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Tiramisu with pasteurized eggs For those who feel more comfortable using pasteurized eggs in this video I put my version of pasteurized tiramisu whole eggs Then the technique for making the mascarpone cream is a little different because if you skip the step of separating the egg whites from the yolks, whipping everything together with the addition of cream. Truly delicious Try it to believe it To pasteurize the eggs Four whole eggs 200 g of sugar 34 g of water For the mascarpone cream The previously pasteurized eggs 1 kg of mascarpone 100 g of sugar Half a liter of fresh cream to whip Savoiardi biscuits Moisten with coffee water Marsala or rum or cognac