Raw eggs.....eaten for days? Nope!

My Italian cooking hero, Gino D'Acampo, says egg whites but I would not keep it for a few days either. Egg yolks beaten with the sugar til pale, add marscapone, whipped cream, amaretto then egg white.

We make a cooked sugar syrup and add it to the beaten eggs (as in french buttercream) to get around the raw egg issue.

Never heard of separately beaten egg whites. This is the recipe I use.

Tiramisu

4 egg yolks

2/3 cup granulated sugar

6 tablespoons Sweet Marsala wine, divided

½ vanilla bean, split

1 cup heavy whipping cream

1 tablespoon powdered sugar

12 ounces mascarpone

¾ cup brewed espresso

1 large package ladyfingers (the ones in the cookie section) or 2 3-ounce packages ladyfingers (found in frozen food section)

Cocoa or grated bittersweet chocolate

FILL a medium saucepan with a little water. Bring to a gentle boil. In a medium stainless-steel bowl, whisk together the yolks, sugar, 3 tablespoons Marsala and vanilla bean to make the zabaglione. Set the bowl into the saucepan of boiling water so it fits snugly, but does not touch the water. Cook the zabaglione, whisking constantly for a few minutes, until it is thick. Cool completely. Discard vanilla bean.

BEAT 1 cup whipping cream in chilled bowl for 2 minutes. Add 1 tablespoon powdered sugar and continue beating 1 ½ to 2 minutes more or until soft peaks form.

STIR mascarpone into the zabaglione, then add the whipped cream, folding in.

STIR together espresso and remaining 3 tablespoons Marsala wine. Dip both sides of each ladyfinger into coffee mixture then place in the bottom of an 8x8-inch baking dish. Spread half of mascarpone mixture over ladyfingers. Repeat layers. Dust with cocoa and/or grated bittersweet chocolate.

COVER and chill for a few hours or overnight.

Edited to change whole eggs to just yolks.

My recipe uses only yolks and makes a custard with marsala ..really a zabaglione and then mixes that with the mascarpone

Thanks!

I think I will just skip the egg whites. I will try it using
just the whipped cream.

I never knew the custard portion was called zabaglione. I’ve
heard the name, but never connected it. Cindymac, your version cooks the eggs? 2
whole and 2 yolks? In mine and the others I read, the yolks were just whisked
with the sugar until thick, like 6-10 minutes

What does marsala wine taste like? Is there any other use
for it besides this? Does anything else make a good substitution?

Linnea, I think the last time I made it I only used 4 yolks, no egg whites. In fact, I'll make that edit now. When I make zabaglione I use yolks, sugar, and Marsala. And yes, the custard is cooked.

Alcohol options also include rum, brandy, Kahlua. I prefer Marsala.

Use the rest of the Marsala in Chicken or veal marsala....you'll be glad you bought it!
http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-marsala-recipe.html

Or Pork Marsala.

Marsala is good stuff and keeps almost forever.

This is a great recipe! Pork Marsala

If you use whipped cream it will still "weep", just not as much. You have to stabilize cream with gelatin or cook it with egg, to avoid it becoming progressively more runny.

One trick I use to delay weeping is to beat whipping cream in my mixer until just beginning to 'mound'. Then I finish beating with a wire whisk. Hand whisking keeps the whipped cream stabilized longer. Have no idea why; it was a tip I learned from a chef long ago.

I adapted my recipe years ago to use cooked eggs, because so many have a phobia about raw egg yolks.

This is my recipe. I have been making it this way for many years

Most Tiramisu recipes are made with raw eggs. This one

starts with cooked custard 1 Custard recipe (follows)

1 500g tub of mascarpone cream cheese

1/2 cup whipping cream

1 cup fresh strong espresso

1/4 cup cognac or rum

1 package ladyfingers

ground chocolate

1/2 pint whipping cream

Creme Anglaise (optional)

Custard

1/2 cup sugar

3 tablespoons flour

1/4 teaspoon salt

1-1/2 cups hot milk

3 egg yolks

1 tablespoon butter

1 teaspoon vanilla

.

Combine sugar, flour and salt in saucepan. Gradually stir in hot

milk. Cook over low heat stirring until mixture comes to a boil.

Continue cooking for 1 minute.

Beat egg yolks slightly. Gradually stir in about 1/2 of thickened

sauce. Add this mixture back into saucepan with remaining sauce.

cook an additional 2 to 3 minutes. Remove from heat and blend in

butter and vanilla. Place plastic wrap on surface and refrigerate.

Cool completely.

Beat Mascarpone cheese with whipping cream. Add cooled custard and

mix well. Dip ladyfingers into coffee and cognac mixture and place

one layer in bowl of choice. Cover with half of cheese mixture.

Repeat with another layer of ladyfingers and finish with cheese

mixture. Prepare one day ahead. Before serving cover with whipping

cream and ground chocolate.

To serve. prepare a Creme Anglaise recipe and pour some on to

plate, place two scoops of tiramisu on the sauce and drizzle with

warm chocolate sauce. Add a few fresh strawberries or raspberries