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.