I'm not a fan of using raw eggs in dishes. Can I leave out the egg and perhaps use some full fat whipping cream as extra liquid?
Our answer
The risk of salmonella in raw or lightly cooked eggs can be a problem for some, particularly the very young, the elderly, pregnant women and those with a weakened immune system. Tiramisu often uses a combination of egg yolks and whisked egg whites with mascarpone to add richness (yolks) and lightness (whites) to the cream mixture.
If you can find carton egg whites in a supermarket, usually in the chilled section, then these can be useful as they are usually pasteurized and so should be safe to eat (but please check the packaging). In the UK the Two Chicks egg whites are available in some supermarkets and in the US there are several brands of carton egg whites. You could use these to replace the egg whites in the recipe and omit the egg yolks from the recipe. We would particularly suggest Nigella's Tiramisini recipe (from Nigellissima and also on the Nigella website) if you do use pasteurized egg whites as it follwos this route.
If you can't find pasteurized egg whites then you could use the Tiramisini recipe and use 120ml/1/2 cup double/heavy cream instead. Whip the cream to soft peaks before folding it into the mascarpone mixture. The mixture will not be as light as a traditional tiramisu but in the smaller Tiramisini portions it should still be delicious.
Keep the eggs consistently at 60C /140F for 3 minutes. If the water begins to get too hot add cold water to the saucepan. It's important to keep the eggs at this temperature to keep them from cooking. After 3 minutes, put the eggs in an ice water bath for 5 minutes to stop them from cooking.
Arrowroot Powder or Cornstarch - Starches like arrowroot powder and cornstarch are ideal egg substitutes for light, fluffy baked goods like mixed berry and almond cake, but can also work in custard, curd or pudding recipes that typically rely on eggs as a thickening agent.
The process works by adding an acid to the egg yolks—either in the form of lemon juice or vinegar. Adding acid raises the temperature at which egg yolks cook, so the eggs can be heated to 140 F—killing the bacteria—but won't actually cook. 1 You can also pasteurize your eggs in a microwave!
Eggs that have been treated to destroy Salmonella–by in-shell pasteurization, for example–are not required to carry safe handling instructions, but the labeling will usually say that they have been treated.
In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.
Chill the tiramisu in the fridge before transferring to the freezer. Wrap the dish in plastic wrap and then cover it with foil before placing it in the freezer for up to 3 months.
You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.
In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.
Set the sous vide temperature to 135ºF/57ºC and allow the water to warm up. Then place the eggs in the pot (using a slotted spoon or inside a plastic bag) and allow them to pasteurize for 75 minutes. You can also pasteurize the egg whites separately by placing them in a bag in the water.
According to the USDA, all egg products (egg contents that have been removed from their shells, such as egg whites) are pasteurized, but not all eggs inside their shell are pasteurized. In fact, only less than 3% of shell eggs are pasteurized in the US.
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