Pâte à bombe
The pâte à bombe is a base used in frozen desserts like tiramisu, mousse and parfait. It consists of a whipping of egg yolks to which a syrup of water and sugar cooked at  is added. It spread in Italy in 1978 thanks to Domenico Cuofano, pastry chef of the Swiss school. See also 

 Meringue

References 

French desserts