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Tiramisu with pastry cream
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.
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Cost Breakdown
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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