Classic tiramisu: Mélissa’s recipe to make it creamy and tasty (with pasteurized eggs)

INGREDIENTS:
5 eggs
120g of sugar 
750g of 
boudoirs-flavored mascarpone
with coffee flavor 

PREPARATION :

1. Start by preparing the mocha coffee, so it will already be cold when you use it.
2. Separate the yolks from the whites. Mix the egg yolks with half the sugar and the egg whites with the remaining half.
3. Heat the egg yolk mixture in a bain-marie and bring them to 80 degrees, so as to pasteurize them and eat them raw.
4. Whisk the egg yolks then add the mascarpone.
5. Now heat the egg white mixture to 70 degrees, then whisk until stiff.
6. Add the whipped egg whites to the cream, taking care not to disassemble them, incorporating with a movement from bottom to top.
7. Now dip the ladyfingers in the now cold coffee.