This recipe is by Mario De Santis, World Champion of Creative Tiramisu 2023
54g of Amadori egg yolk
69g of Italia Zuccheri sugar
250g of mascarpone Lattebusche
Vicenzovo ladyfingers by Matilde Vicenzi
Campagnoli cocoa powder
Prepare the base of ladyfingers soaked in bitter coffee. Arrange the jam on the ladyfingers.
Prepare the mascarpone cream by whipping the sugar and yolk until frothy. Then add the mascarpone until the mixture is full-bodied. Using a pastry bag, cover the jam with the cream and sprinkle with cinnamon. Proceed with another layer of coffee-soaked ladyfingers and cover again with the mascarpone cream. Add more cinnamon and dark chocolate chips, sprinkle with bitter cocoa and decorate as desired.