This recipe is by Camilla Paludetto, Star Finalist for the Creative Recipe at the Tiramisù World Cup 2019


2 yolks

4 level spoons of sugar

250g of mascarpone Lattebusche

300g of cheese Piave DOP Vecchio Selezione Oro

1 package of amaretti biscuits Matilde Vicenzi

1 bowl of fresh raspberries

Unsweetened cocoa powder


Let’s start with the cream: in a bowl made of glass or steel beat the yolks with the sugar, until they become clear and frothy. At this point add one spoon of mascarpone at a time and continue to mix to avoid the formation of clots. The cream will be ready as soon as you obtain a smooth and homogeneous mixture.

Pour the cold coffee in a bowl and dip oth sides of the amaretti: do not rush, the amaretto needs to be well soaked in order to remain crispy outside, but soft inside.

At this point spread a thin layer of cream on the bottom of a baking dish and arrange a first layer of dipped amaretti one next to the other; sprinkle cocoa on the biscuits, arrange half of a raspberry on each amaretto and cover everything with a thick layer of cheese Piave DOP Selezione Oro grated with a large holes grater.

Continue with a layer of cream, dipped amaretti with a sprinkle of cocoa, cheese Piave DOP Selezione Oro and, finally, another layer of cream, on which you will sprinkle some cocoa and arrange the raspberries.

To make your tiramisu not only tasty, but also delightful for the eyes, I suggest you to arrange the last layer of cream with a sac à poche and add some finely grated Piave cheese on the raspberries.

And now… enjoy!