Here’s another video: Tiramisu: how to make a tiramisu with pasteurized eggs, more soft and light whipped at the time, thanks with siphon.

Very easy to make and secure because we use as a base a custard, so we avoid any salmonella contamination, as the yolks are pasteurized.

For a siphon liter:
500 g Mascarpone
300 g Custard
1 N2o whipper cream charger
In a bowl process the mascarpone with a whisk, mix with the custard and strain through a chinois.
Pour the mixture into the siphon, loaded with nitrogen and shake well.
Store in refrigerator at + 2 ° C.
Shake the siphon and remove the mascarpone mousse at the time.
Alternate mascarpone mousse, sponge cake, coffee as you can see in the video.