This recipe is by Martina Dalla Pozza, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2018
INGREDIENTS
Eggs (yolk and egg white)
Sugar
Mascarpone cheese
Amaretti biscuits
Raspberries
Novara biscuits
Unsweetened cocoa
Coffee
DIRECTIONS
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.
