Not a simple tiramisu! For Tiramisu Day here's a dessert that challenges the classic version: the Hassler in Rome is offering it at Salone Eva with a recipe by talented pastry chef Martina Emili. We reveal the process in advance.

INGREDIENTS

For the mascarpone cream

120 yolks
100 g sugar
500 g mascarpone cheese
200 g cream
9 g gelatin

For the ladyfingers

200 g egg white
150 g sugar
120 g of egg yolks
70 g of starch
100 g flour
Vanilla

For the coffee mousse

100 g milk
200 g of cream
200 g of coffee
150 g sugar
6 g gelatin

PROCEDURE

Prepare the mascarpone cream by letting the gelatin soften in cold water and then flaking in a small amount of cream. With a whisk, whip the remaining cream. Whip the sugar and pasteurized egg yolks, add the mascarpone then the cream with the dissolved gelatin and finally the whipped cream.

Make the ladyfingers by whipping the egg whites with the sugar and add the egg yolks in a trickle. Continue whipping by incorporating the flours and vanilla.

Prepare the coffee mousse by bringing the milk with the coffee, egg yolk and sugar to 82°. Add the gelatin previously rehydrated in cold water. Add the semi-whipped cream.

In the rectangular silicone mold, alternate a layer of espresso-soaked ladyfingers with a layer of mascarpone mousse. Frost and drizzle with cocoa butter and chocolate. Finally, dress over the coffee mousse.