This recipe is by Isabella Bucciol, third place in the Tiamisù Contest “The Best Halloween Tiramisu”


250g of mascarpone cheese
3 yolks
1 egg white
4 tablespoons of sugar
Cold coffee to taste
Bitter cocoa powder to taste
Black cherry syrup
20g of dark chocolate (or a flat, round chocolate with a diameter of 2/3 cm)
1 optional mint (for the reflection on the pupil)

Special equipment:
1 round pastry cup (for this recipe, I used one of 9 cm in diameter)
2 scraps of baking paper


First of all, melt the chocolate and, with the help of a small spoon, make a round cube of about 2/3 cm in diameter, put it in the fridge to solidify. It will be the pupil of the eye.
Whip the egg whites with 1 tablespoon of sugar and keep aside.
Beat the egg yolks with 3 tablespoons of sugar until they become very light and frothy. Add the mascarpone and whisk for a few moments at low speed until perfectly blended.
Gently add the stiffly whipped egg whites, mixing from the bottom to the top.
The cream is ready, now let’s make the eye!
Place the pastry bowl on the serving plate.
Soak 2 or 3 ladyfingers in the coffee, place them inside the pastry cup in order to compose and fill the base of your tiramisu.
Pour in a layer of cream.
Create another layer of ladyfingers soaked in coffee, and another abundant layer of cream until the pastry case is completely filled. Level out well with a spatula.
At this point, put it in the fridge to rest for a few hours.
With the second piece of baking paper, create a stencil: cut out a circle that is a little larger than the pupil made at the beginning.
Place this stencil on the pastry cup, placing the hole you have just made in the centre: sprinkle with cocoa until the circle is evenly filled.
Gently remove the stencil.
Place the round chocolate made at the beginning in the centre and place the mint slightly to one side.
Using a spoon, pour a few drops of black cherry syrup here and there, both on the tiramisu and on the serving plate.
Your Halloween tiramisu is ready!