This recipe is by Riccardo Landonio, World Champion for the Creative Tiramisu Junior 2018


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


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!