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Tiramisu with pastry cream

Recipe by Oum Arwa

Revisited tiramisu without raw eggs thanks to a silky pastry cream mixed with mascarpone whipped cream. A light texture, authentic taste and simple preparation for an Italian dessert that impresses.

MediumItalianServes 8

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Source Video
44m
Prep
8m
Cook
10m
Cleanup
1h 2m
Total

Cost Breakdown

Total cost:$8.25
Per serving:$1.03

Critical Success Points

  • Cooking the pastry cream until thickened without lumps
  • Do not overbeat the mascarpone whipped cream to avoid it turning into butter
  • Quick dipping of the ladyfingers to prevent them becoming soggy
  • Refrigeration for at least 4 hours before serving

Safety Warnings

  • The pastry cream is very hot – handle with care to avoid burns.
  • Use a pasteurized egg yolk if you are sensitive to raw eggs.

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