I adapted this recipe from the famous Eataly version and it’s a definite must try WOW dessert. I first came across tiramisu years ago; it was a cake version, set in a tin and was an instant hit with everyone. It was made using eggs and was so rich and decadent.
Over the years the recipe evolved to an egg free concoction using cream alone with the mascarpone cheese. I did not even notice when this dessert fell out of my all time best ever list but it did, the egg free version while quicker to make lacks the wow factor. Its perfectly serviceable and you’ll find many recipes depicting this version.
However, having remade the classic recipe after all these years using fresh eggs, I was truly blown away by the flavour. I veered from the original recipe by whisking the egg yolks and sugar over hot water in order to add volume and cook the yolks.
The end result was sweet, rich, creamy and very luxurious. Please make this egg version, you will not be disappointed.