my new favorite way to enjoy classic tiramisu, in individual tiramisu trifles
Last weekend, thanks to Davidson’s Safest Choice Eggs I had the opportunity to spend three days in LA, North Hollywood to be exact, at Eat Write Retreat. I am not much of a conference gal. Small talk is definitely not my strong suit. But I ended up having the most amazing trip.
The Garland hotel was beyond fun. Great food. Nice rooms. They even had movies around the pool in the evening. I cannot wait to go back with the kids.
The Conference itself was full of great information, I learned not only from the speakers, but from the time spent getting to know the other bloggers and brand reps.
I came back tired, but excited to put what I learned into action. I had a notebook full of ideas, and a bag fool of goodies from the Davidson’s Safest Eggs Food Swap.
If you are not familiar, Davidson’s Safest Eggs are just that. Safe Eggs. They are pasteurized to eliminate the risk of Salmonella, making them safe to use in recipes that call for eggs or egg whites that are not fully cooked.
Like classic tiramisu.
There are many, many tiramisu recipes that use mascarpone and custard, or mascarpone and whipped cream, but classic tiramisu is made with egg yolks, mascarpone, and whipped egg whites along with lady fingers soaked in espresso.
After spending the weekend talking about safe eggs, I knew what needed to be made.
I started with homemade espresso ladyfingers. Because have you ever tried lady fingers form the store? They are NOT good.
Then whipped egg yolks with sugar and mascarpone. YUM
Finally whipped egg whites are folded into the mix. Layer the mascarpone cream, then ladyfingers, dust with cocoa, then repeat. Cover, chill for at least an hour, and dust with cocoa before serving.
Individual tiramisu trifles with homemade espresso ladyfingers, dare I say are even better than the classic Italian dessert.
- for the espresso ladyfingers
- 3 eggs, separated
- 1/3 cup sugar
- 1 tsp espresso powder
- 1/3 cup flour
- 1/4 tsp salt
- powdered sugar
- for the tiramisu
- 3 egg yolks, at room temperature
- 1/4 cup sugar, divided
- 8 ounces of mascarpone
- 2 egg whites
- cocoa powder for dusting
- to make the ladyfingers
- preheat oven to 325 degrees
- grease and lightly flour baking sheets, or use parchemnt or silpat liners
- combine the egg yolks, sugar, and espresso powder
- beat until very light and fluffy (the yolks should triple in volume) about 5 minutes
- and the flour, and blend well (dough will be very stiff)
- whisk egg whites with the salt until you have stiff peaks
- gently blend half of the whites into the egg yolk mixture, and then fold in the rest of the whites - do not over mix
- spoon batter into a piping bag, and pipe 4 inch "fingers" on baking sheet
- dust with powdered sugar before baking
- bake ladyfingers 15 minutes
- carefully move cookies from baking sheets to a rack to cool
- cookies can be made a day or two ahead
- to make the tiramisu
- whisk egg yolk with 2 Tbsp sugar until light and fluffy (5 minutes)
- whisk in the mascarpone, making sure it is well combined
- in a clean bowl, whisk the egg whites with the remaining 2 Tbsp sugar until you have soft peaks ( this takes a bit longer with pasteurized eggs)
- gently fold the egg whites into the mascarpone
- spoon filling into a clean piping bag
- for each jar add mascarpone, followed by one lady finger broken into three pieces, dust with cocoa powder, and repeat layers ending with a final layer of mascarpone
- cover jars, and chill for at least 1 hour
- dust with cocoa before serving
If you have never worked with pasteurized eggs, you will notice the whites do not whip up as quickly. First, make sure that they are room temperature. Add up to 1 tsp of cream of tartar if needed, but I did not need it at all. It just takes a bit extra time – my whites took about 9 minutes to reach soft peaks. But they were perfect.
and so were the tiramisu trifles.