This recipe is by Alessandra Vendemiati, Star Finalist at the Tiramisù World Cup 2022 and winner of the Hausbrandt  prize. 


250g of mascarpone
35g of yolk
3 tablespoons of sugar
Ladyfingers as needed
Coffee Hausbrandt as needed
Bitter cocoa as needed

For the cocoa glaze
2 tablespoons of cocoa
4 tablespoons of coffee


Prepare the coffee and let it cool. Whip the egg yolk with the sugar until frothy.
Gently mix it with the mascarpone, place the cream in a pastry bag using the plain nozzle for the first layer.
The Saint Honoré nozzle will be used for the second and last layer instead.
Cut the ladyfingers into the shape of a tulip, dip them in the coffee and place them on the serving dish, dress the cream with the plain nozzle.
Put another layer of ladyfingers soaked in coffee and dress the last layer of cream with the Saint Honoré nozzle to imitate the petals of the tulip.
Sprinkle with bitter cocoa and with a glaze made with cocoa and coffee, draw the stem and leaves of the tulip on the serving dish