This recipe is by Elisabetta Zanette, Semi-finalist in the ‘Creative Recipe’ Category at the Tiramisù World Cup 2021
250 gr of mascarpone
33 gr of egg yolks
4 level tablespoons of sugar
1 package of ladyfingers Matilde Vicenzi
50 gr of dark chocolate
In a bowl beat the egg yolks with the sugar until the mixture turns light yellow. Add the mascarpone and mix until smooth. Add the burrata inside to the mixture (the inside of a 100 g burrata will suffice) and mix well. The cream is now ready. Soak the ladyfingers in coffee and place them in an oven dish, put on the first layer of cream and add a little grated orange peel, a little squeezed orange juice and some dark chocolate chips. Continue like this until the ingredients are finished. Complete with bitter cocoa and decorations as desired.