Preparation of Melon Tiramisu

• First, prepare the cream.
  In a small pot, place 1 tbsp of water and 1/4 cup of sugar and heat until the sugar is dissolved, and the mixture is clear and bubbly (if you have a kitchen thermometer, measure the temperature; it should be 250°F).
  Place the egg whites in a bowl and beat them with an electric mixer, gradually adding the prepared mixture, continuing to beat until the bowl is cold and the whites are stiff.

• Prepare another mixture with 1 tbsp of water and the rest of the sugar as the first one until it is clear and bubbly (at 250°F measured with a kitchen thermometer).
  In another bowl, beat the egg yolks with the mixer, adding the second water and sugar mixture until they are very frothy.
  Separately, work the mascarpone into a cream, then add it to the yolks, stirring gently from bottom to top with a spatula.
  Also, add the beaten egg whites in the same way: movements from bottom to top and spatula, until you have a homogeneous cream.
  Set aside.

• Cut the melon into pieces and blend it.
  Filter the pulp, keeping the juice that will be used to soak the ladyfingers.
  Take a baking dish and form a layer of ladyfingers soaked in melon juice at the bottom.
  Cover with half of the mascarpone cream, leveling it.

• Add half of the melon pulp, then make a new layer of ladyfingers soaked in melon juice, one with the rest of the cream, and complete with the melon pulp.
  Let your melon tiramisu rest in the refrigerator for a couple of hours before serving.

  Chez Bibia