Tiramisù with Cooked Eggs

This recipe involves cooking the yolks in a double boiler, which requires a little more effort and makes for a slightly thicker mascarpone filling, but the results are just as good as with our traditional method. You will need an additional ⅓ cup heavy cream.

Follow the recipe for Tiramisù through step 1. In step 2, add ⅓ cup cream to the egg yolks after the sugar and salt; do not whisk in the rum. Set the bowl with the yolks over a medium saucepan containing 1 inch gently simmering water; cook, constantly scraping along the bottom and sides of the bowl with a heatproof spatula, until the mixture coats the back of a spoon and registers 160 degrees on an instant-read thermometer, 4 to 7 minutes. Remove from the heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes. Whisk in the remaining 4 tablespoons rum until combined. Transfer the bowl to a stand mixer fitted with the whisk attachment, add the mascarpone, and beat at medium speed until no lumps remain, 30 to 45 seconds. Transfer the mixture to a large bowl and set aside. Continue with the recipe from step 3, using the full amount of cream specified (¾ cup).