This recipe “Butterfly Flight” is by Barbara Marcon, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2018


10 Pavesini cocoa

2 egg yolks

2 spoons of white sugar

250gr fresh mascarpone cheese

Moka coffee

Unsweetened cocoa

100gr dark chocolate 50%

Vanilla bean seeds

10 or 15 chocolate covered coffee beans


Beat the yolks with the sugar and add the vanilla bean seeds.

Mix dark chocolate and some coffee beans in the blender.

Add the mascarpone cheese little by little.

Inside of a pastry ring arrange a layer of Pavesini dipped in the coffee, add the mascarpone cream and sprinkle with cocoa powder and chopped chocolate.

Stratify with two or three additional layers as you like.

Decorate with chocolate covered coffee beans and chocolate butterflies.