This recipe is by Patrizia Casadio, Competitor of the Tiramisu World Cup 2021  


500g of mascarpone cheese 
1 package of ladyfingers 
55g of pasteurized egg yolks
55g of sugar
Unsweetened coffee
Bitter cocoa powder   


Prepare a moka of coffee and let it cool. 
Whip the egg yolks with the sugar until frothy.  Mix the yolks with the mascarpone until the mixture is smooth and free of lumps. 
Assembly: use a round pastry cup with a diameter of 8 cm.
Make a first layer of ladyfingers soaked in coffee, with a sac a poche with a round tip make a layer of cream filling well the edges.  Sprinkle with a little cocoa.  Proceed with another layer of ladyfingers and cream, then gently remove the pastry case. Decorate the sides of the tiramisu with ladyfingers lightly soaked in coffee, cut lengthwise and tall enough to protrude a little from the cake. Leave an empty space on a corresponding side to create the cascade of cream. 
With a star-shaped nozzle, create a layer of cream on top of the cake and, on the open side, make clumps that recreate the waterfall effect. 
Decorate with a light dusting of cocoa.