Tiramisu with bain-marie pasteurised eggs, mascarpone cream, Savoyardi dipped in cold coffee, grated dark chocolate and cocoa

Separate the eggs into yolks and whites; wash hands.

Bring a pot of water to a boil, switch off the stove and set a bowl over it; mix the eggs with a hand mixer in the steam, not exceeding 60 C, for one to two minutes at most, then finish off the stove so they do not scramble.

Beat five tablespoons of white sugar into the yolks until thick, without letting it cook.

Mix in the mascarpone slowly, then faster, to a thick cream.

Fold in the egg whites with a spatula, not the mixer.

Dip each Savoyardi in cold coffee for three seconds, sugar side down, and lay them in the Pyrex, pushing them together; warm coffee breaks the biscuit.

Spread cream over the first layer, grate dark chocolate over it generously and cover with cocoa powder.

Make a second layer of dipped Savoyardi, press gently, cover with the rest of the cream, more grated chocolate and cocoa powder over every corner.

Cover with plastic wrap and refrigerate to set, at least four hours, best overnight.

Slice, and decorate the plate with icing sugar and cocoa powder around the slice.