This recipe is by Sara Arrigoni, World Champion of Creative Tiramisù 2019


250g of eggs 

200g of sugar 

200g of almond powder 

100g of rice flour 

250g of julienne cut carrots 

1 packet of baking powder 


Start by whipping the eggs with the sugar. Then sift the almond powder, rice flour and baking powder and mix them with the whipped mixture. To finish, add the julienne cut carrots. 

Bake at 180° for 25 minutes!