Classic Tiramisu

From the NYTimes:

https://cooking.nytimes.com/recipes/1018684-classic-tiramisu

• Make two batches - it will last longer

• Consider pasteurizing eggs in the sous-vide beforehand to reduce risk of consuming raw eggs

• Use really good everything

• Follow the advice of Karen K: “I whipped the mascarpone into the beaten egg yolks & sugar mixture (according to an Italian recipe I have), and it all mixed together perfectly. Then I whipped the cream and folded it into the egg yolks/mascarpone mixture.”