Create a double boiler with the bowl of your stand mixer. Fill a large pot (that your stand mixer bowl can fit on top of without touching the bottom) with about 3 inches of water and set it over high heat.
In the stand mixer bowl, whisk to combine the eggs, sugar, and salt. You can do this by hand. Place the bowl on top of the double boiler and whisk the egg mixture constantly until it reaches 165°F, this should only take 2-3 minutes and should look rather thin.
Remove the bowl from the double boiler and place it in the stand mixer fitted with the whisk attachment; whip the mixture on medium speed. It should triple in size and look almost "fluffy".
Combine the mascarpone, heavy cream, and vanilla extract in a large bowl. Using a hand mixer, whip until the mixture is thick and the beaters hold a stiff peak. Slowly add in 1/2 of the whipped eggs into your whipped mascarpone. Use the hand mixer on low speed to combine, then add in the other 1/2 of the eggs and mix until smooth. Pour mixture into pints, loaf pan, or if making the tiramisu ice cream cake, directly on top of the chocolate crunchies.
