If you love tiramisu but you're worried about the raw eggs in it, here's a recipe that solves your problem. Cooked egg yolks, no egg whites. Creamy, cheesy, boozy.
To complete the tiramisu
- ½ cup strong brewed coffee cooled
- 2 tablespoons spiced rum
- shaved dark chocolate
Bake the sponge cake
- Preheat the oven to 350F.
- Prepare a ten-inch round pan. If you’re not using a non-stick baking pan, line the bottom and sides with baking paper.
- Add the salt and baking soda to the egg whites. Beat until stiff.
- Add the yolks and sugar to the beaten egg whites.
- Beat over low speed (or gently by hand) to blend. Be careful not to destroy the air bubbles in the egg whites.
- Blend in the flour in three batches. Working with a third of the flour each time, blend using a spatula and the cut-and-fold method.
- Pour in the melted butter (and vanilla extract, if using).
- Again using a spatula and the cut-and-fold method, mix the butter carefully into the batter until fully incorporated.
- Pour into the pan. Level off the top with a spatula so that the cake is uniform in height when it bakes.
- Bake for 25 to 30 minutes or until a toothpick inserted at the center comes out clean.
- Invert onto a plate then re-invert onto a rack and cool completely.
Make a custard
- Scald the cream in a sauce pan.
- In a mixing bowl, whisk the egg yolks with the lemon juice.
- Temper the egg yolks. Whisk a tablespoon of the hot cream into the egg yolks until incorporated. Repeat until half of the cream has been mixed in.
- With the heat set to low, pour the egg yolk mixture into the remaining cream. Cook, stirring, until a thick custard forms. It should coat the back of a spoon.
- Take a piece of cling film and press on the surface of the custard to prevent a skin from forming.
- Cool the custard completely.
Make the cheesecake
- In a stand mixer with the paddle attached, beat the mascarpone (or cream cheese, if you're substituting) over medium speed until light and fluffy.
- With the motor running, add the sugar and salt slowly, and continue mixing until incorporated.
- Turn the speed to low and add the cooled custard, a quarter cup at a time, until fully blended.
Assemble the tiramisu (see notes after the recipe)
- Split the cooled sponge cake horizontally into two.
- Stir the spiced rum into the cooled coffee.
- Using a pastry brush, dab half of coffee-rum mixture on the top of bottom half of the sponge cake.
- Spread half of the cheese mixture on the coffee-soaked sponge cake.
- Take the top half of the sponge cake and press lightly on the cheese mixture.
- Dab the remaining half of the coffee-rum mixture on the top half of the sponge cake.
- Spread the remaining half of the cheese mixture on the top half of the sponge cake.
- Scatter shaved dark chocolate on top of the cake.
- Chill for several hours before slicing and serving the tiramisu.
I developed this recipe years ago when I was supplying cheesecakes to a bistro in the suburb. I didn’t want to take risks with customers complaining of salmonella infection so I experimented until I was satisfied that the tiramisu with cooked egg yolks was just as delicious as traditional tiramisu with raw eggs. To make sure that your tiramisu will not fall apart during assembly, assemble it in a ten-inch cheesecake pan — springform or with a removable bottom. Drop the first layer of sponge cake into the pan and proceed as above but do not add the shaved chocolate on top yet. Wrap the pan in cling film, chill the assemble tiramisu in the fridge for about eight hours, unwrap and loosen from the pan. Transfer the cake to a plate (or a cake stand, or whatever you’re using to serve it) then scatter the shaved dark chocolate on top.
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