Recipe by Barbara Tosato, 2025 Tiramisù World Champion
INGREDIENTS
6–8 Vicenzovo Matilde Vicenzi ladyfingers
250g Lattebusche mascarpone
42g Amadori egg yolks
30g Pinin Pero white sugar
Hausbrandt Sublime 100% Arabica coffee, as needed
Campagnoli unsweetened cocoa, as needed
DIRECTIONS
To prepare the tiramisù, combine 30g of sugar and 42g of egg yolks in a bowl and mix gently with an electric mixer at low speed for about one minute. Then add 250g of mascarpone and continue working the cream, starting at low speed and gradually increasing to the maximum, until reaching a thick consistency suitable for piping with a pastry bag.
Meanwhile, prepare the coffee and let it cool slightly. Dip the ladyfingers whole, starting with the smooth side and then the sugared side, and let them rest on a cutting board; set aside two extra ladyfingers in case more are needed.
Prepare the decoration by mixing two teaspoons of unsweetened cocoa with a little water until a smooth, thick cream is obtained. Pour a teaspoon of this cream onto the serving plate and gently tap another teaspoon over it to create the decorative effect.
To assemble the tiramisu, place a ring mold on the decorated plate and arrange the first layer of soaked ladyfingers. Pipe the mascarpone cream over them, add a second layer of ladyfingers, and finish with the final layer of cream, smoothing the surface carefully. If desired, create the classic basket-weave pattern, a technique dating back to 18th-century French pastry chefs. Finish by lightly dusting with unsweetened cocoa, without overdoing it, to maintain the three-dimensional effect of the pattern.
