Tiramisù Without Raw Eggs – Tiramisu Cake Recipe

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How to Make Tiramisù without Raw Eggs

There are two ways to make Tiramisù with no raw eggs: use cooked pastry cream… or make a pate-à-bombe! We’ll start with the more complicated method: making a pate-à-bombe!

How to Make a Pate-à-Bombe for Tiramisù

Ingredients for Pate-à-Bombe (if replacing the pastry cream in this recipe)

• Sugar – 125 g
• Egg yolks – 4
• Water – 50 g

Add the sugar to the water in a small sauce pan.

Cook the sugar and water until you’ve achieved a syrup at a temperature of 250°F (121 °C).

Shortly before the syrup has reached this temperature, begin whipping the egg yolks at medium speed. When the syrup is ready, drizzle it into the whipping eggs and continue whipping on high until the eggs are completely cooled.

Finally, combine the cooled whipped eggs with the mascarpone cheese in this recipe.

How to Make Crème Pâtissière (Pastry Cream) for Tiramisù

The best Crème Pâtissière is silky smooth even after it cools, with a delicate yet decadent flavor. Special tools required include a whisk and a strainer.

Chill a Bowl

Before starting: Put a large bowl in the freezer 30-60 minutes before starting your custard. We need it to cool the final custard!

Warm the Milk

To make pastry cream, start by warming milk and vanilla in a medium size pot. Warm it just until you see small bubbles —hot but not boiling. No thermometer is needed but do pay attention! Add a few teaspoons of natural vanilla extract or better yet the seeds (and pod) from one vanilla bean. Quality ingredients make a quality pastry cream!

Temper the Eggs

While the milk is warming, add the egg yolks, sugar, cornstarch and flour to a large bowl. Whisk the ingredients to a smooth paste. Zest the lemon but set it aside for now.

Once the milk is hot but not boiling, remove the vanilla bean pod pieces. Then, slowly add the hot milk to the egg mixture a little at a time—whisking it vigorously as you pour. This is what is called ‘tempering’ and it simply means to warm the eggs to the same temperature as the milk. Tempering the eggs will protect them from curdling and creating lumps in your final pastry cream.

Strain It!

Once all of the milk has been added to the egg mix, strain the liquid back into your original pot. Straining is critical because there are always a few clumps that would otherwise ruin your Crème Pâtissière.

Once you’ve strained the liquid, you can add the lemon zest. We don’t add it until after the liquid has been strained to avoid straining out the lemon zest we just added! If you want lemon but prefer to avoid the texture of the lemon zest, you can add large slices of lemon zest to the milk along with the vanilla as you are warming the milk. Then, remove the slices along with the vanilla bean pod pieces before using it to temper the eggs.

Whisk to Chill!

Cook the pastry cream over medium heat, whisking constantly. Cook it until it has thickened. Then, transfer all of the warm pastry cream to the chilled bowl… and continue whisking!

Adding warm pastry cream to a cold bowl drops the temperature of the Crème Pâtissière quickly and will produce the creamiest pastry cream possible. Whisk until the cream has cooled considerably. Then, lay plastic wrap directly on top of the pastry cream and chill it in the refrigerator.

Don’t want to do this extra step? Instead, transfer the pastry cream to a wide mouth container and lay plastic wrap or a silicon lid directly on top of the warm pastry cream. Any air between the cream and the cover gives a skin a chance to develop on your pastry cream—which will ruin the texture!

Pastry cream which hasn’t been cooled quickly after it’s cooked will be less creamy when it’s finally cool. We recommend against whipping it alot after it’s cool to try to make it creamy. This will change the viscosity.

To summarize: