This recipe is by Giulia Leibanti, semi-finalist at TWC22, Creative Recipe


Savoiardi biscuits Vicenzovo by Matilde Vicenzi
60 gr of sugar 
27 gr of yolk Amadori
Coffee Hausbrandt
250 gr of mascarpone Lattebusche
Cocoa Campagnoli
1 teaspoon of licorice powder 
Maldon salt flakes 
1 untreated lemon 


Prepare fillets of lemon zest and dip them in the sugar.
Beat yolk and sugar to cream, grate small zest into the cream and add 2 tablespoons of the lemon juice.
Add mascarpone and continue to whip. To finish, add licorice powder and mix in.
Dip the ladyfingers in the coffee and lay them on the serving plate.
Using a sac a poche with a round nozzle piping, cover the ladyfingers with cream and continue with a second layer of soaked ladyfingers and cream.
Dust with cocoa powder, place a few flakes of Maldon salt on the surface and zest fillets.