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The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 13 mg per serving.
The egg in this baked ingredient is already cooked through, so it is fine during pregnancy.
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 13 mg per serving.
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 13 mg per serving.
Line a 9x5-inch loaf pan with two overlapping sheets of plastic wrap, leaving at least 3 inches of overhang on all sides. Press the wrap into the corners and smooth it as flat as possible, then set the pan in the freezer while you prepare the filling.
Bring about 2 inches of water to a gentle simmer in a medium saucepan. Combine the pasteurized egg yolks, granulated sugar, 1/3 cup cooled espresso, and coffee liqueur in a large heatproof bowl. Set the bowl over the simmering water, making sure the bottom does not touch the water, and whisk constantly until the mixture is pale, thick, and registers 160°F (71°C) on an instant-read thermometer, about 8–10 minutes. Remove from the heat.
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