Recipe by Daniele Frigerio, winner of the online contest “Your best spring tiramisu” 


For the cocoa ladyfingers
40g of 0 flour
30g of sweetened cocoa powder
40g of icing sugar
2 small eggs
1/2 sachet baking powder
1 pinch of fine salt  

For the mascarpone cream  
500g of mascarpone cheese
3 eggs
120g of caster sugar
8-10g of gelatine
3 tablespoons of whole milk  

For the coffee cream
250ml of fresh cream
50g of icing sugar
1 cup of coffee
4-6g of gelatine  

For the decoration
Bitter cocoa powder
70 % dark chocolate discs


For the cocoa ladyfingers  
Whip the egg whites until stiff with 10 grams of sugar and a pinch of salt.
Separately, whip the egg yolks with the remaining 30 grams of sugar until frothy and doubled in volume.
Add the beaten egg whites to the yolks. Turn with a spatula and with movements from the bottom to the top so as not to disassemble the mixture. Add the sifted flour with the cocoa and baking powder a little at a time.
Stir the mixture well until it is smooth and homogeneous.
Put the mixture into a cake tin lined with baking paper and bake in a preheated oven at 180° for 12 minutes. Once cooked, let cool and cup with a Savoyard mould and set aside.  

For the coffee cream
Soak the gelatine sheets in a bowl of cold water. Whip the cream with the icing sugar.
Prepare a cup of coffee, add the soaked and squeezed gelatine and mix well.
Let the coffee cool down. Add the previously whipped cream and sugar.
Pour the cream halfway into the silicone mould and place in the freezer to solidify. 

For the mascarpone cream 
Soak the gelatine sheets in a bowl of cold water.
Separate the yolks from the egg whites. Whisk the egg whites until stiff. Beat the egg yolks with the sugar until light and fluffy, then add the mascarpone and continue whipping.
Heat 3 tablespoons of milk and melt the squeezed gelatine.
Immediately add the liquid to the mascarpone cream. Then, add the egg whites trying to maintain a frothy and swollen cream.

Pour the mascarpone cream over the solidified coffee cream in the silicone mould and level everything off well. Place the moulds in the freezer and leave to solidify. Take the mixture out of the moulds and lay it on top of the previously prepared individual cocoa ladyfingers. Place in the fridge for a couple of hours to bring them up to temperature.
Finally, decorate with a light dusting of bitter cocoa, mini-meringues and 70% dark chocolate disks and serve.