This recipe is by Elena Orfei, Vice-Champion for the “Original Recipe” at the Tiramisù World Cup 2021 and Tiramisù Star


2 Amadori egg yolks
2 levelled tablespoons of Italia Zuccheri sugar
250g of mascarpone Lattebusche
Savoiardi Matilde Vicenzi biscuits q.s.
Hausbrandt iced coffee for moka q.s.
Bitter cocoa powder q.s.


First, place the decoration on the plate to define the space for the tiramisu.
Mix a few drops of water with a teaspoon of bitter cocoa powder, creating a fluid cream and, with the help of a brush, make the design.
Prepare the tiramisu cream by whipping the egg yolks with the sugar until a light and frothy mixture is obtained; add the mascarpone and whip with the whisk until the cream reaches a right compact consistency.
Prepare the savoiardi biscuits by placing the necessary number close together to fill the pastry cup and cut them to the right size.
Place the steel ring on the plate and spread a light layer of cream inside. Dip the savoiardi biscuits in the coffee for a second, let them drip and lay them on the cream. Sprinkle a thin layer of cocoa on the soaked savoiardi.
Repeat the operation, spreading first another layer of cream and then a layer of ladyfingers, coffee and cocoa.
Conclude with the last layer of cream made with the sac-a-poche, using a star tip. Sprinkle lightly with unsweetened cocoa, without covering the entire surface.
Finally, use the sac-a-poche to create small or large flowers on top of the initial decoration.
Take a nice photo of your “sweet painting on a plate” … and enjoy!