How to Prepare Egg Yolks for Tiramisu

Video Transcript

"Hello. My name is Angela Faiola and today on behalf of Expert Village, we're going to be learning how to make tiramisu. Okay, so our next step is to beat the egg yolks with the sugar. We have five eggs. We are going to break them and separate the egg yolks from the egg whites. So the egg whites first. You want to balance it out. Okay, I use these fresh eggs. The fresh eggs are better, the brown eggs, because you're not going to be cooking tiramisu. That's the good thing about tiramisu. No cooking, no oven. So the fresher the eggs, the better. If you have like a farmer where you can get fresh eggs, that would be the best thing. Third egg. Open it up. Okay. Now for every egg yolk that you use and we used five, you're going to use one tablespoon of sugar. You can use other types of sugar and sweeteners if you want to. You can use less sugar but the recipe calls for one tablespoon for each yolk. So one, two, three, four, five. Okay, so you have your mixer and you're going to mix. Now the secret to know when this is ready is to actually use your senses. Look. See the color?. It's very orange. When the sugar completely dissolves into the egg yolk, you'll see the color turn a lighter yellow, almost a whitish color. Then you know it's ready. It has to actually become thicker like a cream. So keep beating. And we're lucky. My grandmother, Nana Tina, she used to do it with a wooden spoon and it took her so long. She would actually count the beats. I think it was like two hundred beats. This takes about two to three minutes. You can time it. Consistency is very important. You want it to be thick and creamy. When the cream starts making all those like ridges. Okay, I want to just show you what kind of consistency. Kind of like that. See? It's starting to get very creamy. And then when it stays in the refrigerator it's going to get harder. And notice the color? It's very much whiter than it was before. And that's your egg yolk for tiramisu."