This recipe is by Sara Arrigoni, World Champion of Creative Tiramisu 2019  


1 pack of ladyfingers 

500g of mascarpone cheese 

56g of egg yolk 

Unsweetened coffee 

Bitter cocoa powder 

55g of powdered pure cane sugar 

Rum flavour 

Fresh mint 



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.