This recipe is by Barbara De Col, Winner of the Tiramisù Virtual Contest on the Tiramisù Day 2021, for the Pavesini Creative Recipe


250g of mascarpone Lattebusche 
3 yolks 
2 egg whites 
2 and ½  tablespoons of sugar 
Cold coffee Hausbrandt to taste 
Dark chocolate shavings 
Bitter cocoa 


Whip the egg whites in a bowl until stiff.  
Add the egg yolks to the sugar and mix with an electric whisk until the mixture is frothy. At this point, add the mascarpone (at room temperature) a little at a time, and mix by hand until all the lumps get out. Add the egg whites, gently folding from the bottom of the mixture up and over the top of the egg whites.
Put some of the prepared cream on the bottom of a baking casserole and cover with the Pavesini soaked in Hausbrandt coffee. Create one layer with the raspberries opened in half, one with the chopped nuts and one with the dark chocolate shavings. Using a pastry bag, add half of the mascarpone cream and repeat the whole process. Sprinkle with bitter cocoa powder. 
For the decoration: Melt some sugar over low heat and dip some hazelnuts pierced with a toothpick. Let them cool upside down so that the sugar creates a very thin line. Decorate the tiramisu with the candied hazelnuts.