This recipe is by Renata Giacomini, Outclass Semifinalist in the Original Recipe Category at the Tiramisù World Cup 2021.
Beat the sugar with the yolk with a spoon, then proceed with the electric beater at full speed for at least 15 minutes.
Add by hand the mascarpone cheese (previously placed on a cold base) keeping the same inclination, then use the electric beater in order to mix the cream well.
Take the cream with a teaspoon and turn it over to check its compactness.
Dip the ladyfingers into the previously prepared cold coffee.
Place the ladyfingers in the hexagonal mould.
Put the cream in a sac à poche and distribute it evenly in the mould.
Sprinkle with cocoa.
Make a second layer using the same procedure, paying attention to the final decoration.
Remove the mould and enjoy the sweet and delicate hexagon of sweetness.