This recipe is by Sara Arrigoni, World Champion of Creative Tiramisu 2019
1 pack of ladyfingers
500g of mascarpone cheese
56g of egg yolk
Bitter cocoa powder
55g of powdered pure cane sugar
Whip the yolks at low speed with the powdered pure cane sugar until the mixture is clear and frothy. Add the mascarpone cheese and incorporate it by hand into the yolk and sugar mixture. Wash the fresh mint leaves and chop them with a knife. Then add them to the mascarpone cream.
Prepare coffee and let it cool. Once cold, add rum flavour to taste and mix well. Wet the ladyfingers in the coffee (two seconds, on the sugar-free side) and put them on a tray with the soaked part facing upwards.
Start to compose the tiramisu by putting a base of cream, then biscuits, then cream and biscuits again. Complete with a more abundant layer of cream. Sprinkle with bitter cocoa powder and add freshly grated lime peel on top.