This recipe is by Fabio Peyla, World Champion of Tiramisù 2019


200g of ladyfingers

3 medium eggs

500g of mascarpone cheese

100g of sugar

200g of coffee prepared with the moka pot and sweet as you like

Unsweetened cocoa powder for the top layer (as needed)


Carefully separate the egg whites from the yolks.

Whisk the yolks with the sugar with the electric beater as long as needed, until the mixture becomes clear and frothy.

Add the mascarpone cheese and mix with a spatula until you obtain a compact and dense cream. It is sufficient to mix with the spatula for a couple of times.

Quickly dip the ladyfingers in the cold coffee that you have previously sweetened as you like (I added 2 teaspoons of sugar), without soaking them.

Arrange the dipped biscuits inside a stainless steel cake mould (my favourite one is the flower shape!), so that you obtain the base for your tiramisu.

Put the mascarpone cream on the base until the mould is filled.

Carefully level so that you obtain a flat layer.

Place a small disc at the centre of the mould and sprinkle the whole surface with the unsweetened cocoa powder.

Remove both the disc and the mould.

Preferably leave the tiramisu settle in the fridge for a couple of hours.

Your tiramisu is ready to be admired and, mainly, tasted!