Recipe by Isabella Bucciol, 2024 World Champion of Creative Tiramisù
INGREDIENTS
– 250g Lattebusche mascarpone
– 45g Amadori egg yolk
– 50g Italia Zuccheri granulated sugar
– Hausbrandt coffee, to taste
– Vicenzovo Matilde Vicenzi ladyfingers, to taste
– Campagnoli cocoa powder, to taste
– 3 teaspoons of licorice powder
– High-quality orange marmalade
– 50g peanut brittle
METHOD
In a deep bowl, whip the egg yolks with the sugar for at least 10 minutes. The secret to a good cream is time, so make sure to beat the eggs long enough.
Incorporate the mascarpone, one spoonful at a time, and keep whipping until the cream is firm yet smooth. You should be able to flip the bowl upside down without the cream falling out.
Sift the licorice powder into the cream to avoid lumps, and mix it in.
In a baking dish, place the coffee-soaked ladyfingers side by side, making sure each is dipped for just a couple of seconds.
Once the first layer is set, spread a thin layer of orange marmalade over the ladyfingers.
Roughly chop the peanut brittle with a food processor and sprinkle it over the marmalade-covered ladyfingers.
Add a generous layer of the mascarpone and egg cream.
Repeat the process: ladyfingers, marmalade, peanut brittle, and cream.
Finally, dust with cocoa powder using a sieve, and if possible, let it rest in the fridge until the next day.
