Tiramisu with Pasteurized Eggs

To prepare tiramisu with pasteurized eggs, first make the pâte à bombe. In a small pot, pour the water and sugar 1. Heat over low flame and cook the syrup until it reaches a temperature of 250°F, use a kitchen thermometer to measure the exact temperature. When it reaches 239°F, start beating the egg yolks with an electric mixer.

As soon as the syrup reaches the right temperature, slowly pour it into the yolks 4 and continue beating. You should work it until you get a light and frothy cream 5. When the mixture is cold, you can turn off the mixer 6.

Pour the mascarpone into a bowl, add the seeds from the vanilla bean 7 and work with a whisk to soften it 8. Add the pâte à bombe 9

and continue to mix with the whisk 10 until you get a uniform and firm cream 11. Transfer to the refrigerator and in the meantime prepare the coffee and let it cool. Now take an 18 cm (7 inches) square baking dish at the base and 22 cm (8.7 inches) at the top. Spread a layer of mascarpone cream on the bottom 12.

Quickly dip the ladyfingers one at a time in the coffee 13. Arrange them in the dish to complete the first row. You'll need 6. Now take another 6 ladyfingers and trim them slightly 15. This way you will have no difficulty inserting them into the dish.

As before, quickly dip them in the coffee and arrange them in the dish 16, side by side, to form the second row. Add half of the cream and smooth the surface 18.

Make another layer of ladyfingers as before, in this case, as the dish widens, you will need 14 and there will be no need to cut them. Add the remaining cream 19 and level with the back of a spoon 20. Dust with cocoa 21 and refrigerate for at least an hour before serving.