UpdateI was thrilled that my recipe for ‘Tiramisu With Eggs But Without the Raw Eggs’ was featured by the Italian baker/confectioner Pan Ducale on their Facebook page, 20 July 2016. Here’s the link to their page.  The feature was a surprise as it was unsolicited.

The raw eggs in Tiramisu bothered me. I ate the dessert with trepidation and was always apprehensive about serving it. I liked it quite enough to risk getting salmonella poisoning but to risk my diners’ good health by serving it? How else could one eat Tiramisu? It dawned on me that I could tweak my Tiramisu recipe to make it safer for eating. A cross between a sabayon and custard sauce would cook the eggs and still give the Tiramisu that rich mouth feel. Incorporate that with mascarpone and gently whipped cream and it should taste as good as conventional Tiramisu. Did the tweaked recipe work? It did! Make this Tiramisu and eat it with confidence knowing that neither you nor your diners run any risks of an upset tummy. Bring out the espresso!

Tiramisu With Eggs But Without The Raw Eggs

Prep: 30 minutes 
Cook: 5 – 10 minutes
Inactive: Chill custard sauce for 30 minutes.
Chill Tiramisu for at least 4 hours and up to overnight to set.
Level: Intermediate
Serves: ~ 8 – 10 depending on how greedy
Oven Temperature:
Can recipe be doubled? Yes.
Make ahead? Custard sauce and whipped cream can be prepared the night before assembling but the assembled tiramisu still needs to be given at least 4 hours to set.
Tiramisu can be assembled the night before. It will keep up to 3 days but the savoiardi will get soggier.


1 cup=250ml=8.45 US fl oz

Custard sauce

5 egg yolks
6 Tablespoons caster sugar
4 Tablespoons rum or coffee liqueur*
4 Tablespoons whipping cream
Whipped cream
8 Tablespoons (1/2 cup) whipping cream
1 Tablespoon caster sugar
Everything else
17.6 oz (500g) mascarpone**
2 Tablespoons rum or coffee liqueur***
10.58 oz (300g) savoiardi (also known as ‘lady fingers’)*
1 cup very strong coffee
2 Tablespoons rum or coffee liqueur (to mix into the coffee)***
4 Tablespoons cocoa powder**
* If you do not want to use alcohol in the custard sauce, substitute with 2 teaspoons of vanilla essence and adjust sugar and whipping cream to 1/2 cup each.
** An Italian cheese. It is soft, creamy and slightly sweet with a fat content of 35.5% upwards. Often sold in 250g(8.8oz) and 500g(17.oz) plastic tubs.
*** If you do not want to use alcohol, you can replace it with 1 Tablespoon of coffee or rum essence (a synthetically produced flavouring).
* You might not use up all the savoiardi. How much you use depends on the quality of the savoiardi and the size of your serving vessel. Not all savoiardi are alike. Some do not taste that good and worse, go soggy fast. I have attached an image of my favourite brand below.
** I like Valrhona cocoa powder. You could partially or totally replace cocoa powder with grated semi sweet or dark chocolate. You would need at least 1/2 cup of grated chocolate. I find grating chocolate a chore and stick to my premium quality cocoa powder.  


Custard sauce
1. Have a pot and a dry, heatproof bowl ready. The bowl should fit into the saucepan snugly and sit about 2 and 1/2″ (6.3cm) off the bottom of the saucepan. Refer to image of setup below.
2. Fill the saucepan with 1 and 1/2″ (3.8cm) of water. The idea is to not have the bottom of the bowl touch the water. Put the saucepan (without the bowl) on the burner and turn it on to get the water simmering.
3. In the meantime, add the egg yolks and sugar into the heatproof bowl. Use a whisk to break up the egg yolks into the sugar.
4. Whisk in the alcohol and the whipping cream.
5. When the water starts to simmer, put the heatproof bowl over the saucepan and start whisking continuously for about 5 minutes. The mixture will start to thicken pretty quickly into the consistency of double/thickened cream and start to look like custard sauce.

6. If you think the sauce is thickening faster than you can whisk, remove the heatproof bowl from the saucepan and continue whisking. Then, return it back to the saucepan and continue whisking to get it to double/thickened cream consistency. It takes me about 5 to 8 minutes to get it to that stage.
7. Remove heatproof bowl and whisk for another 5 minutes to ensure that the custard does not cook in the residual heat. You do not want scramble eggs. When you lift up the whisk, you should see trails.

8. To prevent skin from forming, place plastic wrap directly on the custard cream you have made. Refrigerate about 30 minutes or until it is cold.

Whipped cream
1. Before you start whipping the cream, your cream must be very cold. The bowl and whisk must also be cold. I refrigerate my bowl and whisk. Keeping everything cold will help you to whip up the cream well. Cream that is not cold enough might not whip up at all.
2. Whip the cream with the 1 Tablespoon of sugar until you have firm looking tips when you lift up the whisk. Do not over whisk or you will end up with little granules of butter. Nothing else you can do but to start again with another batch of whipping cream. Don’t waste the over whipped cream though. Use it in an omelette or in my recipe (replace the milk), Hamburger Buns, Savoury Buns.
3. Refrigerate if not using straight away.

Brewing coffee
1. Do not brew the coffee too early. Brewed coffee which has been sitting too long will start to taste acidic and sour. To solve this issue, here’s what I do. Instead of using 100% hot water to brew my coffee, I add 50% hot water to brew it. After which, I add 50% cold water to bring the temperature down sufficiently for dipping savoiardi in.
2. I would rather have more coffee on hand than less. The amount of coffee you end up using depends on the quality of the savoiardi and how long you soak them into the coffee. I soak them very briefly.
3. Into the cooled coffee, either mix in the 2 Tablespoons rum or coffee liqueur. For the nonalcoholic version, mix in the 1 Tablespoon coffee or rum essence. Set aside.

Putting the custard sauce and whipped cream together
1. Remove the cold custard sauce, the whipped cream and the mascarpone from the refrigerator.
2. Empty the mascarpone into the bowl of cold custard sauce.

3. Use your hand held beaters or a whisk to loosen up the mascarpone.

4. Next, start to incorporate the loosen mascarpone into the custard sauce. The mixture will look thick.

5. Fold the whipped cream into the custard cream and mascarpone mixture.

6. Fold in the 2 Tablespoons rum or coffee liqueur. For the nonalcoholic version, use the 1 Tablespoon coffee or rum essence. The mixture will be lighter in texture. Refrigerate if not using straight away.

1. Set up a prep area to layer up the tiramisu. I am using a 8.25″ (21 cm) trifle bowl. Refer to image below.

2. Take one savoiardi, sugar side facing down and dip it half way into the coffee. Dip it in for exactly 5 seconds. I literally count “1, 2, 3, 4, 5” in my head. Please note that this soaking time only works for the Pan Ducale brand of savoiardi that I use. As I mentioned in my notes there, the quality of savoiardi varies with every brand. Pan Ducale savoiardi have a richer taste of eggs and are denser (that’s why it needs up to 5 seconds of soaking time).
3. Remove the biscuit and immediately flip the sugar side up and sit it on the bottom of the vessel you will be serving the Tiramisu. You flip the biscuit sugar side up so that the coffee can continue to soak down the rest of the biscuits.
4. Cover the bottom of the vessel with one layer of coffee soaked biscuits. The number of layers your Tiramisu will have depends on the dimension of your vessel. As my trifle bowl has a narrower width, I know I will end up with three layers each of savoiardi and cream. I make a mental note that I have to divide my cream into three portions. You have to do likewise and portion the cream according to your choice of serving vessel. I use a spatula to trace lines to divide the bowl of mixed cream into three portions.
5. Spread one portion of cream onto the first layer of coffee soaked savoiardi. Even it out with the bench scraper.
6. Use a sifter to sift a layer of cocoa powder over the cream. Assemble a second layer of coffee soaked savoiardi over the cocoa dusted cream.

7. Spread a second layer of cream, even it out with a bench scraper and dust with cocoa powder.
8. Layer a final layer of coffee soaked savoiardi, spread the last of the cream and even it out with the bench scraper.
9. Cover with plastic wrap and refrigerate it for 4 hours and up to overnight.
10. Just before serving, sift a final layer of cocoa powder over the cream. Do not sift it any sooner as the cocoa powder will soak through and look unattractive.
11. To serve, cut or use a large spoon to scoop out. Enjoy sparingly.
12. You could also choose to serve the Tiramisu in individual ramekins like the ones I used in my feature image. I can fill 10 of those ramekins with this recipe.


What to do with all the egg whites?
There are a few options. You could make an all egg white omelette which is fast but rather dull or you could bake an Angel Food Cake or a Pavlova. I would rather make a Chocolate Pavlova as it is a fairly easy recipe. Any whipping cream left from making the Tiramisu can also be used to top the meringue. More challenging to execute would be the basic white meringue for the classic Pavlova. I do have a recipe that is most suitable for humid climates. Click here, Pavlova.

There is also Chocolate Eton Mess


I gave away any surprises didn’t I? I will be making a Chocolate Pavlova. I drizzle it with my homemade Strawberry Jam (filed under the post, Strawberry Jam Simplified). Yum.