This recipe is by  Annalisa Pensabene, third classified in the Tiramisù Contest “Your Tiramisù for the Planet”, organised on the occasion of the Tiramisù Global Marathon 2021.  


For the sponge cake (pan 18/20 cm in diameter) 
160g of eggs
160g of sugar
160g of flour 
For the pistachio cream
250g of mascarpone cheese
3 eggs
2 spoons of Pistachio paste
3 spoons of sugar
Moka coffee
For the decoration
Pistachio grains to taste
Bitter cocoa to taste
Rose in plastic chocolate  


For the sponge cake
Start by preparing the base. Whip the eggs with the sugar in a planetary mixer or with a whisk until light and fluffy.
Add the flour by spoonfuls, incorporating it into the mixture with a spatula and taking care not to disassemble it.
Line a baking tin with a diameter of 18/20 cm with baking paper or use cake release agent.
Bake at 180 degrees in a ventilated oven for 20 minutes. Leave to cool.
For the pistachio cream
Separate the yolks from the egg whites.
Beat the egg yolks with the sugar until they are whitened and foamy. Add the concentrated pistachio paste and whisk to incorporate.
Beat the mascarpone slightly and add it to the mixture.
Finally, whip the egg whites until stiff and gently add them to the mixture with a spatula.

For the composition, cut the sponge cake into two or three parts. Wet it lightly with coffee and spread a layer of cream; add a little pistachio granules. Proceed until you have finished with a layer of cream.
Decorate half of the cake with a dusting of bitter cocoa and the other half with pistachio grains.
Finish by placing the plastic chocolate rose in the centre.