Tiramisu (Ew)
Submitted by amirachappysun
Lighter tiramisu made with cooked egg whites, mascarpone, reduced-fat cream cheese, brandy, and espresso-soaked ladyfingers. No raw eggs, layered in a trifle bowl, and chilled overnight.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThis tiramisu takes the classic Italian layered dessert and makes it safer and lighter without gutting the flavor. Instead of raw egg yolks folded into mascarpone (the traditional method), this version uses a Swiss meringue technique: egg whites heated over simmering water to 140F to pasteurize them, then whipped to a glossy, stable foam. No raw egg risk, and the texture stays cloud-like.
The filling blends mascarpone with reduced-fat cream cheese for richness with less heaviness, then folds in that cooked meringue for volume. A tablespoon of brandy stirred in at this stage adds warmth without being boozy.
Brushing the ladyfingers with the brandy-coffee mixture rather than dunking them gives you more control over how wet they get. Soggy ladyfingers collapse and turn the whole thing into mush. You want them flavored and slightly softened, but still holding their shape. If your ladyfingers are the soft variety, toasting them first adds structure so they don’t dissolve on contact.
Four layers of filling alternating with ladyfingers in a trifle bowl, then an overnight chill. That resting time lets the flavors meld and the moisture from the coffee soak evenly through every layer.
Chef Tips
- Use an instant-read thermometer when heating the egg whites. 140F is the magic number for food safety. Below that and the whites aren’t fully pasteurized.
- Beat the meringue over heat for a full 3 minutes at high speed to build structure, then another 4 minutes off heat until cool and fluffy. Rushing this step gives you a flat, runny filling.
- Chill for at least 8 hours. Overnight is better. The layers need time to set and the flavors deepen significantly.
- Use real chocolate shavings, not cocoa powder, for the garnish. A vegetable peeler run along the edge of a chocolate bar works well.
Variations
- Replace the brandy with dark rum or Marsala wine for a more traditional Italian flavor.
- Use strong brewed espresso instead of instant coffee granules for a deeper, more robust coffee flavor.
- Add a layer of fresh raspberries between the filling and ladyfingers for a fruited version.
Ingredients
Directions
If ladyfingers are soft, toast them in a 350℉ (180℃) F oven for 6 to 8 minutes.
In a small bowl, stir together 3 tablespoon of the brandy, coffee granules and 1 cup water.
Brush over the flat side of the ladyfingers. Set aside.
Bring about 1 inch of water to a simmer in the bottom of a large saucepan.
Combine egg whites, sugar, cream of tartar and 3 tablespoon cold water in a heatproof mixing bowl that will fit over the saucepan.
Set the bowl over the simmering water and beat with a hand- held mixer at low speed until an instant-read or candy thermometer registers 140 degrees F, 4 to 5 minutes.
Increase speed to high and continue beating over heat for 3 minutes (The mixture should form a ribbon trail.)
Remove the bowl from the heat and beat until cool and fluffy, about 4 minutes.
Set aside.
In a large bowl, beat mascarpone and cream cheese until creamy.
Add about 1 cup of the beaten whites and the remaining 1 tablespoon brandy and beat until smooth, scraping down the sides of the bowl.
Fold in the remaining whites.
Line the bottom and sides of a 3 quart trifle bowl or souffle dish with ladyfingers.
Spoon in one-quarter of the filling and tip with a layer of ladyfingers.
Repeat with two more layers of filling and ladyfinters, arranging the fourth layer of ladyfingers decoratively over the top, trimming to fit, if necessary.
Top with the remaining filling.
Garnish with chocolate shavings.
Cover and chill for at least 8 hours or overnight.
Dust with confectioners’ sugar and serve.
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