By Vanessa Orso, Star Finalist at Tiramisù World Cup 2023 Winner of the “La Cucina Italiana” Award
INGREDIENTS
250g of mascarpone
32g of egg yolk
2,5 tablespoons of sugar
Pavesini to taste
4-5 basil leaves
Rind of 1 large lemon
1 chocolate bar with orange and almonds
DIRECTIONS
Let’s start with the decoration: melt 5 pieces of chocolate in the microwave for about two minutes (depending on microwave power). Spread it on a piece of bubblewrap, crush it with a piece of baking paper and place it in the freezer. Whisk the sugar with the basil leaves and grated lemon peel.
Beat the egg yolk with the sugar mixture.
Add the mascarpone and whisk together.
Depending on the pastry cutter at your disposal, seal two Pavesini with a thin layer of cream (they can also be individual if you wish).
Soak the Pavesini in coffee and start placing them in the pastry case.
Add a layer of cream, a grating of lemon and coarsely chopped chocolate pieces, and proceed like this until you reach the top.
Finish with a sprinkle of cocoa.
Enrich the whole with a few pieces of chocolate taken from the mould previously placed in the freezer and a couple of mint leaves.
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