This recipe is by Rossella Favaretto, Star Finalist for the Creative Recipe at the Tiramisù World Cup 2019


500g of mascarpone cheese

76g of egg yolks

120g of whole cane sugar

650g of mature pears

Sichuan pepper as needed

Madagascar pepper as needed



Cocoa as needed


To start with, prepare the coffee and leave to cool, peel and dice the pears, grate a couple of ladyfingers that you will need to absorb the humidity of the pears, gently mix. Sprinkle with the two types of pepper. Leave to rest.

In the meantime, whip the yolks with the sugar until they become clearer, add the mascarpone cheese and mix everything together.

Arrange the ladyfingers previously dipped in the unsweetened coffee, pour the mascarpone cream on the four sides, at the centre of which you put the cubes of pears. Continue with the dipped ladyfingers and one last layer of mascarpone cream, sprinkle with the cocoa powder and again with the two varieties of pepper.

Have a nice tiramisu!