(prepared using pasteurized eggs)

This is my favorite Tiramisù recipe. Author of the photo: Mirna following Luca Montersino's recipe.

Why is it important to use pasteurized eggs?  see here.

Ingredients

175 g. egg yolks

340 g. sugar

100 g. water

1 teaspoon pure vanilla

500 g. mascarpone

500 g. cream

700 g. espresso coffee

150 g sugar

500 g. Ladyfingers or sponge-cake

60 cocoa powder

Method

Prepare the coffee, pour it into a bowl, add sugar as you like, mix, and set aside to cool.

In a bowl, mix cream and mascarpone and whisk until whipped using a food processor. Cover with plastic wrap and set aside in the fridge.

Create a sugar solution. Boil on the stove 340 g of sugar and 100 g. water until the solution reaches 121 °. You can test the temperature in 2 ways: use a candy thermometer or use the following system to get a “firm ball”, click here.

Using a food processor, beat the egg yolks with vanilla until whipped and carefully drop the hot sugar and water solution (do not stop beating while dropping the hot syrup on it). 

Beat until smooth, pale yellow, and cold. Take the mascarpone and cream mix from the fridge, add a small amount of egg yolk-sugar mix, turn, then add the remaining amount.

Quickly soak the ladyfingers in the coffee; place them in a single layer at the bottom of a serving dish. Spread half of the mascarpone mix over the coffee-soaked ladyfingers. Add another layer of soaked ladyfingers, and spread the remaining mix.

Sprinkle the cocoa over the top (use a fine mesh strainer or a sifter). Cover the dish with plastic wrap and refrigerate for 12 hours, or overnight.

Serve chilled.