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Aug 3, 2006 06:04 PM

Tiramisu using cooked eggs

I'd like to make tiramisu for my daughter's birthday, but almost all of the recipes use uncooked eggs which I don't want to use. She's a vegetarian so using gelatin (which I've seen in some recipes)is out as well. I've found a couple of promising recipes on the Internet, but was wondering if any of you have a spectacular one that you'd like to share. Thanks!

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  1. I've often seen directions, for people who don't want to use raw eggs, to set the raw beaten eggs in a double boiler and heat to a certain temp. that will kill salmonella but not curdle the eggs. You can probably find the info on something like the FDA site or your state dept. of health website.

    You could probably invent some sort of tasty ladyfinger/mascarpone/espresso-rum/brandy type dessert that is similar to a tiramisu if you can't figure out how to cook the eggs adequately (I once had a great dessert of sponge cake soaked in espresso and rum and topped with whipped cream that tasted something like tiramisu), but you really need to have eggs for it to be tiramisu. Substituting something like gelatin would really kill the dish.

    1. If she's vegetarian, isn't gelatin going to bother her more than eggs? Gelatin is made out of bones, unless you're using some special vegan gelatin.

      1. My immune system sucks so I try to avoid raw eggs as well. I don't make traditional tiramisu, to make the texture of tiramisu you do need the eggs. Instead I make a sort of trifle with savoiardi biscuits. You can get the mascarpone pretty fluffy with stirring. Unless your daughter avoids dairy as well you can also try mixing it with cream (mascarpone too is dairy though). You will get something tasting like tiramisu, but real tiramisu it isn't. Otherwise use the pasteurising method as described by Christy. I don't do it, I just avoid raw eggs.

        1. The egg yolks in the filling is just to lighten the mixture and add a little more richness. You can make the filling by beating marscarpone with sugar and your favorite liqueur then folding in the soft peaked whipped cream. If you need the exact recipe, I think it might be an Italian dessert book, La Dolce Vita by Michele Scicolone.

          1. there is supposed to be a great one in the cookbook Nonna's Italian Kitchen: Delicious Homestyle Vegan Cuisine by Bryanna Clark Grogan.

            For Thanksgiving I have made a pumpkin tiramisu which is nice, & does not use eggs at all, but not the traditional flavor obviously. If you're interested I can post it, however, it does use liquor (Frangelico)- not sure how old your daughter is. I have heard you can substitute OJ for the liquor, but I haven't tried that yet.

            3 Replies
            1. re: pamd

              I'd love to see the recipe. Liquor is fine - she's old enough. Thanks!

              1. re: The Librarian

                here is the one I've made (I use the mascarpone), however, I have only done it in a springform pan, not the square pan noted. It turns out looking better & fitting better. Arrange the ladyfingers around the sides & bottom, but only soak the bottom ones. enjoy!