I don’t think there’s anyone who doesn’t like Tiramisu. If there is anybody, please raise your hands, I would love to shoot you down! 😉 A well made Tiramisu is melt-in-mouth in every bite, so delicious that you can’t stop with a spoon. After all, it is so aptly named Tiramisu which literally means “pick me up”.
I have always wanted to try the classic version, which has raw eggs in it. Yes, actual authentic tiramisu has use of raw eggs in it. Last year, for Rasha’s birthday, when she asked for Tiramisu, my heart was pulling me to make the classic version. However, like every mother, I was averse of giving a dessert with uncooked eggs to my children. Then I decided to make it in two varieties – the chocolate eggless cheat version which was devoured by the kids, and this classic one, which HD and I fought over! 🙂
Now my views on making it – it was a little nerve wrecking. I mean, not cooking did make me nervous but nowadays raw eggs are safe comparatively, so I thought of giving it a go. The yolks and the whites are beaten separately and then folded in. One tip I feel is that if you are not confident of having the raw eggs, you can whip the egg yolks with sugar over a pot of warm water, so that the yolks are fairly cooked. I didn’t do it, but I can vouch that there was absolutely no raw egg taste at all in the dessert.
In fact, HD commented that it was the best Tiramisu he had! *beaming with pride* I was able to dig in just a couple of times. It was only after he wiped up that whole bowl did I tell him that it had raw eggs. He did gawk and then say, “But it doesn’t feel like!” And yes, it doesn’t feel like… so if you are in a mood to be a little bit adventurous, then try the classic version – definitely a class in its own!
- 2 medium eggs
- ¼ cup sugar
- 125 gm mascarpone cheese
- 1 tsp vanilla extract
- 14-15 ladysfinger biscuits
- ⅔ cup strong coffee, at room temperature
- Cocoa powder for sprinkling
- Separate the eggs into two clean bowls (no wetness) and set aside.
- Beat the egg yolks with the sugar continuously till it turns pale yellow or even whitish. It will be thick and fluffy.
- Add in the mascarpone cheese and just beat till combined. Add the vanilla extract and give a quick whisk. Set aside.
- In a clean bowl with clean whisks, whip the egg whites till stiff peaks.
- Add the mascarpone mixture as two batches and fold in till all combined. There may be little lumps but that is OK.
- In a 4 inch pan, dip the biscuits into the coffee and layer at the bottom. I layered around 7 at the bottom.
- Spread half the custard on top. Dip the remaining biscuits into the coffee and layer on top. Spread the remaining custard on top.
- Cover the top with cling film or aluminium foil and allow to set overnight in the refrigerator.
- While serving, sprinkle cocoa powder or chocolate shavings!
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