tips and Variations

• The presenter advises against using raw eggs and criticizes the classic hot-syrup method (pâte à bombe), saying it does not ensure that the egg mixture reaches and stays at the required temperature.
• She says the whites make the cream lighter and airier; she also uses them to avoid leaving them unused.
• Ladyfingers are her preference, but homemade ladyfingers or sponge cake are possible.
• Tiramisu can be made in a glass baking dish, another kind of dish, or individual molds.

Temperature and Timing Note

The subtitles give inconsistent holding times for the egg mixtures. They repeatedly say to maintain 60–65°C for 35 minutes, but also mention about 5 minutes at 60°C or 3 minutes at 65°C. Check the original video for the intended timing rather than treating these as equivalent.

The presenter says to keep the finished tiramisù covered in the refrigerator and consume it promptly—within a maximum of three days if not eaten immediately—or freeze it for up to 12 months.

Presenter and Reference

Carlotta Lolli, on Carlotta Lolli • Corsi di cucina online. She refers viewers to her saved Instagram explanation about eggs and pasteurization.