This recipe is by Lucia Sartor, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2018


(serves four people)

Sponge cake

250g of mascarpone cheese

1 egg yolk

Unsweetened cocoa powder

Cold coffee

Pistachio cream

Pistachio dark chocolate


To start with, prepare the coffee with a moka pot and then leave it to cool.

In one bowl, mix the mascarpone with the pistachio cream and the egg yolk until you obtain a creamy consistency.

In another bowl, chop the pistachio dark chocolate and try to leave some bigger chunks too.

In a baking pan, arrange the first layer of sponge cake and use the cold coffee to make it wet; at this point, place the cream you have previously prepared, add the pistachio dark chocolate chunks by hand and sprinkle with unsweetened cocoa powder. Continue with the other two layers by following the same process.

On the top of the last layer, decorate with the bigger chocolate chunks.

Leave it to cool in the fridge for one hour and then serve it.