Mascarpone

Mascarpone made from pasteurised cream is safe during pregnancy in dishes where it's used as is, such as tiramisu made with pasteurised eggs. Check that any dish combining mascarpone with raw egg uses pasteurised egg.

Eat with caution

Mascarpone itself — a soft, thick Italian cream cheese — is made from pasteurised cream in virtually all commercially sold products, and eating mascarpone on its own or in a cooked dish is safe during pregnancy. The consideration doesn't come from the mascarpone itself, but from what it's commonly combined with: mascarpone is the base of tiramisu, which traditionally also contains raw egg (in the whipped egg yolk and egg white mixture that gives tiramisu its light texture). Homemade tiramisu made with raw, non-Lion-marked eggs carries the same raw egg Salmonella risk as any other raw-egg dessert and should be avoided or made with pasteurised egg instead. Shop-bought tiramisu from a reputable retailer is typically made with pasteurised egg products and is safe. If making tiramisu at home, use British Lion-marked eggs (which are safe raw due to the Salmonella vaccination programme) or a pasteurised egg product, or choose a mascarpone-based dessert that doesn't involve raw egg at all, such as a mascarpone and fruit dish.

What to be aware of

Mascarpone itself, made from pasteurised cream, is safe.
Tiramisu made with raw, non-Lion eggs should be avoided — use British Lion eggs or pasteurised egg product instead.
Shop-bought tiramisu from a reputable retailer is typically made with pasteurised egg and is safe.

NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

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A dish of tiramisu with a dusting of cocoa powder on top, coffee-soaked sponge fingers visible at the edge, overhead food photography, soft natural light

Pregnancy-safe tiramisu

The classic Italian dessert mascarpone is best known for, made safe with British Lion eggs.

Pregnancy tip: Use British Lion-marked eggs — safe to eat raw in the whipped mixture thanks to the UK's Salmonella vaccination programme for Lion hens. Without Lion eggs, use a pasteurised egg product instead, or choose a no-raw-egg mascarpone dessert.

Ingredients

3 British Lion eggs, separated
75g caster sugar
250g mascarpone
150ml strong coffee, cooled
2 tbsp coffee liqueur (optional, or omit for an alcohol-free version)
200g sponge fingers (savoiardi)
Cocoa powder, for dusting

Method

Whisk egg yolks with sugar until pale and thick.
Fold in the mascarpone until smooth.
In a separate bowl, whisk egg whites to stiff peaks, then fold gently into the mascarpone mixture.
Mix the cooled coffee with the liqueur (if using) in a shallow dish.
Briefly dip each sponge finger in the coffee and layer half in a dish.
Spread half the mascarpone mixture over, then repeat with a second layer of soaked sponge fingers and the remaining mascarpone.
Chill for at least 4 hours, ideally overnight.
Dust with cocoa powder just before serving.