Kim Milan's Strawberry Tiramisu
A firm and nutty strawberry tiramisu made without fresh cream or gelatin, using the pâte à bombe method to pasteurize the egg yolks.
Ingredients needed 4 servings
Recipe
Cooking tips
- Adding the syrup all at once can cook the yolks into lumps, so pour it in gradually while the mixer is running.
- Since the cream is made without gelatin or fresh cream, it's firm enough to eat right away, but refrigerating it overnight allows the cookies to absorb moisture and become much softer.
- Instead of cocoa powder, you can grate dark chocolate on top for a richer flavor.
Recommended for
- Those who want to make a firm and clean authentic tiramisu without fresh cream or gelatin.
- Those who want to enjoy a safe home café dessert without worrying about raw egg yolk hygiene.
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