Susie's Mocca Cheesecake
To pasteurize the egg yolks, combine the cream and 2 tablespoons of brown sugar in a saucepan and bring to a boil. Mix the remaining 2 tablespoons of brown sugar into the egg yolks. Pour the hot cream into the yolk mixture in a steady stream, whisking constantly. Return the mixture to the saucepan and heat, stirring constantly, until the mixture coats the back of a spoon. Remove from heat, pour through a sieve, and allow to cool completely before proceeding with the recipe.
To pasteurize the egg whites, make a Swiss meringue. Combine 1/4 cup brown sugar and the egg whites in a heat-proof mixing bowl or double boiler. Whisk just enough to break up the egg whites, but without making the mixture too foamy. Heat the egg whites over simmering water, stirring constantly with a rubber spatula, until the sugar melts and the egg whites are hot to the touch (145 degrees F/63 degrees C). Remove from heat and whip until soft peaks form. Read more about meringues in our Advice article.