Recipe by Mauro Akio Kamiguchi, Star Finalist at Tiramisù World Cup 2024
INGREDIENTS
250 g mascarpone
54 g of egg yolk
60 g of sugar
Cold moka coffee (100% Arabica)
Ladyfingers
Alkalized cocoa powder, as needed
DIRECTIONS
Whisk the egg yolks with sugar for 3.5 minutes until light and fluffy. Add the cold mascarpone and continue whipping until you get a smooth and dense cream. Transfer it to a piping bag with a medium nozzle and place it in a cold bowl.
For the first layer, dip 4 ladyfingers in coffee (92 g in total), arrange them in a square mold, and cover with a layer of leveled cream. Dust with cocoa.
Repeat the process for the second layer with another 4 coffee-soaked ladyfingers, then add cream and cocoa.
For the third layer, soak 4 ladyfingers in coffee until they reach a total weight of 100 g. Spread the cream, leveling it with a soft spatula. Place a decorative stencil, dust with cocoa to create the pattern, then carefully remove the stencil and the mold.
