Tiramisu': Classic Italian recipe with pasteurized eggs

Tiramisu: Classic Italian recipe with pasteurized eggs is the safe and even more delicious version of the classic Tiramisu.
The best spoon dessert in the world, made with biscuits soaked in coffee, mascarpone, cream, and fresh eggs.
In this case pasteurized, with a very simple practice and very fast, similar to that of Italian meringue, which involves pouring a syrup of water and boiling sugar over fresh egg yolks and whipping them until they cool.
In this way, the eggs to be used will no longer be raw, but pasteurized and safe, and also, they allow a whipping of yolks much more compact and shiny, compared to the raw eggs with sugar, which when we add with mascarpone and cream, we will get an excellent tiramisu cream.
The result is a perfect Tiramisu good to close your eyes with every bite.
Very easy to make, Tiramisu is the fast dessert par excellence, in half an hour it is ready to rest in the fridge, where it can be kept for up to 2 days.
Ideal for any occasion, from the chicest dinner to the simplest snack, Tiramisu, always meets everyone's tastes and to make it intriguing and special, you can give it the shape you prefer.
In this case I chose to assemble it in a tray with high edges, like the classic way, with the same doses, you can prepare it directly in the dishes as I did for the Tiramisu without eggs, or in cups or small glasses, giving life to a series of single portions delicious, success is guaranteed!
Here is the perfect recipe with all the step-by-step tricks to make Tiramisu with pasteurized eggs very good and safe at home easily and quickly!


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