This recipe is by Silvia Vian, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019
2 egg yolks
40g of sugar
250g of mascarpone cheese
300g of ladyfingers
Unsweetened coffee (as needed)
Unsweetened cocoa powder (as needed)
Pink peppercorn berries
Start by grinding the pink peppercorns in the coffee, making sure that the oil that will flavour the coffee comes out. Continue by whipping the egg yolks with the sugar and once the right consistency is reached, gradually add the mascarpone cheese, making sure to mix it in well!
Now incorporate the coconut flavouring, using a spatula to avoid ruining the consistency of the cream. I recommend setting aside a small amount of cream to use for the final decoration!
Next, add a tablespoon of flaked coconut to the remaining mascarpone cream.
Now dip the ladyfingers in the flavoured coffee and prepare your tiramisu in two layers, as for the classic recipe.
With the cream set aside create your decoration with a piping bag and then finish the presentation with a dusting of cocoa.