This recipe is by Martina Dalla Pozza, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2018


Eggs (yolk and egg white)


Mascarpone cheese

Amaretti biscuits


Novara biscuits

Unsweetened cocoa



Prepare the traditional cream: separate the yolks from the egg whites; beat the yolks with the sugar and the egg whites.Mix the mascarpone cheese with the yolks and then add the egg whites folding the bottom over the top in order not to disassemble the egg whites.
Add the amaretti biscuits that you previously chopped.
Blend the raspberries and, if needed, some sugar to obtain a sauce.
Dip the Novara biscuits in the coffee and arrange them on a plate; spread the mascarpone and amaretti cream and put the raspberries sauce in a central line. Repeat the same process for every layer. Finish with a layer of cream, a sprinkle of unsweetened cocoa and some raspberries as decoration.