Discover the recipe by Barbara Tosato, World Champion of Tiramisù 2025, for Matilde Vicenzi.
A spring dessert fresh and delicate, perfect for ending any special occasion on a light note.
INGREDIENTS
200 g Vicenzovo Pink ladyfingers by Matilde Vicenzi
500 g mascarpone
95 g egg yolks
60 g sugar
Milk, as needed
Strawberries, as needed
DIRECTIONS
Lightly soak the Vicenzovo Pink ladyfingers in milk, taking care not to over-soak them, then place them on a tray and let them rest.
To prepare the mascarpone cream, whisk the egg yolks with the sugar until pale and fluffy. Gently fold in the mascarpone until the cream is smooth and homogeneous.
Meanwhile, chop the strawberries into small pieces and set aside.
Place a 22 cm cake ring on a serving plate. Arrange a layer of soaked Vicenzovo Pink ladyfingers on the bottom, cover with a layer of mascarpone cream, and scatter some of the chopped strawberries on top. Continue with a second layer of soaked Vicenzovo Pink ladyfingers, then repeat the layering with cream and strawberries.
For the final layer, decorate the surface with whole or sliced strawberries to create a visually appealing finish. Optionally, add small dollops of cream for a balanced and harmonious presentation.
