Recipe by Nadia Ceoldo, 2024 World Champion of Original Tiramisu
INGREDIENTS
– 40g Amadori egg yolk
– 50g Italia Zuccheri sugar
– 250g Lattebusche mascarpone
– Vicenzovo Matilde Vicenzi ladyfingers (as needed)
– Hausbrandt coffee (as needed)
– Campagnoli bitter cocoa powder (as needed)
METHOD
Beat the sugar and egg yolk until light and frothy. Add the mascarpone and mix with an electric whisk until fully incorporated. Shape the savoiardi dry using a pastry ring, and place them on the serving plate to start assembling the tiramisu.
Soak the savoiardi in coffee for a few seconds, ensuring they aren’t too soggy. Spread a generous layer of mascarpone cream and continue with the second layer, repeating the order of ingredients.
Finish with a decorative touch using a piping bag and a drop-shaped nozzle. Place a stencil on top and dust the tiramisu and the stencil with bitter cocoa powder. Gently remove the stencil and pastry ring for the final presentation.
