Discover the recipe by Miriam Pressato, Finalist at Tiramisù World Cup 2024 and Daniele Fabris, Champion fo Tiramisù World Cup Junior 2019
A heart-shaped tiramisu with coffee-soaked ladyfingers and a two-tone mascarpone cream, paired with a creamy coffee cocktail: an elegant dessert created for Mother’s Day.
INGREDIENTS
For the tiramisu:
250 g mascarpone
45 gr egg yolk
50 g sugar
Vicenzovo Coffee Ladyfingers, as needed
1 small cup of cold unsweetened coffee
Unsweetened cocoa powder, as needed
Vanilla powder, as needed
5–6 ice cubes
1 shot of hot Arabica espresso
1 teaspoon of sugar (optional)
30 ml fresh cream
Unsweetened cocoa powder, as needed
Dark chocolate shavings, as needed
DIRECTIONS
For the tiramisu:
Cut the Vicenzovo Coffee diagonally and join them together to form a heart shape, using a little cream or melted chocolate to hold them in place. With the help of a kitchen brush, lightly soak the ladyfingers in cold coffee. Arrange them on a plate in the shape of hearts, as if they were flower petals.
For the cream, whisk the egg yolks with sugar and a pinch of vanilla until the cream becomes pale and fluffy. Gently fold in the mascarpone, mixing until smooth and creamy. Divide the cream into two bowls: keep one plain, and add unsweetened cocoa powder to the other, mixing gently until it turns a chocolate color.
Transfer both creams into piping bags (you can place them side by side for a two-tone effect) and pipe small dollops of cream onto each “petal.”
For the cocktail:
Add the ice cubes to a shaker, then pour in the hot espresso, sugar (if using), and cream. Shake vigorously until well chilled and lightly frothy.
Strain into a chilled glass, discarding the ice. Dust with unsweetened cocoa powder and finish with dark chocolate shavings.
For an alcoholic twist, add 10–15 ml of liqueur (such as Irish cream, coffee liqueur, or chocolate liqueur).
