Tiramisu Layer Cake

Our answer

When making a tiramisu the eggs are usually beaten with sugar to a moussey texture before being added to the mascarpone as they help to slightly lighten the mascarpone. If you are worried about using raw eggs then you could add some eggnog liqueur, or advocaat, to the mascarpone (we would suggest 2 to 3 tablespoons) but also if possible lighten the mixture in another way.

If you can buy pasteurized egg whites (normally sold in a carton in the chilled section of the supermarket) then measure out the equivalent of 2 whites (usually about 60ml, 4 tablespoons or 1/4 cup) and whisk these to firm peaks. Mix the mascarpone, sugar and liqueurs together with the cream then stir in 1/4 of the egg white mixture and fold in the remainder.

Alternatively if you can't get pasteurized whites then increase the cream by 60ml/1/4 cup and whip the cream until it just holds its shape. Mix the sugar, mascarpone and liqueurs together then fold in the whipped cream (you may find it easier to do this by folding in half the cream then folding in the second half).