Cook eggs and sugar over the double-boiler to pasteurize the egg yolks. Cook until warm and colour is pale yellow and creamy. Whip cream to stiff peaks and place in bowl. Whip mascarpone with cooled egg/ sugar mixture and place into bowl with whipped cream and fold to incorporate. Build Tiramisu with layers of cookie soaked in cold espresso and Tiramisu cream. Garnish with cocoa powder and crumbled cookie.
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