Tiramisù con Uova Pastorizzate

Method

1. Prepare the syrup: in a small saucepan, combine water and sugar. Heat without stirring until the syrup reaches 121°C (250°F).
2. Meanwhile, in a bowl, start beating the egg yolks with electric beaters. When the syrup reaches 115°C (239°F), slowly pour it into the yolks, first half, then the rest, pouring along the sides of the bowl, not directly onto the beaters.
3. Continue beating for 10-15 minutes until the mixture becomes pale, fluffy, and cools to room temperature. Set aside.
4. In another bowl, soften the mascarpone with a spatula and add the vanilla seeds. Mix just to combine.
5. Gently fold the egg yolk mixture into the mascarpone until smooth and homogeneous. Refrigerate the cream while preparing the coffee.
6. Prepare strong espresso coffee and let it cool completely.
7. To assemble: spread a thin layer of the cream on the bottom of a serving dish. Briefly dip ladyfingers one by one into the cold coffee and arrange them in a single layer on the cream. Spread half of the remaining cream over the ladyfingers. Add another layer of dipped ladyfingers and top with the rest of the cream. Level the surface.
8. Dust generously with unsweetened cocoa powder. Refrigerate for at least 1 hour before serving.