This recipe is by Erika Luis, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019


60g of whole egg
35g of egg yolk
80g of sugar
500g of mascarpone cheese
Cold unsweetened coffee
Bitter cocoa powder (both for the cream and for decoration)


To start with, prepare the shell of the pandorini. Slightly moisten the Pavesini by dipping them in the coffee and press them against the silicone mould, so that you obtain the shape of the pandorini. Place the mould in the freezer to let the shell solidify. Prepare the cream by whipping the whole eggs, egg yolks and sugar until the mixture “writes”. Use a spoon to add the mascarpone into the mixture while whisking, taking care not to over-beat it. Add bitter cocoa powder to a portion of cream to make it brown. Put the creams in two sac a poche and proceed with the filling. Take the mould out of the freezer and fill the pandorini by alternating a layer of classic tiramisu cream and a layer of cocoa tiramisu cream until the mould is full. Level the cream with a spatula and place the pandorini in the freezer. Move the tiramisu from the freezer to the fridge at least 6 hours before serving. Decorate as desired.