This recipe is by Stefano Serafini, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019
250g of mascarpone
60g of sugar
Coffee (2 moka pots)
Cocoa to taste
Prepare the coffee that you will use to soak the ladyfingers. The ladyfingers should maintain their “structure” and be well soaked at the same time. Whip the egg yolks with the sugar until creamy. Mix the egg yolks, previously beaten, with the mascarpone until you obtain a homogeneous cream.
Assemble a first layer inside a heart-shaped mould starting with the soaked ladyfingers, then the cream and cocoa powder; continue with a layer of ladyfingers, cream and cocoa.
Remove the heart-shaped mould by simply lifting it up or by using a flat heart mould to keep the tiramisu steady and press the mould out.
If all these steps have been carried out properly, the tiramisu will maintain its shape on the plate. Decorate all around the base of the Heart, using the remaining cream and a pastry bag.
To finish, turn the base so that the “decorated” part is facing upwards, adorn and make the “ Jewel Tiramisu” even more precious.