Tiramisu with Cooked Eggs Serves 12

Combine the egg yolks and sugar in the top of a double boiler. Beat at medium speed with an electric mixer until thick and lemon-colored. Place over boiling water, reduce the heat to medium-low and cook 10 minutes, stirring constantly. The mixture should be thick. Remove from the heat and beat in the mascarpone until smooth. Cool slightly. Beat the whipping cream until soft peaks form; fold into the cheese mixture. Combine the boiling water, coffee granules and liquor. Brush on the cut side of the ladyfingers. Line the bottom and sides of a 3-quart bowl with the ladyfingers, cut side in. Spoon in half of the filling and sprinkle with half of the grated chocolate. Top with the remaining ladyfingers, broken up, and then the filling. Sprinkle with the remaining grated chocolate and the cocoa. Cover the bowl and refrigerate. The tiramisu can be made up to 24 hours in advance.