Traditional Tiramisù

Method

1. Prepare the pâte à bombe: dissolve 170g sugar and 50ml water in a small pot and heat to 121°C.
2. In a stand mixer, whip egg yolks. When the syrup reaches 115°C, start pouring it into the yolks in a thin stream, avoiding the whisk. Continue whipping for 15 minutes until thick and pale.
3. Gradually add mascarpone cheese and mix gently on low speed until smooth.
4. Prepare espresso coffee, add a splash of milk and sugar to taste.
5. Assemble the tiramisù: spread a thin layer of cream on the bottom of a dish. Quickly dip ladyfingers in coffee (about 3 seconds) and arrange in a single layer. Cover with cream. Repeat layers.
6. Refrigerate for at least 1.5 hours. Dust with cocoa powder just before serving.