This recipe is by Lisa Luison. Star Finalist for the Original Recipe at the Tiramisù World Cup 2018


500g of mascarpone

3 yolks

150g of sugar

Cold coffee

Unsweetened cocoa powder

Colomba Pasquale (Italian Easter Cake)

Dark chocolate Easter egg

Almond liqueur (optional)


Add the yolks to the sugar and whisk with an electric beater until you obtain a frothy mixture.

Add the mascarpone cheese little by little and continue to mix.

Cut the colomba into thin slices of cake.

Use half of the Easter egg as a “cup” and fill it with the first slice of colomba that you have previously moistened with the cold coffee and the almond liqueur.

Go on with a first layer of mascarpone cream and some pieces of dark chocolate.

Repeat the process with the second slice and finish with the cream and chocolate shavings.

One last sprinkle of cocoa powder!