This recipe is by Silvia Vian, Star Finalist at Tiramisù World Cup 2022 


500 of mascarpone Lattebusche
4 egg yolk Amadori
100g of sugar Italia Zuccheri
Ladyfingers Vicenzovo Matilde Vicenzi as needed
Coffee Hausbrandt as needed
Cocoa Campagnoli as needed
30ml of mint chocolate syrup
1 mint chocolate bar
2 teaspoons of pistachio paste


Cut the chocolate into pieces and melt it in the microwave. With a spatula, spread the chocolate on a sheet of baking paper and place it in the freezer to cool. Beat the eggs with the sugar and then gently incorporate the mascarpone. Add the pistachio paste. To make the syrup for the ladyfingers, prepare some coffee, let it cool. Add the mint syrup to the coffee. Use a pastry bag to compose the tiramisù. Proceed with the layers of ladyfingers soaked in coffee. Continue with the layers of cream and finish with the chocolate sheet.