This recipe is by Elisabetta Zanette, Semifinalist for the Creative Recipe at the Tiramisu World Cup 2019


250g of mascarpone cheese
33g of yolk
2 tablespoons of sugar
Coffee to taste
Bitter cocoa to taste


Whip the egg yolks and sugar in a bowl until light and frothy. Add the mascarpone and mix with the whisk until the mixture is homogeneous. The cream is ready.
Start composing the tiramisu by soaking the ladyfingers in cold coffee and alternating a layer of ladyfingers with a generous layer of cream. Finally, sprinkle with unsweetened cocoa powder.
For an aesthetically pleasing presentation, I recommend using a mould, so as to give a shape to your tiramisu and decorate with the mascarpone cream using a sac a poche.