Recipe video above. You will be amazed how silky rich and yet LIGHT this Tiramisu tastes! This is slightly adapted from this recipe by Vanessa Martin, a well regarded Australian-Italian chef. This is a traditional recipe made using raw eggs that are not cooked or tempered, and with only mascarpone - no cream! You just can't achieve the same mouthfeel if you use normal cream. :) (Read in post or note about raw egg concerns)