Recipe by Stefania Bovo, Star Finalist at Tiramisù World Cup 2024 and winner of “La Cucina Italiana” Award.
INGREDIENTS
6 ladyfingers
250g of mascarpone
35g of pasteurized egg yolk
45g of granulated sugar
Coffee as needed
Cocoa powder as needed
DIRECTIONS
First, prepare the coffee using a moka pot and let it cool. Dip the ladyfingers into the coffee for a few seconds, then set them aside on a plate to rest for about ten minutes.
Whisk the egg yolk with the sugar by hand until the mixture becomes pale and light. Then add the mascarpone, continuing to whisk until you get a smooth and airy cream.
In a round mold, arrange the soaked and cut ladyfingers in a radial pattern, then cover with half of the cream. Repeat the process to create a second layer, and use a spatula to smooth the surface.
Finally, dust with unsweetened cocoa powder.
I recommend serving the tiramisu with a small glass of passito or a dry fortified wine.
ENJOY!
