This recipe is by Alessandra Vendemiati, Semifinalist of the Tiramisù World Cup 2018 and winner of the Contest “Your Venetian Tiramisu” 


Fresh raspberries 
White chocolate  
250g of mascarpone cheese  
Sweetened coffee to taste
tablespoons of sugar   
tablespoons of whipped cream 


Beat the egg yolks with the sugar until the mixture is light and frothy. Carefully mix the mascarpone cheese with the whipped yolks. Sieve about ten raspberries to remove the seeds, add the raspberry pulp to the mascarpone cream and finally incorporate the whipped cream, thus obtaining the raspberry mascarpone cream.
Wet the ladyfingers with the coffee, use a pastry bag to put the cream on the ladyfingers and place a disk of white chocolate on top of the cream (as an alternative you can use chopped white chocolate). Make another layer with ladyfingers and cream, sprinkle with bitter cocoa powder and decorate with whole raspberries.
The dessert has been finished with a circular decoration in white chocolate with a print of the “murrine” in sugar paste and a mask in tempered white chocolate. Now all you have to do is enjoy your tasty white chocolate and raspberry tiramisu!