This recipe is by Erika Luis, who ranked second in the “Creative Recipe” category at the Tiramisù World Cup 2021 and Tiramisù Star
First, melt the yuzu-flavoured chocolate in the microwave and, once ready, allow it to cool.
Wet the Pavesini with the coffee using a brush and being careful not to over-soak.
In a bowl whip the egg yolks with the sugar until the mixture is frothy, aerated and clear.
Add the mascarpone and mix gently with the whisk.
Divide the cream into two parts (same weight). Add the hazelnut paste in one part and the yuzu-flavoured chocolate in the other. Mix well.
Compose the tiramisu starting with the soaked Pavesini biscuits. Proceed with a layer of yuzu cream and one of hazelnut cream, a sprinkling of cocoa. Proceed until all the ingredients have been used up.
Decorate the tiramisu with shavings of yuzu chocolate and a light dusting of cocoa.