70 g sugar
Pasteurize the egg yolks with the sugar, by bringing them to 85°C and mix quickly to prevent curdling.
Once the mixture cools down, add the Buffalo Mascarpone.
Beat the egg whites until stiff, then incorporate into the yolk and Buffalo Mascarpone cream.
Make the espresso coffee.
Plunge the ladyfingers into the espresso, then assemble the first Tiramibù layer.
Cover with Mascarpone cream and alternate the two steps for several layers.
Cover the last layer with Mascarpone cream and sprinkle with unsweetened cocoa powder and pistachios.
Let it cool down in the refrigerator until ready to serve.