tiramisu trifle
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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.
Tiramisu has always been one of my favorite desserts. I have made tiramisu crepes, and panna cotta, but never classic tiramisu.
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.
Ingredients
- 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
Instructions
- 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.
enjoy!
It has been very trendy in France for a couple of years to serve “verrines,” or individual servings of dishes (especially starters and desserts) in small glasses or glass dishes.
I’ve always made tiramisu with raw eggs, without a problem. And the recipe I got–from the owners of a villa I rented in Tuscany, called for dipping one side of the lady fingers in espresso and the other side in amaretto.
that sounds delicious! I don’t ususally worry about raw eggs, unless I am feeding others, then I try to be careful, just in case
wow love dessert in a jar and yoru recipe for tiramisu looks do decadent yummy =)
thank you, I love dessert in jars too
Oh my…..love tiramisu a lot! and looking at your delish tiramisu make me craving one now..
thank you Citra
My daughter adores tiramisu. She would love it if I gave it to her in a pretty jar like this. She always wants the “pretty” plate for dinner. (the one I took pictures of)
it does taste better when pretty 🙂 your daughter has great taste
This looks absolutely delicious, I love tiramisu! The presentation is gorgeous too!
thank you so much Marye. it is my all time favorite dessert, with creme brulee close behind
I love Tiramisu so much it was our wedding day dessert! And now you made me crave for it again – oh so yummy!
funny, I wanted it for my wedding too, but we got married outside, in July…so no go
Ooh! I absolutely LOVE tiramisu, and the idea of having my own all to myself is just awesome!
I do too, and while the classic is terrific, I love it in jars even more
Eat, Write, Retreat sounds like so much fun. Raw eggs kind of skeeve me out, so I love that Davidson’s Safest Choice eggs are pasteurized.
they skeeve me out as well, and I have chickens 🙂 the safe eggs are the way to go
What a great recipe to make with these eggs!! I love tiramisu and always worried about this.
P.S. It was so nice to meet you at EWR =)
thanks so much Karen. and yes I agree, safe eggs are just begging to be tiramisu