Juan Arbelaez’s Tiramisu: a raw egg and alcohol-free version for pregnant women

Fancy a tiramisu that respects the needs of pregnancy without sacrificing pleasure? Chef Juan Arbelaez puts forward a simple and safe method, designed to avoid risks. The spirit of the Italian dessert is restored, with clear, reassuring adjustments.

A pregnancy-safe version

The chef has come up with an adaptation that retains the mellowness, roundness and coffee flavor, while eliminating the risk points. The principle is clear: no raw eggs and 0% alcohol in the imbibing. What’s more, tiramisu is built around baked cream or pasteurized ingredients.

These choices follow the guidelines for food safety during pregnancy. Preference is given to pasteurized eggs, decaffeinated coffee if necessary and mascarpone kept cold. This way, everyone can enjoy a gourmet dessert with peace of mind.

What’s new in the cream

Instead of raw yolks, make a cooked custard or sabayon, then soften with mascarpone. The result remains smooth and stable, even after chilling. As a result, tiramisu gains in safety without losing texture.
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Gourmandise wins when prudence guides the recipe”

How well it holds up depends on the sugar-fat balance and how long it rests in a cool place. Aim for at least 6 hours’ rest, so that the layers bind well. In this way, the cut will be clean, and the fondant well present.

A step-by-step method inspired by

Start with a baked base: vanilla custard, smoothed with cold mascarpone. Prepare a tight coffee syrup, without liqueur, with a hint of sugar. This way, the tiramisu stays true to taste, but conforms to safety expectations.

• No alcohol in the coffee bath.
• Pasteurized eggs or cooked cream for the base.
• Respecting the cold chain, from store to home.
• Cool quickly and rest in the refrigerator.
• Decaffeinated coffee or barley to limit caffeine.

Soak the cookies briefly: a back-and-forth movement is enough, as they drink quickly. Squeeze lightly to avoid excess syrup. On the other hand, don’t leave them to soak, or the coating will become watery.

Assemble by alternating cream and cookies, then sift in unsweetened cocoa powder at the end. You can add lemon zest for freshness, or a touch of vanilla. In this way, the dessert gains in relief while retaining the home-made spirit of the classic.

Ingredients validated during pregnancy

Commercial mascarpone is made with heat-treated milk; read the label anyway. Keep it cold from the moment you buy it, to preserve its quality and safety. This simple reflex will help ensure the success and consistency of your dessert.

As for coffee, a decaffeinated version works very well, or even a barley coffee. On the other hand, avoid liqueurs in the syrup. This way, everyone benefits from a balanced flavour, without compromising on health.

Serving tips and family variations

Pavesini cookies offer a fine texture and quick absorption. Their lightweight format facilitates regular assembly, without weighing down the cream.

Vary with red fruit, pear or cocoa coulis, depending on the season. In addition, a layer of low-sugar compote provides a pleasant contrast. In this way, tiramisu can be served at the family table, always with 0% alcohol.

Keep the dish well-wrapped in the refrigerator and finish within 48 hours. Serve well chilled, but take it out 10 minutes beforehand to reveal its aromas. In short, this method reconciles pleasure, clarity and safe everyday gestures.

• tiramisu