Tiramisu

This is my first time making this decadent Italian dessert Tiramisu, despite wanting so badly to make it.  The idea of using uncooked  eggs puts me off  until  I came across this really good recipe. 
Oh ...this is so delicious.
The egg yolks are double boiled with sugar to make sabayon and whipped  cream is used to replace the egg whites. 
Problem solved.
Recipe taken from ask chef dennis.

6 large egg yolks
1 cup sugar (201 gm)
1 1/4 cup mascarpone cheese - room temperature (284 gm)
1 3/4 cup heavy whipping cream (420 ml)
2 -7 oz packages Italian Lady fingers (Savoiardi)
1 cup cold espresso or strong coffee (240 ml)
1/2 cup coffee flavored Liqueur optional (120 ml)
1 ounce cocoa for dusting (30 gm)

Combine egg yolks and sugar in the top of a double boiler, over boiling water. 
Reduce heat to low, and cook for about 10 minutes, stirring constantly. 
This is your sabayon, remove from the heat and whip yolks until thick and lemon-colored.

Add Mascarpone to whipped yolks, beat until combined.

In a separate bowl, whip cream to stiff peaks.

Gently fold the whipped cream in the mascarpone,  sabayon mixture and set aside. 

Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!

Arrange the lady fingers in the bottom of a 9 inch square baking dish

Spoon half the mascarpone cream filling over the lady fingers.

Repeat process with another layer of lady fingers and cream.

Refrigerate 4 hours or overnight.

Dust with cocoa before serving

Recipe Notes
***If you can't find Mascarpone in your stores. You can make this substitute. It won't be exactly the same but it will come close.
8 ounces full fat cream cheese, 1/4 cup whipping cream and 2 tablespoons softened unsalted butter, whip until it's just blended.
This will give the equivalent of around 1 1/4 cups mascarpone.

Enjoy...jue