This recipe is by Cielo FitipaldiStar Finalist at the Tiramisù World Cup 2023 and winner of the Beauty Drop prize


12 ladyfingers

200ml of unsweetened coffee

250g of mascarpone

53g of yolk

57g of sugar

Cocoa powder


Prepare the coffee and pour it into a bowl. Quickly dip both sides of the ladyfingers into the coffee, making sure not to soak them too much. Remove the excess coffee and set the ladyfingers aside. In a separate bowl, beat the egg yolks together with the sugar until frothy, about 4 minutes. Add the mascarpone and continue to mix until firm and free of sugar crystals. Arrange 6 ladyfingers on a tray; place the cream in a piping bag and create circles on the surface of the ladyfingers. Cover with the remaining ladyfingers and repeat the operation for the second layer; once completed, place the tiramisù in the refrigerator and let it rest overnight to solidify. Before serving, dust the surface of the tiramisu with cocoa powder. Serve.