Classic Tiramisu – Easy, No Added Sugar Italian Dessert Recipe

My classic tiramisu recipe is a super fluffy and light dessert that’s also incredibly easy to make. I also show you how to easily pasteurize eggs at home because the traditional tiramisu is made with raw eggs and I’d rather have it that we’re on the safer side here.

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Ingredients

3 eggs (pasteurized, separated)
60 g erythritol
300 g mascarpone (at room temperature)
aprox. 200 g lady fingers
350 ml vanilla-infused coffee (at room temperature)
some cocoa powder

Directions

1. Put the eggs in a pot with water and make sure they’re completely submerged.

2. Heat the water on the smallest flame until the water reaches 60C. Turn off the flame and keep an eye on the temperature. If it drops below 60C, ignite the flame again, briefly. Keep the eggs at this temperature for 3.5 minutes and immediately put them in cold water. And this is how to pasteurize eggs at home.

3. Separate the eggs and beat the whites on high speed, adding the erythritol in two additions. When you have a stiff, glossy meringue, you can stop and set the bowl aside from now.

4. Now add the vanilla to the yolks, if you’re using it, add the erythritol and beat them at high speed until they turn pale yellow and hold a ribbon.

5. Add the mascarpone to the yolks and mix until you have a homogenous, fluffy cream.

6. Fold the whites into the cream in two additions.

7. Soak the lady fingers into the coffee and arrange them in an even layer in your lined cake ring.

8. Add half of the cream and level it. Repeat the same process with another layer and level the surface. Refrigerate the traditional tiramisu for 6 to 8 hours.

9. After this time has passed, unlatch the ring, peel away the acetate, and dust the classic tiramisu with cocoa powder. Enjoy!

#classictiramisu #noaddedsugartiramisu #traditionaltiramisu

Music by Aaron Kenny.