This recipe is by Riccardo Landonio, World Champion for the Creative Tiramisu Junior 2018
INGREDIENTS
40g of yolk
White sugar
1 teaspoon of instant coffee
200g of mascarpone cheese
100g of whipped cream
170g of ladyfingers
20g of unsweetened cocoa
DIRECTIONS
Beat 40g of yolk with 40g of white sugar;
Add the water to the instant coffee (as much as needed depending on your taste);
Whip the cream with the mascarpone cream (you can also leave the egg out and follow the same process);
Mix the mascarpone with the unsweetened cocoa;
Crumble the ladyfingers with 30g of sugar (with a blender or a rolling pin);
Add the crumbled ladyfingers to the mascarpone cream;
Lay the mixture on a baking paper or a plastic wrap and roll it up;
Leave to cool in the fridge;
Serve it with decorations of whipped cream or with the same filling!
Riccardo’s suggestion: the longer you leave the roll to cool in the fridge, the better it will taste!
