Recipe by Daniela De Biasio, World Champion of Creative Tiramisù 2025
INGREDIENTS
13 Vicenzovo Matilde Vicenzi ladyfingers
250g Lattebusche mascarpone
50g Amadori egg yolks
3 small cups of Hausbrandt Sublime 100% Arabica coffee
100g of apricot jam
90g of salted caramel cream
50g of powdered sugar
Campagnoli unsweetened cocoa, as needed
For the stencil decoration:
10g of cocoa
10g of powdered sugar
Coffee, as needed
DIRECTIONS
Cut the ends of the ladyfingers intended to form the tiramisu crown to a height equal to two-thirds of a round mold. Lightly soak the cut ladyfingers, but only on the sugared side: this will help support the cream. Arrange them along the inner edge of the ring, ensuring that the unsugared side of the ladyfinger is in contact with the mold’s wall. Use the soaked ladyfinger scraps to also form the base, dust with cocoa, and set aside.
To prepare the cream, whisk 50g of egg yolks with 50g of sugar until a dense and frothy mixture forms, add 250g of mascarpone, and continue to whisk until a smooth, thick cream is obtained.
Proceed with assembling the dessert by spreading a layer of apricot jam on the base, topping with a layer of salted caramel cream, a layer of mascarpone cream, adding the remaining coffee-soaked ladyfingers, and finishing with a dusting of cocoa.
For the final part of the tiramisu, cover with mascarpone cream, leveling it flush with the edge of the round mold, create decorative lines by alternating a row of apricot jam with a row of caramel cream, and compose the pattern using a toothpick.
Prepare the stencil cream by mixing 10 grams of cocoa and 10 grams of powdered sugar with enough coffee to achieve a spreadable consistency.
Finish the dessert by creating a “crown” with a piping tip and dusting with cocoa. Finally, remove the stencil and the mold.
