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Home Collections Thanksgiving Recipes

Tiramisu (Chef recipe!)

By Nagi Maehashi
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Published2 Aug '19 Updated9 May '25
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This is how to make a real Tiramisu the proper Italian way! The cream layers are luxurious and rich, but not greasy and heavy like simplified versions made with whipping cream.

It’s simple to make, fun to construct, and tastes even better the next day – and the next!Β This is a traditional Italian recipe by Vanessa Martin, a well regarded Australian Italian Chef.

Close up of a slice of Tiramisu on a white plate, ready to be eaten

Tiramisu – proper Italian recipe!

There are many, many Tiramisu recipes out there in this big wide world. Some are complicated. Some are very shortcut, made using cream in a can.

This is a proper Italian Tiramisu recipe. The way it’s made in Italy and the GOOD Italian restaurants.πŸ˜‡

There is no whipping cream.

And it’s made usingΒ raw eggs.Β 

I know that concerns some people. And in fact, somewhere along the lines of history, someone (non Italian!) got scared about eating raw eggs so they decided to start making Tiramisu using tempered eggs (eggs whisked over a water bath).

While food safety may have been a valid concern in the past, these days in Western countries (certainly in Australia), the quality of eggs sold in reputable stores is good enough such that you won’t need to worry about consuming raw eggs.

And if the thought of raw eggs is icky – well, chances are you’ve eaten raw egg without realising it in the form of:

  • chocolate mousseΒ (in a traditional or nice French restaurant)

  • PavlovaΒ (what do you think that marshmallow centre you know and love is?Β Raw egg whites!)

  • Homemade mayonnaise, hollandaise and bernaise (raw yolks!)

  • All those cake batter and cookie dough bowls you’ve licked clean!!

And of course, that Tiramisu you swooned over at that rustic little Italian restaurant??Β Raw eggs!

Safety note: for extra precaution, it is recommended that young children, pregnant women or people with fragile health issues avoid foods made with raw eggs. And yep,Β that includes all the foods I’ve listed above!

Tiramisu in a white dish being served for afternoon tea

The unique thing about the Tiramisu cream is that it’s rich yet light, it sets so it’s cuttable to show the layers, yet it’s soft and creamy.

What goes in Tiramisu

So, other than the eggs, there’s a few more ingredients in Tiramisu worth chatting to you about!

  • Lady fingers aka Pavesini or Savoiardi biscuits – pretty widely available nowadays, at least here in Australia. Sold at grocery stores in the biscuit aisle, delis and fruit β€˜n veg shops. They are crisp, sweet sponge fingers that taste like vanilla;

  • Mascarpone – it’s a very thick, rich Italian cream that has a consistency like cream cheese (see video for consistency).Β Australians – do NOT use Woolworths or any generic home brand as they are too thin and won’t set, so your cream layer will be too thin. Use good brands such as:

    • La Casa Formaggio Mascarpone (Woolworths)

    • Montefiore Mascarpone Cheese (Coles)

    • Formaggio Zanetti (Harris Farms)

    • Latteria Sociale Mantova (Harris Farms, pictured below)

    • Any from an Italian deli

  • Coffee – Tiramisu ain’t Tiramisu without coffee for dunking the biscuits! You’ll see me using an espresso machine in the video, but in my pre coffee machine days, I always used coffee granules; and

  • Frangelico or other liquor – I am actually not really much of a fan of liquor in my sweets, but Tiramisu is the exception! I like Frangelico because it’s a hazelnut flavoured liquor, and also very partial to Kahlua which is coffee flavoured. Other options:Β Rum, brandy, Bailey’s  – go wild, use what you love, or even keep it virgin (almond essence, vanilla extract!)

What goes in Tiramisu

This is an easy Tiramisu recipe – it’s made the traditional way so the eggs are not tempered.

How to make Tiramisu

The key to a rich-yet-light Tiramisu is to beat the egg whites until fluffy, then fold it through the rich cream mixture of sugar, yolks and mascarpone.

This technique creates a Tiramisu cream which has a consistency like whipped cream (ie soft and spreadable) but it sets in a way that cream never can so you can cut through the Tiramisu to reveal the layers.

I say it β€œsets”, but it’s still very soft and creamy – it’s a unique texture that sets proper Tiramisu recipes apart from quick version made with whipping cream!

How to make Tiramisu

Layering up!

My favourite part! And it goes down like this:

  • Dunk biscuits in coffee-Frangelico

  • Cover base of dish

  • Top with half the Tiramisu cream

  • Repeat!

TIP: Dunk quickly! 2 seconds total for each biscuit. Any longer and the biscuit will literally disintegrate in your hands!

Close up of Tiramisu in a white dish, ready to be served

The one other thing worth noting about Tiramisu made the proper way – it is far less sweet than most desserts. There’s only 1/2 cup of sugar in this whole recipe and the only other sweetness is the biscuits, but they aren’t that sweet!

In fact, I sometimes fret that it’s not sweet enough – but everybody (and I really do meanΒ everybody) I have ever made this for says it’s the perfect as is.

So in the many years I’ve been making this, I haven’t change the recipe at all! – Nagi x


If you’re thinking about an Italian Dinner Party…

Typical Italian Dinner Party at mine involving proven favourites that are largely prep ahead would have a menu like this:

Starters

  • Bruschetta DIY spread made with tomato (when in season) or grilled/roasted Marinated VeggiesΒ (which is basically homemade antipasto) with soft ricotta (Australia – avoid Perfect Italiano, it’s powdery and borders on inedible)

  • Tuna or kingfish carpaccio (want the recipe? Drop me a message below!)

Main and sides

  • Shredded Beef RaguΒ pasta (a proven, low maintenance winner I make a LOT! Also great to take camping)

  • Garlic Bread – yep, I do carb blow outs for company! (Sometimes I go all out with CHEESY Garlic BreadΒ or even Cheese and Garlic Crack Bread)

  • Rocket/Arugula Parmesan Salad – toss rocket/arugula with salt, pepper and extra virgin olive oil. Pile into bowls, drizzle with balsamic reduction (store bought fine!), shave over parmesan (using veg peeler). I make this a LOT for everyday purposes – super fast, no dressing to make separately!

Dessert – This Tiramisu!

Close up of fork with Tiramisu

Watch how to make it

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Close up of a slice of Tiramisu on a white plate, ready to be eaten

Easy Tiramisu (Chef Recipe)

Author: Nagi | RecipeTin Eats
Prep: 30 minutes mins
Total: 30 minutes mins
Dessert
Italian
4.92 from 179 votes
Servings6 -8
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Recipe video above. You will be amazed how silky rich and yet LIGHT this Tiramisu tastes! This is slightly adapted from this recipe by Vanessa Martin, a well regarded Australian-Italian chef. This is a traditional recipe made using raw eggs that are not cooked or tempered, and with only mascarpone – no cream! You just can't achieve the same mouthfeel if you use normal cream. πŸ™‚ (Read in post or note about raw egg concerns)

Ingredients

  • 3 eggs , yolks and whites separated
  • 1/2 cup (110g) caster sugar (superfine sugar)
  • 1/2 tsp vanilla extract
  • 8 oz / 250g mascarpone , good brand (Important – read Note 1)
  • 1 1/4 cups black coffee , hot and strong! (Note 2)
  • 2 tbsp (or more!) Frangelico or Kahlua , or other liquor of choice (skip for alcohol free)
  • 6.5 oz / 200g (24 – 30) lady fingers, pavesini or savoiardi biscuits (Note 3)
  • Cocoa , for dusting
Prevent screen from sleeping

Instructions

  • Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
  • Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
  • Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)
  • Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined – don't bash out all the air in the egg whites! (Note 4)
  • Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish. (See video or step photos above to see how I arrange them).
  • Spread over half the cream, then top with another layer of coffee dipped biscuits.
  • Spread with remaining cream.
  • Cover, refrigerate for at least 4 – 5 hours, preferably overnight
  • Dust with cocoa powder just before serving – either before you cut or after placing onto serving plates.

Recipe Notes:

1. Mascarpone is an Italian cheese/cream which has a consistency like softened cream cheese. It’s not pourable – see video. It tastes like a rich cream.Β In Australia (I’m in Sydney) you will find it at most supermarkets in the refrigerator section alongside tubs of ricotta cheese, cream cheese etc. Sometimes it’s in the cream section.
IMPORTANT: Cheap brands (such as Woolworths and generic home brands in Australia) are cheap imitations that are too thin,Β so your cream layer will be too runny and won’t set. Use good brands such as:
    • La Casa Formaggio Mascarpone (Woolworths)
    • Montefiore Mascarpone Cheese (Coles)
    • Formaggio Zanetti (Harris Farms)
    • Latteria Sociale Mantova (Harris Farms)
    • Any from an Italian deli, anything made in Australia
2. Coffee – I use an espresso machine, and I fill a double filter basket 4 times to make a strong brew for 1 1/4 cups of coffee.
I used to have a Nespresso machine and used 3 to 4 capsules. If using coffee granules, use 2 – 3 tbsp (taste, you want a strong coffee flavour).
3. Lady Fingers aka Savoiardi biscuits – You need enough for 2 layers for a 8”/20cm square dish. I use these ones from Harris Farms in Sydney, Australia and find that 200g/6.5 oz – 24 biscuits – is just right. I also use these ones or these ones from Woolworths, these are slightly larger but still work just fine (it just makes the Tiramisu slightly higher).
4. Tiramisu Cream – once beaten whites and cream mixture are combined, it might not be perfect smooth. It will look a bit β€œlumpy”, being the egg whites, which means your cream mixture is lovely and light. The β€œlumps” smooth out when you spread the cream, and also while resting overnight. You just don’t want yellow/white streaks.
5. Raw egg note – Many recipes make tiramisu by beating eggs over a double boiler but this is not the traditional way to make Tiramisu. The history behind that is that in the past when the quality and freshness of produce was not as good as it is today, people were scared to use raw eggs for fear of getting sick. And because of this, the version of Tiramisu where the eggs are cooked over a double boiler evolved. Nowadays, using raw eggs in cooking is so much more acceptable because the quality of fresh produce is so much better – think mayonnaise (raw yolks), lemon meringue pie (raw egg whites under the browned top). However, the real traditional way to make Tiramisu (and this is an Italian Chef recipe) is to use raw eggs. So that’s the way I make my Tiramisu!
PRECAUTION:Β To be extra cautious, it is recommended that very young children, pregnant women, elderly or those with fragile health conditions do not eat foods made with raw eggs. This includes: tiramisu, chocolate mousse, mayo, hollandaise, bernaise sauce, pavlova, lemon meringue pie, cookie dough, cake batter.
6. Nutrition per serving, 8 servings.

Nutrition Information:

Serving: 127gCalories: 306cal (15%)Carbohydrates: 32.2g (11%)Protein: 5.9g (12%)Fat: 15.8g (24%)Saturated Fat: 8.3g (52%)Cholesterol: 121mg (40%)Sodium: 88mg (4%)Potassium: 41mg (1%)Sugar: 18.7g (21%)Vitamin A: 600IU (12%)Calcium: 70mg (7%)Iron: 0.5mg (3%)
Keywords: tiramisu, tiramisu cream, traditional tiramisu
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Tiramisu recipe originally published March 2016. Updated August 2019 with new photos, new step photos, brand new video and most importantly, Life of Dozer section added!

Life of Dozer

Off to Vietnam today to film theΒ first official RecipeTin Food Travels video! Very excited to venture into this new direction which will bring together FOOD along with TRAVEL tips from the RecipeTin Family.

The travel videos will be accompanied with posts that will list exactly where we stayed, where we ate and what we ordered. And the most exciting part (at least for me!) is that I’ll shareΒ recipes for the foods I film on the streets of Vietnam!

As for Dozer – unfortunately I am yet to find an airline that will let me take him in the cabin with me, and yet to get the Australian government to relax the rigid 6 week quarantine laws upon return of dogs to Australia.

So until such time, Dozer stays behind for international trips…. and this is what IΒ have to deal with when I’m packing to go away without him….

Oh the guilt! It’s almost too much to bear!! Might be smiling on the outside but I’m crying on the inside 😩

Dozer the golden retriever dog giving Nagi grief as she packs

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701 Comments

  1. Paula says

    April 18, 2017 at 3:37 am

    fantastic I made this for easter sunday it was the best .it almost came out like my Italian girlfriend one .I used honey Jack Daniel liqueur. Nailed it. Thank you for the easy steps

    Reply
    • Nagi says

      April 18, 2017 at 9:59 am

      Whoot! So fantastic to hear that Paula, thank you for letting me know! N xx

      Reply
  2. Sue says

    April 15, 2017 at 6:42 am

    The ingredients did not list whipping cream..How much do I use and when do I add it in?

    Reply
    • Nagi says

      April 15, 2017 at 7:06 am

      Hi Sue! This is a classic Italian Tiramisu so it’s not made with cream, it’s made with mascarpone which is a richer Italian cream πŸ™‚

      Reply
  3. Hyunju says

    April 9, 2017 at 1:38 pm

    5 stars
    Thank you for the best recipe ever! Made it three times already and it became our family’s absolute favorite instantly. The recipe to keep forever! I should say the video really helped me undetstand the assembly process. Can’t wait to make it again.

    Reply
    • Nagi says

      April 10, 2017 at 6:18 pm

      Whoot! Fantastic to hear you enjoyed this Hyunju, thanks for letting me know! N xx

      Reply
  4. Susan says

    March 25, 2017 at 7:07 am

    5 stars
    3 hours in the fridge – it was OK. Overnight and took the rest to work for my staff – fabulous. It really needs the long sit after assembly. I will definitely make again and again.

    Reply
    • Nagi says

      March 25, 2017 at 8:41 am

      FANTASTIC to hear Susan! Thank you so much for letting me know. Hope you have a great weekend! – N xx

      Reply
  5. Maggie says

    March 8, 2017 at 7:34 am

    Yum! That’s almost exactly how my Italian hubby makes his tiramisu, except he puts the liquor of choice (usually Frangelico) into the mascarpone mixture. He makes it a few times a year as a special occasion dessert. It wouldn’t be Christmas or Easter without tiramisu!

    Reply
    • Nagi says

      March 9, 2017 at 8:17 pm

      I love hearing that Maggie! The traditional Italian way is the BEST!!! πŸ™‚

      Reply
  6. Alice says

    March 2, 2017 at 3:53 am

    Hi Magic, I would love to make this for our ski trip in Vermont. Can I make this ahead of time? I long can a store it to have the taste?

    Reply
    • Alice says

      March 2, 2017 at 3:53 am

      I gate auto correction, I meant to type Hi Nagi!

      Reply
      • Nagi says

        March 2, 2017 at 10:41 am

        Ha! I prefer Magic – ba ha ha!!! It is fantastic made ahead of time, the next day is best, still really great 2 days later then after 3 days I personally find it starts losing it’s edge but still super delish!

        Reply
  7. Victoria says

    February 16, 2017 at 8:11 pm

    Hi! I was wondering which brand of mascarpone cheese did you use? I really wanted to try your recipe because it looks really easy and you said it was 278 calories per serving (it really sucks to be on a calorie restricted diet). I was calculating the ingredients but it goes up to almost 400 calories per serving..

    Reply
    • Nagi says

      February 17, 2017 at 10:24 am

      Thanks for the question Victoria! I fixed the nutrition label, the calculator is an old website that is now shutdown and sometimes got the calculation of not-so-common ingredients wrong. Like marscapone!

      Reply
      • Victoria says

        March 14, 2017 at 9:06 pm

        5 stars
        Thank you so much! I tried making it over the weekend and my family polished it off in two days. Going to try making more next week!

        Reply
  8. Heather Buentello says

    February 9, 2017 at 3:36 am

    Hi Nagi~ Tiramisu is my favorite… And I never knew it was made with raw eggs… so I guess it didn’t kill me and I can make it myself! You had me at marscapone.

    Reply
    • Nagi says

      February 9, 2017 at 7:07 pm

      Hi Heather! Real tiramisu is made with raw eggs, not tempered or cooked over a water bath πŸ™‚ So I do hope you love it! Certainly doesn’t taste eggy in the slightest

      Reply
  9. Grace says

    February 7, 2017 at 9:38 pm

    Hi, I am planning to make this tiramisu on 9β€² x 13β€² baking dish, should I double to recipe?

    Reply
    • Nagi says

      February 8, 2017 at 6:09 pm

      Hi Grace, yes, that’s about double πŸ™‚

      Reply
  10. Riky says

    January 27, 2017 at 4:57 am

    5 stars
    My mescarpone-egg cream wasnt that stiff as yours… it was quite runny. what could be the problem? I folowed the recipe… but it taste yummmy

    Reply
    • Nagi says

      January 27, 2017 at 9:27 am

      Hi Riky! Did you definitely use whipping cream, not pouring cream that doesn’t whip??? πŸ™‚

      Reply
      • Riky says

        January 29, 2017 at 9:25 am

        Whipping cream? I dont see it in the recipe.

        Reply
        • Nagi says

          January 31, 2017 at 6:28 am

          OMG I’m going mad. Marscapone. MARSCAPONE!!! What was the consistency of yours?? It should be really thick like whipped cream (but denser) straight out of the tub.

          Reply
          • Ricky says

            February 1, 2017 at 7:35 am

            It was thick and creamy. Should i whip it before miting it with te yolks?

          • Nagi says

            February 1, 2017 at 8:41 am

            Nope. Based on that, it sounds like the eggs were not whipped enough. When you beat yolks, firstly they go runny but if you keep beating, then it goes thicker and changes from a yellow to a pale yellow colour. I hope that helps!

  11. Marita Koziar says

    December 28, 2016 at 2:23 am

    5 stars
    My granddaughter and I made this for Christmas dessert, and everyone loved it! it is the best Tiramisu I have ever had! I have ordered it in so many restaurants, and it is always different. This one is fabulous! I will be making it many, many times! I didn’t even feel guilty eating it! We doubled the Kahlua, and the Frangelico. Thank you for sharing your recipe!

    Reply
    • Nagi says

      December 28, 2016 at 5:40 pm

      Ohhhh! I love hearing that you made this with your grand daughter! I am so glad you enjoyed it – and kudos to you for doubling the liquor ? Thank you for taking the time to come back and let me know you enjoyed it! N xx

      Reply
      • Rachel says

        January 20, 2017 at 8:38 am

        I had a question on the raw eggs? Other recipes say to beat the eggs over a double boiler. I made this (super easy and looks yummy) but I’m a little nervous to eat it.. what’s your take on the eggs in your recipe?

        Reply
        • Nagi says

          January 21, 2017 at 7:22 am

          Hi Rachel! Yup I know, so many of the other recipes beat eggs over a double boiler. So the history behind that is that in the early days when the quality and freshness of produce was not as good as it is today, people were scared to use raw eggs for fear of getting sick. And because of this, the version of Tiramisu where the eggs are cooked over a double boiler evolved. Nowadays, using raw eggs in cooking is so much more acceptable because the quality of fresh produce is so much better – think mayonnaise (raw yolks), lemon meringue pie (raw egg whites under the browned top). However, the real traditional way to make Tiramisu (and this is an Italian Chef recipe) is to use raw eggs. So that’s the way I make my Tiramisu! N x PS Thanks for the question I’ll add this info to the recipe!

          Reply
  12. Mary says

    December 27, 2016 at 4:16 am

    5 stars
    My husband and I made this together last week for my company Christmas party. We followed the recipe exactly and it came out perfectly. We made it on Sunday afternoon and served it Wednesday night. Even after three days it was delicious and PERFECT!!!!! It was a huge hit at the party (Italian themed). We WILL be making again. Thank you so much for the recipe!!!!!

    Reply
    • Nagi says

      December 28, 2016 at 5:27 pm

      HIGH FIVE!! So glad you enjoyed it Mary, thank you so much for letting me know! N xx

      Reply
  13. Marla Mosquera says

    December 12, 2016 at 10:00 am

    Hi! Looks great and going to make this for Christmas Eve. If cut smaller, how many more can this serve?

    Reply
    • Nagi says

      December 12, 2016 at 10:30 am

      Hi Marla! For a small serving I’d say 16 πŸ™‚

      Reply
  14. Jessica Ch says

    December 8, 2016 at 10:19 am

    Really looking forward to use this recipe as my first ever attempt at Tiramisu! Could I used Torani instead of Frangelico?

    Reply
    • Nagi says

      December 11, 2016 at 6:43 pm

      You sure can Jessica! πŸ™‚

      Reply
  15. Marelise says

    November 16, 2016 at 5:04 am

    5 stars
    First attempt and it came out perfect. Great recipe and big hit in our South African family. I did not have frangelico or kulua so added about 50ml of a mix between coffee liquer, wisky, caramel vodka and whatever… haha.

    THanks for this recipe. Lovvvve it that there is not additional heavy cream and no eggs are wasted! πŸ™‚

    Reply
    • Nagi says

      November 17, 2016 at 6:35 pm

      Oooh – love your liquor additions. So glad you liked it Marelise, thanks so much for letting me know! N x

      Reply
  16. Kirstin Troyer says

    November 5, 2016 at 10:22 am

    Can this be made a day ahead?

    Reply
    • Nagi says

      November 7, 2016 at 8:25 pm

      Even BETTER the next day!

      Reply
      • Kirstin Troyer says

        November 14, 2016 at 4:16 pm

        5 stars
        Made this yesterday and served it today and it was a HUGE hit! And so easy to put together. THank you. I will be sharing it with friends and making it again!

        Reply
        • Nagi says

          November 14, 2016 at 6:27 pm

          Fantastic! So glad to hear that Kirstin, thanks so much for letting me know! N x

          Reply
          • Clay says

            November 16, 2016 at 6:55 am

            Can your recipe be made on Thursday and served on Saturday? Thanks

          • Nagi says

            November 17, 2016 at 6:37 pm

            Definitely!

    • Nagi says

      November 5, 2016 at 8:28 pm

      It’s even better made ahead!!!

      Reply
      • Kirstin Troyer says

        November 7, 2016 at 2:29 am

        thanks. My daughter requested Tiramisu for her birthday and this sounded perfect.

        Reply
  17. Tina says

    November 1, 2016 at 2:18 pm

    Made this today for a dinner party. Super easy for this tiramisu virgin. Took me 1 hour to make. Just served it to guests about 30 minutes ago and they licked their plates clean! This recipe is a keeper – thank you!

    Reply
    • Nagi says

      November 2, 2016 at 8:22 pm

      HIGH FIVE! So glad you enjoyed it Tina, thanks for letting me know!

      Reply
  18. Irene says

    October 7, 2016 at 12:38 am

    3 stars
    Hi Nagi, I always wanted to make Tiramisu but does not have the confidence. Finally, I have gotten all the ingredients and decided to give it a try today. Wow……the steps are not difficult at all. After leaving the cake in the fridge from about 6 hours, I took it out and wanted to share with my husband. With a little disappointment, the cake seem to be a bit too wet. Nevertheless, the taste is great. Is there any tip to avoid wet texture?

    Reply
    • Nagi says

      October 7, 2016 at 7:40 pm

      Hi Irene! I’m sorry to hear your cake was wet. The problem was probably because of the amount of coffee your biscuits absorbed. They need to be dipped in quickly. If they absorb too much coffee, it leeches it while refrigerating. πŸ™

      Reply
  19. Penny Cruz says

    September 24, 2016 at 1:23 pm

    This sounds FABULOUS, Nagi! Tiramisu is my all-time favorite, but it is so hard to find a truly good one – I can’t wait to try this! BTW, I was curious about the raw eggs and did a quick google search. There was conflicting info, of course, but it seems that the SOURCE of the eggs makes a huge difference in the risk/safety factors. I found an interesting article by a woman named Lauren on her blog β€œEmpoweredSustenance”, talking about the meaning and difference of the different egg labeling (the conventional factory farm eggs, β€œcage free”, β€œfree range”, β€œorganic”, etc. She recommends β€œpastured” eggs – and no, that’s not a typo for pasteurized. According to the article (I am NOT any sort of expert just passing on the info), while β€œpasteurized” eggs would be safer from risk of salmonella, but the heat used in pasteurization destroys some of the nutritional benefit of the raw egg (primarily the B vitamin). β€œPastured” means that the hens are truly allowed to roam in pastures, and can forage for bugs and grubs, as well as grass, etc. Chickens aren’t vegetarians, and even β€œcage free/free range” chickens are fed primarily grains, and often soy – and in spite of SOUNDING much healthier for us and humane for the hens, β€œcage free/free range” is often not much better (for us, or for the poor hens!). The hard part is finding β€œpastured” or β€œpasture raised” eggs, which generally aren’t carried in grocery stores. You probably need to get them directly from the farmer, either at a farmer’s market, or at the farm.

    So, I am going to find a local farmer from whom to purchase pastured eggs, and then I’m going to whip up a batch of this amazing looking Tiramisu!

    Reply
    • Nagi says

      September 25, 2016 at 6:46 pm

      Wow I am impressed with the research you did Penny! πŸ™‚ I do hope you find eggs you are happy with. I really think you will love this Tiramisu because it is by a very well regarded Italian chef! N x

      Reply
  20. Jen says

    August 26, 2016 at 11:30 am

    I only have espresso vodka. Do you think that will taste ok for the liquor part?

    Reply
    • Nagi says

      August 26, 2016 at 1:16 pm

      Hi Jen! Personally I would just leave it out πŸ™‚ The flavour of vodka is a bit harsh for this. It’s still lovely without liquor! If you can, make the coffee slightly stronger to make up for no liquor. N x

      Reply
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