This recipe is by Elena Pepori, second place in the Tiramisù Contest “Your Tiramisù for the Planet”, organised on the occasion of the Tiramisù Global Marathon 2021. 


(for 4/6 people)

3 medium eggs  
100g of caster sugar
250g fresh mascarpone cheese
250g of fresh liquid cream
200g of ladyfingers 
200g moka coffee
100g 70% extra dark chocolate
Bitter cocoa powder q.b
Gold and red colour for chocolate  


Combine the caster sugar and water in a double boiler. Bring to the boil until it reaches a temperature of 121°C to form sugar syrup. If you do not have a thermometer, the syrup is ready when the mixture starts to change colour.
Whip the egg yolks with an electric whisk at maximum speed and pour in the boiling sugar syrup. Continue to whisk the mixture until the bowl cools and a thick, light-coloured foamy cream is obtained.
In a bowl, mix the mascarpone cheese with the liquid cream and whip the mixture with an electric whisk until it is compact and thick.
Using a spatula, incorporate the whipped yolks and the mascarpone and cream, taking care not to disassemble the mixture. Stir gently from the bottom upwards.
With the help of a brush, lightly moisten the ladyfingers with coffee.
Put the cream into a pastry bag with a round point.
Place the cream in a ring on the serving plate and lay the first layer of ladyfingers on top. Form layers and alternate the cream with the ladyfingers. Level the last layer of cream with a spatula and place the tiramisu in the fridge for 30 minutes. Melt in a bain-marie 75g of extra dark chocolate, when it reaches the temperature of 45°C incorporate the remaining chocolate. Allow to cool to a temperature of 28/30°C for tempering. If you do not have a thermometer, taste the chocolate with the tip of your tongue. When it is no longer hot, it is ready.
Spread the chocolate evenly on a sheet of acetate with a spatula. As soon as it starts to thicken, use a biscuit cutter to press the surface into shapes. Allow the chocolate to thicken, gently peel off the acetate sheet and decorate as desired with the colours.
Take the tiramisu out of the fridge and remove the ring. Create little tufts of cream on the surface with a pastry bag and dust with a thin layer of unsweetened cocoa.
Decorate the tiramisu as desired with the tempered chocolate moulds.