This recipe has been created and made by Susanna Pistolato, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019
250g of mascarpone cheese
2 egg yolks
80g of sugar
Cocoa shortbread biscuits
In a saucepan prepare a compote of figs and blackberries; cook for a few minutes with some sugar, then blend everything and pass through a sieve to remove the seeds.
Beat the egg yolks with the remaining sugar (about 65g) until frothy, add some fig and blackberry compote and then the cold mascarpone cheese from the fridge. Continue to whisk at low speed by mixing well the ingredients of the cream.
Place the Pavesini inside the rim of a pastry ring, putting a little bit of cream on the bottom in order to keep them fixed.
Arrange a first layer with the Pavesini soaked in the coffee, add a little bit of fig and blackberry compote, continue with the cream by using the sac a poche. Repeat the process for another layer and finish with the cream smoothed with a spatula.
Sprinkle with bitter cocoa and decorate with fresh figs and blackberries, some shortbread biscuits and embellish the charlotte with a satin ribbon.