In a medium bowl set over a saucepan
of simmering water, whisk the egg
yolks and sugar until frothy
and registers 140 degrees F on a thermometer, about 8 minutes. Set aside to cool. Whisk
in the mascarpone.
Whip the heavy cream until stiff peaks form. Fold 1/3 into the egg mixture. Fold in the remaining whipped cream
Working 1 at a time, quickly dip the bottom half of 10 ladyfingers in the espresso until just absorbed. Arrange the soaked ladyfingers in the bottom of a 9-inch springform pan
. Spread half the mascarpone mixture over the ladyfingers. Repeat the soaking process with the remaining 10 ladyfingers and arrange over the mascarpone. Spread the remaining mascarpone over the ladyfingers and cover with plastic wrap
. Refrigerate the tiramisu at least 3 hours and up to overnight. Just before serving, dust
with cocoa powder
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.